Running a successful gallery in Toronto is like riding a bicycle backwards on a steep incline in the rain on a Sunday in church traffic hung-over. Not entirely impossible but an uphill battle of fierce proportions.

Not a whole lot has changed in Toronto's art scene since the days of the now-defunct sis boom bah and Luft gallery. Rents continue to increase, galleries open and galleries close. And though we've whined and complained ad nauseam to the point of cliché, we all know how the story goes. The movement from counter-culture to culture to "authentic loft living" is nothing new and certainly not unique to Toronto.

Boiled, fried, scrambled or poached, there's no denying the egg is one of nature's perfect foods.

And yet, whipping up an omelette recently, I couldn't help but observe the runny consistency - to say nothing of the bland taste later.

According to Brent Preston, the owner and operator of The New Farm, most eggs come from hens that aren't fed or raised in the way nature intended.

"The taste varies with the season," he says, "because they eat different things at different times of the year. The biggest thing is, if they're eating green vegetation, the yolks are much darker yellow than what you'd get in a store. They hold together better and stand up in pan instead of spreading out. The taste is much more intense, and richer. There's a buttery texture in the mouth."

That's the egg I want. So why can't I (or any other Torontonian) find it?

The Canada Malting Co. silos and plant facilities at the foot of Bathurst Street is the most visible reminder of Toronto's past waterfront industrial heritage. Listed on Toronto's inventory of historic properties since 1973, it is the most intact remnant of the original silo complexes that took advantage of the harbour.

What might not be as obvious to the casual observer passing by (save for those who visit Ireland Park and for those who venture past the fences that surround the hulking facility), is that there are 2 buildings that comprise the malt plant: The tall silos and the separate malting facility to the immidiate west of the silos. The two are separated by an internal courtyard of sorts and are connected by an enclosed aerial walkway.

But the question of what to actually do with the carcass has always been a very difficult question.

Larra Skye took a big risk when she left Ryerson's Journalism program to pursue a career in music. Fortunately, the Toronto jazz singer has had a run of good luck since releasing her successful debut album The World Disappears in 2005. With no intentions of turning back now, she's started work on the follow-up the disc, and hopes to release it next year.

Skye took some time to speak to me at a Bloor street cafe recently.

Q: Tell blogTO's readers a bit about yourself.

LS: I was born in Toronto and I don't know why or when I started loving music.

Sometimes I think why did I get into music and I don't really know why. I just know that I've always loved it. It was something I've felt compelled that I have to do!

I grew up with a Nanny and Poppa as opposed to a Nonna and Nonno but just being at Lil' Baci makes me feel like I am part of a large Italian family.

Part of the recent crop of new restaurants in Leslieville, Lil' Baci has entered as a contender for some of the best food on the block. Located right beside its sister restaurant Kubo Radio, it sits somewhere between the classy atmosphere of Joy Bistro and the laid-back nature of Velvet.

Read the full review of Lil' Baci in our restaurants section.

Contributed by Natalie Taylor

Ten designers have to create couture worthy fashion featuring chocolate. Sounds like an episode of Project Runway to me. In this scenario, however, the couture is created by some of Canada's most established designers as well as notable up and comers, the chocolate is sponsored by Cadbury and the catwalk is located in the regal surroundings of the Carlu. Welcome to the alliteration profound 2007 Cadbury Chocolate Couture Collection Fashion Show.