The Long Road to the Pot of Gold

When I came up with the idea to write a book about the Halifax Explosion, back in 2004, I didn’t think it would be a 13-year journey. The bulk of the writing was done in ’04-’05, but just as I was getting ready to send the manuscript out to agents, I took a header on the front walk and ended up with a broken arm. By the time I had healed I was working on two different food-writing gigs and so set the MS aside. I had been advised by a friend within the publishing industry to get my name out there by doing some other writing, that it would be an encouragement to potential publishers, so I did that.

Fast forward to 2014 or so, and after writing a different book, editing a collection of other people’s writing, and generally writing about the Toronto food scene for a decade, I thought it might be time to dust off Pot of Gold. I had always thought to publish it closer to the 100th anniversary of the Halifax Explosion, which is an anchoring event within the plot, and so, after a few more drafts (making the final version maybe the 10th draft overall) I sent it out into the world. 

Except the timing of the mainstream publishing industry is slow like a molasses-covered turtle, and with each agent taking months to reply/reject, by the beginning of 2017, I realized that it wouldn’t get published in time unless I did it myself. Which is never ideal because there’s no promotion, it’s not on store shelves… but the explosion is such a major part of the book — even though the bulk of the story is set more than a decade later — and I really want to acknowledge what was, for me, a big part of my childhood, and something that I think every Haligonian has as part of their own family history in some way. So even if I don’t sell a single copy, at least I know I did it and that it’s out there, as my tribute to the city I grew up in and the people who lived and died during this devastating event.

Over the years I have read every single book published about the explosion, it’s a topic of fascination still. There are a number of non-fiction works that delve into minute detail of the events of December 6th, and in recent years the number of fiction titles has grown as well, adding different voices and points of view to the two “classic” (tired, cliched, misogynistic) titles that for years were the only works of fiction about the subject.

I hope that, some day, Pot of Gold stands proudly with those other works as yet another voice, another point of view, about the horrific events that destroyed the lives of so many innocent people.

To commemorate the 100th anniversary of the Halifax Explosion, I have included the relevant chapter here for free. While the rest of the novel takes place between 1929 and 1945, the prologue and the explosion establish the characters, their relationships, and many aspects of their lives.

Please visit the Pot of Gold book page to read the prologue.

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The Christmas Treats

Like any family, when I was growing up, we had snack foods in our house, but throughout the year, these were pretty basic; (mostly) homemade cookies, chips, ice cream. But at Christmas, the grocery cart would fill with more premium brands. To this day, it doesn’t seem like the holidays to me without certain items; notably a can of Poppycock, a tin of Quality Street chocolates; Coca-Cola; and Bits and Bites. These were the more expensive versions of things we would otherwise buy, but probably because they were more expensive, they only showed up at our house in December. It got me thinking recently as to whether these items were really better than their rest-of-the-year counterparts, or whether the novelty of having them at holiday time simply made them seem better.

Poppycock versus Cracker Jack

I can’t find an ingredients list for either of these versions of candy/caramel corn, but I’m going to post one in the Poppycock column without too much debate. Freshness seems to be a key here, plus premium nuts as opposed to peanuts, but it’s really the coating that wins it. Without seeing an ingredients list (and after coming across ingredients for some of the “Indulgence” varieties of Poppycock that includes cottonseed oil, I’d rather not know what the stuff includes, to tell the truth) it at least seems as if there’s a more “buttery” flavour to the premium brand. Cracker Jack, on the other hand, although available year-round, was often stale and hard and cheap-tasting. Googling “Poppycock” actually gave me a number of recipes, so I might try to appease my urges this season with some homemade stuff instead.


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