Wood-fired, wild-yeasted, whole grain
In Boundary Pass, 300 yards offshore from our prow on South Pender, there is a pleasure craft that appears to be adrift. Its engine is off, its bow is pointed west, but it drifts slowly east. Backwards. Have the occupants inside fallen asleep?
Does anyone care?
It’s mid-afternoon. It’s warm, the air is still.… Continue reading
Everyone’s had the experience of savouring a bite of food and being transported to a different time or place. Something in the taste or texture of the food triggers a memory, say from childhood or when you first fell in love.
But the taste can just as easily trigger some revelation in the present. A sunset can be transformed into something more sublime than it has otherwise been.… Continue reading
It was strange to find myself on the beach this past Sunday amid news of an assassination attempt on the ex-president south of the border. I was about to go for a swim in the frigid waters of Boundary Pass, looking across to Stuart Island and the U.S.… Continue reading
I recently tried my hand at OpenAI’s ChatGPT, the artificial intelligence that has taken the world by storm.
The irony was rich: I still make bread in a wood-fired oven. I guess I’m a holdout for the old ways.… Continue reading
Some time ago, I reflected on an essay by the American writer Henry Miller. The piece was called “The Staff of Life,” a rousing screed about the state of bread in the U.S.… Continue reading