LETTER FROM THE EDITORS LETTER FROM THE EDITORS

Dear readers,

Welcome to On the Table, McGill University’s 100% student-run culinary magazine. Our goal is to promote delicious yet easy cooking for all students and bring together people from different faculties. Our team is made up of 15 undergrad and grad students, with diverse interests but a common passion for food. Evelyn Eng created the club and the magazine during the summer of 2021. Agathe and I took over as editor-chiefs for its third printed volume.

We hope this edition is an opportunity for everyone to travel the world through food and discover many delicious cuisines. This volume showcases different recipes that will enhance your college meals. My interest in international cuisine led me to work closely with one of our photographers, Margaux Thomas. I took great pleasure in learning about Johann’s Brazilian fishermen’s soup recipe and Alex’s guide to making Bao Buns. If you are an adventurous foodie, let the following pages transport your eyes and taste buds around the world!

This third volume also offers interesting insights into the social and historical impact of food. In the first article of this edition, we see how students eat and think about food while being conscious of its effects on climate change. One of our members reports his twenty-four hours of living, drinking, and eating like Winston Churchill. Lia Watson teaches you how to use your “ugly vegetables,” while Olivia Turcas evaluates and ranks the best oat milk options in Montréal.

Thank you to SSMU for graciously funding this project.

We hope you enjoy reading this edition as much as we enjoyed making it happen,

See you next in April,

Sophie & Agathe

Editors-in-chief