Tag Archives: writing

Curds and Eh 9: On Writing (a Book about Cheese)

Kelsie’s notebooks of cheese facts….(CLICK TO ENLARGE)

To see video from Kelsie’s travels check his Pied de Vent post and to follow his other adventures just search “Curds and Eh” on the Cheese and Toast home page.

On Writing

I find that the hardest part of writing a book is… writing. This summer I spent 3.5 months traveling across Canada. I visited 120 cheese makers to research content for my upcoming book about Canadian cheese. Planning the trip was easy. Getting time off work was no problem and the actual research and traveling was a blast (and delicious!). But one thing that I find difficult is writing. At times it’s even painful and depressing. It’s frustrating because I know what I want to say but how do I express my thoughts in a way that others would find interesting? I’d love to sit down with every potential reader of my book and have a conversation about Canadian cheese. I’d explain the intricacies that excite me and the stories that fascinate me but alas that approach isn’t very realistic.

Don’t get me wrong though, I’m enjoying writing. I’ve never written a book before and I love stepping out of my comfort zone to do something new and learn. As a bonus, I get to relive my summer adventure all over again.

On the road….

After 3.5 months on the road I returned home and sat down at my computer with notebooks full of facts. Unfortunately most readers probably don’t want to read a book consisting of bullet-point cheese facts. If that were the case I would have finished writing long ago!

About a month ago I returned to my job as a cheesemonger at Sobeys. I claimed that I’d write the book in the evenings and on my lunch breaks. Easier said than done! Weeks went by and I barely lifted my pen. It turns out when working full time I need a bit of down-time to relax and not write a book.

When writing at home my day tends to stick to the following pattern: Check Facebook, do household chores, check Facebook, have a snack, exercise, check Facebook, play the guitar, and then check to see if words magically appeared on the page I was working on. I get distracted easily.

Revel Caffe

To write I need a day free of commitments and I need to be out of the house. I’ve taken this week off work just to focus on writing. Lately I’ve been spending lots of time at Revel Caffe drinking coffee and writing away. I bring along a pen and paper and set up my computer on the wooden bar that used to be a bowling lane. I face an old brick wall and zone out in the buzz of conversations. It’s one space where I can free myself of distractions and just write. The library is my second favourite place to work but I find the quietness turns every sound into a distraction.

Humming Under Pressure yet? Just a shout-out to Queen and Bowie.

I love working under pressure. No pressure means no work gets done. Tight deadlines mean I’ll focus, stay up late writing and get it done.

Recently I hired on a graphic designer, David Kopulos. Perhaps the best thing (so far) that has come out of hiring David is that I now have deadlines. I need to have the final edited text to him by the end of April. That sounds like a long way away but I’m looking at it as 3.5 months to finish writing and 2 months to complete the editing. I’m sure I’ll be writing and editing my Canadian cheese book up until the minute that it’s due.

Another obstacle is that I keep revisiting the same chapter over and over again. I’ll rearrange it, change a few words and spend hours tweaking it. When is it ok to accept the writing the way it is and move on?

George Orwell

Sue sent me this quote by George Orwell:

“Writing a book is a horrible, exhausting struggle, like a long bout with some painful illness. One would never undertake such a thing if one were not driven on by some demon whom one can neither resist nor understand.”

Does that mean cheese is my demon? I’m ok with that. 😉

I never claimed to be a writer. I’m just a guy that loves cheese.

My question to you bloggers, students and writers of all forms is what helps you write? How do you transform your ideas and thoughts into a form that others hopefully would want to read? Any tips or thoughts would be much appreciated!

(Sue says she thinks Kelsie is a great writer.  And sounds like he’s got the procrastination skill down pat…..)

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Curds and Eh: A Cross Country Cheese Tour, episode 1

Kelsie Parson: Canadian Cheese Tourist

Hi everyone, here is the first blog in the Curds and Eh series. Welcome Kelsie!

Hello fellow cheese lovers!

By day I’m the Cheese Manager at Sobeys Ira Needles in Kitchener and by night I’m a curd nerd who can’t stop reading about cheese (and eating it too!). I started working at Sobeys nearly 2 years ago and I’m responsible for a 36′ long cheese wall, which is home to 350 varieties of cheese.

Sobeys Ira Needles

Several months ago I told Russ, my store manager, that I was planning on taking the summer off to travel across Canada and write a book about Canadian cheese.  He was incredibly supportive but wanted to make sure I’d return to Sobeys when I’m done. Of course I promised I’d be back. When I began my travels Russ wanted part of me to stay with the cheese wall so he hired one of my staff to carve my head out of St. Albert Mild Cheddar!

From here…

To here….It’s quite the honour having my head in cheese! I’m still amazed! It’s like looking in a cheese mirror!

With a Jean and a beautiful wheel of Louis D’Or at the Great Canadian Cheese Festival.

I’m currently on week 4 of my cross-Canada cheese adventure. Recently I’ve visited cheese makers around Ontario and attended the Great Canadian Cheese Festival and today I’m heading to Montreal.

I’ll be in Quebec for a full month but I’m afraid I’ll still only try a handful of all the cheeses produced there. After Quebec I’m headed to the Maritimes and Newfoundland(!) and then across Northern Quebec and Ontario. The longest   the road will be driving from Thornloe Cheese near Lake Timiskaming to   in Thunder Bay. Ontario is a massive province! I’ll then spend the month of August traveling the Prairies, Alberta and B.C. When I consider my journey as a whole, 3.5 months seems like a really long time to be on the road but breaking it down province by province it seems like a whirlwind adventure. Regardless, I’m really looking forward to sharing the journey with you.

Poutine from St. Albert Cheese on Ottawa. Can man live on poutine alone?

Why such an epic cheese adventure? I’ve always wanted to write a book about Canadian Cheese and I figure now is the right time. In many ways I’m modeling my book after Cheese Primer by Steven Jenkins. The book is organized by region opposed to style and as a reader I felt like I traveled around Europe with Mr. Jenkins. I’m aiming for my book to be about individual cheeses as much as it is about the people behind them and the regions they’re from. Of course there will be loads of photos in the book; I just wish I could make it scratch and sniff (what a stinky book!).

One thing I’m missing though is a title for the book. I considered simply Canadian Cheese. It’s too the point but not very catchy. I find cheese people usually have a cheesy sense of humour so I also considered titles such as The Whey Across Canada and Curds & Eh! I like them but I think there’s a better title out there. Now this is where I ask for your help. If you can help me come up with the perfect title you’ll be recognized in the acknowledgements and you’ll get a free book (when it’s printed).

See you again in two weeks,  Kelsie

My favourite pic (says Sue) Kelsie in storage!

BIO

Kelsie Parsons worked as a cheesemonger for Cheese of Canada and Provincial Fine Foods in Toronto and his photos of Canadian Cheese are featured in Juliet Harbutt’s World Cheese Book (2009). He earned his Cheesemaking Certificate from the Vermont Institute for Artisan Cheese and has since apprenticed at Monforte Dairy. In 2010, Kelsie was selected as a delegate to represent the Toronto Slow Food convivium at Terra Madere in Turin, Italy. Kelsie is the Cheese Manager at Sobeys Ira Needles in Kitchener and is currently writing a book about Canadian cheese. He also blogs at Sobeys.com/foodiefeature

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