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 - May 28th, 2012

It’s been a good month.

First, I began a new series of podcasts over at Passable, starting with a story about the resurgence in the art of butchery.

In other good news, Passable was recently honoured with a Best Local Food Blog prize from The Coast’s readers in their annual Best Of Food competition. Hooray!

I’m also still flexing my muscles over at The Coast, with two recent food articles, including one on the recent fad of Titanic-themed meals. The second was inspired by the recent Bluenose Marathon, where I asked: what do you eat when you’re in training?

Still in food, in late April, I had another piece published in OpenFile Halifax, this time asking about the importance (and difficulty) of anonymity amongst restaurant criticism.

Over at Xtra.ca, I’ve had the occasion to write a couple of profiles on some interesting artists. The first is on Vincent Chevalier, whose work deals in questions of disclosure in the age of the internet. The second is about Graham Kolbeins, a multidisciplinarian who works in everything from blogging to curating to video editing. Check them both out, you won’t be sorry.

And one piece I am especially proud of was published in Halifax Magazine about the HFX 50, a project and list undertaken by a local entrepreneur who is more interested in social currency than financial ones.

News - April 27, 2011

The best part about writing is the process.  That process often includes asking people to tell you stories about themselves, what they do and why they do it. In a very recent case, I had the chance to interview Jesse Vergen for an upcoming story I am doing for East Coast Living about smoking foods at home.

Jesse is the executive chef at the Saint John Ale House, and he also runs a small farm in Quispamsis. While interviewing him for my story for ECL, I found out more about this gastronomic renaissance man (He cooks! He farms! He Hunts! He raises 3 kids!) and decided to interview him for Passable.

As for my story about smoking, I also had the chance to meet Aaron Legge.  Recently, I had the opportunity to got to Legge’s home in Cole Harbour for a photo shoot for my story, and was asked by ECL to blog about it.

Speaking of ECL, my article on cooking with lamb was recently published in the spring issue of the magazine. I’ve also had the chance to write some more for Halifax Magazine, including a story about a local Korean restaurateur. I’m working on another few articles for them, so keep your eyes peeled!

Back on the Passable front, I had the chance to interview Alexis Kelsall, the creator of Greenvale Chocolates. I’m also currently working on a story about her and her love of DIY (Do It Yourself) for another publication, so stay tuned.

Image courtesy of Jesse Vergen

News - March 9th, 2011

Things at Passable are as busy as ever. 

I recently had the chance to write a story about Van Dyke Bluberry Juice. Their product was recently discussed in an article in the New York Times. The post was later included on Taste Of Nova Scotia’s website. I also wrote a follow-up on a previous article about Fox Hill Cheese House. The company is finally selling – after years of planning – it’s own non-homogenised milk.

I also had an article published in Halifax Magazine about the vegan dining scene in the HRM. It also looks like I will have another article published in the local monthly, this time discussing the recent boom of Korean restaurants, including a discussion on hansik or Korean food customs and history.

I also will have another article published in the upcoming spring issue of East Coast Living magazine, this time all about cooking with lamb. Stay tuned for more info and links.

Image courtesy of Halifax Magazine