Mastering seafood cookery
The executive director of Devour! Studios share details on their Seafood Culinary Courses.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
CBC
4 hours ago
- CBC
Remake, reboot, recycle: Why Hollywood will never stop giving you the same stories
Social Sharing The Naked Gun. 28 Days Later. I Know What You Did Last Summer. Jurassic Park. Thought these are all titles from 2025, you could be forgiven for thinking they came from Moviefone. This year's summer blockbuster season has been dominated by nostalgic fare: reboots, remakes and sequels. And while the retold story has been an element of the movie business going back to its earliest days, studios seem to be cashing in more than ever before — and audiences are buying in. From Lilo & Stitch becoming the year's first billion-dollar box office earner, to Happy Gilmore smashing Netflix audience records (47 million watched it on the streaming service in the first three days it was available), to King of the Hill clocking in as Disney's biggest adult animated premiere in five years, the desire for old stories made new seems to have never been higher. "We all look back with, you know, rose-coloured glasses on the times we grew up in as better," Freakier Friday director Nisha Ganatra explained to CBC News in a recent interview. "Right now especially, the world is a little bit of an unsure place. And I think that the comfort of these movies and that collective feeling of togetherness we got when we watch these movies … it's why people are going back to theatres." WATCH | The comfort of remakes: Freakier Friday director explains why sequels and remakes hit so hard today 10 days ago A return to the well Hollywood's affection for recycled and rehashed stories started right alongside Hollywood itself: going as far back as Georges Méliès' L'Arroseur from 1896, a remake of the previous year's L'Arroseur arrosé. And 1903's The Great Train Robbery was infamously recreated in an essentially a shot-for-shot remake the year after, then numerous times after that. And the trend of journalists pointing out remakes is nearly as old as the remakes themselves. "Remaking old films is really old hat for the cinema people," read a 1937 article from the New York Times. "Although the screen has only recently emerged from its swaddling clothes and managed to crawl just about halfway into its metaphorical knee-pants, it already belies its years and even casts fond, reminiscent glances backward." "More often than not these yearnings for the past have been prompted by pecuniary rather than esthetic motives. Depending upon one's point of view, the studios may be regarded either as taking critical stock of themselves or as cashing in on their old preferred. The latter view seems more consistent with the facts." Other than the flowery language, the complaint that a given year was overloaded with remakes sounds like it could have come from today. Why director Dean DeBlois is 'not a fan' of live-action remakes 2 months ago 'They often miss the soul' "I am not a fan. I continue to not be a fan of live-action remakes because they often miss the soul," explained director Dean DeBlois, despite releasing a live-action remake of How To Train Your Dragon earlier this year. "Too often they feel like they are lesser versions of the animated movie to me." So why have remakes and reboots become the dominant fare of 2025's movie slate? According to ComScore senior media analyst Paul Dergarabedian, it comes down to dollars and cents. The summer blockbuster has been a tentpole for Hollywood going back decades; Dergarabedian notes that it generates roughly forty per cent of North America's total box office. So success often depends on studios launching their surest bets during this "play it safe" period where they have the best chance of satisfying the widest-possible audience. That, Dergarabedian says, is not a recipe for originality. WATCH | Remakes are a form of insurance during summer blockbuster season: Summer movie remakes, sequels considered box office 'insurance' 3 days ago "As much as so many people decry the lack of originality in movies, when you look at the top 10 movies of the year, generally speaking, there might be one or two out of the top ten that are true original films," he said. "That right there tells you why studios, marketers, PR folks, advertisers — they love the tried and true and those known brands." Instead, it was a recipe that led to films built around spectacle and excitement, with studios relying on huge franchises and superhero fanaticism to draw in ever-higher box office receipts. But as recently as 2023, a string of blockbuster bombs suggested audiences were no longer as interested in that fare. Chasing those audiences, Dergaradedian says, meant studios started making movies that might appeal to even wider demographics. And over the last two and a half years, he says that's led to PG movies out-grossing PG-13 movies for the first time. That spurred a return to films and shows that people remembered from their own childhoods, he said. Film titles that were already thought of as wholesome and accessible, or were remade to be as inoffensive as possible, as with Lilo & Stitch, a live-action remake with a sanitized ending that drew wide criticism. It was a move foreshadowed by Disney Entertainment co-chairman Alan Bergman, who told the LA Times ahead of the film's premiere that changes were made to the original story because "to do the kind of box office that I think we're going to do, you need to get everybody." WATCH | What caused a summer of box office flops? Summer blockbusters are supposed to be back, but so far it's a season of flops 2 years ago The nostalgia impulse Robert Thompson, Syracuse University's professor of television and popular culture, says the desire to return to familiar stories far predates movies; as evidenced by The Odyssey being viewed as a sequel to The Iliad, and both being retellings of ancient Greek myth. Even genre itself is a larger extension of the remake, according to Thompson. Likening it to the auto industry, he says stories — like cars — historically couldn't be made for each individual audience member's tastes. Making narratives similar enough to fit a genre was the solution. "You're not going to make each driver an individual automobile. You've got to churn those things off of an assembly line," he said. "And that's what genre is all about … getting something that works and keep doing it. Over and over again." The problem is what Thompson believes is potentially driving this current cycle of remakes and reboots: A reactionary shift to the digital age's fracturing of pop culture. As the internet and streaming democratized entertainment, we went from consuming media from a few dominant viewpoints to a landscape full of competing productions giving voices to demographics that never had them before. That complicated what sorts of stories and stances were viewed as right or acceptable, Thompson says. The ensuing fear and discomfort some felt fed a desire to return to a simpler time; to recreate a media landscape they viewed as preserving traditional social norms, "because we celebrate this traditional, fictionally perfect past." He suggests our current glut of rose-coloured stories celebrating that past has reverberated through media. "In the sense of, 'Let's just go back to when things were simple. Let's go back to when things were good. Let's make art great again.' "
CBC
a day ago
- CBC
Travel the world without leaving Waterloo region with these street foods: Jasmine Mangalaseril
New Pani puri, jerk, pad thai and porchetta are all available on local menus Street food is food for the masses and a culinary highlight of many vacations. Jostling around a roadside stand with local doctors, students and construction workers, the food is made before our eyes. The flavours aren't just unique to the area, but to the cook. The spicing for this kebab is different to that one, the filling for this empanada isn't found over there, this dumpling's sauce is sharper than that one's. If we can't hop on a plane to explore those flavours, we can still sample some iconic global street foods here like pani puri, jerk, pad thai and porchetta, which are all featured on local menus as starters, snacks or mains. Some Kitchener restaurateurs are focusing their efforts on bringing us the street foods they grew up with here. Filipino street food at Lola Liza Next to Kitchener's train station, Filipino walk-up Lola Liza attracts more than students and commuters. They often welcome people from as far away as Niagara Falls and Toronto craving a nostalgic taste of home. For owner Jillian Repalda, who named the restaurant after her grandmother Liza ("Lola" means grandmother), street food is comfort food. The menu features iconic Filipino street foods, including kwek-kwek (battered, fried quail's egg), fried fish balls, and kikiam (fried, bean curd-wrapped minced pork, prawns, flavoured with five spice). "One of our best sellers is the pork barbecue," said Repalda. "It's a mix of sweet, sour and a little bit of a salty flavour. And of course, we use Filipino ingredients to make it really feel like home." Her husband, Joevin, manages the restaurant and cooks in the trailer on the lot. Skewers of chicken, pork and pork belly are marinated in a sweet banana ketchup-based marinade. Inside, housemade vinegar dips complement smoky-char flavours. They also make Kanto-style halo-halo, a fruit and ice cream parfait, and a particular favourite of Repalda. Theirs features green Jello, coconut, sweetened jackfruit and banana, as well as leche flan (crème caramel), ube ice cream and milk. "Growing up, whenever I saw someone put up their halo-halo station on the street, I was like, 'Okay, I'm going to try that one.' Oh my gosh, I love, love it," Repalda said. Mexican street food at Casa Toro 88 "Mexican food is [about] bringing people together. Either sitting at a big table or eating standing on the street, being with each other and strangers, sharing food," said Fernando Toro, owner of downtown Kitchener's Casa Toro 88. His restaurant offers seven styles of taco: tinga, cochinita, carnitas, birria, asado, Arabes and al pastor, along with sides, beverages, and sweets. Tacos al pastor melds Mexican food traditions with those of 19th and 20th century Lebanese immigrants. "You'll see these big shawarmas. We call it trompo and that's how they cook the pastor…We are pretty easy to blend things and create something new," said Toro. The marinade's achiote tints the pork a reddish-orange. Its savoury-tangy flavour is balanced by charred pineapple, coriander leaf and raw onion. Image | Esquites at Casa Toro 88 Caption: Esquites is a cup of yellow corn kernels and creamy white sauces and a dusting of red chilli powder. It is a vibrant, tangy and slightly salty snack. (Jasmine Mangalaseril/CBC) Open image in new tab Esquites, a cup of yellow corn kernels and creamy white sauces, and a dusting of red chilli powder if desired, is a vibrant, tangy and slightly salty snack. It's an off-the-cob version of elotes or Mexican street corn. "You boil the corn kernels with beautiful seasonings: the epazote, onions, jalapenos … we add the queso fresco, we add a blend of mayo that we make. Lime is another ingredient known for being used in all the street food." Korean street food at Fry N Chicken In South Korea's buzzing capital, street food is an easy way to eat while rushing to school, home or elsewhere. "Koreans are usually busy, so they like easy and simple food and want to eat anywhere," said Yonguk Seo, owner of Fry N Chicken in Kitchener. "Unlike convenience stores here, Korean convenience stores have a lot of things that are easy to eat, and you can even eat them on the subway." The menu at the walk-up across from the Kitchener Market features Korean favourites including tteokbokki (simmered cigar-shaped rice cakes), tempura and Kdogs. "The [corn dogs] sold in Canada are a little soft, and they don't really suit my taste," explained Seo. "Korean hot dogs are a little crunchy and have a lot of filling inside." Filled with Korean sausage, mozzarella, or both, his Kdogs are crispy or extra crispy and served with about half a dozen sauces, including ketchup, mustard, spicy mayo and teriyaki. Biting into it, the crunchy layer gives way to soft, cooked batter and then firm sausage or gooey cheese. Fry N Chicken is also known for their Korean fried chicken. Unlike fast food fried chicken, these bites are light and the crunch stays. You can order them plain, sauced, or snowy — dusted with cheese and onion powders.
Globe and Mail
a day ago
- Globe and Mail
How to know when it's time to break up with a friend, and do it kindly
Last year, I began to feel uncomfortable in one of my longest-held friendships. Political and value-based differences that had always been present seemed to get more apparent, especially as the world became a more polarized place, and I found myself feeling more and more confined by the relationship. After an upfront conversation about our opposing views that ended without resolution, I had a strong gut feeling that it was time to step away. I wondered how to go about ending a platonic friendship in such a direct, final way. I had been on both sides of romantic breakups before, but friendship breakups somehow felt more taboo and less socially acceptable. 'With friendships, we expect a certain unconditionality,' says Raha Mirian, a registered psychotherapist and the founder and clinical director of MindSeed in Toronto. 'We have an image in our mind of friendships as being solid, emotional anchors and expect that they will last through the different cycles and events in our lives, so it's surprising and not expected when a friendship ends, much more so than a romantic relationship.' As an only child, friendships have always been particularly important to me. But in fairness to both myself and my friend, I knew what I had to do. After a discussion with my therapist about how to be kind yet honest, I ended our friendship on a FaceTime call. It was both incredibly difficult and the right thing to do. If you're feeling disconnected or distant from a friend, Mirian says it's important to remember that friendships naturally change and progress over time, and that doesn't necessarily mean anything is wrong with the relationship. 'Some friends move in and out of our lives as we change and as our lives shift,' she says, 'and sometimes we're on a more parallel path.' This is different from having conflict or a rupture within a relationship, however, or from a situation where a friendship is actively causing you distress. Gen Z is bringing back the double date First Person: Yes, men and women can be real friends without sex getting in the way To determine whether a friendship is harming your well-being or mental health, Mirian suggests asking yourself if you constantly feel anxious or tense after interacting with this person, if you feel you have to hide parts of yourself in this relationship and if your boundaries are being crossed. 'We want friendships to build us up, to encourage us, to help us be better,' says Shelly Qualtieri, a registered social worker in Calgary who provides therapy to individuals and couples navigating issues with unhealthy interpersonal relationships. 'When we start feeling a bit more emotionally drained in those interactions, when we're feeling dread leading up to those interactions, that is a time when maybe we want to re-evaluate that friendship.' It may also be time to consider a breakup when a friendship is entirely one-sided, when your core values aren't aligned or in conflict with one another, or when trust isn't present. But before turning to a breakup right away, Qualtieri says the first step should be open communication. If you express how you're feeling to your friend and you're met with openness, kindness and honesty, the rupture may be able to be repaired. But if you're met with defensiveness, deflection or blaming, and you leave the conversation feeling worse than when you entered it, that may be a sign it's time to take a step back. Telling a friend you no longer want to be in their life is no easy feat, especially in a society where 'ghosting' is more common than open dialogue. 'I think many people are quick to 'ghost' a friend, not because they don't care, but because they haven't learned how to navigate conflict,' Mirian says. 'Avoiding might feel easier in the moment, but it often leaves behind unresolved hurt.' When considering how to break up with a friend, Mirian points to vulnerability researcher Brené Brown's famous quote: 'Clear is kind. Unclear is unkind.' Having an honest conversation might be scary, but it is ultimately the more respectful approach. Before the conversation, pay attention to your own emotions and try to find a sense of calm so as to avoid saying anything hurtful, Mirian says. Only once your emotions are regulated should you share your own thoughts, feelings and needs, and take care not to place blame on the other person. 'You should leave space for the complexities and acknowledge and honour the positive impact of the relationship and what it's meant to you, while also naming your needs and boundaries,' she says. If possible, Qualtieri says the conversation should happen in person, or at the very least over a video call if you're located in different places. This shows that you respect the other person and the history that you share. Enduring the end of a friendship, especially a long-standing one, is likely to be painful, whether you chose to end it or not. 'The depth of connection, shared history, that sense of unconditional acceptance and camaraderie we often associate with deep friendships can make the loss feel particularly devastating,' she says. 'You might also lose a larger social circle or a sense of identity that is tied to that relationship.' Don't minimize how it's affecting you – let yourself cry and feel sad, angry or confused, and honour the time it takes you to move through it, Mirian says, adding that it is important to take extra care of yourself during this time, whether it's connecting with a supportive friend, spending time in nature or engaging in any other self-soothing activity. 'Don't isolate – seek the support of friends, your family, your larger community,' she says. 'You've lost an anchor of belonging, so make an effort to lean into your support system.' You may also want to do some kind of symbolic gesture to give yourself closure, Qualtieri says, like writing a letter to your friend without sending it. Journaling about what you're looking for in new friendships, how this friendship served you and how it held you back can also be helpful, she says. 'Sometimes going to counselling and therapy can really help you talk through the process of what happened in the relationship,' Qualtieri adds. 'We can take something from every relationship and friendship we've been in, if we consider what we've learned from it and how we want to grow from it.'
