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Music journalism: you’re doing it wrong

Last week, the New York Times’ credibility was called into question when reporter John Broder’s negative review of the Tesla Model S, an electric car, was challenged by none other than the company’s CEO, Elon Musk. The story caused a stir in the press, simply because the subjects of mainstream[Read More…]

Picks for the 2013 Oscar Winners

The Academy of Motion Picture Arts and Sciences has a reputation as tame, dust-covered fossils that shirk from innovation and gravitate towards the crowd-pleaser. This was true for the Best Picture winners of the last two years—both The Artist and The King’s Speech are fine, but not spectacular, eulogies for[Read More…]

Does chocolate make you smarter?

As it becomes increasingly difficult to find a seat at McLennan, it’s clear midterms are fully underway at McGill. Although these tests make up less of our grades than finals, many students will do whatever it takes to perform well. Tactics range from taking up residence in the library to[Read More…]

Tiny, immortal jellyfish: Scientists discover immortality in pinky-nail-sized jellyfish

From the philosopher’s stone to Voldemort and his horcuxes, humans have long been fascinated with the concept of immortality. However, scientists have found that one pinky-nail-sized jellyfish species has the remarkable ability to live forever.  Turritopsis nutricula, which originated in the Caribbean, is biologically immortal; its mortality rate doesn’t increase[Read More…]

Sébastien focuses on whipping up culinary magic, while enduring father Michel’s whithering gaze. (www.twi-ny.com)

Cooking up a family feud

The world of haute cuisine is a mystery: what happens in the kitchen is usually kept secret, and what comes out is invariably delicious, beautiful, and expensive. Every dish has a deliberate balance of textures, flavours, and colours. Similarly, every restaurant has a clearly defined balance of power that inevitably[Read More…]

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