Food is Place

In Issue 05, we unfold our maps in search of how places inform what, how and yes, where we eat. We swing by West Yorkshire’s Rhubarb Triangle to see why their stalks pop up extra-fast. We dive into the work of a Palestinian artist who uses fermentation as a metaphor for displacement. We visit the gardens of a B.C. farmer growing tropical fruit very far from the tropics, and we tag along for a seal meat delivery at an Inuit arts centre in Ottawa. And author Sheima Benembarek shares a story of a reluctant cooking lesson with her mother, using a spice mix from their hometown of Rabat in her Quebec kitchen.