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Brownstein: Neither rain nor blackouts nor transit strikes shall stop the Montreal Fringe Festival

Brownstein: Neither rain nor blackouts nor transit strikes shall stop the Montreal Fringe Festival

Power blacked out sporadically last weekend at the Montreal Fringe Festival's outdoor base, the Fringe Tent — better known to many as the Beer Tent — on the corner of Rachel St. and St-Laurent Blvd. The shortages often arrived in the midst of a music set, when electricity was as paramount for the entertainment as it was for keeping the brews cold.
Then Monday brought the start of a nine-day transit strike, and let's just say the limited schedule provided to the public is playing havoc with the fest, whose shows tend not to start and end at the times when people mostly require bus and métro services.
Then on Tuesday, torrential rains came with a vengeance, and Fringe executive and artistic director Amy Blackmore found herself and volunteers trying to keep the Fringe Tent from collapsing by propping it up with long sticks.
And Blackmore suddenly had terrifying visions of another watery disaster, when the rains came down so heavily last summer that the roof of the MainLine Theatre, the Fringe's indoor home base on St-Laurent Blvd., caved in. The resulting deluge flooded the space.
Damages were so extensive that the theatre had to close down for a lengthy period, and it has remained in a wounded state ever since.
As a result, the decision was made that the MainLine — which was set to mark its 20th anniversary — will cease operations at the St-Laurent site after the Fringe wraps its 35th edition on Sunday with its annual Frankie Awards ceremony and closing party at Café Campus.
Blackmore, sporting the same Billy boots she wore when mopping up the MainLine last July, is hopeful a new home in the same area can soon be found because, beyond the Fringe, the space fills a vital, year-round need for the city's indie theatre scene.
'After the last performances on Sunday, we're going to tear it all down and store everything until we find our new home. It's so sad. We've had so many great memories here,' says Blackmore, formerly a dancer who started work as a volunteer at the Fringe 20 years ago. She has been the festival's director for the last 15 years and has been running the whole shebang the last 12 years.
Another day, another obstacle, but the ever-buoyant Blackmore, truly a warrior, soldiers on — as does the Fringe, which is having another solid season.
At last count mid-week, Blackmore reports that 10,000 indoor show tickets had already been sold, bringing in revenues of about $100,000. She is confident the Fringe can match last year's record $160,000 in sales.
This year's Fringe features 105 plays and 800 indoor performances — from poetry to puppetry, magic to music, dance to drama and then some — in 25 venues. Plus, there are 40 acts at the Fringe Park. Shows run about an hour.
Blackmore estimates that the programming consists of 40 per cent local French, 40 per cent local English, 10 per cent national and 10 per cent international.
Tickets cost $19 or less, and performers get 100 per cent of the box-office sales. All of which means the Fringe relies on government grants and sponsors — and can't forget beer-tent sales — to cover its $600,000 yearly tab for rent, salaries and assorted other costs.
'We always say that we are a festival of discovery and that there's something for everyone, but it's really true this year,' Blackmore notes. 'We have everything from a magic show called 0z from Las Vegas for the whole family to a poetry slam to a beautiful dance show called Auf Wiedersehen, which is the first show I got to see at the fest and which transported me far away for a spell.'
But no sooner does she use the word 'transported' than she is reminded of the strike.
'The strike has really affected us, not just with our local audiences, but also with our artists, volunteers and tourists. We're working on trying to make alternative arrangements. It's been tough, but folks are really putting in the effort to come out. Fringers have always been a special breed. But I really hope this strike ends soon, because our performers really deserve packed houses.
'All these challenges that keep coming up for the Fringe … sometimes they do feel like never-ending, but at the same time, it's part of the beauty of what we do — people coming together to make this incredible event happen. It's a real community drive.
'And look: The sun is just coming out now.'
The glass is always on the full side for Blackmore.
'And look at that: We have a Hydro-Québec visitor here and he says that our power problems have been corrected, and that the music will go on this weekend. And there will also be full transit available Friday to Sunday, because the F1 is in town, conveniently so for us. That's why we like to schedule our event at the same time, because we attract similar crowds,' she quips.
Certainly calls for some chilled suds now.
'Troubleshooting is part of what we do at festivals — it comes with the turf. But as executive and artistic director, my job entails perhaps a little more: I apply for the grants, look for other funding, write the cheques and search for volunteers, but I also clean the toilets — and, of course, hold up the tent when needed,' she says with a wide smile.
'Our vision for the future is that we have a new space that is rooted in English theatre but that is designed for all indie artists. A space that is professional, safe and accessible. And above all, a community centre for performers and audiences.'
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OPINION: The CBC is a bloated and unaccountable blob
OPINION: The CBC is a bloated and unaccountable blob

Toronto Sun

time2 days ago

  • Toronto Sun

OPINION: The CBC is a bloated and unaccountable blob

The CBC/Radio Canada sign on the Canadian Broadcasting Corporations building in Vancouver is pictured on May 28, 2013. Photo by Gerry Kahrmann / Postmedia Network files Remember the classic sci-fi movie The Blob, and how the blob keeps getting bigger and bigger, while oozing over everything, heedless of the screams around it? This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Don't have an account? Create Account That's what's happening at the Canadian Broadcasting Corporation. In 2023, the CBC said it was issuing layoffs and cutting costs. 'CBC/Radio-Canada … will reduce its English and French programming budgets for the next fiscal year and cut about $40 million,' CBC wrote about itself in December 2023. But its taxpayer costs went up anyway. The CBC cost taxpayers $1.3 billion in 2022-23. The CBC cost taxpayers $1.4 billion in 2023-24. Despite claims it's shrinking, the CBC's blob is getting bigger. Documents obtained by the Canadian Taxpayers Federation show the CBC handed out huge pay raises while doing away with bonuses. Its layers of management have also swollen to monstrous proportions. The CBC caught heat for handing out bonuses last year. It paid $18.4 million in bonuses, including $3.3 million to 45 executives for 2023-24. Your noon-hour look at what's happening in Toronto and beyond. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. Former CBC CEO Catherine Tait was grilled about the bonuses by the House Heritage Committee and on the CBC's own news program. The CBC fan group, Friends of Canadian Media, said the bonuses were 'deeply out of touch and unbefitting of our national public broadcaster.' The CBC caved and did away with the bonuses, earning praise in headlines. Not so fast. After cancelling bonuses, CBC handed out record-high pay raises of $38 million in 2024-25. The raises went to 6,295 employees for an average raise of about $6,000 each. No employees received a pay cut, according to records. These raises are much higher than raises in previous years, as the CBC spent $11.5 million on raises in 2023-24. The CBC blob is also growing bigger. This advertisement has not loaded yet, but your article continues below. Currently, 1,831 CBC employees take a six-figure salary, costing taxpayers about $240 million, for an average salary of $131,060 for those employees. In 2015, 438 CBC employees took home six-figure salaries, costing taxpayers about $60 million. That's a 318% increase since 2015. The CBC quadrupling the size of its top payroll blob is scary enough for taxpayers, but the roles these employees play will also raise eyebrows. There's a journalist anecdote that says for every reporter working in a regular newsroom, there are about a dozen CBC managers. Documents obtained by the CTF show that the narrative checks out. The CTF asked the CBC for a list of employees paid more than $100,000 per year. The list is 65 pages long, depicting offices full of managers and support staff. This advertisement has not loaded yet, but your article continues below. The CBC has more than 250 directors, 450 managers and 780 producers who are paid more than $100,000 per year. The CBC also employed 130 advisers, 81 analysts, 120 hosts, 80 project leads, 30 lead architects, 25 supervisors, among other positions, who were paid more than $100,000 last year, according to the access-to-information records. The CBC redacted the roles for more than 200 employees. Let's tally the CBC blob's body count so far. The state broadcaster is costing taxpayers more than $1.4 billion this year. Its new CEO, Marie-Philippe Bouchard, is paid at the same level as Tait, at about $500,000 per year. The CBC said it would cancel its bonuses but jacked up salaries. The CBC has swelled its ranks of highly paid employees by 318% since 2015. This advertisement has not loaded yet, but your article continues below. The CBC is blacking out data on documents and refusing to tell Canadians how much it's spending on advertising. Plot twist finale: Next to nobody is watching the CBC. CBC News Network's share of prime time is 1.8%, meaning 98% of TV-viewing Canadians choose not to watch it. No CBC entertainment show cracked the Top 10 in the latest Canadian ratings. The Murdoch Mysteries, which isn't produced by the CBC, has the CBC's biggest audience with about 734,000 viewers — about 1.7% of the population. In the movie, The Blob was stopped by freezing it and dropping it in the Arctic. The CBC blob can be stopped from eating taxpayers' wallets by defunding it. Franco Terrazzano is the federal director and Kris Sims the Alberta director of the Canadian Taxpayers Federation Toronto Blue Jays Toronto & GTA Columnists Toronto & GTA Canada

Take the post-Folklorama spirit outdoors
Take the post-Folklorama spirit outdoors

Winnipeg Free Press

time3 days ago

  • Winnipeg Free Press

Take the post-Folklorama spirit outdoors

Opinion DEAR MISS LONELYHEARTS: My family is travelling here from Quebec for Folklorama, but coming mostly for the French-Canadian Pavilion that runs Aug. 10-16. They sure know how to party. They are also a real pain. They come home to my farm, stoked after the concerts, get out their own instruments and party until the sun comes up. Yikes. We hosts, who live in little towns and farms close to the city, often keep working part-time during Folklorama, so we need at least a little sleep every night. Got any hot tips so we have less yelling 'Tais-toi!' at each other at 4 a.m. than we did last year? Last fest it was a verbal riot in every sense of the word, and nobody got enough sleep. What can we do about it this year? — Folklorama Fatigue, southeastern Manitoba Dear Folklorama Fatigue: With your visitors' financial help, rent some motel rooms near your place for the visitors who actually want and need their sleep. Also, pitch some tents in your yard stocked with sleeping bags and mosquito spray. That will work for party diehards who are happy to mist themselves head to foot, grab their fiddles and jig until the sun rises. Nothing quite like Folklorama camping. Dear Miss Lonelyhearts: I live on a lake further north in the province that has not yet been threatened by fire. I go to bed worried anyway. My friends and relatives in the city are begging me to stop breathing the heavy smoke and come down to live with them until the wildfires are done. I work remotely, so I could do that, but so far, I've been refusing. Home is home. But today I got a visit from an old girlfriend who has a house in a safer rural area, further south, with generally less smoke. She has invited me to come with my six animals and stay for however long. She isn't asking for money, but I would want to pay her. To clear the air with her, I told her I wasn't interest in any kind of romance, or even just sex. She replied, 'Who asked you?' Those days have passed between us, I admit, but she agreed a little too heartily. But what if I move into her place and we both get lonely in the night? It's a great way to mess up a nice friendship, but her place is safer in terms of fire and smoke. What do you think? — Tempted, central Manitoba Dear Tempted: Why not accept your ex's invitation, but with a time limit? If you don't feel sexually attracted to each other anymore, but you make good housemates, then you might be successful as roomies in longer term. Also, try to think positively. Even if it ends up a short and sexy romance and you get to breathe clean air together, it could be a nice break for both of you and you could still get past it. Dear Miss Lonelyhearts: My partner and I — we're both men — had just come to the end of our relationship and I thought we were both OK with that. I didn't think that we could end up in a big thing at our golf club over it, but what did I know? I had just started seeing a brand-new guy at the same club and I casually mentioned it to my ex, who was playing a short round with me. But by the next hole, I could see his face had gone bright-red, a sign he was ready to explode. He growled, 'I see what's really been going on now, so that's it, for me.' and he walked off the course. Now what? — Big Mess, North Kildonan Dear Big Mess: Your recent ex couldn't handle the painful emotions that washed over him — so give the poor guy a break. That's an understandable human reaction. Tell him you understand he's hurting and just let it go without a lot of detailed discussion. It was way too soon for your ex to shift himself into casual-buddy mode for your convenience. Please send your questions and comments to lovecoach@ or Miss Lonelyhearts c/o the Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Maureen ScurfieldAdvice columnist Maureen Scurfield writes the Miss Lonelyhearts advice column. Read full biography 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.

Vancouver restaurants show that sake's time has officially arrived
Vancouver restaurants show that sake's time has officially arrived

The Province

time4 days ago

  • The Province

Vancouver restaurants show that sake's time has officially arrived

Non-Japanese Vancouver restaurants are having "aha" moments followed by sake showing up on their drinks lists. Why now? Chef Satoshi Makise and Richard Geoffroy of IWA 5 sake. Photo by Leila Kwok Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. The late, great French chef Joël Robuchon ran seven restaurants with three Michelin stars and had 38 celestial stars at one-time. The icon was a sake devotee, demanding it be in all his restaurants. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors 'I was completely restricting my kitchens without sakes,' he said. Another French giant, Richard Geoffroy, was chef de cave at Dom Pérignon for 28 years, reviving the brand to its iconic status during his tenure. But in 2 019, he made a dramatic pivot and opened IWA 5, a premium sake brewery in Japan. With such vaunted non-Japanese palates besotted with sake, you'd think a stampede of the curious would have followed. Well, no stampede, but there's definitely trotting. Non-Japanese Vancouver restaurants are having 'aha' moments followed by sake showing up on their drinks lists. Why now? First, there are sake teachers and agents spreading knowledge. WSET, the international certifier for wine and spirit training, has responded to the deepening interest and now off ers sake certification and validation. As well, there's a whole new wave of sake makers in Japan, innovating and experimenting with different styles and flavours, including sparkling sake and richer, bolder ones. This advertisement has not loaded yet, but your article continues below. And, as in North America, alcohol consumption is dropping in Japan, so there's more product to export. Recently, Geoffroy, the former Dom Pérignon champagne maker, was at Tetsu Sushi Bar for a sake-paired dinner (regularly h appening these days). At the dinner, Ge offroy said his dramatic pivot to sake was the creative latitude. 'It was like getting the keys to Home Depot and not just working with a table saw and router,' he said. 'And sake is umami in a glass with 20 times more than in wine. It loves food. It amplifies flavour. Sake makes food shine. Try it with pizza. They're umami bombs.' Tetsu chef-owner Satoshi Makise invited Geoffroy be cause IWA 5 is his favourite sake. 'I feel his style is similar to mine. It's still traditional but innovative. I love that. He creates different styles of sake using white wi ne making t echnology and ages it for different flavours. He's created a sake with an aftertaste (lingering finish), not just an initial flavo ur, an d it can pair with any cuisine.' Stay on top of the latest real estate news and home design trends. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. Makise created a menu to sync with IWA 5's terroir, the coastal Toyama prefecture known for exceptional seafood. Geoff roy blends three rices and five yeast strains for his sakes, and two of the yeasts are traditionally used in winemaking. The most startling sake dinner, however, was at The Victor, a steak house, a daring move as I'll bet 99 per cent of diners feel steaks are wedded to bold red wines. Steak, you say? I want tannins! Patrick Ellis, one of about a dozen non-Japanese 'sake samurais' in the world, was there to prove us wrong. Ellis dislikes saying 'sake pairing' because, well, frankly, sake is kind of a floozy — it'll go with anything and isn't too fussy about what. Sake samurai Patrick Ellis at The Victor restaurant. Photo by Mia Stainsby In more professional speak, Ellis s ays, 'It do esn't have many restrictions. It doesn't have the acidit y of wine, but what it does have is 20 to 25 times more umami than wine, and about 80 per cent of our taste r eceptors are for umami. This advertisement has not loaded yet, but your article continues below. 'Umami is based on glutamate amino acids and it's what starts you salivating,' he says. 'It doesn't fight with food, as wine can.' Ellis adds that beef contains inosinate (formed when muscle tissue breaks down) and when glutamate and inosinate are consumed together, it's pure umami synergy. 'The perceived umami increases by up to 10 times than when consumed on their own,' Ellis says. At The Victor dinner, Dassai Junmai Dai Ginjo sake and Wagyu flatiron steak were very civil to one another, and might I say, they liked each other very much. Action! Kiss camera! The Victor is actually the perfect restaurant to test the sake-goes-with-anything claim because there's sushi and sashimi for a classic pairing and steaks to test out the synergy. This advertisement has not loaded yet, but your article continues below. Steak dish at The Victor, paired with sake. Photo by Mia Stainsby Fanny Bay Oyster Bar is another non-Japanese restaurant that 'got' sake. Owner Malindi Taylor says it's a no-brainer. 'Oysters and sake are a natural pairing, complementing each other due to both being rich in natural umami flavours,' says Taylor. 'We've had sake on our menu for the last seven years. Guests love seeing it on our Happy Hour menu as it's not something you see everywhere.' At Michelin-recommended Yuwa Japanese restaurant, co-own er and sake sommelier Iori Kataoka feels sake is finally getting its due. 'We can't ignore sake anymore,' she says. Not like when she opened a first restaurant in the early 1990s, and all she could get was boxed sake. 'It was on top of a machine and only hot sake would come out,' she says. 'There were only two sake agents and now there are over 16, representing over 300 kinds of sakes.' And by the way, warm brews are no longer the sign o f loser sakes. Top brewmasters recommend heating to reveal, not mask, properties in certain sakes. This advertisement has not loaded yet, but your article continues below. Yuwa recently held a special event dinner with six Japanese sake makers and a barley shochu maker. 'Six different ideas for making sake, so it was super interesting,' Kataoka said. The dinner included a sparkling sake, which she says, has been hugely successful. 'It's compared to champagne. The bubbles don't last as long but has the taste a nd mouth feel .' A Wagyu beef dish was serv ed with Shichihonyari Muu Kimoto, a rich junmai sake known for going well with both seafood and meat. To make richer sakes, there's less polishing of the rice, keeping more of the husk. It takes skill as it can leav e unwanted flavours, Kataoka says. 'This sake maker is very good at it, keeping some grain and balancing acidity and depth a nd umami.' This advertisement has not loaded yet, but your article continues below. With every visit to Japan, she discovers sake makers using new techniques, from the rice milling and fermentation, to aging, and experimenting with different woods, and trying different waters and yeasts. Or, for that matter, staying 100 per cent true to terroir. 'France's wine sommeliers now do sake judging, applying wine analysis to judge colour, aroma, and taste, exactly like wine. Sake makers have always been detailed and specific but now there's technology to analyze everything and scientifically keep sakes consistent from year to year.' Restaurant owner and sake whisperer Miki Ellis, (Dachi, Niwa) another longtime evangelist, loves triggering 'aha' sake moments for guests. 'Our team is excited about sake and recommending them, and we try to focus on unusual styles, the weird and wonderful sides of what sake can be, to further add to 'aha'! We have a lot of somms (sommeliers) and industry people come in and say, 'Oh my god, I never thought of it this way.'' And she's squared off with wine people at private dinners pitting sake against wine for each course. 'Sake won! It surprised us,' she admits. 'I have yet to find food that doesn't go well with sake. It's more of a challenge with wine.' Read More Vancouver Canucks Columnists Vancouver Canucks News Vancouver Whitecaps

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