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Vancouver's Chelene Knight talks about Safekeeping & other books to help guide writers along their way

Vancouver's Chelene Knight talks about Safekeeping & other books to help guide writers along their way

CBC08-04-2025

Chelene Knight's latest book Safekeeping is all about author care. It's a guide for writers through all the nuts and bolts of getting your book out into the world.
The book combines writing prompts, tips, reflective exercises and mindset-building activities to equip authors with the tools for successful publishing, while maintaining a healthy outlook and helping them avoid imposter syndrome, burnout and the pitfalls of comparing themselves to others.
"When I think back to my very experience in the literary world being around writers I was bringing on my own idea of what it means to be a writer based on the things that I saw out in the world. And so I started to build this this really big, big idea in my mind of what it meant to be a working writer," Knight said on The Next Chapter.
"I think I started to get a bit of a more realistic idea here when I started to work with other writers. So the mentorship for me came at a really good time when I had the opportunity to work with so many wonderful and beautiful writers who had very different approaches and they had very different things to offer me and I really never took that for granted."
Knight is a Vancouver-based writer and poet who is the author of the Braided Skin and the memoir Dear Current Occupant, which won the 2018 Vancouver Book Award. Her 2022 novel Junie was on the longlist for Canada Reads 2024 and won the 2023 Vancouver Book Award.
Knight joined Antonio Michael Downing to speak about Safekeeping and to share some books that she's found helpful for her creative process.
In this book, Safekeeping, you've written about your own experience along with what you've learned from coaching other writers. So how did you go start going down this path?
I asked myself, "What would it look like for me to be in that position, to be in a role like that?"
I think pop culture does a really interesting, interesting job of painting this, dare I say, outdated image of what a writer is and should be. - Chelene Knight
I also think about the way I felt being mentored because when you come into this game and you don't know a lot about writing and also you come in with kind of these struggles with confidence and all of that.
I think pop culture does a really interesting job of painting this, dare I say, outdated image of what a writer is and should be. And so I found myself looking at writing like, OK, there's more to it than this.
What do you see as the roadblocks for a young writer trying to get their first book out there? What are the internal and external roadblocks that they face?
Let's start with the internal, because I think those are the most powerful and also the most difficult really to unpack. I think the internal starts with our definition of what it means to be a writer or a definition of success. No one really asks us, 'Ok, well, what does success look like for you with this specific book?' And So what we end up doing as writers is that we seek that definition outwardly.
In Safekeeping is you talk about imposter syndrome and burnout and how do you coach yourself through challenges like that?
I'm still coaching myself and it's funny. I think some people think that because I work with writers that I've got it all figured out. I promise you, I do not.
Anytime I come into a hurdle or I bump into something, I'm like right away, 'Oh, this is something I need to share with my writers. This is something I need to build a tool or a resource around.' Or even just have a conversation with somebody about it. Because I think as writers, we all kind of learn from story. We connect through story, so I just document every single blurp in the road and think, 'Ah, how can I use this with my writers? In some way?'
Now, we've asked you to recommend a couple other books that have shown you guidance in your life and work. What are the books you wanted to talk about?
Breathing the Page by Betsy Warland
Breathing The Page is a collections of essays about the tools, conventions and methods authors can use to craft compelling writing.
Betsy Warland is an author and editor who has written 14 books of poetry, nonfiction, and memoir. Her books include the nonfiction books Breathing the Page and Bloodroot, and the poetry collection Lost Lagoon/lost in thought.
" Breathing the Page it was one of my, I think, the very first craft books that I really read over and over. I probably read it six to eight times. But I feel like books like that — you just don't find them anymore.
"I think we we spend a lot of time thinking that we have to know everything about craft before we can call ourselves writers. And I don't believe that to be true at all. I think you just have to know what you want from it.
I think we we spend a lot of time thinking that we have to know everything about craft before we can call ourselves writers. And I don't believe that to be true at all. - Chelene Knight
"I learned, from this book, how to play with proximity, which essentially you think about, even if you're not a writer. Maybe you're someone who works in film, thinking about where you position the camera, when to zoom in, when to pull out.
I feel like that's a really specific skill that writers need to have along with pacing — like how to stay somewhere for a certain amount of time, how to know when to move.
"It's like driving a car. You can pull in any metaphor that you want here. I think this book really has all of those core components like, 'Here's how you pick up your hammer, here's what you do with the hammer.' But also, 'the hammer is more than the hammer,' kind of a thing.
The Conscious Creative by Kelly Small
The Conscious Creative is a guide to practical ethics and mindfulness for creative professionals.
Kelly Small is an author creative director, designer, educator and founder and CCO of the Intents & Purposes creative agency.
I loved this book, I think really, because it gave me almost an approachable way to think about being a creative in today's world. - Chelene Knight
"I loved this book, I think really, because it gave me almost an approachable way to think about being a creative in today's world. Not even just writers, just being a creative in today's world. And they give us these bite-sized practical pieces of advice.
Because here's one thing that I've noticed is that in this industry, we feel pressure to fix everything. Like we've got to do everything in a pristine way. We can't make a mistake and we can't sit inside of error.
"But this book really says, "Here's one small thing you can do." And then there's a new chapter, "Here's one small other thing you can do. "And I really like that. And I think that, again, it feels a bit mindful."

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Toronto Sun

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  • Toronto Sun

Joe Rogan says ‘two former presidents' called Spotify over COVID commentary

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SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. 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Cook This: 3 Mexican recipes from Salsa Daddy, including coconut fried shrimp and pineapple salsa
Cook This: 3 Mexican recipes from Salsa Daddy, including coconut fried shrimp and pineapple salsa

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Cook This: 3 Mexican recipes from Salsa Daddy, including coconut fried shrimp and pineapple salsa

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I felt like Mi Cocina was more cathartic — like I had a lot of stuff that just needed to come out — and I felt very relieved and unburdened after that book was published. I love Mi Cocina, but this book was such a journey. I feel so transformed.' Coconut-fried shrimp and pineapple salsa Serves: 4 1 lb (453 g) extra-large shrimp, peeled and deveined 1 tsp kosher salt (0.14 oz/4 g), plus more to taste 1 tsp freshly ground black pepper, plus more to taste 1/2 tsp freshly ground allspice, pumpkin pie spice or cinnamon 1 cup all-purpose flour (4.4 oz/125 g) 2 large eggs 3 cups shredded dried coconut, preferably sweetened, divided Virgin coconut oil or vegetable oil (about 4 cups/1 L), for shallow-frying For serving: La Piña (recipe follows) or another fruity salsa Lime wedges, for squeezing Optional equipment: A deep-fry thermometer In a medium bowl, toss the shrimp with the salt, pepper and allspice until completely coated. Cover with plastic and refrigerate until ready to use — but for no longer than 3 hours. Set up a dredging station in three shallow bowls or pie plates: Add the flour to one. Place the eggs in a bowl and beat with 1 tablespoon water to combine. Place 1 1/2 cups of the dried coconut in a third bowl. Season the flour and eggs with salt and pepper. Pour 1 inch (2.5 cm) of coconut oil into a heavy medium pot and fit with a deep-fry thermometer, if using. Heat over high until the thermometer registers 325F (163C). Working in small batches, dredge the shrimp in the flour, turning to coat and packing into crevices. Shake to remove the excess and transfer to a sheet pan. Dip the shrimp into the egg mixture, tap against the side of the bowl to allow excess to drip off, then pack coconut firmly onto the shrimp to completely cover. Gently shake off excess and return to the sheet pan. After you have breaded about half of the shrimp, you will have used most of the coconut and what is left will be slightly wet from the egg. Discard and continue working with the remaining 1 1/2 cups dried coconut. Line a sheet pan with paper towels and set near the stove. Working in batches, fry the shrimp until golden brown, turning once, about 1 minute per side. Adjust the heat level during frying to maintain a consistent temperature. Transfer to the paper towels to drain. Serve the warm shrimp on a platter with salsa and a squeeze of lime. Rick's tip: Smash chopped salsas so they stick to the shrimp. Charred pineapple and habanero with a drizzle of olive oil Makes: 1 1/2 cups 1/2 medium pineapple (1 lb/460 g), peeled, cored and thinly sliced 3 tbsp extra-virgin olive oil, divided 1/4 medium white onion (3.1 oz/89 g) 2 habanero peppers (0.7 oz/22 g), stemmed, halved and seeded 2 garlic cloves, unpeeled 1 1/2 tsp kosher salt (0.21 oz/6 g), plus more to taste Brush both sides of the pineapple with 1 tablespoon of the olive oil to prevent them from sticking. Line a large cast-iron skillet with a sheet of foil and heat the skillet over high heat (and I mean high, we need that pineapple to caramelize, not steam) until very hot. Working in batches, add the pineapple, onion, habaneros and garlic and cook, using tongs to turn occasionally, until everything is charred on all sides, about 3 minutes for the garlic, 3 to 4 minutes for the chilies, and 6 to 8 minutes for the onion and pineapple. (Alternatively, arrange an oven rack in the top position and preheat the broiler to high. Arrange the pineapple and vegetables on a foil-lined sheet pan and roast under the broiler, turning occasionally, until all sides are charred.) Transfer to a plate to cool. Working in batches, use a molcajete or mortar and pestle to smash and grind the pineapple, onion, habaneros and garlic until a chunky but pourable salsa forms. Transfer to a medium bowl and stir in the remaining 2 tablespoons olive oil and the salt. Taste and season with more salt if desired. Do ahead: The salsa can be made up to 2 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month. Shrimp! All seafood. Or with chips, at the beach or pool. Ideally, you're using a sweet, ripe pineapple with a hint of give when you press into its spiky skin. If your pineapple is on the underripe, greener side, char it and then blend it, because it'll be too firm to easily smash, and the heat will caramelize the sugar and make it taste sweeter than it actually is. 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Recipes and images reprinted with permission from Salsa Daddy: Dip Your Way into Mexican Cooking by Rick Martínez, copyright ©2025. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House. Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .

The summer that Joshua Jackson realized he wasn't a morning person
The summer that Joshua Jackson realized he wasn't a morning person

Globe and Mail

time7 hours ago

  • Globe and Mail

The summer that Joshua Jackson realized he wasn't a morning person

Vancouver-born actor Joshua Jackson has played a sprawling range of roles including defence lawyer, restaurant owner, corner-store cashier, cruise ship doctor and — in this week's Audible Original Oracle: Murder at the Grandview — an FBI psychic hunting serial killers. But has the 47-year-old actor ever braved a regular job like the rest of us? We asked the Dawson's Creek star in this latest instalment of 'How I Spent My Summer.' A lot of my summer jobs were on movie sets, but in between films, I had a few grinding short-term jobs. I was a grunt at a cement company, moving cement bags from one spot to another. I briefly worked at Subway, but my job at Starbucks was the briefest. I worked there for less than two weeks when I was 15. I'd applied for a couple jobs, including one I really wanted at Rogers Video. They didn't give it to me and called me 'unqualified,' which was a bummer since I was in movies on their store shelves. That was a real hit to the ego and I was pretty desperate, so when Starbucks needed a person to open the store on Broadway in Vancouver, I applied there and got the job. I was the person who opened the door at 5 o'clock in the morning – or was it 6? It was a long time ago – to a group of caffeine addicts. I wasn't the point-of-sale person, not even close. You don't even get to make the coffee at the beginning; you're just the prep guy who turns the machines on and moves boxes around. I kind of remember a brown uniform. Robert Munsch's first job in the French countryside turned out to be a stinky situation It was me and some other poor schmuck having to deal with people probably at the worst point of their whole day. They haven't had coffee yet or maybe they're already late for work, and now they have to deal with two teenagers who don't know what they're doing. But worse than not knowing, we just didn't care. We didn't even want to give them what they wanted. It was the coffee shop in my neighbourhood so I knew some people who came in, but even then, it didn't matter. The coffee's not ready, it's brewing too slow, they need to get somewhere. Maybe if I was a morning person, I'd have been better, but I wasn't. To be a non-morning person trying to serve a bunch of other non-morning people who need their first cup of coffee was just a personality mismatch. At that time in the morning, you should just want a cup of coffee. You shouldn't expect a teenager to make your double-half-caf-blah-blah-blah at 5 a.m. Nobody needs a 10-word coffee order. I had no patience for that and I wasn't empathetic either. Mother Teresa could have walked through that door at 6 o'clock in the morning and I would have been not happy to see her. When I tell you I did not enjoy this job, I mean I did not enjoy this job. You shouldn't do morning-person things if you're not a morning person. Just don't. But at 15, I was probably making irresponsible choices and staying up late just the same. When you go to bed in the dark, and you wake up and it's still dark and you haven't had a cup of coffee, you're a monster. I get it now that I'm on the other side. The summer Sook-Yin Lee spent in a noodle costume changed her life forever Now that I have a kid, I can do morning-person things. I never loved anybody who walked into Starbucks as much as I love my daughter. For my daughter, I am a morning person. For Starbucks, I was not. They made a big mistake in hiring me but I solved that problem for them. I probably knew I would have been fired soon, so I quit first. I just walked right out and never went back. That's what you're like when you're 15 or 16, and I didn't feel any kind of way about it either. I just wasn't there the next day. They were on a biweekly pay cycle, and I didn't even get my first paycheque. Even then, I thought, 'I hate everything about this job and life is too short so I'm out.' As much as I didn't know what my contribution to humanity was going to be, I knew it wasn't that. They didn't even let me keep the shirt. As told to Rosemary Counter

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