Spring 2008: Table of Contents

Letters to a Young Publisher
Dear X, Yes, brand extensions for magazines are all the rage, but…
by Sanam Islam

The War Inside
War correspondents can be “Totally fucked up. They can't face reality. They can't face the down of not having the adrenaline pump.” An in-depth look at the hidden aftershocks of covering bloody conflicts up close
by Nina Boccia

The Russian Enigma
Why Canadian reporters sent to Moscow will never understand the country’s soul
by Alina Seagal

Face to Face
Two correspondents share war stories
by Miranda Voth

South of the Border Down Mexico, Guatemala, Brazil, Chile and Argentina Way
CBC's Connie Watson is Canada's only English-language correspondent in Latin America. She scrambles from country to country, but too many of her stories go unheard. Why?
by Ana Maria De La Fuente

The Trouble with Harry
Harry Rasky was one of Canada’s most celebrated documentary filmmakers. So why is he so unknown today?
by Ashley Petkovski

Killer Smile
Why you shouldn't mess with Mesley
by Carla Wintersgill

5 Reasons to Love Service Journalism
Service is the fast food of the magazine industry. That doesn’t mean it can’t be a full, nutritious meal
by Jessica Lockhart

Addicted!
Feeding the craving for celebrity doesn’t stop with the tabloids anymore. The Globe and Mail and National Post are now increasingly hooked on it. So are their readers. An investigation into journalism’s dark side and the rise of anorexic arts coverage
by Ashley Laela Pergolas

Holy Mackinaw!
Industry accolades came fast and furious for the “revolutionary” plays of former Hamilton Spectator editor Dana Robbins. The locals were not as impressed. Now east-end boy David Estok has the ball. But is he taking his team in the right direction?
by Sara Chappel

Quick-Change Artist
After outsider Giles Gherson made a fast exit, the brass brought back a Star man through and through. Editor-in-chief Fred Kuntz's task: change the landscape—and do it fast
by Erin Tandy

You've Come A Long Way…
Are women still being passed over for the top magazine editing jobs? Or are they just too smart to take it?
by Rebecca Rose

So You Want To Be A Restaurant Critic?
Good lord, don’t be silly
by Alexandra Gill