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SimonThibault.com

Journalist. Food Writer. Producer.

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.

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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