Emerging authors land $10K prize to kickstart career
The Writers' Trust of Canada has announced the winners in three categories of the RBC Bronwen Wallace Award for Emerging Writers, which aims to help developing authors land a book deal and further their work.
Vancouver author Jess Goldman won the short fiction award for the story Tombstone of a Tsaddik, beating out Toronto's Alexis Lachaîne and Victoria's Hana Mason.
In the creative non-fiction category, the top spot went to Toronto's Phillip Dwight Morgan for White Trucks and Mergansers; Morgan beat out fellow Torontonians Graham Slaughter and Huyen Trân.
And in the poetry category, Vancouver author Dora Prieto took top honours for Loose Threads, besting Vancouver's Cicely Grace and Saskatchewan's Nicole Mae.
Each of the winners receives $10,000, are invited to networking events and have their work published in both print and digital formats. For more about the authors and to read their submissions, see wfp.to/iwl.
● ● ●
The Forks Market launches a new literary series on Friday with a discussion about Winnipeg, affordability and more.
The first instalment of the Lectures and Lagers series kicks off at 6 p.m. with Michel Durand-Wood, author of You'll Pay for This! How We Can Afford a Great City for Everyone, Forever, published by Great Plains Press.
The event, which takes place in the second-floor event space at The Forks Market, will see Durand-Wood read from the book and then take part in a Q&A with Johanna Hurme of 5468796 Architecture.
Registration is required, with a suggested donation of $20; Durand-Wood's book can also be purchased through the registration page, which is at wfp.to/iwT.
The lagers of said event (as well as ales, wine and non-alcoholic beverages) will be available for purchase from an on-site mobile bar.
Buy on mcnallyrobinson.com
● ● ●
Spring book launches at McNally Robinson Booksellers' Grant Park location are in the final stretch before the quieter summer months set in.
On Wednesday at 7 p.m., Winnipeg educator and filmmaker Kevin Nikkel launches Founding Folks: An Oral History of the Winnipeg Folk Festival, published by University of Manitoba Press, which includes interviews with folk fest staff, volunteers and performers.
The event will be hosted by David Knipe and will feature the musical stylings of Big Dave McLean.
On Friday, Nikkel's documentary about the Winnipeg Folk Festival, When We Became Folk Fest, opens at the Dave Barber Cinematheque (100 Arthur St.); the opening-night screening will be followed by a Q&A featuring Nikkel and Winnipeg music historian John Einarson.
Buy on mcnallyrobinson.com
Back at McNally Robinson, on Thursday at 7 p.m. York University English Prof. Robert Zacharias launches In Search of a Mennonite Imagination: Key Texts in Mennonite Literary Criticism, published by CMU Press.
The essay and review collection, edited by Zacharias, compiles over 50 pieces of writing from 44 authors spanning more than 150 years; Zacharias also provides an introduction to the book as well as to many of the pieces of writing in the book.
Buy on mcnallyrobinson.com
Then on Friday at 7 p.m., Manitoba sheep farmer and wool mill owner Anna Hunter launches her book The True Cost of Wool: A Vision for Revitalizing the Canadian Industry, published by Nine Ten Publications.
Hunter examines how the Canadian wool industry has changed over the decades, and how Canada could rebuild a local wool industry to the benefit of farmers, consumers and the environment.
Buy on mcnallyrobinson.com
books@freepress.mb.ca
Ben SigurdsonLiterary editor, drinks writer
Ben Sigurdson is the Free Press's literary editor and drinks writer. He graduated with a master of arts degree in English from the University of Manitoba in 2005, the same year he began writing Uncorked, the weekly Free Press drinks column. He joined the Free Press full time in 2013 as a copy editor before being appointed literary editor in 2014. Read more about Ben.
In addition to providing opinions and analysis on wine and drinks, Ben oversees a team of freelance book reviewers and produces content for the arts and life section, all of which is reviewed by the Free Press's editing team before being posted online or published in print. It's part of the Free Press's tradition, since 1872, of producing reliable independent journalism. Read more about Free Press's history and mandate, and learn how our newsroom operates.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
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Winnipeg Free Press
15 hours ago
- Winnipeg Free Press
Emerging authors land $10K prize to kickstart career
The Writers' Trust of Canada has announced the winners in three categories of the RBC Bronwen Wallace Award for Emerging Writers, which aims to help developing authors land a book deal and further their work. Vancouver author Jess Goldman won the short fiction award for the story Tombstone of a Tsaddik, beating out Toronto's Alexis Lachaîne and Victoria's Hana Mason. In the creative non-fiction category, the top spot went to Toronto's Phillip Dwight Morgan for White Trucks and Mergansers; Morgan beat out fellow Torontonians Graham Slaughter and Huyen Trân. And in the poetry category, Vancouver author Dora Prieto took top honours for Loose Threads, besting Vancouver's Cicely Grace and Saskatchewan's Nicole Mae. Each of the winners receives $10,000, are invited to networking events and have their work published in both print and digital formats. For more about the authors and to read their submissions, see ● ● ● The Forks Market launches a new literary series on Friday with a discussion about Winnipeg, affordability and more. The first instalment of the Lectures and Lagers series kicks off at 6 p.m. with Michel Durand-Wood, author of You'll Pay for This! How We Can Afford a Great City for Everyone, Forever, published by Great Plains Press. The event, which takes place in the second-floor event space at The Forks Market, will see Durand-Wood read from the book and then take part in a Q&A with Johanna Hurme of 5468796 Architecture. Registration is required, with a suggested donation of $20; Durand-Wood's book can also be purchased through the registration page, which is at The lagers of said event (as well as ales, wine and non-alcoholic beverages) will be available for purchase from an on-site mobile bar. Buy on ● ● ● Spring book launches at McNally Robinson Booksellers' Grant Park location are in the final stretch before the quieter summer months set in. On Wednesday at 7 p.m., Winnipeg educator and filmmaker Kevin Nikkel launches Founding Folks: An Oral History of the Winnipeg Folk Festival, published by University of Manitoba Press, which includes interviews with folk fest staff, volunteers and performers. The event will be hosted by David Knipe and will feature the musical stylings of Big Dave McLean. On Friday, Nikkel's documentary about the Winnipeg Folk Festival, When We Became Folk Fest, opens at the Dave Barber Cinematheque (100 Arthur St.); the opening-night screening will be followed by a Q&A featuring Nikkel and Winnipeg music historian John Einarson. Buy on Back at McNally Robinson, on Thursday at 7 p.m. York University English Prof. Robert Zacharias launches In Search of a Mennonite Imagination: Key Texts in Mennonite Literary Criticism, published by CMU Press. The essay and review collection, edited by Zacharias, compiles over 50 pieces of writing from 44 authors spanning more than 150 years; Zacharias also provides an introduction to the book as well as to many of the pieces of writing in the book. Buy on Then on Friday at 7 p.m., Manitoba sheep farmer and wool mill owner Anna Hunter launches her book The True Cost of Wool: A Vision for Revitalizing the Canadian Industry, published by Nine Ten Publications. Hunter examines how the Canadian wool industry has changed over the decades, and how Canada could rebuild a local wool industry to the benefit of farmers, consumers and the environment. Buy on books@ Ben SigurdsonLiterary editor, drinks writer Ben Sigurdson is the Free Press's literary editor and drinks writer. He graduated with a master of arts degree in English from the University of Manitoba in 2005, the same year he began writing Uncorked, the weekly Free Press drinks column. He joined the Free Press full time in 2013 as a copy editor before being appointed literary editor in 2014. Read more about Ben. In addition to providing opinions and analysis on wine and drinks, Ben oversees a team of freelance book reviewers and produces content for the arts and life section, all of which is reviewed by the Free Press's editing team before being posted online or published in print. It's part of the Free Press's tradition, since 1872, of producing reliable independent journalism. Read more about Free Press's history and mandate, and learn how our newsroom operates. Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber. Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
Cision Canada
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Beaches Jazz Festival Unveils Lineup for T.O.'s Biggest Free Summer Festival: Live Jazz, Salsa, Indie, House & More July 4-27
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Toronto Star
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Toronto servers hate it when diners do these 10 things. Here's how we can be better customers
Boorish diners are on the rise, according to some Toronto servers. 'There is definitely an increase in people that forget that servers are humans,' says Danna (last name withheld), a server at Wynona, an Italian restaurant in the east end. 'I've found with all the technological advances and all the isolation that happened during COVID, people have forgotten how to interact with others. Nowadays, we are mostly making reservations online and getting email or text confirmations and there is no human interaction until you enter the restaurant. These simple and basic forms of etiquette are being thrown out the window, which makes restaurant staff feel like servants versus skilled professionals that curate a specific experience.' We spoke to servers and bartenders from across Toronto about their biggest customer pet peeves — and how we Torontonians can become better diners. Gta They remember your order — and your name. Meet five of Toronto's most beloved servers, bartenders and baristas From heartfelt moments to legendary stories, here's why these five Toronto servers, bartenders, and baristas are hard to forget. Gta They remember your order — and your name. Meet five of Toronto's most beloved servers, bartenders and baristas From heartfelt moments to legendary stories, here's why these five Toronto servers, bartenders, and baristas are hard to forget. PET PEEVE: Calling for a reservation the same day THIS ONE TIME… When same-day reservation requests are denied, one popular last-minute wheedling tactic is claiming to know the owner. ARTICLE CONTINUES BELOW 'Never say you know the owner. Guess what? So do I. And neither of us want to bring them into this,' says Maxwell Johnston, a bartender at Grazie Ristorante in midtown. BEHAVE BETTER 'If you don't have a reservation but show up and they don't have space, most times it's worth sticking around. 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It should be pretty clear, even to a drunk person, that these actions are completely unacceptable and yet they're committed quite often at my workplace,' says Jakob Brull, bartender and bar manager at The Comrade in Riverside. 'The funny part is that people like this are always offended at our frustration which is weird. People will literally look me in the face and say, 'Hey, take it easy! We didn't know we weren't allowed to play with the decorations and do a line of coke off the bar in front of everybody' and these people are the same age as my parents. Crazy.' BEHAVE BETTER 'Take a quick moment to think to yourself, 'Is this truly an appropriate way to act in this environment right now?' Sometimes, the answer might shock you,' he says. Oh — and never, ever throw up in the sink. 'My staff and I have to spend all night unclogging the sink with an oyster fork and then fishing out the vomit in a litre container. It is freakin' disgusting and it pisses everyone involved off because it is such an avoidable scenario.' Gta It's harder than ever to get a reservation at Toronto's hottest restaurants — these ones in particular High demand, limited seats, and viral buzz are making it tougher than ever to get into Toronto's most popular restaurants. Gta It's harder than ever to get a reservation at Toronto's hottest restaurants — these ones in particular High demand, limited seats, and viral buzz are making it tougher than ever to get into Toronto's most popular restaurants. PET PEEVE: Lying about allergies THIS ONE TIME... Dreyfus server Peter Alexandropoulos remembers when a guest claimed to have a variety of allergies, saying they couldn't eat a single item on the menu without modification. 'We made them a really nice menu, only for me to catch them trying food from the table they said they were allergic to,' he says. 'Out of concern, I ran over to stop them from eating something that might make them sick, only for them to tell me 'I'm not actually allergic to this stuff, I just try to avoid it.' Insane behaviour.' BEHAVE BETTER 'Use the correct language when discussing your food restrictions with a server. Use the word aversion if you just don't want it, and only use the word allergy if you mean it. Many steps are taken in a kitchen to prepare the cooking area for a guest with a severe allergy. It slows things down, and stresses a kitchen,' he says. 'Nobody wants to make anyone sick, and this can really ruin a restaurant's reputation, so it is taken very seriously.' Gta Would you pay $41 for roasted cauliflower? What this status menu item says about eating out in Toronto now The rising cost of dining out is changing how Torontonians eat, spend and think about value. Gta Would you pay $41 for roasted cauliflower? What this status menu item says about eating out in Toronto now The rising cost of dining out is changing how Torontonians eat, spend and think about value. PET PEEVE: Camping ou t long after the bill has been paid THIS ONE TIME... 'Tables and bars are a restaurant's main resource, especially in peak hours,' says Preston (last name withheld), a bartender at Paris Texas on King West. 'When guests linger long after they've finished eating and paid the bill, it slows down table turnover, cuts into the server's ability to make tips, and prevents other guests from being seated.' ARTICLE CONTINUES BELOW ARTICLE CONTINUES BELOW BEHAVE BETTER Be aware of your timing, Preston says: if it's a slow afternoon or you're told you can hang out, that's one thing. But during dinner rushes or brunch hours, lingering too long can be a problem. 'Enjoy your meal, tip well, and be considerate of the restaurant's flow. If you want to keep socializing, consider moving to the bar or ordering another round, if the table isn't immediately needed. Better yet, head to a nearby café or lounge after dinner.' Peter at Dreyfus says pretending you're allergic when you're not is a pet peeve that makes life harder for the kitchen staff. Richard Lautens Toronto Star PET PEEVE: B ringing your laptop or coffee cup to the dinner table THIS ONE TIME... 'I'm sorry, but you should not be flipping open the laptop at a restaurant,' Alexandropoulos says. 'Next to you might be sat a couple who has been looking forward to this night out for weeks, and your laptop is really killing the vibe. Little solo brunch at a bistro is a different story, but when did we decide this was ok to do at the dinner table?' BEHAVE BETTER 'If you must work, excuse yourself and take it outside,' Alexandropoulos says. And just leave the coffee cup at home. Otherwise? 'I get very excited to go up to a table and take their coffee away.' PET PEEVE: Obnoxiously trying to get your server's attention THIS ONE TIME... 'I once had a guy snap me over, only to follow that up with a whistle the next time he needed my attention,' Alexandropoulos says. 'The best part is, the table right next to them were the ones that had a huge problem with that. Their conversation escalated into a full-blown screaming match, and the other guest essentially told this guy that he needed to pay his bill and leave, which he did.' BEHAVE BETTER 'Your server is probably busy if they have not come over to help you with something. If it's a big spot, or it's very busy, a little lean and hand up around shoulder height is the move,' Alexandropoulos says. 'If you need to make a sound, that sound should be 'excuse me.'' PET PEEVE: Not cancelling reservations you don't need THIS ONE TIME... 'We had a group make a reservation for 12 people for 7 p.m. that, without any communication, didn't show up until after we were closed. The business made no money off this and because we didn't seat anyone at their table due to the reservation, we had to turn potential paying customers away,' Brull says. 'That one reservation cost the bar hundreds of dollars in losses and it's even more frustrating since this could be avoided with a mere cancellation or phone call. Since there were no sales, there were no tips, so it hit especially deep for the staff.' ARTICLE CONTINUES BELOW ARTICLE CONTINUES BELOW BEHAVE BETTER 'Just communicate with us. It's very simple,' Brull says. 'Every reservation platform has an option to cancel and most bars and restaurants have a phone line and employ a host for this exact purpose. We all understand that plans change and all, but not showing up with no warning costs the establishment and its workers a lot of money and is generally lazy and inconsiderate.' PET PEEVE: Being on your phone while ordering THIS ONE TIME... 'Someone once tried to order a full round of drinks while holding their phone to their ear and shushing me mid-sentence,' Nikita says. 'It's frustrating and honestly kind of rude; it slows everything down for everyone.' BEHAVE BETTER 'Just take 30 seconds to place your order properly,' she says. 'We'll all move faster and smoother that way.'
