Since the release of his first album in 2005 (Breaking Kayfabe), Cadence Weapon has had a busy career making music and touring both across Canada and internationally. He's become known for the heavy electronic influence in his music and more recently his experimental production styles. The first single and music video "Conditioning" off of his new album has received some pretty strong feedback so far.

The rapper just breezed through town to play a set at Wrongbar in support of his "Hope in Dirt City Tour." The album is the hip hop artist's third official studio effort and was shortlisted for the 2012 Polaris Music Prize. I took some time to ask him a few questions about his new album and his views on being a Canadian hip hop artist.

What's the relevance of the title of your new album, Hope in Dirt City? Could you explain a bit about how you came up with that title?

It originally came from a poem I wrote as poet laureate of Edmonton called "Dirt City (New Strathcona)" but it's a colloquial nickname people have for Edmonton. It's a self-deprecating thing, joking about being artists in a hardscrabble town. It may be specifically about Edmonton but I think it can apply to anywhere in the world where artists feel disenfranchised.

You worked with a lot of different musicians in producing this album. Could you explain the production process? Does this process differ from how you composed on your previous albums, and if so, how?

My first two albums were totally electronic so I wanted to branch out and try something more organic with Hope In Dirt City. I started with samples, drum machines and recording myself and then I took those demos to Toronto and jammed them out with a session band I put together. We recorded the songs with live instruments at Chemical Sound. Then I took those sessions home and sampled them to make the final beats you hear on the album. Basically I made my own samples.

There seems to be a bit of an experimental sound on the new album. Some critics have suggested that it seems like you are trying to "get somewhere" with the development of your music. Do you agree with that? Do you feel like this album is a stepping stone in the process of you "getting somewhere" musically?

I feel like I've consistently grown as an artist with each release. I think that goes along with getting older too. I've matured a lot. I don't see this album as being a stepping stone, just a progression of my style.

There are times on the album where you are flowing really fast and on point, and other times where you sound a lot more laid back, even lazy with how you're rapping. Was this contrast intentional? Why'd you switch the style up like that?

There's a double standard with how people approach different genres. If you're a rock singer and you sound disaffected or whatever, people understand how to parse it. "Oh, it's slacker rock." They appreciate that it's a conscious decision by the artist. With rap, there's this expectation of fast syncopated vocals and precise flow. I like to represent different moods and characters when I rap so if I sound exasperated or out of it, it's because I'm playing a character who feels that way. Some people misinterpret that as me not trying or being lazy but it's something I do to express specific emotions.

If you had to pick one, what's your favourite song on the new album? Why?
"Hype Man" is probably my favourite track on the album. Victor Bongiovanni killed it on the beat and it just feels good to play and listen to. It's a concept that really came together. Shooting a video for it this Fall!

What's your favourite part about being on the road touring? What do you like the least?

My favourite part is meeting new people. I write the best when I am socially active so it's good that I frequently meet so many people through touring. When I make the music, I have a vague idea of what people will respond to and what will resonate with people but you only really know once you go out and meet folks after they've heard the record. The worst part is just the physical toll that extended periods of travel takes on you but it's a small price to pay for adventure.

Do you think there's a "Canadian hip hop sound?" How do you view your role in developing the musical landscape in Canada and for hip hop in general?

Canadian hip hop is very diverse. A lot of West Indian influence, a lot of electronic sounds, it's hard to pin down a consistent thing. That said a recurring theme I've noticed is that there is often an emotional, contemplative aspect to Canadian rap. Maybe it's writing music in the cold or something.

I see myself as an ambassador for Canadian music, not just rap. Whenever I tour other countries, I want to represent the new guard of Canadian music. I try to show people around the world an example of how creative and different Canada can actually be.

Why do you want the Jukebox kept away from you?

It's funny, I actually love jukeboxes! The song "Jukebox" is a metaphor for a DJ I knew who would only play well-known songs when they spun. We were friends but had clashing ideologies about records versus computers and what songs should be played at dance clubs, things like that. They would show up to parties I was DJing at already with their own records and just try to start DJing. It's a song about the different ways people play music and the role that music plays in our lives.

Transit expansion is happening in Toronto, just not where most people can notice it. Union Station is currently undergoing a massive $640-million renovation and expansion of the underground concourse level, adding new GO, Via and TTC facilities. In the original ticket hall, workers are preparing to give the walls and ceiling a good scrub. There's one place they won't touch, though. We find out where that is below.

Further down, there's an answer to the question of whether Toronto's pedestrian crossing buttons actually make a difference to the lights at busy intersections and a look back at the history of Regent Park.

This week's lead image shows Roy Thomson Hall and an easterly view of King Street. The intersection of King and Simcoe has a rich history belied by its relatively low-key status today. Roy Thomson Hall, named for a Canadian newspaper magnate, stands on part of the former site of Government House, a grand home for Ontario's Lieutenant Governor. Learn more about the building here.

Cleaning Union StationAs you may have seen earlier this week, construction workers at Union Station allowed reporters behind the scenes for a chance to get an fresh look at the major excavation and structural reinforcement project taking place in the depths of the old building.

As part of the project, which involves adding a new retail, GO and Via rail concourse, workers will be buffing decades worth of dirt off the limestone interior of the great hall. The picture above shows a test patch on the ceiling where workers have managed to restore the luster of the original stone.One place the cleaner's brush won't touch is stained into the wall near the Front Street entrance to the main hall. Here the shadows of four heads and shoulders are stained into the stonework where luggage porters used to (and sometimes still do) sit between incoming trains.

Now largely confined to the past, porters at Union Station - formerly called "red caps" for their felt headwear - have a long history that Drew Halfnight explored for the National Post in 2010.

"The outlines are perhaps stains from their hair treatments in those days or just wear and tear from when they leaned back. It's the ghostly shadows of porters past," says Richard Coveduck, an engineer working on the project. "It will not be cleaned, it will be restored and kept in some fashion as an artifact of the station."

Placebo CrossingsWhile researching a post this week, I came across a reference to New York City's use of placebo pedestrian crossings - once functional crosswalk buttons that are now invisibly disconnected from the software that controls the lights, giving the pedestrian a sense of control while leaving the complex work of managing traffic up to a central computer.

On many levels placebos make a lot of sense. Many of the city's busiest intersections operate in complex cycles and Joe Public could only serve to slow things down.

Curious to find out if we had any placebos here, I spoke with Linda Lee from the city's Transportation Services department. Surely the buttons at Yonge-Dundas Square don't actually speed up the white walk light, do they?

"We don't do that in Toronto," says Lee, "all the push-buttons we have in the field either cycle the signals or bring on a certain operation."

That "certain operation" is an distinct audbile chirp (as well as the "walk sign is on for all crossings" voice) and clearly-felt vibration from the push-button box to give hearing or vision impaired pedestrians an obvious signal when the coast is clear. In many cases, that's the only function of the push-box.

The city's policy is to only install accessible pedestrian signals from now on. While most will retain their signal cycling functionality, some will be purely for those who have trouble recognizing the conventional red and white signals. I bet that won't stop you pressing anyway.

Farewell Oak Street

I posted this video in the Morning Brew earlier this week but now it's the weekend I suspect more people will have time to watch. Here's a short 1953 documentary from the National Film Board about the residents of Oak Street in Toronto, home to "verminous walls, unhealthy rooms ... juvenile delinquency, drunkenness and broken marriages," getting access to a new housing development, Regent Park.

What we learned this week...

• Doug Ford coaches a sports team too [The Star]
• Not everywhere gets Google StreetView coverage [The Star]
• The average Toronto commute is expected the grow by 32 minutes without new transit [The Star]

Photos: "Roy Thomson Hall" by Greg David, "Three Easy Steps" by Travis Sweet in the blogTO Flickr pool, and Chris Bateman/blogTO.

Photo by Jefferson Photography in the blogTO Flickr pool

MUSIC | Alanis Morrisette and Soul Eye
Alanis is in town! Yes, the Ottawa-born Morrissette, originally a teen pop singer who then hit one out of the park big time with Jagged Little Pill in '95 is still going strong. Her latest album Havoc and Bright Lights seems to be getting mixed reviews, with detractors unhappy with the spiritual direction of some cuts, while others are very happy with the new sounds and approach. Fans will definitely show up tonight to check out the woman PETA voted as one of the "World's Sexiest Vegetarians" in 2009, and they ought to know. Soul Eye opens.
Sound Academy (11 Polson Street) 8PM $42.50 - 60

LECTURE | Intro to Sidney Lumet
Media Mondays returns to the Miles Nadal JCC, this time with another series devoted to a single filmmaker--Sidney Lumet. Lumet is considered to have been one of America's greatest directors, and this eight-week series will cover not only his films, but will also focus on his working relationship with specific actors, his influences and contemporaries, and what his own background and culture brought to his work. The series runs every Monday evening until December 3rd.
Miles Nadal JCC (750 Spadina Avenue) 7PM $90 (series) / $12 drop in ($6 students)

FILM | Early Monthly Segments
Early Monthly Segments, a film series devoted to giving proper screenings to vintage and modern experimental films, returns this month with a special program: "Communing with Joseph Cornell's The Aviary." Helga Fanderl, a German born film maker who specializes in and champions the medium of Super 8, will present an evening of her short films inspired by different aspects of The Aviary, a 1955 film by Joseph Cornell, plus a screening of Cornell's film itself. Fanderl is currently an artist-in-residence at LIFT (Liaison of Independent Filmmakers) here in Toronto.
Gladstone Hotel, Art Bar (1214 Queen St West) 8PM PWYC ($5 suggested)

MUSIC | SING! Celebration
Tonight at Lula Lounge, a special show that is all about "singing." This event has been put together to raise funds for another season of TO's first ever a capella festival: SING! The Toronto Vocal Arts Festival. This multi-genre festival will bring together local and international talent all under the umbrella of inspired vocal performance. Tonight's lineup is certainly 'inspired,' as well: Michael Burgess, Cadence, Countermeasure, FreePlay Duo, Aaron Jensen, Patti Jannetta, Bill King, Robert Missen, Retrocity, and others will perform to help make this festival happen in 2013.
Lula Lounge (1585 Dundas Street West) 8PM $25

OTHER EVENTS ON OUR RADAR

DIScONNECT Fashion Film Festival # 5 - CLUB CULT
Street Photography Seminar By Ryan Raz
Suburban Smith @ The Horseshoe

Have an event you'd like to plug? Submit your own listing to the blogTO Toronto events calendar or contact us directly.

For Toronto movie showtimes, view our Movie Listings section.

Photo by tmo222 in the blogTO Flickr pool

The convention centre casino pitched late last week by Oxford Properties Group will include, if built, a park over the rail lands near the Rogers Centre and CN Tower, according to The Star. The deal-sweetener would create a large public space north of the arena suspended over the active tracks. Does this make the idea of a downtown casino more palatable? How do you feel about a casino in this area?

Could heritage designations for areas instead of just single buildings help protect more of our history? Historic homes like those on George Street, many of them in a state of disrepair without proper protections, could have a brighter future under such a scheme. A policy like this could protect more buildings at a time when heritage policies are lacking.

In sports (or "sports"), Jeremiah Sammy is officially the Canadian cellphone throwing champion. Sammy tossed a used phone a whopping 78.88 metres at Varsity Stadium this weekend, a full thirty metres more than the second place contestant. Next up, synchronized texting.

A set of cryptic flyers stapled to telephone poles the Roncesvalles area have some locals scratching their heads. According to clever souls on Reddit, the seemingly nonsensical text is passing judgement on someone's love affair. Check it out.

Toronto Zoo's Hudson the polar is bear a year old. Congratulations to our gigantic white friend.

The Scotiabank Toronto Waterfront Marathon was a triumphant day for many of the event's entrants. Owen Derby, a 7-year-old with cerebral palsy, completed the 5k event with Fauja Singh, the 100-year-old marathon finisher from last year now aged 101. In the full marathon event, 81-year-old Ed Whitlock set a record time for someone his age. Awesome.

Finally, speaking of the Rogers Centre, here's the CBC's coverage of its grand opening event in 1989 hosted by Andrea Martin and Alan Thicke. You can feel the excitement! Thanks Retrontario.

IN OTHER NEWS:

• GO Transit cancels monthly pass [The Star]
• Missing Cuban soccer players crossed border, U.S. official says [The Star]
• Toronto's secretive airsoft community gives a glimpse into increasingly popular sport [National Post]
• Rare watch fetches $215,000 at Toronto auction [The Star]

FROM THE WEEKEND:

• Dupont diner does a delicious weekend brunch
• Despite a few misfires, Regina Spektor still shines
• A brief history of the four corners of King and Simcoe
• Party Style: at the Paws for a Cause gala
• Toronto gets first new co-op grocery store in 25 years
• Literature & music collide at Misha Bower book launch
• Art space hides in alleyway off Ossington
• 10 Twitter accounts Toronto music fans should follow
• Cadence Weapon on hope and dirty cities
• Sunday Supplement: Union Station, placebo crossings, and old Oak Street
• This Week In Comedy
• This Week in Theatre

Photo: "mad world" by michellekjs in the blogTO Flickr pool.

Ellie Goulding's sophomore album, Halcyon, manifests the soothing harmony of its name, and that idyllic calm and happiness came through in the artist's performance last night at the Sound Academy.

After opening for big names like Katy Perry, and performing at Prince William and Kate Middleton's wedding reception, Goulding mentioned it felt nice to perform to a very packed crowd at Sound Academy, which was her largest show in a long time.

It may not be Buckingham Palace, but the Sound Academy was definitely filled with excited fans. My favourite part about going to concerts featuring nearly famous artists is the energy of the crowd.

Instead of fans wanting to hear a setlist of greatest hits, they anticipate new material, and the just-released songs. With Halcyon's October 9th North American release date, most of Goulding's setlist was hot off the presses.

Goulding's musical genre has been described using various portmanteaux: from indie-pop to dream-pop, and from synth-pop to my personal favourite, folktronic. And after the great success of her first album, Lights, the fusion genres were maintained, this time demonstrating more lightness on the electronica and music that's heavier on vocals.

Last night's set included a solid mix of material from Lights and Halcyon, with an added bonus of a haunting rendition of Elton John's "Your Song."

Halfway through the show, Goulding showcased her unique voice with acoustic versions of "Guns and Horses" and "I Know You Care." Her performance of my favourite of her songs, "Under the Sheets," was perfectly executed. Unfortunately, the anticipation for her first single, "Lights," led to disappointment - a flat, pitchy performance of the top 40 hit was an unexpected setback to an otherwise flawless show.

In spite of the less-than stellar "Lights," Goulding put on a fantastic show, and her fans - both devoted and new - perpetuated the air of excitement and delight.

Photos by Brian Morton

Live music picks for TUESDAY OCTOBER 16 through SATURDAY OCTOBER 20, 2012.

TUESDAY OCTOBER 16 / THE PSYCHEDELIC FURS / THE DANFORTH MUSIC HALL / 147 DANFORTH / $34.50 / ALL AGES

New Wave legends The Psychedelic Furs played Lee's Palace back in March, and by all accounts it was a spectacular show. This time around, they're playing a larger venue (the Danforth Music Hall), and it's an all-ages show. This band has a pretty substantial cult following, and while they may be best-known for their song "Pretty in Pink" and its use in the film of the same name, their catalogue is quite extensive. If you're a fan of post-punk, New Wave material, this one's a no-brainer. The Lemonheads will offer support.

WEDNESDAY OCTOBER 17 / MENOMENA / HORSESHOE TAVERN / 368 QUEEN W / $15 - $18 / 19+

Their name may remind you of the song from The Muppet Show (and, yes, it's pronounced the same way), but experimental indie rockers Menomena are far more than just a catchy little ditty. Comprised of Justin Harris and Danny Seim, the two take turns singing and often swap instruments throughout their shows. The result is a fairly awesome sound that is as catchy as it is unique. PVT will open.

THURSDAY OCTOBER 18 / THE BE GOOD TANYAS / THE GREAT HALL / 1087 QUEEN W / $25 / 19+

Now this....this is just awesome stuff. Folk trio The Be Good Tanyas, out of Vancouver, haven't released a fully brand new album in six years, but they're fresh off the release of their career retrospective A Collection. And seriously, what a career these ladies have had - three albums, and considerable exposure in the U.S. through the use of their music in TV shows (including the best show on TV, Breaking Bad). If you're a fan of folk, bluegrass, or country, you owe it to yourself to check this band out.

SATURDAY OCTOBER 20 / CAT POWER / THE KOOL HAUS / 132 QUEENS QUAY E / $43.75 / ALL AGES

For whatever reason, I've never really given Cat Power much of a listen, even though several people that I know swear up and down that she's one of the best live acts out there. While I can't vouch for that, it certainly wouldn't surprise me - what I have heard from the Atlanta artist is actually pretty great. She's released nine albums in her storied career, including the recently-released Sun, her first album of new material in six years. If you're a fan, you've probably already got your tickets, and it's pretty safe to say that this one will be a sell-out.

SATURDAY OCTOBER 20 / THE MOUNTAIN GOATS / THE PHOENIX / 410 SHERBOURNE / $21.50 - $24 / 19+

Founded by the great John Darnielle in 1991, The Mountain Goats have been a remarkably consistent group for their 20+ year run. They've released no less than 14 (!!) albums in that time, and they've graduated from so-called "militantly lo-fi" home recordings of their material in the 1990s to the more polished sound that they've embraced in recent years. This is indie folk at its finest, and you really can't argue with the price of the ticket at all - less than 25 bucks for a band like this is an absolute steal. Matthew E. White will offer support.

For more music listings, check out our events calendar.

Looking for tickets? Check out Rotate This or Soundscapes to avoid Ticketmaster robbery.

Have an event you'd like us to plug? Submit your own listing to the blogTO events calendar.

Photo of Menomena courtesy of _FXR on Flickr.

You can Google the colonial relationship between France and Tunisia, or just head to this new Queen East bake shop and find out about it firsthand (over croissants, no doubt). The chef behind this new spot was born in Tunisia, but got his training from France, offering a spread of baguettes, loaves, and petit sweets in hopes of making his Parisian mentors proud.

Read my profile of Bonne Journee in the bakeries section.

When pondering the names of reigning bartenders in Toronto, Moses McIntee easily comes to mind: the man has helmed so many bars that he ought to be an institution. Considering the part he played in the Spoke Club, Nota Bene, the Ritz, Lucid, and now Museum Tavern, it'd be difficult to not have sipped a concoction of his--or one influenced by his famously meticulous approach.

McIntee is a man of many contradictions. Despite his profession, he's an introvert, and only a raconteur when coaxed. He's spent two years on perfecting ice, yet compares some wines to cat pee. His role behind the bar resembles a scientist's in a lab, but don't you dare call him a mixologist: "it's like calling a garbage man a sanitary engineer."

He opens up about his childhood on a northern Ontario farm, the steak knife he used to keep behind the bar, and his continuing pursuit for the perfect cocktail.

You have quite the reputation within Toronto. How long have you been bartending?

This is my seventh year.

Did you start in Toronto?

No. I started in a place called the Savoy Pub in Vancouver, which is right in the middle of the war zone that is Main and Hastings--one of the most dangerous neighbourhoods in Canada, pretty much. From there I went to a place called CinCin on Robson Street, which is a pretty notorious place as well. Then, back to Toronto.

Did you grow up in Toronto?

No. I grew up in northern Ontario, on a farm with no electricity--outback style. After high school, I joined the military. After that I went to Brock University, then went off to Vancouver to start bartending.

What inspired you to get into this line of work?

I started off bartending as just a way of spending the year in Vancouver; from being a barista to doing something a little more profitable. I was always interested in being the "hey, bartender!" character, but really had no idea what that meant. Working at CinCin was an opportunity to see things done at the highest level, and it made me realise bartending was a trade you could do for the rest of your life--rather than it being done with something else, like a musician-slash-bartender.

But it's easy to see how bartending falls into that stereotype--the flexibility of the hours, for example.

Well, it depends on who you work for. [laughs]

Tell me a little about your first job.

My first job at the Savoy--I was usually the only white person in an all-native place. It's in an area of Vancouver with the highest HIV rate in the country--in the western world, actually. It's got the lowest education rate, and the highest rate of hepatitis. It's just really terrible; notorious the world over as Canada's black eye.

So I worked right in the middle of it all: $2 pints, $2.25 highballs, that sort of thing. I once cut myself there, then took one look at the rusty First-Aid kit--and decided to forget about healing myself. It was the kind of place where, in my first week, there was a man stabbed right in front of me. When I went over to help, the guy told me to take him to the nearest bus stop instead of the hospital. I had a steak knife in every orifice of the bar at the Savoy. There've been bar fights; times where people would jump over the bar. That's the kind of place it was, and the kind of place where I began bartending.

Well, good thing you were in the military.

It's definitely served me well a couple times.

Then?

After about eight months there, I applied to [CinCin] with no idea about cocktails, etiquette, or anything. At the Savoy we had one beer--people would come and ask for a pint, and you knew what they were referring to. At this new place, I saw for the first time how bartending could be a career. It's not just about managing drunks in a room. You've got the job of both chef and maître d'.

It's an art.

Exactly--through the best ingredients in the world.

Cocktails are practically culinary at this point.

Having grown up on a farm, the aspects that make up a dish--or a drink--have always mattered to me. My parents' dream was to sell their belongings and live up in northern Ontario on a farm, without electricity. I grew up with the best ingredients, as a result: un-pasteurized milk, eggs laid from our own chickens. But in reality, I had no idea what to do with those ingredients, until I worked at places like CinCin and Nota Bene. I realised how much people would pay for the kind of food that I'd taken for granted.

How did you graduate from the two-dollar pint to the twenty-dollar cocktail?

To be blunt, I got my ass kicked for eight months. A gentleman named Colin Turner--my first mentor, who's still the head bartender there--made me wash the floors of the bar, hand him his tools, hand him the ingredients. I was essentially his little helper. This is a guy who would grab you by the scruff of your neck and drag you back to your station.

When I came back to Toronto I helped open the new reincarnation of the Spoke Club, then I opened Nota Bene. I worked there for about a year, mostly service bar--which helped a lot with speed and accuracy. From there I went to open Ame with the Rubino brothers, then got tapped to do the Ritz Carlton hotel when they opened.

It's been kind of a rags-to-riches story--well, according to NOW Magazine, anyway. This guy was like, "I've got a story to sell: guy who worked on Hastings Street goes on to work at the Ritz!" I was incredibly lucky to land that job at CinCin, which gave me enough cred to work at various places when I moved back to Ontario.

So--pardon my language--you literally went from being someone's bitch to opening your own restaurant.

It was about two, two and a half years after I started bartending that I moved back to Toronto. I worked at Spoke Club for six months, and did a lot of consulting and catering on the side; then the Ritz. There somebody gave me a lot of money to open my own place--Lucid.

I knew you from Lucid; that was the last place you were at. Do you mind telling me what happened?

Basically I had a contract there. And the provider decided to break my contract. Both myself and the team--front and back--decided to leave. The rest I can't talk about due to continuing litigation, but basically they'd violated my contract and I didn't want to go in the direction they wanted.

It's kind of a cursed spot--you've got so many restaurants at that exact space that didn't quite pan out. Are you and the rest of the team now here at Museum Tavern?

Yeah, some of them are. I'm very proud of what we did at the time--it's a subject for a different sort of interview, I don't want to taint the Museum Tavern with that--but while we were there, everything was made in-house. There was no freezer, except for the ice cubes; we took an artisanal approach to everything we did. I'm very proud of that chapter.

Speaking of artisanal--that's you to a T. It defines you and your work as a bartender. How did you come about with that?

To be honest, I've always wanted to be a cook. If somebody was to come up to me and offer me a job behind the stove, I would take it. I tell most people that I'm a much better cook than I am a bartender. When I was in university at Brock, I lived with a gentleman named Andrew Loft--the chef de cuisine at Paese--and when I met him, I was eating out of cans like any university student. He used to take the piss out of me for the things I ate. Like I said, growing up I had no idea how special it was to eat fresh. I just thought we were poor; I mean, we had to milk a cow. And this guy completely turns me onto what you can do and again, how much people will pay for this kind of stuff. I'd wanted to be a cook ever since I met him.

We moved to Vancouver together. I would get jobs bartending, but I'd beg to work in the kitchen--and they wouldn't let me. They thought that because of the pay cut as a cook, I'd never last.

It's not uncommon to see bartenders who used to be cooks, or chefs. I'm honestly just a wannabe cook. I love food first and foremost. I love alcohol, and I'm lucky to know a lot about it and be able to combine that knowledge of food into this. But in the end, I'd much rather be in the back room and not talk to anyone at all.

You're different. Most bartenders I've spoken to are in love with the intoxicating quality of alcohol--the way it contributes to a night, the way it makes you feel. It's the entire experience for them, rather than the epicurean possibilities of the drink itself.

It's a common thing in our industry--especially for younger people--to think that being a bartender is to be "the master of ceremonies." To hold court at a bar. To tell the funniest jokes. And I absolutely disagree with that. I'm obsessed with bartending because I'm obsessed with flavour, presentation, and that silent interaction between your product and the guest. To see somebody marvel at your work and enjoy its taste is wonderful--but that's where it stops for me. That's just me, but the social stuff is superfluous. The stereotype of bartender as newsman or psychologist has cheapened the industry somewhat. For me, it's about the conceptualization of a dish or a drink. That's why I come to work.

Are there any chefs or bartenders who inspire you?

My friend Andrew Loft at Paese, like I said: he's an inspiration. And not to sound hoity-toity, but I think Mother Nature is what inspires me. I look around the world in a different--perhaps older--way, but I'm obsessed with what's right there; what's in front of our faces.

When we're working on a molecular level, it's almost like we're playing Mother Nature ourselves--to be able to know what to do with these ingredients because they're showing you what they can do. I love going to supermarkets around town and smelling weird things. At my first head bartending job, I bought a durian fruit, and made durian liquor. That stunk up the entire place, but that's the kind of thing I love--to be able to take things and make something new and hopefully cool out of them.

What's one experiment that's gone the most awry?

Hmm. There's been a few things that have cost a bit of money--not my money, thank goodness. This isn't the worst, but perhaps the most interesting time: there was a freezer in my house just full of different kinds of ice. I was obsessed with different ways of making and shaping. My girlfriend would kill me because there just wasn't enough space to put anything in our freezer. And that was a two-year experiment.

But it's just water!

I know. It got to a pretty scientific point. But think of an old fashioned--it's all about controlling the dilution of water. There are four elements in that drink: bourbon, sugar, bitters, and the water that comes from ice. But there are a million ways of doing just that one drink: different bourbons, different sugars, different bitters, and different ways of ice--it can take a lifetime to figure out the perfect way of doing it.

The highest level of anything in the world--whether it is being a sommelier, a whiskey nerd, or a chef--you take whatever it is that you do, and make it a trade. You make it a scientific experiment. You consider the history. You consider all the possible options.

What was it that you studied at Brock?

Archaeology.

So you're used to constant re-examination of things.

Exactly. I know enough to know that I know nothing.

You mentioned writing your own menus. Can you tell me a little bit about that process?

At first I'd think about what I liked to drink; what I thought was cool. Over the years, working at some places, I've realised that it's about the people. As the crafter of a menu, it's important to realise that it's not about you--otherwise, all chefs would be serving up foie gras. In Toronto, always put in a few drinks with vodka. Anything made with that--in this city, anyway--would be the best-selling item. If I'm wrong, then these five years here have taught me nothing.

Using things that are common to the people are important. If you're doing something crazy, make it sound normal--for example, if you want to do it a crazy drink with gin, try it with vodka first. That way, people will try it. That's the key to carving a menu in Toronto: keep it approachable, and let people come to you. And don't try to be a master mixologist.

About that word...

I don't like the word mixologist. It's like calling a garbage man a sanitary engineer. The reality is that some people are bartenders, and some people tend bar. A good bartender's about knowing spirits, wines, to shake or stir; and it's about not being a snob. A drink should be made for the person paying for it. Full stop.

When I started bartending, all I wanted was for somebody to say, "hey bartender! Come down here!" I think that's exciting. That word--bartender--means a lot to me. I'm lucky to be good at what I do and be in the position I'm in, but if somebody was to ask me what I did for a living I'm going to say bartender. Not bar manager, or anything else.

It's not about ego. That's dangerous--especially considering the city we live in and the way the trade is evolving. When I first started at Nota Bene, I got one article written about me, and I was so chuffed. But if we use this kind of attention to feed our own egos--as opposed to others' appetites--we're just going to look like idiots. I served in the military. My sister was the first woman to lead combat troops overseas in Canada. That was saving lives. Now? I'm just making drinks.

What are you looking for in creating the perfect cocktail?

With a very fine wine or whiskey, you take a sip and you're transported on this little flavour journey. People will pay so much for that. Daughters' inheritances are spent on wines that taste different with every breath you take. And it just lasts five minutes. You can sip it, and think of springtime, or cigar boxes, or a childhood memory in a sandbox. That's what I'm after.

I think that's why our industry is so accessible. When I was at CinCin, I was learning how to taste wines, and I would think: this smells like my hockey bag. Or socks. Or my girlfriend's perfume in high school. There have been sauvignon blancs that smell like cat pee. In the end, it doesn't matter what you say--it's about your personal association with the taste. If I was in a business where we were all bulletproof-vested by Michelin stars and nobody could get in, I would never last.

What are your favourite places in Toronto?

One of my favourite places to drink is the Queen and Beaver. It's not for cocktails--well, they make great ones, but I only drink beer and whiskey when I'm out. I had an experience with another bartender many years ago who accused me for being there to steal their ideas.

For me, it's more about service and personal attention. I like to go where people know me, and are kind to me. Cold Tea is great. The Ritz is very good. And there are a few other places that I don't want to ruin, so. I'm not a BarChef guy. It's got to be about the guest without any pretension. Other than that, no comment.

I like going to places where I have personal relationships. When I go out drinking, I don't want to be a part of the crowd.

What's been your favourite experience at a bar?

There was my sister's boyfriend. He was older and drank a lot; I was 12. I'd take his bottles and fill them up with water and food colouring and have my own little bar. My very first one. [laughs]

And my 19th birthday. You know when it's your birthday at midnight, and you go out? So I was out at Kelsey's in Mississauga. The bartender there learned my name, and we got drunk there. I woke up the next day just remembering how cool it was that the guy learned my name. I went back, and as I was asking the hostess where if we could sit in the bar area, I heard somebody shout across the room: "Moses!" Having that cool bartender dude know my name was so cool. That's when I thought, bartending is the coolest job.

RAPID FIRE QUESTIONS

Straight up or on the rocks? On the rocks.

Gin or vodka? Gin.

Sweet or dry? Dry.

With a twist or olives? Twist.

Lemon or lime? Lime.

Tonic or soda? Tonic.

Beards or mustaches? Neither. But if I had to choose, beard.

For more bartender profiles, visit our Toronto Bartenders Pinterest board.

Photos by Jesse Milns

This past weekend, two extreme, endurance-testing sports descended upon Toronto: a 42-km marathon and the Smoke's Poutinerie World Poutine Eating Championship. 

Personally, an evening of all-you-can-eat sushi already tests my own gastric limits, so I had to observe this perplexing sport first-hand.

The amateur competitor kicked off the event at Dundas Square, eating 7 and ¼ pounds in just six minutes, for a lifetime supply of gravy, cheese curds and fries. But Dundas Square really began to fill up as the pros were ready to take their shot at the $5,000 grand prize.

The big event was delayed as competitors were slow to arrive, and so that more food could be prepared--yes, this was the kind of game we were playing. An hour passed, and I contemplated throwing my name into the ring, just to dunk my cold, numb fingers into some steaming hot gravy.

Despite the wait, the crowd stuck around to see Patrick "Deep Dish" Bertoletti defend his world record (13 pounds of poutine in 10 minutes). The reigning champ injured his knee and was on the verge of dropping out of the competition. But his good friend (and fellow competitor), Joey Chestnut, convinced him to take up the challenge, rented a car, and drove him in from Chicago.

Bertoletti's return was bittersweet. Within 10 minutes, the poutine eating world was a different place. Bertoletti finished a surprising fourth with 8.4 lbs. Bob Shoudt and Tim Janus tied for second place after eating 8.5lbs each.

But it was Joey Chestnut who walked away the winner of the event--yes, the five-time Nathan's Hot Dog champ is tackling new territory. He won the event after polishing off 19 boxes (or 9.5 lbs) in 10 minutes.


I have to admit, I was surprised at how intense the world of competitive eating can get. If you're game to try your stomach at the sport, here's are some strategic moves I was able to suss out:

Psyching Yourself Up
It's all about getting into the right headspace. While the speakers at the event pound out adrenalin boosting tunes like Eminem and AC/DC, the pros stay in the zone by bringing their own set of noise-canceling headphones. But it doesn't end there. When the stakes are high, you'll want to psych out your opponent with coloured contact lenses, face paint, and a good pair of low-visibility sunglasses.

Hydration
The stage will be prepped with bottles of spring water, but any athlete worth their sodium intake will tell you that you have to keep your electrolytes in check. So while the amateurs slurp back water, the pros bring their own Gatorade and Vitamin Water. They come loaded with bottles of sugary drinks to keep their energy levels high and presumably large chunks of food down.

Eating Tools Are For Amateurs
Each competitor is provided with a set of gloves, but when you're up to your elbows in gravy, what's the point? A couple of amateurs and even a pro chose to use a fork to eat their poutine. Rookie mistake. This is not a time to savour. From what I saw, you need all the dexterity you have. Winners take their gloves off.

Chewing, Also, is For Amateurs 

Remember, this is a sprint, not a marathon.

Photos by Jimmy Lu

The area of Front and Lower Sherbourne Street is currently a skyscraper free zone. There are plenty of tall towers nearby, of course, but the immediate area remains one of relatively low (literally and figuratively) development despite its valuable location. That might change, however, if the City approves the Pemberton Group's large-scale development proposal.

That proposal calls for the overhaul of an entire city block, which will stretch from Front Street to the north, Lower Sherbourne to the west, Princess Street to the east, and The Esplanade to the south. Currently under review by the City of Toronto, the project will include two residential towers of 34 and 33 storeys, connected to 13- and 17-storey base buildings. In its current incarnation, the proposal also includes plans for an underground garage accommodating 913 parking spots, as well as retail or commercial spaces at ground level.

The area in question (177 - 197 Front Street East) is currently occupied by a Sobey's grocery store and an Acura dealership — not exactly beacons of urban development. But to say this proposal will bring new life to the area is undoubtedly a gross understatement. Count 'em — a whopping 1,663 units will occupy the spot if approved, with 795 units in the first tower and 868 in the second. That means this block — which currently only sees the odd ILX shopper or commuter picking up milk on the way home from work — will see a massive increase in activity. It will also see new heights that are pretty substantial for the immediate area.

Nevertheless, there are obvious kinks that need to be worked out before this project wins approval. Current zoning requirements call for 1,140 parking spaces for the area; this project includes 913. Drafts also reflect two towers with only one- and two-bedroom units, and we all know three-bedroom suites (with families!) make for healthier communities (right Adam Vaughan?).

The tiered architecture does lend itself to plenty of green roofs (which is better than the grey surface parking lot there now), but it also looks a little... prison-esque? Uber-commercial? Uninspired? I'm not sure. But a spot sandwiched between the Distillery and St. Lawrence Market ought to dance with a little character, and (from up here on my inflated high horse) it doesn't seem like Pemberton is playing with a whole lot. The real question, though, is whether Front and Lower Sherbourne can handle a project of such massive scale. Will it be a much-needed area overhaul, or simply overwhelm?

This new club on Queen has sprouted up right beside the notorious Wicked swingers club and shares some similarities. Yes, there are swings and bouncers, and the staff is good-looking, but the interior (complete with a runway) doesn't quite measure up to the promise inherent in the club's name.

Read my profile of Play in the bars section.

Launched back in 2002, Boobyball turned 11 last Friday with a camp-themed party at the Sound Academy. With proceeds donated to Rethink Breast Cancer (and other breast cancer institutions), the event is nevertheless unlike your standard charity auction/gala: the crowd is younger, louder and better dressed.

Check out photos from the event in our Style section.

The best cupcakes in Toronto are here for the long haul. Say what you will about the supposed "cupcake craze," the cupcakes from these bake shops certainly have staying power. While some spots opt to keep mostly with the classics, others have ventured into the bacon-flavoured, stout-style, chai-infused takes on the traditional cupcake. And believe it or not, Guinness actually works in cupcake form! Guess you'll just have to try it for yourself. Here is the list of the best cupcakes in Toronto.

See also:

The best macarons in Toronto
The best donuts in Toronto

Note: Best cupcakes lists were previously published on April 2, 2011 and, before that, May 23, 2008. Comments below made up until October 14, 2012 are in reference to the old list. We've purposely kept the archived comments here because we believe they (mostly) add value to this topic. If you don't want to have to wade through all of them, simply hit the "sort by newest first" link at the top of the thread.

Dalton McGuinty has resigned as the Premier of Ontario and provincial Liberal leader, though he'll stay on in this capacity until the party can hold a leadership convention. As for his seat in the provincial legislature (Ottawa South), he intends to keep that until the next election.

It was a day of surprises as McGuinty also prorogued parliament in an effort to give his party time to negotiate a public sector wage freeze, which has met with opposition from rival parties.

"This is the right time for Ontario's next Liberal Premier and our next set of ideas to guide our province forward," McGuinty said in summary of his decision roughly a year after he was elected to his third term as Premier.

It's difficult to know exactly what this will mean for Toronto until a new leader is elected, but it's not as if McGuinty was particularly good to the city. Share your thoughts in the comment section below.

Dalton McGuinty's Resignation Speech

Sixteen years ago, when I was elected leader of our Party, the Ontario Liberals had won exactly one election in fifty years.

We couldn't do anything to help families because we couldn't win an election. That's changed. We've won three elections in a row. But more important is what those election wins have allowed us to do.

In every area that matters most to families - their schools, their health care, their environment and their economy -- we've made huge progress.

We've gone from struggling schools to the best schools in the English-speaking world... From Canada's longest health-care wait times, to the shortest ... From dirty air to clean air ... And the toughest drinking water standards, anywhere.

When it comes to the economy:

We've made our workforce the strongest and our taxes very competitive. We're renewing our infrastructure. We keep creating jobs. Ontario has recovered 13 per cent of our jobs lost in the recession. In the U.S., it's 49 per cent.

We've positioned Ontario for decades of success.

Our government hasn't been perfect. But when it comes to the big things that families count on us to get right -schools, health care, the environment and the economy -- we've gotten it right every time.

Just this afternoon, we updated Ontarians on the state of our finances.

We're once again ahead of schedule with our plan to balance the budget... We've beaten our budget forecasts in seven of the last nine years. I feel very good about where we are as a party and a province. But as Liberals, we're always driving forward.

The opposition's political games are holding Ontario back. They've told us they oppose our plan for a two-year pay freeze for government workers. That means we can't make it law. So, we need to go back to the drawing board. We're going to make a sincere and determined effort to negotiate a wage freeze agreement with our labour partners.

Like the agreements already reached with 80,000 public sector workers. We're also going to consult with the opposition about what they would support to freeze wages.

To this end, I've asked the Lieutenant Governor to prorogue the legislature to allow those discussions with our labour partners and the opposition to occur in an atmosphere that is free of the heightened rancour of politics in the legislature.

And when the legislature returns, we will either have negotiated agreements in hand or a firm sense of what the opposition will support.

As the party and government of relentless progress, we're always looking for new ideas and ways to renew ourselves. And I've concluded that this is the right time for Ontario's next Liberal Premier and our next set of ideas to guide our province forward.

Earlier today, I asked Yasir Naqvi, our party president, to convene a leadership convention at the earliest possible time. I will remain as Premier until that leadership convention.

And it will be my honour to continue to serve as the MPP for Ottawa South until the next general election. I know I've asked some hard things of you.

But I've always been inspired by the ideal that the older generations work hard to build a bright future for the younger ones. And they do this, always, with love and an unwavering commitment. I saw that in my own mother and father. It's what Terri and I have tried to do for our children.

And I see it in the eyes and actions of Ontario families, every day. I thank you for the honour of serving as your Leader and your Premier... In Ontario, the greatest province in the best country in the world.

Photo by BC Gov on Flickr

Photo by cathharianto in the blogTO Flickr pool

ART | Identities--Contemporary Art from Cambodia
Cambodia's post-genocide art scene is represented by a few key figures of a new generation of artists, most born after the Khmer Rouge's reign and the fall of Pol Pot. Premiering their work in Canada today, six Cambodian artists bring their photography, collages, and portraiture to The East Gallery for a month-long exhibition titled Identities. Examining the past heartache of the country, and the present and future of the citizens and economy of Cambodia, Identities seeks to redefine how the rest of the world sees Cambodia and her people after a devastating period of history. The opening reception happens Wednesday at 5:30PM.
The East Gallery (334 Dundas Street West) Free

HISTORY | "What's the Use of History?": Citizenship and History in Canada's Past and Present
What does it mean to be a citizen? Historians Heidi Bohaker and Sean Mills of U of T, Pam Sugiman of Ryerson, Sean Kheraj of York and Steven Maynard of Queen's gather in the Annex at Palmerston Library to discuss the concept of citizenship and how it has changed over the last century. Open to the public and absolutely free, immigration and the changing perception of what makes a resident a true citizen will be covered in this roundtable panel.
Palmerston Library (560 Palmerston Avenue) 6:30PM Free

MUSIC | The Psychedelic Furs and The Lemonheads
1970s English New Wave music joins forces with mid-80s American alt rock at The Danforth Music Hall tonight for The Psychedelic Furs and Lemonheads show. The Furs play their wayback hits (the band hasn't released an album since 1991's World Outside) while The Lemonheads will hold their own with three decades worth of music, including their 2009 album Varshons. The long hairs and headbangers (a.k.a. your parents friends) will come out for this 19+ event along with die-hard classic rock lovers. Tickets are available through Ticketweb, Soundscapes and Rotate This.
The Danforth Music Hall (147 Danforth Avenue) 8PM $33

COMMUNITY | World Food Day Toronto
The Regent Park community hosts World Food Day, an opportunity to learn about hunger and food access problems in Toronto. Chef and food activist Michael Stadtlander will provide samples of recipes while speaking out about access to healthy foods while government leaders and food experts like Nick Saul of Community Food Centres Canada and Suresh Doss of Ontario Food Trucks will participate in an 'unconference,' where workshops will give participants the opportunity to develop food solutions. Helping starts at home so drop by the Daniels Spectrum on Dundas for World Food Day to participate in finding a solution for Toronto's food problems.
Regent Park Arts & Cultural Centre (585 Dundas Street East) 5:30PM PWYC

OTHER EVENTS ON OUR RADAR:

• Not The Wind, Not The Flag CD Release
• TWM: The Nix Dicksons, Lynne Rafter, The Radio Fields
• Manifesto Presents: Nations to Nations

Have an event you'd like to plug? Submit your own listing to the blogTO Toronto events calendar or contact us directly.

For Toronto movie showtimes, view our Movie Listings section.

Photo by greyvdm in the blogTO Flickr pool

On November 9th Fucked Up will host the first of a four-part series titled Long Winter to help us get through the cold months ahead. Hosted at the Great Hall, each night will feature a different "director" and consist of a mix of music, art, dance, food and literary readings.

The unique aspect of the series is the interactivity the organizers are hoping to foster. "The idea is to have a ton of different shit happening all at once carnival-style," explains Mike Haliechuk. "Fucked Up hasn't done a club show in Toronto for a while, but we didn't want to book a normal club show. We've got lots of friends who do cool things that aren't music so we thought it would be a good idea to present a more immersive show with lots of things happening at once."

They've recently announced a few performers for the first night of the series including 13 year old girl band Unfinished Business, relative newcomers DIANA (made up of vocalist/guitarist Carmen Elle of Army Girls, Destroyer saxophonist Joseph Shabason and drum wizard Kieran Adams), and Fucked Up themselves, with much more still to be announced.

If that lineup hasn't peaked your interest, the basic sentiment behind the series should be enough to warm a frozen heart. "Winter is tough and it's always nice to have something to depend on," Haliechuk says of the timing of the series. "It's pay what you can so we're hoping that will encourage people to take a more casual approach...where you can come in and out as you please and do more than just come inside, sit around and watch bands and drink and then leave."

I feel warmer already!

Long Winter runs November 9th, December 14th, January 11 and February 8th. All evenings are presented at The Great Hall and all are PWYC/all ages. Look forward to more detailed previews closer to the event dates and also follow their very new Twitter https://twitter.com/LongWinterTO for updates.

Photo by Cristina Naccarato

The 2012 Toronto Zombie Walk is about to bring hordes of the lurching undead onto Toronto streets for its annual parade of blood, guts and all manner of gore. Started back in 2003, the event has increased in size and popularity, particularly over the last few years, with hundreds of ghoulish participants and almost as many photographers temporarily shutting down streets as they terrorize those passing by with make-up jobs that can look alarmingly realistic.

Here's some quick info to help you prepare you for a temporary rise from the dead.

WHERE

Nathan Phillips Square

WHEN

Saturday, October 20th — Participants gather at 12pm, parade starts at 3pm

ROUTE

It's a completely different route this year, and one that should draw even more eyes on the walking dead. The parade basically does a loop around City Hall, heading west on Queen, north on University, east on Dundas, south on Yonge, and then back west on Queen. If some of your brains have been eaten and this sounds confusing, check out the map below.

MAKEUP AND COSTUMES

Although DIY efforts tend to be the biggest hits at the Zombie Walk, if you're looking for some inspiration or ways to make your get-up a bit spiffy, here are some useful resources.

• The Amazing Party Store - 923 Oxford St
• Candy's Costume Shop - 511 Mount Pleasant Rd
• Malabar - 14 McCaul St
• Theatrix Costume House - 165 Geary Ave
• Laughing Stuff - 510 Yonge St

And if you're really looking to dial up your makeup abilities, then consider Complections International Academy of Make-up Artistry

MAP

Lead photo by Roger Cullman Photography

Photo by Subjective Art in the blogTO Flickr pool