On the Table

19/09/2022

Come see us during activities night in the SSMU building (University Centre) from 4-8pm tomorrow!! Can't wait to see you all!

11/08/2022

Share with your food-loving friends! On cherche les francos et anglos🤍

28/04/2022

Come say hi on your way to OAP!! Trust us, you'll want something to read in line

26/04/2022

We're at Roddick Gates again!!! Come and say helloooooo

23/04/2022

We are just inside Roddick Gates handing out copies!!! Look for a girl in a blue toque.

05/04/2022

Viva Noronha fires up some chilaquiles verdes to mark the closing of Aries season.

http://onthetablemag.com/aries/

23/03/2022

Viva Noronha chimes in on how street food around the world needs to adapt to the struggles brought on by the COVID-19 pandemic.
https://onthetablemag.com/staying-afloat-in-street-food-post-pandemic/

14/03/2022

Michelle Arthur asked McGill students what they've been eating this winter. Here are the results! (spoiler: people like soup)
http://onthetablemag.com/what-are-mcgillians-eating-winter-edition/

07/03/2022

We want to know what you've been eating this winter, McGill students! Fill out the following form to be featured in an upcoming article.

https://docs.google.com/forms/d/e/1FAIpQLScTx6ZJAYcfl8lxOdGIVN2pB9m98UQdVdjNjKKV9Ura3NUxng/viewform

28/02/2022

This Hungry Horoscope brings our Pisces friends recipes for fishy food and a sparkly breakfast.

http://onthetablemag.com/pisces/

25/02/2022

Viva Noronha is back at it with the Friday Fridge Clean-Out. This week, scraps morph into a super creamy, gorgeously green pesto.

http://onthetablemag.com/ffoc-spinach-pesto-rigatoni-with-caramelized-leeks/

21/02/2022

“The groundwater crisis that burdens the Northern states of India still bears the colonial fingerprint of British policy and the extractive imperialistic instruction of the Green Revolution.”

Viva Noronha searches for solutions to the North Indian groundwater crisis and gives a complex account of the socioeconomic, environmental, and political processes that have shaped it.

http://onthetablemag.com/the-instabilities-of-north-indian-agriculture-and-what-can-be-done-about-them/

14/02/2022

Intro to aphrodisiacs, or a last-minute Valentine's Day menu, by Holly Ferron. *TRIGGER WARNING: the word "moist."

https://onthetablemag.com/intro-to-aphrodisiacs/

10/02/2022

Michelle Arthur on the importance of creating new Lunar New Year traditions when forced to celebrate, seemingly, alone.

http://onthetablemag.com/a-new-new-year/

08/02/2022

We want your recipes, art, photography, writing, and more!!! Please send work on the subject of Black history and food to [email protected] to be featured on the website in the month of February. WE ACCEPT WORK IN ENGLISH AND FRENCH.

07/02/2022

A little hello from the editor-in-chief, Evelyne Eng, to welcome winter.
http://onthetablemag.com/a-winter-greeting-from-the-editor/

31/01/2022

Welcome a monthly food horoscope! For Aquarius, convenient recipes with room for personal embellishment by Holly Ferron, Viva Noronha, and Bery Mohammediyan.
http://onthetablemag.com/aquarius/

08/01/2022

Our 1st article of 2022 is up! It introduces a new series, Along the Lines of, that dives into the history and variations of different foods and drinks. In the first installation, Bavisha Thurairajah details 7 kinds of the best winter beverage, hot chocolate🍫
https://onthetablemag.com/along-the-lines-of-hot-chocolate/

25/12/2021

Merry Christmas/Joyeux Noël dear readers!❤ We hope you're relaxing from finals (perhaps by reading On the Table no.1) and stuffing yourselves with yummy food. Our team is taking a well-deserved break from online content, but we will back in the new year!

09/12/2021

The digital version of Issue no.1 is now available on the website! We recommend viewing it on your laptop, rather than your phone, for the best reading experience. It's also not too late to grab your physical copies! Look at our previous posts for info on where to get one, or message us to reserve one. http://onthetablemag.com/print-issue-no-1/

08/12/2021

Some more places to get your mag AND support local businesses:
1. The Word
2. Humble Lion on McGill College
3. Paragraphe
4. Second Cup on McGill College
5. Nota Bene
6. Pikolo
7. RVC Dining Hall
8. Strathcona Music
9. Burnside GIC 5th floor
10. Rutherfords Physics

06/12/2021

PRINT ISSUE NO.1 is out!!!
Where to get your copy:
1. Humble Lion on Sherbrooke
2. Redpath Library entrance
3. Redpath Café
4. Desautels entrance
5. Sherbrooke 688 at top of escalator
6. Gerts Café

19/11/2021

Bridget O'Brien gives us the science on one of Canada's favorite ways to get high: edibles.
https://onthetablemag.com/cooking-with-cannabis-the-trippy-science-behind-edibles/

05/11/2021

"Volunteering for La Porte Ouverte not only provides necessities to those in need, but reinforces a critical sense of care and support from the community towards those who may be at a challenging point in their lives."

Holly Ferron provides the info on why we urgently need to volunteer for homeless drop-in centers like The Open Door / La Porte Ouverte MTL
https://onthetablemag.com/amid-the-pandemic-la-porte-ouverte-is-in-need-of-volunteers/

31/10/2021

Stay safe tonight: avoid drinking from cups strangers hand you, avoid dark alleys, and at all costs, AVOID THESE SWEETS.
https://onthetablemag.com/our-most-hated-halloween-candy/

29/10/2021

"With a little bit of nurturing, the plump fruit can be transformed into a concentrated, umami-packed spread that goes perfectly with toast, or as the base of a week-night pasta sauce."

A fantastically simple recipe for Jammy Tomatoes and Grilled Halloumi on Toast with Walnut-Anchovy Crisp by Viva Noronha is up now: http://onthetablemag.com/ffco-jammy-tomatoes-and-grilled-halloumi-on-toast-with-walnut-anchovy-crisp/

27/10/2021

Thank you Holly Wethey for this great piece!

There is no doubt that Montreal has one of the most diverse and exciting culinary scenes in the world. For Evelyne Eng, U4 Arts, the vibrant city served as inspiration for starting her own culinary magazine last summer. On the Table Magazine is an entirely student-run culinary magazine that aims[Rea...

26/10/2021

“The concept of the store is a bread lab museum. Everything is exposed with windows, so you can see what the [bakers] are making and how they’re making it . . . Everything is touched by our baker’s hands," Thea Bryson told Bridget O'Brien about the upcoming opening of Miette Boulangerie.
http://onthetablemag.com/self-taught-baker-is-bringing-back-bread-basics-with-a-new-sourdough-bakery-in-little-burgundy/

20/10/2021

"The garden both feels and looks like a luscious island standing lone in the grey sea of concrete rooftops that stretch across the neighborhood. Wooden beds on stilts line the perimeter, while raised shelves and the garden’s center are filled with grow bags and containers of abundant, fresh produce available for harvesting by members of the Milton Parc community."
https://onthetablemag.com/planting-roots-ccmps-mission-to-greenify-montreals-cityscape/

Viva Noronha talks community building and the Solidarity Rooftop Garden with Milton Parc Citizen's Committee leaders Talya Diner and Geneviève Dubé.

19/10/2021

"Walking out of the theatre, I primarily had the feeling of having been romanced. Much like a good cook, the creators and actors pay careful attention to each part of the film, treating it with care. The scenes to which each title refers to are desperately sensual, using silence to allow the viewer to step into the physical experience of the characters."
http://onthetablemag.com/in-pig-food-is-no-truffling-matter/

In her review, Anna Mackay reminds us that it's not too late to watch, and re-watch, Pig.

15/10/2021

IT'S THE FRIDAY! FRIDGE! CLEAN-OUT! The first in a series of recipes to reduce end of the week food waste by the talented Viva Noronha. This week's dish: Crunchy Baja Burrito Bowls.
http://onthetablemag.com/friday-fridge-clean-out-crunchy-baja-burrito-bowl/

"My two lone culinary philosophies are that if you can eat you can cook, and that one should not waste any food to the best of their capabilities. Given that my past year has been hallmarked by trying to practice these philosophies in a miniature, McGill ghetto kitchen with iPad-sized counter-space and a temperamental refrigerator, my culinary style has evolved into one based totally on improvisation."

14/10/2021

"Before becoming a master kombucha brewer, you will need one vital ingredient: a Symbiotic Culture Of Bacteria and Yeast, colloquially known as a SCOBY. A SCOBY typically contains Saccharomyces cerevisiae, a yeast commonly used in the production of alcoholic beverages such as beer and wine. Unlike the production of most alcohols, however, the production of kombucha uses acetic acid bacteria found in SCOBYs."

Bridget O'Brien plays mad scientist in this recipe/chemistry course on at-home kombucha.
https://onthetablemag.com/how-to-become-a-master-kombucha-brewer/

12/10/2021

"City squirrels, unlike forest squirrels (suisses), are usually large and fat. They not only feed themselves with nuts and seeds from the different Montreal parks, but also from the garbage and food waste left behind by Montreal park visitors."

Agathe Nolla chimes in on the food issues are facing right now--because squirrels gotta eat too.
https://onthetablemag.com/the-autumn-diet-of-a-montreal-squirrel/

12/10/2021

A Thanksgiving letter from the editor, Evelyne Eng, in which she gives thanks for guess what?? (it's you)
https://onthetablemag.com/a-thanksgiving-message-from-the-editor/

07/10/2021

"Why do our own immune systems react adversely to common foods in our environment? How exactly does this happen and what kind of factors could be involved?"

Bavisha Thurairajah sits down with Dr. Irah King, of the McGill Department of Microbiology and Immunology, to delve into the murky questions of the all-too-common food allergy.

https://onthetablemag.com/an-introduction-to-food-allergies-what-happens-inside-the-body/

02/10/2021

02/10/2021

"Food was one of the things O’Hara wrote so precisely about because he never fussed over it. On the Table is partly about the celebration of food, but eating can just be a gesture too, an automatic move."

Wax poetic over the wax paper of your lunchtime sandwich with Atsushi Ikeda's debut article for the journal, in which he discusses Frank O'Hara and food.

http://onthetablemag.com/a-glass-of-papaya-juice-and-back-to-work/

02/10/2021

From Timmies to Café 92°, our illustrated map of our favorite cafés in Montréal will get you through midterms, at least in terms of caffeine.

http://onthetablemag.com/a-map-of-our-favoritest-montreal-cafes/

Intro to Food Allergies:What Happens in the Body? A Discussion with Dr. Irah King Attraper la bonne asperge:ces termes culinaire qui se confondent au sexe The Cunha: Love Child of the Caipirinha and the G&T Montréal's Bestest Cafés(according to us) A Glass of Papaya Juice and Back to Work Musings ...

02/10/2021

"The Cunha keeps the intensity of the cachaça at the forefront of your taste buds while creating dimensionality thanks to the bubbly, softer profile of gin and tonic water."

Jacob Cunha's eponymous, easy-drinking cocktail features the Brazilian spirit cachaça, which "falls nicely between the funky depths of rums and the brash rawness of rhum agricole."

http://onthetablemag.com/the-cunha-cocktail/

Attraper la bonne asperge:Ces termes culinaires qui se confondent au sexe The Cunha: Love Child of the Caipirinha and the G&T Montréal's Bestest Cafés, According to Us A Glass of Papaya Juice and Back to Work Musings on the Lunch Hour and Frank O'Hara

02/10/2021

« La langue française compte de nombreux idiotismes gastronomiques qui servent de métaphores aux sujets tabous ou interdits. »

Dans son premier article, Agathe Nolla explore le lien entre le langage de la nourriture et de la sexuliaté.

http://onthetablemag.com/attraper-la-bonne-asperge/