New Yorker writer limits his time in the kitchen to his time in Nova Scotia.
In the latest issue of the New Yorker magazine, columnist Calvin Trillin admits that he’s never been an accomplished chef. That changed when he started spending summers in Nova Scotia. Inspired by the abundance of fresh seafood and local ingredients, Trillin fell in love with cooking in Canada’s seacoast province. These days, he sees cooking as a Nova Scotia-only experience – something he doesn’t attempt anywhere else.
As he writes in his article titled “My Repertoire”, Trillin describes how his cooking has become geographically locked to Nova Scotia:
“I cook only in Nova Scotia. The last time I cooked in New York, where I live during the rest of the year, was when my daughters were small and I made them a scrambled egg every morning for breakfast before they went off for school. One morning, they came down the stairs, hand in hand, and announced they were never again going to eat one of my scrambled eggs.”
Since then, Trillin has limited his cooking to summers at the family cottage – a time when he could relax and pick out the freshest local ingredients from both sea and land. Smoked salmon, Digby scallops, Solomon Gundy and Lunenburg pudding were just some of the local dishes he fell in love with, inspiring him to limit his cooking to Nova Scotia.
“Like chefs who are identified with the new, ingredient-driven American cuisine, I hasten to give much of the credit to local ingredients: the scallops available in Nova Scotia are incomparable. In fact, one way of looking at my Nova Scotia cooking repertoire is that I’m not a cooking klutz with a limited number of dishes at his disposal but locavore of such purity that I cook only what can definitely be certified as local and seasonal.”
The article reinforces what many locavores – those who enjoy locally sourced food – have known for a long time: Nova Scotia is a food lover’s paradise. No matter where you go in the province, you’ll find the makings of a delicious meal. From Atlantic lobster to Digby scallops, Lunenburg sausage to local venison, and Oxford blueberries to Annapolis Valley fiddleheads, the province can tempt the palate of just about anyone.
Trillin’s article is available in the November 21st issue of the New Yorker, as well as in the magazine’s iPad digital edition.