Sadaf Ahsan

1 week ago | streetsoftoronto.com | Sadaf Ahsan

When Toronto native Romy Weltman found out she’d be leading a TV series for the first time, her reaction was pure joy, but also reverence. “It’s a dream come true,” she says. Not just because it’s the next big step in a career that began when she was barely a teenager, but because it meant getting to work alongside Canadian television royalty: Wynonna Earp’s Melanie Scrofano. Weltman says, “She’s the lead of all leads. She held my hand the whole way through and taught me everything.

2 weeks ago | ca.news.yahoo.com | Sadaf Ahsan

70-year-old Maryam reached Adre after fleeing her home in Zamzam when the Rapid Support Forces stormed the camp mid-April. There is hardly any flesh left under the dusty thobe that clads her. Thick cataract clouds her eyes. Sudan is facing an emergency of staggering proportions, one that has displaced over 12 million people and decimated the nation’s healthcare system. But unlike other global crises, this one seems to be happening almost entirely in silence.

3 weeks ago | representasianproject.com | Sadaf Ahsan

When Kristen Kish was first named host of Top Chef in Season 21, stepping into the tall and shiny heels of former longtime host Padma Lakshmi, the stress and anxiety of it all was immense. “I had the pressure of myself,” Kish said while filming in Toronto last fall.

3 weeks ago | threemagazine.com | Sadaf Ahsan

With the rise of mammoth brands like Impossible Foods and Beyond Meat, plant-based proteins have become a multi-billion-dollar industry. While brands have moved beyond veggie patties to “burgers that bleed” in an attempt to imitate animal protein, not all brands are focused on one-to-one replacements. Some, like Prime Roots and TiNDLE, are taking a different approach, drawing from culinary traditions to reimagine what plant-based proteins can be.

1 month ago | threemagazine.com | Sadaf Ahsan

Thanks to its distinct fragrance and tangy flavour profile, yuzu has become an increasingly common ingredient in the West, popping up on menus, cocktail lists and even in pastries. But as many citrus enthusiasts already know, the fruit has long been a staple in Japanese cuisine (and beyond). So why now? Let’s peel back the layers.