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The Informer

From the Print Edition

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How bullying became the crisis of a generation

Kids are committing suicide, parents are in a panic, and schools that neglect to protect students are lawsuit targets

The Bully Mob

Mitchell Wilson had a short life. He was born in March 2000 at Markham-Stouffville Hospital to Craig and Shelley Wilson. From the age of three, he had trouble running and jumping. He climbed stairs slowly, putting both feet on each step before moving up. He fell often, and sometimes he couldn’t get up on his own. His doctors thought he had hypermobility syndrome—joints that extend and bend more than normal.

When Mitchell was seven, his mother was diagnosed with an aggressive melanoma. Her treatments left her distant, sometimes testy and mean, and in so much pain that she rarely left her bedroom. “I sort of kept Mitchell away,” Craig Wilson told me.

“He basically didn’t talk to his mother during the last four months of her life.” Wilson often left his son to his own devices while he took care of his dying wife and ran his family’s industrial knife business. Mitchell spent most of his time in his bedroom, playing video games. He comforted himself with food, and by the time he was four feet tall he weighed 167 pounds. Once, in a Walmart, he fell to the ground and his grandmother had to ask store employees to help her lift him.

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The Informer

From the Print Edition

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How academic pressure may have contributed to the spate of suicides at Queen’s University

Jack Windeler

Jack Windeler was 18 years old and in his first year of university when he died. (Image: courtesy of the Jack Foundation)

Early one Saturday morning in March 2010, Eric Windeler and his wife, Sandra Hanington, arrived home after a spinning class at the Granite Club to find an urgent message from the police. They called back, and the police said they’d be right over. Windeler and his wife quickly took inventory: grandparents fine, two of their three children safely at home. Only the eldest, 18-year-old Jack, was unaccounted for, away at Queen’s University in Kingston. “We texted him and called him. There was no answer.”

Then a police officer was at their door. “I’ve got terrible news,” he said. “Your son has died…We think it was suicide.” The couple called their other kids into the room and told them what happened. Then the four of them collapsed in a tangled heap in a single chair.

Jack Windeler’s was the first of a string of deaths at Queen’s. In the ensuing 14 months, five more students would die, three by suicide, two by what the cops call misadventure (likely alcohol related). Queen’s, widely considered one of the best universities in the country, is a popular destination for students in the top five per cent of their graduating class. The entrance grade average in 2008 was 87.3 per cent. These were kids who seemed headed for success, which made their deaths all the more shocking.

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The Dish

Caffeine High

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Toronto’s 13 new cafés: board games, Bohème and a resurrected waffle house

(Image: one2c900d)

These days, the arrival of a new indie café on Queen West or in Leslieville is about as novel as a Gap opening in a mall, which is why we’re pleased to inform readers that the newest coffee houses in town aren’t located in hipster hubs. Since our last café census in March, we count a total of 13 new spots for Hogtown’s java lovers.

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The Dish

Opening

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Introducing: Crafted by Te Aro. I Deal Coffee gets some competition on Ossington

Ossington’s nightlife is alive and well, but the strip can be quite dead in daylight hours—there’s I Deal Coffee and, well, not much else. Perhaps that’s why Crafted by Te Aro is full of coffee drinkers and laptops, despite the fact that it’s been open for only a week. The café is essentially Te Aro’s second outpost, allowing people in the west end to experience what made its Leslieville counterpart so popular: coffee made from beans roasted on the premises, classes on how to make a better cup, and a quiet, relaxed atmosphere in which customers don’t have to shout their order to the barista. It even has a glass garage door similar to the other shop’s, though co-owners Jessie and Andy Wilkin says it was a necessity—the window was about to fall out when they took over the space from the Get Real! Café two months ago.

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The Hype

To-Do List

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Today in Toronto: Elevate to Exhale, Drew Hayden Taylor

Elevate to Exhale: Yonge-Dundas Square is turned into an outdoor yoga studio (minus the hardwood floors and calming atmosphere) with a day of free classes, including a noon-hour power yoga session. Find out more >>

Aboriginal Month Celebration: Playwright Drew Hayden Taylor reads from and is interviewed about his new novel, Motorcycles and Sweetgrass. Find out more >>

The Dish

From the Print Edition

10 Comments

The Rebirth of Booze

At the hottest restaurants, cocktails are as sophisticated as the food. Bartenders are playing with liquid nitrogen, concocting infusions, and changing the way we drink. It’s the most exciting gastronomic development in years

Smoke and firewater: Barchef, on Queen West, serves a $45 haute manhattan, a mix of whisky, vanilla cognac and bitters that arrives in a bell jar filled with hickory smoke (Image: Finn O'Hara)

There are only two kinds of cocktails—those that are dead and those that are alive—and the only way to tell them apart is to taste them. A dead drink is at best two-dimensional, merely a mixture of liquids; a living cocktail is full of motion as its flavours unfold on the palate. It’s like the difference between a paint-by-numbers canvas and a true work of art. And in this city, the dead outnumber the living by about a thousand to one.

But not for long, thanks to a handful of determined pioneers. Frankie Solarik at Barchef, Moses McIntee at Ame, Jen Agg at the Black Hoof and Bill Sweete at Sidecar make up the new avant-garde, along with Christine Sismondo, the author of the influential book Mondo Cocktail, who is opening her own place on College Street in July, wryly called the Toronto Temperance Society. Each one has a different view of what constitutes a great cocktail, but they all share a single belief: it’s high time the age of the crantini was over.

The most extreme place to observe this revolution is Barchef, the dimly lit temple of mixology on Queen West where Frankie Solarik is the celebrant. Tall, slim and bearded, wearing a black porkpie hat, he works behind a bar crowded with more than 30 spiced infusions and subtle elixirs in various flasks and jars. I’ve never seen such a set-up—like an alchemist’s laboratory, complete with the molecular foams, flavoured airs and gelatinous transubstantiations that are Solarik’s specialty. His masterpiece is a smoked vanilla manhattan, a $45 cocktail set in a bell jar filled with hickory smoke until it smells like a campfire and tastes like heaven.

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The Dish

Neighbourhoods

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The Roncesvalles Guide: Our 25 favourite eating and shopping destinations along Parkdale’s Polish drag

Referred to as Little Poland by long-time residents and Roncey by the younger crowd, the Roncesvalles strip is one of the few neighbourhoods in the city that has earned its “hip” label without been invaded by raucous nightlifers. Progress keeps marching forward here, despite an ongoing road rehabilitation project that has claimed a few business causalities. We recommend spending a spring Saturday visiting these 25 spots.

(Thumbnail credit: 416 style)

The Informer

From the Print Edition

6 Comments

Escape Plan: five amazing Ontario getaways

Five off-the-radar summer destinations where you can eat, drink, fish, farm, bike or meditate to your heart’s content


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The Dish

Rumours & Rumblings

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Rachel McAdams takes cooking classes in Kensington Market

V0CV001021N0Rachel McAdams plays it differently than most homegrown starlets who find success in Hollywood: she lives north of the border in a Toronto Victorian, bikes or walks everywhere, and still sports well-worn boots from her days as a York drama student. Although she is currently gracing the cover of Vogue, wearing Dior and Dolce and Gabbana, McAdams says she isn’t interested in material possessions: “I really don’t desire things. I prefer to spend my money on experiences, on meals or travel.” Recently, her Toronto experiences have included knife-skills sessions at the Kensington kitchenware shop Good Egg, which prompted a vow to improve her vegetable slicing technique. She prefers to eat at “unstarry, cash-only, foodie-slacker restaurants” like New York’s Kasadela in Alphabet City, where McAdams opts for spicy chicken wings, grilled salmon skin and dried nori. Her ideal day? Kundalini yoga, grocery shopping and fixing up her once tumbling-down house, which she shares with her brother. This day sounds unconvincingly simple for someone who once dated Ryan Gosling and Josh Lucas, but true to her “famously private” reputation, we assume she’s simply leaving out the most salacious details.

• The Notebook, part two [Vogue]

The Dish

DIY Gourmet

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Cooking classes: the gift that gives back to the gifter

(Photo by xiaofeng17)

(Photo by xiaofeng17)

Unsurprisingly, cooking class registration increases in the weeks after Christmas, as wannabe chefs redeem gifts of culinary education. Those shopping around for just the right present will find options for any taste and talent level, with seminars on everything from making chocolate to tasting cheese or learning how to fry an Indian dosa. For romance, try a couples class; for kitchen newbies, there are beginner chef series. Below, our list of nine Toronto teaching kitchens and the gift-worthy classes they offer this December.

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The Dish

Read All About It

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The world’s top 10 ethical wines, deep-fried butter, the “Superbowl of cheese”

Gilding the lilly: a form of deep-fried butter has won... (Robert S. Donovan)

Gilding the lily: a form of deep-fried butter is in the running for best new midway food (Robert S. Donovan)

• In theory, it looks to be the ultimate in artery-clogging cuisine: deep-fried butter. That’s what renowned deep-fryer Abel Gonzales is bringing to the table at the State Fair of Texas’ annual contest for best new midway food. Gonzales’ previously honoured entries include fried Coke and fried peanut butter-and-jelly sandwiches. The butter will be available in four flavours: original, garlic, grape and cherry. [Slashfood]

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The Dish

Aprons & Icons

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Where (the other) Chris Brown stops to make a difference

Pulling out The Stop: Chris Brown helps bring food to the needy in his new post at The Stop Community Food Centre (Photo by Renee Suen)

Pulling out The Stop: Chris Brown helps bring food to the needy in his new post at The Stop Community Food Centre (Photo by Renée Suen)

2009 has been a year of change for Chris Brown. He saw the waning of Perigee, the upmarket Distillery restaurant where he was executive chef and partner and for which he fought tooth and nail (including a mid-recession, mid-winter canopé giveaway in front of Union Station). When Perigee finally closed in April, Brown turned briefly to consulting work, which he describes as “frustrating.” Then, Nick Saul, The Stop Community Food Centre’s executive director, approached the chef about the non-profit’s vacant food enterprise co-ordinator position. “I didn’t think of applying, but when I asked my friends at Cross Town Kitchens for someone to recommend, they were like, ‘You idiot, it’s you!’”

We catch up with Brown, freshly returned from his nuptials in Italy and Paris, to hear how he ended up at the happiest point in his life and career.

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The Dish

Restauran-TO

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Cooking it old school: Brad Moore’s new café introduces brunch and education puns

schoolbradmoore1

Brad Moore at School (Photo by Renée Suen)

Class is in session at School Bakery and Café, which served up its inaugural Saturday brunch this past weekend. Since opening mid-January, chef Brad Moore’s Liberty Village project has been attracting attention for its gimmicky take on education, complete with ruled-paper menus, school bells and trivia-covered banquettes. But collegiate accessories are for style only. Moore, who assures us that the first full weekend brunch service went off without a hitch, is very clear on the fact that “there are no rules at School.”

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The Dish

The Downturn

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A dole of his own: Mystic Muffin offers its own stimulus package

Elias Makhoul stimulates as he pontificates (Photo by Chloe Ellingson)

Elias Makhoul stimulates as he pontificates (Photo by Chloe Ellingson)

We didn’t think it was possible, but Mystic Muffin just got a little quirkier. Now, in addition to doling out his famed apple cake, falafel and political opinions (muffins take a back seat), owner Elias Makhoul is giving us extra reasons to adore his Jarvis and Richmond eatery: he’s picking up the tab. Makhoul is responding to dismal sales by implementing two policies for regulars who are out of work:

1. The Stimulus Package: free meals if you’re unemployed, or free apple cake if you bring your lunch from home.

2. Recession Readiness Course: free cooking classes for those who can no longer afford to eat out.

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