Beer and cheese, for one please.

I joked with a friend of mine the other day that less than two years ago, I knew next to nothing about beer. Now I find myself wanting to write about the most minute part of beer-making: the yeast.

A few months ago, I was told about a yeast lab in Ontario called Escarpment Labs. First of all, I didn't even know that there was such a thing as a yeast lab, let alone the role it could play in the lives of brewers. That little tip ended up being a story in The Globe and Mail's Food & Wine section, which you can read here.

Speaking of booze: The Coast, which is Halifax's alt-weekly, recently dedicated it's latest issue to all things wine. Wine and cheese are a perfect pairing, but the question is: what do you pair with what? I asked a few local winemakers for their thoughts. 

Jarry is a new publication that launched this month. The magazine "explores where food and gay culture intersect," according to its website. For the first issue I interviewed Frank Bruni, the New York Times' former food critic. Bruni is also the author of Born Round, a memoir about his life as a gay man and his sometimes tumultuous relationship with food. I was curious to know how Bruni views food today, now that he is no longer bound to a career as a professional eater.

Speaking of relationships and food, Halifax Magazine recently published a first person essay of mine on my own relationship with food, or rather, the cooking of food.  An excerpt:

If you were to come into my kitchen last night, you would have found a lone pot filled with potatoes on the stove. They’ll be for dinner tomorrow.

You see, these days, I am kind of like that pot: alone at the stove. It used to be that I was cooking for more than just myself. For years, I cooked for a significant other, who then became less-than-significant. Then, for about a year, I cooked for a couple of housemates. But about two months ago, my cooking ratios dwindled to focus on one.

You can read the rest, here. 

News - August 25th, 2012

I’m pretty lucky to get to write about food in Nova Scotia.

I recently had the opportunity to write about Sledding Hill for The Globe and Mail, and their lovely lavender products.

Over at The Coast, I’ve recently written about little bits of culinary adventure in Halifax, such as local tasting tours, and how (and where) to order off the menu in this city.

Meanwhile, in terms of arts reporting, I published a story in Halifax Magazine about a young filmmaker who is looking to document the local drag scene, and the family bonds that are formed within it. Back at The Coast, I wrote about the history of pride parades and protests in this city.

I also have a couple more stories for East Coast Living which should be online soon, as well as an interview with Naomi Duguid, co-author of Hot Sour Salty Sweet over at Passable in the coming weeks. Stay tuned!

News - June 18th, 2012

It’s one of the first things you ask someone when you find out they’re visiting Halifax: “Have you had a donair yet?”

Donairs are quintessentially Haligonian, they are the stuff that both dreams and indigestion are made of. They are also a point of pride, which leads to discussions (and even arguments) as to what is the best way to make them and why you can’t (or can) get one outside of the Maritimes.  I recently had the opportunity to write about this very topic in the pages of The Globe And Mail.  The story itself soon found itself on Reddit and within two days of it being on the website,it had been shared over four thousand times. I guess people really do love donairs.

Speaking of all things Halifax, this past weekend was the first OUTeast Queer Film Festival. I had the chance to sit down with the organisers, as well as one of the filmmakers who was screening his short at the festival.

Also this past weekend was the Halifax edition of the World Naked Bike Ride. I went down to the event to speak with some of the participants and shot a short video about it.