The Features

Holidays can be filled with bittersweet moments of happiness and sadness.

Give yourself the greatest gift of all this Christmas morning—time.

Change is frightening, but lack of change can be haunting.

Sometimes routine is the best way to cope with uncertainty.

Culinary rules are made to be broken—and nothing breaks them more than a salad consisting of soda and marshmallows.

Sharing some warmth can help make the most of troubled times.

A tomato soup cake that tastes like cinnamon.

The arrangement of words on a page really isn’t that different from the arrangement of stitches in a fabric.

Winston Bronnum turned his love of New Brunswick wildlife into a sizable career.

A good picnic is about more than creating the perfect charcuterie board, explains Lindsay Zier-Vogel.

An appetizer? A side dish? A dessert? All of the above. That’s the beautiful, mysterious versatility of Jell-O.

Expo 67 artifacts are among the few reminders of crumbling dreams.

Keep your chocolate-covered pickles, bacon milkshakes, and hot-dog-stuffed pizza crusts—fudge is the original extreme food.

How a complex neighbourhood made the best of a bad situation during an intense winter.

Edmonton’s Neon Sign Museum is helping revitalize the downtown and document the city’s retail heritage.

A found minute book reveals the day-to-day mysteries of Beulah Rebekah Lodge No. 5.

Taddle Creek’s resident caker cook whips up a lasagna so strong and free, two out of two nonnas deem it serviceable.

Barry Slater’s curious nature is helping a Toronto curling club rediscover its past.

Richard Kelly Kemick wasn’t sure why he wanted to spend an entire summer in the Alberta badlands acting in a play about the death of Jesus Christ. In this excerpt from a work-in-progress, the Christian-turned-agnostic discovers he’s not the only one with questions.