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Classical IV: Strings

Cost: FREE

Across the world, people have stretched string-like fibers across a sound box and plucked sounds with their fingers or produced it with bows. From cellos to ouds, koras to harps, burus to hurdy gurdys to pipa, quanun to double bass. Most of these derive from ancient instruments, require years of dedicated training to bring out the full range of their sounds, and produce sophisticated music played by highly skilled musicians.

Come explore the dramatically different aural soundscapes created by stringed instruments from across the world, played by virtuosi from home and abroad. Be prepared to open your ears, drop your preconceptions and discover new and ancient heartwarming resonances.
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Honest Ed’s

Honest Ed’s is a landmark discount store located in Toronto, Ontario, Canada. It is named for its proprietor, Ed Mirvish, who opened the store in 1948 and oversaw its operations for almost sixty years, until his death in 2007.

Honest Ed’s gained fame for its marketing stunts, including loss leader specials and free turkey giveaways before Christmas and Thanksgiving Day holidays. Mirvish is also famous in Toronto for the birthday parties he threw for himself from 1988 until his death, continued since then as anniversary parties for the store itself. At the street parties, there are free cakes, meals, hot dogs, candy, and giveaways. Crowds of Torontonians turn up with their children, and stand in long lines to receive these handouts. The happening is accompanied by live bands and balloons.

Honest Ed's
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Hot & Spicy Food Festival

Hot & Spicy celebrates 15 fiery years: hot, spicy, soulful and smouldering!

The summer’s most incendiary event will take you on a trip around the globe as we sample hot and spicy food and artistic expression from some of the most fascinating cultures on our planet. Redefinition beats at the heart of the festival as we explore junctures between food and culture. Experience pairings of hot and cool in cuisine, delight in the fusing of food and music and witness the breaking down of barriers between chef, artist and audience.

Cost: FREE
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