What's On Montreal for May 8, 2025
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
CTV News
30 minutes ago
- CTV News
Five top headlines for Friday, Aug. 15, 2025
Jefferson Humphreys has a quick look at the top headlines on CTV Morning Live Calgary for Friday, Aug. 15, 2025.
CBC
an hour ago
- CBC
Summers spent in St. Martins inspired children's story Sea Glass Summer
Heidi Jardine Stoddart's love of stories and the shore began when she was a child, and decades later her memories of summers at her family cottage in St. Martins inspired a children's book. Stoddart's book, Sea Glass Summer, is part of this year's Books and Backroads series. Readers in six small communities in rural areas of New Brunswick took part in book clubs in CBC's partnership with New Brunswick public libraries — reading books from all genres and all with a connection to New Brunswick. "I have wanted to make books since I was a young girl," said Stoddart, who is now an elementary school teacher and an author and illustrator. Sea Glass Summer tells the story of a young girl named Molly and her special relationship with her grandmother. The pair love to spend time together every summer collecting shells and sea glass along the beach at their cottage. "I can relate to Molly in the story, moving away, because my family left New Brunswick when I was a young girl," said Stoddart, who grew up in Waterloo, Ont. She said she writes about New Brunswick because of "the geography, the lure, the pull, the magic of the ocean and the seashore." " Sea Glass Summer is based loosely on our family cottage in St. Martins and it's about the connection between the generations," Stoddart said, and there are "little snippets of my past sprinkled throughout the story." Book club members relate to summers at the beach Stoddart read her story to book club members at the Grand Manan Public Library, and her soft, soothing voice helped keep them riveted to the story. She paused throughout to ask questions about their personal connections to things in the book, including a "wishing rock" that Molly finds on the beach. Rory Greene said that, like Molly, he also had a wishing rock, and Sadie Greene said if she had one, she would "wish for a horse." Stoddart remembers being the same age as the children in the book club and said as the "big sister" in her own family, she grew up playing school and writing stories for her younger sisters. We're back with books and backroads with another edition of books and backroads this week. CBC's Saint John host Emily Brass discusses "Sea Glass Summer" with some young readers from Grand Manan. She credits her "amazing teacher" in Grade 4 for seeing her interest in writing and giving her extra time to work on stories and even create illustrations for them. When she launched her first book her teacher was there. "That brought tears to my eyes," Stoddart said. Stoddart said she usually starts with the narrative, then works on the visual side. "I tend to get the story written first," she said. "And then I start to storyboard and figure out, 'OK, which words will go with which page and which illustrations and where will it make sense to turn the page.'" She was "surprised and delighted" to be part of Books and Backroads and admits she can often be critical of her work, something she is trying to overcome. "It's just been an absolute delight," Stoddart said. "It's just such a charming series to feature 'off the beaten path' public libraries. They are the heart of the community and I love that this spotlight is being brought to them in the far reaches of our province."
National Post
2 hours ago
- National Post
Cook This: 3 nourishing recipes from Eat to Love, including zucchini Parmesan egg muffins
Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Article content Our cookbook of the week is Eat to Love by nutritional chef Mikaela Reuben. Article content Nutritional chef Mikaela Reuben has cooked for some of the world's biggest celebrities, including Ryan Reynolds, Brie Larson and Woody Harrelson. For more than 15 years, she's toured with rock bands, joined movie stars on location and worked with high-performance athletes. Writing her cookbook debut, Eat to Love (Appetite by Random House, 2025), Reuben realized that as skilled as she is at nourishing others, it hasn't always been easy to do the same for herself. Article content As she worked on Eat to Love, the title took on different layers of meaning. It started with how food represented love in her family. Reuben's paternal grandparents were concentration camp survivors and passed down the idea that eating together, sharing food and recipes was love. Article content Article content 'In the world where only the grandchildren had the grandmother's recipes, where generations were preserved in mouthfuls, where the culture moved from person to person, that, to me, was such a beautiful story to see and to learn,' says Reuben. Article content 'In the process of creating the book and in my time as a private chef, I had to really focus on what self-love and self-nourishment looked like for me, and feeding myself was one of those things.' Article content Reuben, who grew up in Victoria and divides her time between Vancouver and New York, is certified as a holistic nutritionist, sports nutritionist and raw food chef. In Eat to Love, she features more than 115 plant-forward recipes. Travelling the world with her clients, she's accustomed to cooking on the fly and adapting to the situation — an approach that extends to the book. Article content Article content 'Being able to work with what you have became a metaphor for my life and a metaphor for how we made the book. Really, truly, make the recipes work for you,' says Reuben. Realizing that some cooks prefer clear direction, 'I tried to make precise guides for those who need that guidance. Then, go rogue.' Article content Article content Reuben weaves her nutritional knowledge throughout the book, explaining the building blocks for healthy eating and categorizing each recipe by health benefit. Though she cooks with animal products, plants are at the heart of the book. Article content 'I cook plant-forward because of fibre and because of nutrients. You can come to me and say, 'I'm vegan, I'm keto, I want all the meat in the world, I want low-carb, I want whatever.' I will still cook plant-forward food for any client that I have. All that changes is whether I choose starchy or non-starchy vegetables, or how I do the mixing, or what their goals are.' Article content Article content Reuben says that much of her confidence has come from someone showing her how to do something, from kicking a soccer ball to making crêpes, and then building on it.
