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The Informer

From the Print Edition

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Jesse Brown: how big wireless companies, the banks, and even the actors’ union are keeping our mobile bills the highest in the world

Give Us Your MoneyGetting gouged by cellphone providers is such a routine part of life in Canada that it barely seems worth complaining about. Yet we complain all the time. We trade tales of shocking bills and awful customer service at every opportunity. We complain to friends and we complain to strangers. I complain professionally. To be a technology journalist in Canada is to constantly feed the nation’s seething consumer outrage.

Yes, Canadians pay higher monthly wireless bills than citizens of any other country, according to a report by Bank of America Merrill Lynch. Yes, our data roaming fees are higher than those in any other country, according to the Organisation for Economic Co-operation and Development. Yes, a cartel of three carriers—Bell, Rogers and Telus—still controls 95 per cent of our market, despite the emergence of budget providers Wind, Public and Mobilicity. And yes, text message fees in Canada are ridiculously marked up, by as much as 4,900 per cent, according to academic estimates. Each story solidifies our right to kvetch. We truly are the most screwed-over cellphone users in the world.

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The Dish

Restauran-TO

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Toronto might be moving to food-cart sanity—if province, city hall and restaurant owners let it happen

The kind of street food Torontonians can only dream of (Image: Dana Robinson)

The infamous Toronto à la Cart program is finally winding down—or, more accurately, dying an unlamented death after becoming the cartoon stereotype of what goes wrong when the government tries to micro-manage things. Now, some people in council are looking at expanding Toronto’s street food options with what’s probably the easiest method available to the city: simply getting out of the way.

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The Hype

TIFF Talk

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Where to get a TIFF drink: the film festival’s 44 spots with 4 a.m. licences

The arrival of TIFF always demands answers to three crucial questions: which celebs are coming to town, what are the best flicks to see, and where can we get inebriated at ungodly hours of the night? The first two we’ve taken care of here and here, and now we have the nearly complete list of venues with extended hours for TIFF. The news is good: last year, around 25 bars and restaurants were approved for extended hours; this year, about 44 will be serving late. The selection is more varied, and with spots like Gabby’s and Hey Lucy on the list, it’s decidedly more casual. The Alcohol and Gaming Commission of Ontario tells us that the list could expand as more venues get last-minute approval. Here, the 44 bars officially licensed to stay open until 4 a.m. »

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The Dish

Read All About It

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Michelle Obama on Iron Chef, Lea and Perrins recipe revealed, Canada’s cod comeback

lea-perrins-worcestershire-sauce• What is the best way to get rid of unwanted Halloween candy? Serious Eats recommends burying it in a shallow grave—a pie shell—and making candy pie. The dessert is exactly what it sounds like: simply melt the candy in the crust for 30 to 40 minutes at 350 degrees, let cool, then serve. The site advocates a chocolate-heavy filling (Tootsie Rolls, Snickers, M&Ms, Kit Kats and candy corn) that reduces in size when it melts. The final product is sure to make guests frightened and dentists wealthy. [Serious Eats]

• After over 170 years of secrecy, the recipe for Lea and Perrins Worcestershire sauce has been revealed. Or has it? The Guardian trains its cynical eye on the list of ingredients allegedly found by a former company accountant in a skip next to the sauce factory. Forty pounds of pickles? Twenty-four pounds of fish? Eighteen gallons of vinegar? Could that really taste good? We guess that if anyone would know, it would be a Brit. [Guardian]

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Toronto International Film Festival 2009

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Getting a TIFF drink: a complete list of establishments open until 4 a.m. during the film festival

Drake of dawn: the Queen Street hotel is one of many spots open until 4 a.m.

Drake of dawn: the Queen Street hotel is one of many spots open until 4 a.m.

Stalking celebs at TIFF takes a lot out of us—and, we imagine, avoiding us takes a lot out of celebs. The best way to soothe those festival blues or celebrate festival triumphs is with a few cocktails around dawn. Luckily, more bars than ever are serving late this year.

Why so many licences this year? David Brown, bar manager at the Drake Hotel, posits a theory: “The economy is a little tight in general, regardless of what the Bank of Canada says. Giving licences earlier is a benefit to the city and businesses.” He notes that the crowd typically thins out a bit around 2 a.m., with a fresh round of TIFFers coming in around 2:30 a.m. Richard Lambert, owner of The Social, echoes Brown’s sentiment: “We will see a good turnover in the crowds, with a second wave coming around 1:30.”

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The Dish

Opening

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The Roosevelt Room takes the supper club back to the future

The new meal: food will be one of preoccupations of The Roosevelt Room, which remains under construction (Photo by Karon Liu)

The new meal: The Roosevelt Room, which remains under construction, intends to put the focus on food (Photo by Karon Liu)

Another supper club is opening in the Entertainment District, but before the eye rolling commences, note that The Roosevelt Room is attempting to distance itself from its cookie-cutter urban-chic counterparts. The menu is to be prepared by a high-profile executive chef, and the interior is done in a deco motif intended to channel golden-era Hollywood (rather than the slick, soulless look into the future we’ve come to expect from supper clubs).

We met visonary and Bay Street whiz Jeff O’Brien yesterday as he was configuring the lines on the patterned ceiling above the bar and giving thumbs down to wallpaper deemed too shiny. “I’ve thought for the longest time that Toronto hasn’t really nailed the supper club concept,” he says. “There have been a lot of attempts, but they haven’t really fired all cylinders on the food, service and entertainment components.”

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