File includes assorted recipes (for items such as Christmas cookies, harissa, carrot cake, pies, date squares, lemon square, and apricot squares, jam, scones, chicken, soup, lamb, etc.), some with correspondence appended, typescript, photocopied, handwritten, or in clippings. Also includes postcard, correspondence, and 8 photographs of a chef and culinary event.

File consists of clippings, correspondence, and recipes for vegetables including corn, sea parsley, potatoes (and poutine), cucumbers, fiddleheads, asparagus, legumes, lettuce, and tomatoes, informational pamphlets and handwritten notes on growers, articles on growing vegetables, 9 photographs of farm stands, and food packaging.

This subseries contains the awards which Sharma has been awarded, and contains 5 plaques, 5 frame sheets, and 4 three dimensional awards.

Series contains a 5 subject files relating to specific projects or organizations, including the Bewick Society, a bookbinding project of bookbinder Joanne Sonnischen, the publication of a Thomas Bewick bibliography by the University of California Los Angeles, a talk on Bewick given by Gordon Williams, and events related to Bewick held at the Grolier Club in New York.

This file contains a booklet announcing the conclusion of the "Campaign McGill" fundraising initiative, with descriptions of the various programs and initiatives that it will fund.

The fonds consists of multiple functions that demonstrate the University Club of Montreal’s administrative responsibilities, association with different clubs, operation of various committees, and activities from 1906 to 2013.

The series are comprised of 1) Administration; and 2) Committees. The subseries within Administration are comprised of A) Communications; B) Events; and C) Reciprocal Clubs. The subseries within Committees are comprised of A) Admission; B) Council, and Annual and Special General Meetings; C) Library and Art Committee; D) Financial Committee; E) Future Development Committee; F) House Committee; G) Intermediate Members Committee; H) Membership Committee; I) Programme Committee; J) Property Committee; and K) Wine and Food Committee.