Gloria Wong is a Vancouver-based curator and visual artist, working primarily in photography. Drawing from the colonial histories of Hong Kong, Macau, and Vancouver, her practice explores the complexities and nuances of East Asian diasporic identities and the ways they are shaped by different relationships—whether between people, their environments, or objects.
In the age of do-it-yourself everything, it takes a lot of drive, determination, and a competitive edge to be a maker of anything, let alone find ways to stand out in a sea of artisanally-made soaps, bath bombs, and other self-care products.
While major corporations seek out land for large scale lumber and minerals, B.C. artisans like Leigh Joseph look for resources with a deeper, spiritual connection.
Gloria Wong is a Vancouver-based curator and visual artist, working primarily in photography. Drawing from the colonial histories of Hong Kong, Macau, and Vancouver, her practice explores the complexities and nuances of East Asian diasporic identities and the ways they are shaped by different relationships—whether between people, their environments, or objects.
In the age of do-it-yourself everything, it takes a lot of drive, determination, and a competitive edge to be a maker of anything, let alone find ways to stand out in a sea of artisanally-made soaps, bath bombs, and other self-care products.
While major corporations seek out land for large scale lumber and minerals, B.C. artisans like Leigh Joseph look for resources with a deeper, spiritual connection.
Executive Chef Christine Flynn of iQ Food Co in Toronto says Eggplant Parmesan is just as delicious (and arguably even better) served cold the next day.
Les Sabilano of Toronto’s Lamesa dishes up his classic recipe so you can sit back, unwind, and indulge in every bit of nostalgia while it simmers on the stove.
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