Roger Frappier Records another win
News: Canadian Media Producers Association Awards
The man who can claim responsibility for the Decline of the American Empire and picks up Canadian producers' award, Hany Ouichou wins inaugural emerging talent prize
By The Ex-Press
TORONTO — Roger Frappier, the man who enabled the crucifixion of Jesus of Montreal and had a central role in the Decline of the American Empire, was named Producer of the Year at the Canadian Media Producers Association’s annual schmooze Thursday.
Over 100 industry types packed into the CBC Glenn Gould Studio for the event that also inaugurated The Emerging Producer Award, which was handed to Hany Ouichou for “his creative vision and impressive talents as an independent producer with a promising career ahead.”
Ouichou produced two features, Ceux qui font les révolutions à moitié n'ont fait que se creuser un tombeau and Prank, both of which are part of this year’s Toronto International Film Festival.
Frappier won the award ...
Telefilm touts diversity as key to future
News Brief: Canadian Film Industry
Telefilm Canada announces a new diversity initiative designed to increase representation within the "Canadian Film Portfolio" by 2020 through new initiatives and industry partnerships
By The Ex-Press
Right now, it's all just words on a press release, but by 2020 the Canadian film landscape will look a lot different if Telefilm makes good on a promise of "diversity" they made earlier today (Thursday, September 8) in Montreal.
Seeking to increase the field of representation to better reflect the population of Canada, Telefilm Executive Director Carolle Brabant declared the following objective: "By 2020, [to] have a more representative and diversified feature film portfolio that better reflects gender, diversity and Canada’s Indigenous communities."
To realize the long-term goal, Telefilm will partner with the Canadian Media Producers Association (CMPA) and the Association québécoise de la production médiatique (AQPM) to create ...
Jay Stone picks his TIFF16 ponies
Movies: #TIFF16
The Toronto International Film Festival offers 400 film titles, two Ryan Gosling movies, a Denis Villeneuve Arrival and if you're lucky, free chips
By Jay Stone
There are many things to look forward to at the Toronto International Film Festival, including that party they have every year to celebrate Canadian cinema where they hand out bags of potato chips and chocolate bars, although this year I hear they’re not having the chocolate bars. But we soldier on. Getting through a film festival requires a certain amount of self-sacrifice.
And oh yes: the films. There are about 400 of them here, and if you play your cards right, you can see a couple of dozen and still have time to pick up enough bags of complimentary potato chips to get you through to lunch, although some chocolate bars would have been a nice addition. You know. For dessert.
Where was I? Right: the films. Here, in no particular order, are some that I’m looking forward to.
Arrival
A sci-fi film ...
Fresh Tomato Sauce, Pronto!
Recipe: Quick Fresh Tomato Sauce
Whether it's heirloom or cherry, beefsteak or Roma, fresh tomatoes are bursting with savoury possibilities and endless iterations of a classic
By Louise Crosby
I spent a glorious morning at our local farmers’ market last weekend, buying everything in sight, carrots, potatoes, garlic, corn, squash, beets. Everything looked gorgeous, freshly-picked and full of life. I especially couldn’t resist the tomatoes, plump, juicy, and vibrant red, cherry tomatoes in various shades and sizes, gnarly striped heirloom tomatoes, ordinary slicing tomatoes, and baskets of plum tomatoes for making sauce. Which is what we are doing today.
It will be a wonderful thing, three to four months from now, to dig into your freezer and pull out a container of homemade tomato sauce. Think of it a building block to great food, and imagine how good it will taste with meatballs, or in a spaghetti sauce, or a soup. You will thank yourself for the effort you make now, and ...
Journalist takes Labour Day weekend literally
The Daddy Diary: Labour with help from Jack Bauer
An expecting first-time father channels the spirit of a super agent as he faces the unknown, an earful of Portuguese expletives and the beautiful face of a brand new baby girl
By Chris Lackner
1:30 a.m.
A gentle voice. "Wake up, babe. My water just broke. She's coming."
Two minutes of unintelligible, groggy mumbling, and then: "Are you sure it isn't one of those fake things? You know, Higgs boson... or whatever its called?"
Sigh. "Higgs boson is a particle (my wife is a scientist). Braxton Hicks are fake contractions... (again gently) there's no such thing as fake water breaking."
"Oh." The panic sets in, and I immediately forget everything I learned in our prenatal class. I silently (for fear of being slapped) ask myself one thing: "How would Jack Bauer handle this?"
1:45
We're desperately gathering everything on our hospital checklist at the front door. From clothes to food, and Gatorade to diapers. The baby is two ...
The 9th Life of Louis Drax maxes out mood
Movie review: The 9th Life of Louis Drax
Alexandre Aja's background in horror brings a dark edge to the story of a little boy who falls off a cliff, lands in a coma and narrates a mysterious tale from hospital bed limbo
The Heaviness Between Oceans
Movie review: The Light Between Oceans
Derek Cianfrance makes another stab at melancholy-laced romance with his adaptation of M.L. Stedman's period novel about a lighthouse keeper and his failure to navigate a moral hazard
Tahini Shortbread opens sesame
Recipe: Tahini Shortbread Cookies
The pale, nutty paste is a staple in Middle Eastern cuisine, but tahini's smooth, creamy consistency also makes for a dreamy cookie full of good stuff
By Louise Crosby
Here on this side of the Atlantic, we know tahini best as an ingredient in hummus and baba ghanoush, or as a sauce for falafel and shawarma sandwiches. But in countries of the Middle East, the Mediterranean and beyond, this lovely stuff has been a staple for thousands of years, an indispensable ingredient in countless dishes savoury and sweet. They even put it on ice cream.
Just to refresh, tahini is pure sesame paste made from white sesame seeds that are soaked, then hulled, gently roasted, and ground to a silky smooth, creamy consistency. The paste, blended with garlic, lemon juice, salt and cumin, and thinned with a bit of water, becomes tahini sauce, also used in countless ways. The best sesame seeds come from the Humera region of Ethiopia, and the best tahini is emulsif...
