“The key to the burger is said to be the combination of three cuts of meat, to provide the right texture, flavour, and consistency. Mission Burger calls this “Granulation”.” Rendering is the separation of the fat from the bone…
“When I think back on all those burgers I formed by hand, slapping around ground beef thoughtlessly back and forth, back and forth, I weep with shame. Then I brine pork belly in those hot, bitter tears.” Mission Street Food,…
I have just finished three Xmas craft shows in Halifax, all in November. One of the interesting things of doing this work, is the people who you meet. I met a lot of interesting people in November; they provided much…
In 2006, I was selling my photographs each Saturday at the Halifax Farmers’ Market. This market has grown with the city of Halifax, being formed around the same time as the city was formed in mid 1700s. It has moved…
On the 18th October at Pier 21 during the night of Nocturne, along with Hannah Minzloff and Orla MacEachern, I spent 6 hours photographing strangers. The idea was simple: to take two people who have not previously met and bring…
I am always thinking of new ways to exhibit my art work, and a recent addition to my interests provided a rather unique opportunity to do something a little different. In April this year, I graduated as a professional sommelier…
