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SimonThibault.com

Journalist. Food Writer. Producer.

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 Rounda 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.