Plant-based Salmon by New School Foods
Made New School Foods perfects the flake in plant-based salmon.
Block Magazine
Creativity has its place
Home Made
My Space Candied citrus and antique salt and pepper shakers in Camilla Wynne’s home kitchen.
From Scratch
The Business Kate Taylor Martin of Nutbar wants us to feel good—as we’re meant to.
Family Meal
The Creator The husband-and-wife chef-and-sommelier duo Juan Lopez Luna and Lindsay Brennan bring authentic Mexican masa to Montréal.
Gut Feeling
Rethink Grace before meals? How about food as a form of prayer. / Et si se nourrir était une forme de prière?
Analog Influence
The Creator West Coast graphic designer and block-print maker Rio Kaneki carves his own path.
Resilience Built
The Business ZN Advisory’s Zain Nayani on building community resilience through planning.
Paths
Rethink Redefining community through conflict.
Shifting Current
The Creator On the cover: Artist and organizer Germaine Koh is a happy collaborator.
Part to Whole
Work-In-Progress Pour l’architecte Safoura Zahedi, motifs géométriques riment avec spiritualité
Different Strokes
My Space A mini scaffold and big brushes in Marigold Santos’ Calgary studio.
