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Simon Thibault is a food writer and journalist based in Halifax, Nova Scotia. His food writing has appeared in The Globe And Mail and Saltscapes, and he is a regular contributor to East Coast Living, Halifax Magazine and Halifax’s alt-weekly, The Coast. He also helps maintain a food blog with an Atlantic-Canadian focus, called Passable. He’s also produced food segments for CBC Radio, Canada’s national broadcaster.  He dreams of making perfect, clear-brothed pho, convincing his partner that fermented foods are not scary, and learning how to finally make spaghetti carbonara without screwing it up. Just once.

Honeydew available from Société Orignal. Credit: Courtesy of Société Orignal

"Hello? Salut?" Alex Cruz of Quebec retailer Société Orignal isn't sure which language to use. The Montrealer and I have been e-mailing back and forth

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Alexis Kelsall, the wife of TIBS co-owner Zane Kelsall, and Renée Lavallée at one of the monthly pop-up dinners. Credit: Doug Townsend

The best ideas often start with a question. A little more than two years ago, Renée Lavallée was on maternity leave from her day job

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Photo: A copy of "Out of Old Nova Scotia Kitchens" by Marie Nightingale. Credit: Simon Thibault

The cookbook "Out of Old Nova Scotia Kitchens," first published in 1970 and still in print, documented the history of cooking in the Canadian

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Marie Nightingale, the author of "Out of Old Nova Scotia Kitchens." Courtesy of Saltscapes magazine

The cookbook "Out of Old Nova Scotia Kitchens," first published in 1970 and still in print, documented the history of cooking in the Canadian

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Nutmeg. Credit: Simon Thibault

It is both subtle and complex, warming and inviting. It reminds us of pumpkin pies, mulled ciders and wines, of so many things fall

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