This Magazine

Progressive politics, ideas & culture


And this is why I love the Globe & Mail

This Magazine Staff

“For two hours they talked about public policy and the direction of the country. They dined on veal medallions, toasted pecans, spring turbot, home pickled onions and young cucumbers. For dessert they had chocolate semifreddo, mango terrine, Valrhona chocolate mousse and brandy snap. It was all washed down with a respectable sauvignon blanc and a cabernet merlot.”

Jane Taber, Karen Howlett and Greg Keenan from the Globe document, in great detail, how Belinda came to be sitting beside the PM at a press conference yesterday morning.

Mmmmmmmm, toasted pecans.

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