FROM this vantage point, summer seems to be off to a wonderful start. When a Port Arthur girl’s fiance was involved in a two-car collision she denied that he could have gone through a stop signal, “because he was kissing me on the red light.”
I feel constrained to thank the good Lord that someone with some literary standing has at last voiced an opinion on the important question of making heroes out of traitors. Your editorial (Why All This Hero Worship for Reformed Communists?, June 1) is to the point.
ROSE MARIE: As the current Maclean’s series on the Mounties (see page 16) says, the fascination of the Redcoats is fatal to Hollywood. For the third time in 26 years — this time in wall-to-wall CinemaScope — the singing Mountie takes the Rockies’ trail.By CLYDE GILMOUR3 min
SOME publications in the United States have lately been attacking Anthony Eden, British Foreign Secretary. They paint him as an appeaser, a dupe, a coward, almost a fellow-traveler—all because Eden tried harder and did more than anybody else at Geneva to find a basis for settlement between the French and the Communists in Indo-China.
This warm and lively story tells how the eight Haight kids learned rural leadership and efficiency from the 4-H club and helped their father turn a failing farm into a prosperous prize winnerBy ROBERT COLLINS18 min
AROUND about this time of year we usually find ourselves m a position to congratulate many of our contributors who’ve won awards for their work over the past twelve months. This year we’re happy to note that there seem to be even more congratulations due than ever.
WHEN the whistle blows at the end of the day Harold McGuire, a 45-year-old shipper at the plant of Ontario Steel Products in Gananoque, hurries to his launch at the nearby wharf. He flips the starter, his motor adds its voice to the buzzing madrigal sung by scores of little boats that dart around the waterfront of the resort town on the St. Lawrence, and then he travels a mile to another world.By IAN SCLANDERS15 min
The secrets of French sauces and seasoning are revealed by this Canadian who learned at the famous Cordon Bleu that good food, like love, requires a tremendous amount of time and workBy MAX ROSENFELD23 min
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