3 magazine

How TSO CEO Mark Williams is making the 102-year-old institution accessible, and fun, for all Canadians.

Pakistani Canadian journalist Sadiya Ansari’s debut book, “In Exile: Rupture, Reunion, and My Grandmother’s Secret Life,” is a rare and personal glimpse into the roles women play when they defy cultural expectations and write their own rules—for better or worse. Read an exclusive excerpt at the link below:

Looking for a compelling fall read? Look no further than these five genre-bending memoirs. Click the link below to discover them all.

For over three decades, artist Tishan Hsu has explored the relationship between technology and the human body. Learn more about the digital sensuality of his work at the link below.

Progress, whether personal, professional or political, is rarely a linear process. And as our September cover star Abdullah Snobar notes, though this process isn’t easy, it’s necessary to get you to the end result. Learn more at the link below.

“The most successful group chats, which are really the most successful friendships, take it off-line occasionally, for one-on-one calls or in-person meetups. Yes, it takes effort. But group chats aren’t a safe space simply because they exist in opposition to the public stage of social media. They are only as buoyant and life-giving as the relation­ships themselves, which need to be tended with real time and space connection. The best ones are a mix of what’s in the phone and what’s out in the world.”

Here's what went down at Porsche SCOPES Toronto, an immersive festival that celebrates local pioneers in art, design, music and tech:

You know what they say about the best laid plans… Read Maryam Siddiqi's thoughtful travelogue at the link below.

As one of the four elements of hip-hop, street art has long been synonymous with Black culture. But how has its transition to the art world affected the genre itself? Read more at the link below.

Third-culture cuisine is a form of cooking by chefs who are embracing the cuisine of their parents’ or grandparents’ homeland, while including the influence of modern techniques and local ingredients. However, the new generation of third-culture chefs are receiving critique from surprising sources. Learn more at the link below.