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When did school swallow the sandbox?

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LAST WINTER HAVING chosen not to ski with my macho (and yet beloved) family members (whose idea of fun is a double black diamond at warp speed), I met some interesting people while skiing alone.

Actually the most interesting thing was how many people used the chairlift ride as a cellphone opportunity. And there I was, being hopelessly old-fashioned and thinking it was a scenery moment.

One afternoon I’m riding the chairlift with a couple, he makes a work call and she is goodnaturedly irritable.

Result: He has kept in touch with his work, guaranteed we don’t interact, he doesn’t interact with his wife.…And he may have made a deal.

He — not as an individual but as part of the social force he represents — is the reason why 30,000 U.S. schools have cancelled recess in the last five years. As parents, we raise our children in an increasingly competitive world.

My grandparents would have shaken their heads with surprise — and perhaps dismay — had they witnessed the pressure I put on my own children to get into the “right” schools.

Tutoring, tutoring homework, practice exams, interviews, SSAT’s: What does all that have to do with childhood?

The answer of course is that we want only the best for our children, which includes opening doors for their future … and can lead to the occasional case of overprogramming … which reduces time and opportunity for plain old-fashioned unstructured play. Which is further reduced by the “new play.”

This of course is playtime that involves keyboards and screens — wherein children seem to be interacting with each other, but it’s virtual rather than face-to-face.

Old-fashioned face-to-face unstructured interaction is a highly sophisticated and educational opportunity.

It blows SSAT prep courses out of the water when it comes to growing human beings who will be the leaders of tomorrow and will excel at relationships both at work and at play.

We hear more and more frequently that people who succeed at work (and in building strong families!) are not the ones who were at the top of the calculus class, but the people with E.Q .— emotional intelligence.

You don’t learn that in a school classroom or a dance class or an art class or a karate class — or any other class.

Kids learn people skills at play, and if their time is mostly programmed, play goes the way of the dinosaur.

In unstructured face-to-face play, kids learn to get along with others, problem-solve relationship challenges, get their needs met and empathize with others’ needs, tolerate differences, make and keep friends. The true learning of childhood is social skills.

In an over-programmed childhood, with too much time spent in virtual reality, children need more time in the precious haven of face-to-face play, where they have their inherent goodness confirmed.

Play is the developmental opportunity to have their very selfhood confirmed.

The message they receive from their peers, via interactions in play, is very simple and very powerful: Between the lines of playing cards and the September games of driveway basketball and going for a bike ride around the block together, they’re getting the message:

“You’re a good person and I like you just as you are.”

Then they have a fight and then they figure out how to work it out and make up and stay friends, and the message deepens to: “Even when we don’t get along, I still care about you, and we can work it out and still be friends.”

That’s where the magic happens: Your child is now a relationship expert, with a high E.Q. — thanks to the positive power of play.

 

The Hour keeps on ticking

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IN THE FALL of 2007, as The Hour was showing signs of becoming a watchable TV show, George Stroumboulopoulos crashed his motorcycle.

The collision,in Strombo’s parlance,was a “high-quality”one.He had hit a patch of gravel at high speed, and his body went careening into oncoming traffic. The result was a broken collarbone, bruises like ink stains and months of recovery.

He was lucky to be alive, and he knew it. But instead of retiring his motorbike to the shed, Strombo went the opposite route.He took up motorcycle racing.

“The accident didn’t put things into perspective, it didn’t make me think life is fleeting,because I already knew all that stuff.We all do.I just got hurt so badly, I thought,‘Jesus Christ, I need to be better at this,’”Strombo says.

The experience was a microcosm of what had been happening on a larger scale. In the early going, The Hour, Strombo’s nightly evening talk show on CBC,had been nothing short of an unmitigated disaster. Snappy montages of the day’s news, condensed and simplified for teens, came across as glib and condescending, suggesting that young people couldn’t understand complex news stories.

As a host and interviewer, Strombo had difficulty finding his rhythm, and the segments that surrounded his interviews consisted of misplaced cheekiness while more serious journalistic pieces tended to miss the mark entirely.

“Most people,” Strombo says frankly, “didn’t think we’d last the month.” Voices within the CBC began calling for Strombo’s head. “A boy doing a man’s job,”wrote the Globe and Mail’s John Doyle. But instead of calling it quits, Strombo decided to get better.

This is, after all, a man who nearly died in a motorcycle wreck and decided to ride his motorcycle even faster afterwards. “There was a point, when I was sitting at the starting grid,and it’s my first race ever,and I wasn’t nervous,” he says. “I was in all business mode.”

That same cool efficiency led to the resurrection of The Hour. Strombo focused on what had been his meal ticket since he got his first start on CFRB radio: his ability to connect with the stars.

The best known of Strombo’s interviews, a limo ride with Bono, came in 2003,when he was a VJ at MuchMusic.

Back then,he was known for being the VJ who knew as much about the various waves of blues music as he did about human rights abuses in China and he wasn’t afraid to make his views known.

Strombo interviewed Bono in his limo en route to the Toronto airport. At the end, Bono uttered five resounding words: “George, I am a fan.”

Today, The Hour survives on Strombo’s ability to make the most vaunted celebrities seem like real people.

The Daily Show with Jon Stewart works because the host is hilarious and the segments are funny. But you’d never hear Jon Stewart ask Howie Mandel about Pakistan. Strombo now has the ability to be both funny and wise.

“There’s a reason the prime minister doesn’t want to come on my show. It’s not because he thinks it’s going to be a softball interview,” says Strombo, with his typical confidence. “He doesn’t want to come on because he knows that, if I get going, I get going.”

The Hour has become the top media draw in Canada for celebrities, evidenced by the roster of A-list guests who have sat in the famous red chair: Sarah Palin, LeBron James,Tom Cruise, Hillary Clinton, Morgan Freeman, Michael Moore and hundreds more.

“The best way to do an interview is to do lots of them so that you have experience, you can see nuances in people’s personality,” says Strombo, who adds that the show has built good faith not only in Canada,but with the big decision makers in Hollywood and parts even further far flung.

“The people who sit in that other red chair know what they’re going to get and what’s expected of them,” he says. “Which is this is not a light and fluffy talk show. This is a chance to sit down and be a human being and have a human conversation, and people know that now.…They ask to come on our show as much as we ask them,” he says.

But despite the lengths the show has come — six Gemini Awards, including three for best host — Strombo can’t bear to watch that painful first season.

“To get to a point where we’ve done nearly 800 episodes and we’re on a network, no one thought that was possible,” he says. “So we hold that first season close to our heart. But I know, if I go back and watch that first season, I’ll be like, ‘That was so bad!’”

Learning from one’s mistakes is, of course, a sign of maturity, and that maturity shows in Strombo’s recent narration work for the CBC.

As narrator of the six-part Second World War documentary Love, Hate & Propaganda, he showed a deft knowledge of the material.

In conversation, he demonstrates something just as unusual for a Gen-X icon in black jeans: the ability to deal with criticism.

“Like I said, a lot of people have written nice stuff about me,and people have written critical stuff about me,” he says, “but now I’ve come to realize that it comes down to taste.”

Taste is something Strombo seems to be exhibiting more and more of these days.

Besides his duties as host of the influential radio program The Strombo Show, which recently moved to CBC Radio 2 after a long life on 102.1 the Edge, the omnipresent media personality will also pop up this month at the Toronto International Film Festival.

Alongside Olivia Newton-John, Hawksley Workman and Nelly Furtado, Strombo has a small role in Score: A Hockey Musical. The movie is the Toronto International Film Festival’s opening night film.

Even though Strombo is known as a music guy, he says the film’s song,skate and smooch concept was a little hard to grasp.

“I love hockey, but I can’t stand musicals. So I thought, ‘Well, that’s going to be interesting,’” he says. “But it was about the filmmaker, Michael McGowan.When I heard he was directing it, I thought, ‘OK, that’ll be good.’”

During the course of our interviews, Strombo spent a lot of time talking about motorbikes. He knows he nearly lost everything in the fall of 2007, when his accident left him lying in traffic on the wrong side of the road. Strombo survived his crash that day, just like he survived the rocky start of The Hour. Today, he sounds like a man who is enjoying the ride.

“The biggest change from then to now is that I still have lots of questions,but I recognize now that not everything has answers,” he says. “I understand the journey better than I did before.”

 

TIFF to open with a ballad & a body check

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CAMERON BAILEY AND his TIFF crew took a bit of heat last year for opening the fest with a foreign film.

This year, they more than made up for it by choosing a film about hockey filmed in Toronto and featuring more than a few local celebrities (Nelly Furtado, George Stroumboulopoulos) and musical acts (Hawksley Workman, Barenaked Ladies). A few days before the fest, we caught up with director Michael McGowan on his way to cottage country.

I guess you’re escaping Toronto for a little R and R before you become the toast of the town?

Exactly, we just finished the film yesterday. So, good timing.

Score is about a kid who gets discovered while playing shinny. How much of that is just you living out boyhood daydreams?

All of it, of course. That’s the Canadian dream — to one day play in the NHL. So I just rewrote my history.

And hockey and singing: a match made in heaven?

Well, I hope so [laughs]. I think you’d get some hockey purists maybe questioning that.When I would get talking about the idea of a hockey musical, it always made people laugh, so I figured that was a good sign.

How long did it take to find a lead actor who could sing, act and skate?

You know, ironically, it took only one audition. The first person that came in for that role was Noah [Reid]. Immediately we knew he was fantastic. The only thing I was worried about was when he said he was a great hockey player. I usually take that as a sign that he was probably pretty terrible. But when I rented the ice out and went out on the ice with him, he was great.

Could he take a hit?

We don’t tend to like our actors to take hits. But he did take a couple hits here and there, got pushed on the ice and was quite happy to do that stuff. But he can take a hit, yeah.

This film is full of cameos. What’s your best cameo story?

Olivia Newton-John and Marc Jordan were doing their last scene together and they absolutely could not stop laughing. It took about 20 minutes to get something that should have taken a minute. They were just crying and laughing.

You obviously had a crush on Olivia Newton-John, because every male over 30 does. How did you overcome that on set?

I did not! [laughs]. It’s always interesting when you bring somebody that’s so high profile [because] you never really know what they’re going to be like. But Olivia, she was one of the nicest people I’ve worked with, and just a ton of fun. She definitely wants to please. She read the script, she liked it, and I found she had her own ideas for the character.

Is the film all fun, or is there a moral at its heart?

You know, with the state of the world, I really wanted it to be a romp. There’s emotionality there, and we used the idea of pugilism or pacifism in hockey as just a covering or backdrop to tell the story, but it’s not a message film. It’s really supposed to make you laugh, to make you smile and tap your toes.

If your film One Week was a love letter to Canada, how would you describe Score?

A love letter to Toronto in winter.

…which is a time when we definitely need a love letter.

Exactly. One of the challenges of doing the film was how do you romanticize Toronto in the middle of the winter. And we tried to do that with everything. Shooting on Nathan Phillips Square to our outdoor rink which was at the Wychwood Barns to shooting at the AGO.We really wanted this to showcase and romanticize the city through hockey, through winter.

 

The bad boy chef with a big heart

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MAKING SOUP AND sandwiches to feed hundreds of homeless people in Canada’s poorest postal code is not how you’d expect one of our top chefs to spend his Sundays.

Yet that’s exactly what Marc Thuet did while he was in Vancouver filming the second season of his criminally underrated resto-reality series Conviction Kitchen, which premieres Oct. 24 on Citytv.

“It was a life-changing experience,” says Thuet during a recent phone interview. “Living in Canada, you never believe it can be as bad as this in your own backyard.”

Speaking of backyards, Thuet has just returned to Toronto and his thriving mini empire of gourmet food stores in the city’s downtown. The four Parisian-flavoured Petite Thuet boulangeries/patisseries are a bustling business offering an extensive menu of house-made terrines, charcuteries, sandwiches, salads, pastries and croissants as well as takeaway dinners.

“Every day is busy, as busy as we have ever been,” says the superchef. “And we have plans for more [bakeries].”

Thuet is also preparing to reopen the briefly shuttered Conviction, the King West restaurant setting for season one of Conviction Kitchen. The reality series saw two-dozen ex-convicts (including at least one bank robber) compete to work in the pressure cooker under Thuet and his business partner and wife, Biana Zorich.

“We are trying to give people an opportunity that they would not otherwise have. We’re giving these people second chances,” he says. “Hopefully we show them a way out, give them some direction, show some confidence in them that they might not see in themselves. It allows them an opportunity to have a job, to get up in the morning with a purpose, to earn a paycheque. But they’re not going to be cooks and servers for the rest of their lives.”

Thuet and Zorich are already preparing a third season of the show, which they hope to go into production later this year. And they’re planning to take the show south of the border, to Boston.

The fall will also see the launch of his new cookbook, French Food My Way. The title is trés apropos given his aggressive head-to-tail approach to meal making. How many other chefs routinely hunt, kill and butcher the food they prepare?

Born in Alsace, France, in 1963, Thuet is a fourth-generation chef with cooking in his very marrow. He started on garbage duty in his uncle’s restaurant when he was six, and by 12, he was peeling vegetables and skinning rabbits for the main course.

By 19, he’d attended cooking school and landed a prized position to serve at the Dorchester Hotel in London under Anton Mosimann, who would go on to become the royal caterer to Prince Charles. The Dorchester was the first restaurant outside of France to be awarded two coveted Michelin awards, and while there, Thuet was introduced to the concept of cuisine naturelle, a style of cooking that emphasizes seasonality and natural flavours that has influenced his cooking ever since.

Young, headstrong and restless, Thuet packed up and headed to Canada to make his mark in the mid-’80s, becoming the executive sous-chef at Windsor Arms Hotel Courtyard Café.

By the early ’90s he was sous-chef at Centro and later executive chef and co-owner.

The executive chef role at the Fifth followed, as did the consulting chef position at the Rosewater Supper Club before Thuet finally got around to putting his own name on an establishment, starting with Bistro & Bakery Thuet, the shortlived Bite Me! and the Atelier Thuet and Petite Thuet.

Now, his focus is on promoting Conviction Kitchen, which saw a casting call for reformed criminals interested in cooking (and in having their personal trials and tribulations aired on TV) posted on Craigslist.

The second season is “much more powerful than the first one,” says the Thuet with a thick Alsatian accent.

“The first season, there were people with troubles, and this season, the troubles just become greater in some ways.”

Filmed in Vancouver, the show drew its cast of would-be restaurant staff largely from the city’s downtown East Side, which is well-known for its drugs, crime and urban squalor. As a recovering alcoholic who has been sober for five years, Thuet knows something of the tough experiences his protégés have been through and the demons they are fighting.

“I have not lived the lives they have, but I know about troubles, and I think that makes it a little easier to relate to them,” he says.

Not that the production was all rainbows and gumdrops. There was the expected turmoil in the kitchen as personalities clashed more often and with more volatility than pots and pans. That simply makes for good television.

Thuet and his production team also had to contend with meltdowns and relapses among the cast.

“One, in particular, after the show finished, we took him right to rehab,”he says. "He was a heroin addict. There were horrible tracks in his arms. He needed help.”

Listening to Thuet talk about the people he worked with on the show, you get the feeling that it’s not all about creating drama and conflict in the name of higher TV ratings. While the blond-haired and tattooed Thuet may resemble another reality TV chef, you get the feeling that he actually does care about more than whether the reduction sauce was burned.

“I don’t watch other cooking shows, like Gordon Ramsay. I’ve seen a few of his escapades. But if you treat people the way he does, you’d get a black eye in a minute, especially with the people I’m working with on the show,” he says. “Not that I’m an angel. I scream, too. It’s the way it’s done. It’s great for the show, it makes good TV, but it’s not reality.”

 

September means more than TIFF in T.O.

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NORM MACDONALD

STAND-UP SHOW AT THE QUEEN ELIZABETH THEATRE

You’re doing a performance on Sept. 24. What’s a surefire way to get Toronto audiences riled up? Compare them to gravyless potatoes.

What topics does your act touch on? Unfortunately most of my act consists of comparing Canadian audiences to gravyless potatoes.

How do you explain Canadians to your U.S. friends? I tell them they’re exactly like Americans but are better at hockey by one goal.

Queen Elizabeth Theatre, Sept. 24

ISABEL BAYRAKDARIAN

AT THE T.O. SYMPHONY ORCHESTRA

The Resurrection is performed without intermission. How many Red Bulls do you chug before going on? A healthy body equals a healthy voice. Years of intense vocal training have a chance to shine when I’m well rested and hydrated.

Relate the plot of the opera, the Resurrection, in terms of a big screen movie. Inception from the point of view of Marion Cotillard’s character, “Mal.”

Roy Thomson Hall, Sept. 23, 25

 

NICHOLAS CAMPBELL

IN THROUGH THE LEAVES

Tell us about Through the Leaves. Fleur de lis?

Through the Leaves. Oh, sure. I was looking for a vehicle that might be a little shocking, a little on the side of realism, kitchen-sink kind of stuff, that might appeal to a wider range of theatre-goer.

What makes it shocking? Well, you’ve got to come and see. It’s not something people expect.

 Tarragon Theatre, Sept. 10

YANN MARTEL

AT WORD ON THE STREET

What can we expect from you at Word on the Street? I suspect I’ll read from Beatrice & Virgil. I might slip in some What’s Stephen Harper Reading? too.

What’s your current project? My next novel, The High Mountains of Portugal. It will again feature animals, set in Portugal with three chimpanzees. I’m looking at how we keep wisdom alive once the teacher is gone.

Queen’s Park, Sept. 26

 

CLAIRE CALNAN
 

IN THE CLOCKMAKER

What’s The Clockmaker all about? It’s a bit of a mystery that pieces itself together as you move along. It’s the story of a clockmaker who turns up in an interview room with a man called Monsieur Pierre, who suspects he’s been involved in a crime, which may or may not have been committed yet.

Sounds trippy. Yeah.

Tarragon Theatre, Sept 14

 

TIFF stars to watch: T.O.'s Daniel Cockburn

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NAME Daniel Cockburn
FILM You Are Here
ROLE Director
PREVIOUS WORK Director, This Thing Is Bigger Than the Both of Us: These Are Facts

“We’re calling it a meta-detective story,” says Daniel Cockburn, referring to his TIFF- debut effort, You Are Here. “It’s about a woman searching for clues, not to solve a mystery, but to figure out what that mystery is.”

The Canadian film features R.D. Reid, Nadia Litz, Scott Anderson and the great Tracy Wright, who passed away in June.

“There was a real honesty to Tracy,” says Cockburn. “I never felt she was holding anything back. And this resulted in a number of great performances. Even during line readings, she’d recite her part in ways I wasn’t expecting, but in ways that made complete sense. This is what added humanity to her character.”

Fausto bids farewell to landmark Toronto restaurant

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Fausto Di Berardino is leaving Coppi Ristorante.

“He’s been retiring for six years,” says Alessandro Scotto, the restaurant’s long-time manager, with a friendly chuckle. “But now it’s official.”

Di Berardino, famous for flying in the season’s first white truffles fresh from Italy, opened Coppi nearly 20 years ago and had garnered a near- cult following from customers who loved his healthy, hearty Italian fare.

Now spending the majority of his time in his native Italy, Di Berardino is devoting his “retirement” to two projects: tending to his vineyard near Italy’s Maiella mountains and developing luxury villas in San Vito Chietino.

“He’ll be missed,” says Scotto, who calls Di Berardino the “father figure” of the restaurant. “But the Fausto philosophy will certainly live on.”

Coppi Ristorante is located at 3363 Yonge St.,416-484-0436.

TIFF stars to watch: T.O.'s Brandon Cronenberg

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NAME Brandon Cronenberg
FILM The Camera and Christopher Merk
ROLE Writer, director
PREVIOUS WORK Director, Broken Tulips
FAST FACT The son of the Baron of Blood follows in his father’s famous footsteps

Having a dad with a film resume as long as the average speech at the Oscars might turn some kids away from a career in film.

But for Brandon Cronenberg, having dad’s rather sizable shoes to fill wasn’t a put off. Brandon’s short film, The Camera and Christopher Merk, which premieres at TIFF, is about an apartment building where residents can monitor each other by surveillance camera (think 1984 meets the Bachelor Pad), “a type of Facebook taken to extreme,” says Cronenberg. The film got the nod of approval from Dad.

“He liked it. He gave me a few notes,” he says.

But this is no re-hash of Videodrome, David Cronenberg’s cult classic about the dark side of broadcasting.

“There are televisions in it but I think the tone is very different and the message is very different,” says Cronenberg.

Miller Tavern to open new spot in Liberty Village

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Rick Montgomery, owner of North Toronto’s beloved Miller Tavern, likens searching for a second location to “looking for a needle in a haystack.”

After months and months of scouting, Montgomery found the perfect historical building to house his new tavern: a now-derelict Liberty Village prison chapel built in the 1870s.

After soliciting the assistance of an historical architect, the City of Toronto approved Montgomery’s plans.

“The real challenge was to find a way to blend the old with the new,” says Montgomery, who found a way to preserve the exterior shell of the building, while bringing the interior — especially the kitchen — up to code.

Major renovations are now underway, and the Miller Tavern’s downtown location is slated to open in late 2011 or early 2012.

 

TIFF stars to watch: T.O.'s Ksenia Solo

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NAME Ksenia Solo
FILM Black Swan
ROLE Ballerina
PREVIOUS WORK Life Unexpected

For her latest project, Black Swan, Toronto’s Ksenia Solo required little research. A professional dancer before injury forced her to hang up her slippers at 14,Solo’s latest role has her cast as as an up-and-coming dancer in Darren Aronofsky’s Black Swan, which stars Natalie Portman and Mila Kunis.

“I can definitely relate to just how much commitment and how much of your soul and your being has to be dedicated to this art, ”she says of ballet.

The psychological thriller examines the inner workings of the ultra-competitive world of professional ballet.

“The greatest thing for me was that I got to work with my dream director and basically a dream cast,” she says of the experience.

Solo will also star in Showcase’s Lost Girl (airing September 12 at 9 p.m.), a show she describes as “a very dark, kind of fantasy noir series.” Later next year, we’ll see her in The Factory, a film in which she will play a 15-year-old prostitute alongside actor John Cusack.

A-maize your friends!

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Corn is at its best in the fall! I always look for small white and yellow kernels on cobs that have been picked that day if possible.

You’ll have to go to a local farmers’ market, but it’s well worth the trip. If you can’t get fresh, use canned and grill in a skillet sprayed with vegetable oil, just until the corn is charred. Enjoy!

Fresh corn salad

Potato corn chowder

Southwest corn-stuffed peppers

 

Finger lickin’ northern fried chicken

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SOUTHERN BELLE
THE STOCKYARDS, 699 ST. CLAIR AVE. W.

“There are two things about fried chicken: First the smell, then the visual. You want that crispy, crunchy, well-seasoned coating,” says Crawford as she rolls up her sleeves, cracks a libation for her and her guest (“You can’t eat fried chicken without beer”) and gets down to business.

The Stockyards brines their chickens for 24 hours in a salt and sugar mix, then marinates them for a day before deep-frying them in a buttermilk and onion batter. The result? Moist, flavourful chicken in a crispy, ungreasy shell. “Moist, good flavour, good crunch. That’s what you’re going for,” says Crawford. “The winner, hands down.… Oh God, I’m gonna shoot myself. It’s probably KFC.”

Price: $13.50 for chicken dinner

FIRST RUNNER-UP

 
Harlem Underground, 745 Queen St. W.

“Well seasoned, not too salty, and there’s good crunch in the batter, great herbs,” says Crawford. Harlem marinates the chicken in buttermilk, sour cream and secret cajun spice for 48 hours before deep-frying.

Price: $13.95 for 5-piece dinner

CRISPY CRUNCH


Smokin’ Bones, 117 Dundas St. E.

“Look at these! Perfect temperature on the frying — it’s still so crispy. Listen!” she says as she noisily victimizes a crunchy thigh. “It looks good. Dark meat. See how juicy it is?” A little less grease and a touch less pepper would have earned it a higher standing.

Price: $6.99 for three pieces

SOGGY BOTTOM


All the Best Fine Foods, 1101 Yonge St

“What I see here is not an accessible fried chicken. Why? Because it’s just a boneless breast,” says Crawford. It’s skinless, too, meaning the moisture from the meat has soaked through to the batter, leaving a bloated, soggy mass that looks more like fish than chicken.

Price: $5.50 per piece

DREADED & BREADED


Bruno’s Fine Foods 1 St. Clair Ave. E.

The unexpected taste of fish makes Crawford deposit this one into her napkin. “Whose was that?!” she shrieks. “It’s breaded breast strips with a crust that is inedible.” The dark brown hue doesn’t help, either. “Tragic in its appearance.”

Price: $2.00 per piece