Today’s letters: More on 24 Sussex — maybe they can share Stornoway

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Brigitte Pellerin’s column on Justin Trudeau’s housing woes came up with the brilliant suggestion of Stornoway. I can think of a solution that would keep both Trudeau and Pierre Poilievre there. Simply turn Stornoway into a duplex.

It would have two front doors, one painted blue and the other red, to avoid any confusion. A shared kitchen might be a cause for friction but perhaps Gordon Ramsey could be used to adjudicate, and I’m sure the Governor General has plenty of spare airline menus to share.

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I also understand Pellerin’s horror at having her own bucolic neighbourhood invaded by a bunch of political rowdies so I have another solution also: the town of Prescott. We have a giant mushroom factory nearing completion that could easily be converted. It is certainly big enough to house the prime minister, Poilievre, Jagmeet Singh and the whole of the cabinet.

Frank Taker, Prescott

Don’t pinch pennies on PM’s residence

Canada is a respected G7 nation. Our government leader must reside in an official residence that reflects Canada’s status, and makes Canadians proud.

There is no room for penny-pinching in this matter. The funds required are insignificant in our budget; it is only the optics that politicians fear.  We must get past that and encourage the NCC to locate a suitable property (that Rockcliffe site is ideal) and build an official residence worthy of the name.

Rick Caverly, Ottawa

Deciding on MAiD in advance

Re: Letter, No wonder some seniors favour MAiD, Sept. 2.

The letter-writer is correct. We need the ability to legally give advanced directives regarding medically assisted death (MAiD). This would empower our families to act on our behalf when we no longer have the mental capacity to do so.

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We must all write our elected representatives to encourage changes to the current law.

Donna Harris, Kanata

What, exactly, is blue-collar food?

Re: Back to the basics, Sept 2.

I thoroughly enjoy Peter Hum’s reviews of local restaurants, especially when he explores the emerging players in Ottawa’s culinary scene. However, in this case his use of wordplay was somewhat puzzling. What does he mean by “blue-collar ingredients”? How do they differ from “white-collar” ingredients? Are “blue-collar” chicken and broccoli fundamentally distinct from their “white-collar” counterparts?

Moreover, the concept of the owner’s “proletarian sympathies” is baffling. According to the Merriam-Webster Dictionary, the proletariat refers to “the lowest social or economic class of a community.” Yet, when we look at the prices quoted in the article — $39 for fried chicken, $30 for shrimp and grits, and $36 for blackened basa fish — these don’t align with any notion of “proletarian” affordability. They seem more in line with what some might describe as “bourgeoisie” prices. Wikipedia characterizes the bourgeoisie as “a loosely defined group characterized by private wealth, upper-class social status, and a related culture.”

I appreciate well-prepared, delicious food regardless of its origin. However, if given the choice, I would likely lean towards the authentic, proletariat fare found in a night market over the seemingly pricey offerings at some upscale restaurants.

Dono Bandoro, Ottawa

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