Simon Thibault

In Costas Halavrezos’ kitchen, his cookbooks lay on a shelf nestled beside tins of spices. The fact that these two share space could be a happy logistical accident, but considering his penchant for all things culinary and literary, it’s an apt metaphor. Halavrezos—who’s worked as a journalist, a CBC radio host and most recently as […]

Patience is a virtue, especially when it comes to pie-making. When it comes to the expression, “It’s as easy as pie,” there are two schools of thought. The first camp would argue that whoever first expressed that opinion obviously never made pie and needs a boot to the head. The second camp would state that […]

In the heat of summer, remember the dead of winter. When the farmers’ markets and roadside stands have tables aching under the weight of cucumbers, tomatoes, raspberries and everything else under the sun, you should remember what snow looks like outside your window. Because it is possible to bottle summer. Lisa Marie Brow believes this. […]

For the longest time, restaurateurs, chefs and food lovers would wax poetic about exotic and imported ingredients. They were considered to be the greatest and most wonderful products to grace the plates of diners. From the balsamic vinegar craze of the 1980s to Kobe beef in the ’90s and jamon iberico di belotta (an entire […]

Karen Foster is very picky when it comes to cookies. “I’m easily disappointed,” she says. “When I buy a cookie, I usually look for signs that it’s soft in the middle. If it’s rock-hard the whole way through, I’m not interested.” Imagining that she’s not the only cookie dilettante in the HRM, she and her […]

Some businesspeople talk about their work in a manner that speaks of self-interest. Logie Cassels has a tendency to speak quickly, but his interests aren’t strictly his own. “Nova Scotia is an amazing place,” he says. “And it’s worthy of more than just the paltry lip service it gets.” Cassels is the managing director for […]