WRITER, PHOTOGRAPHER, TRAVELLER
I’m a food and travel writer who was raised in British Columbia’s north, and after nearly a decade of schooling and travel, now lives on its southern coast.
I hold a BA in Art History from the University of Victoria, and a Masters of Food Culture and Communications from the University of Gastronomic Sciences in Italy. My long and diverse history of work includes professional food and travel writing, photography, personal blogging, catering, and cheese-mongering. In 2011, through a wide-reaching campaign called #lindseatsrichmond, I beat out 1,507 other applicants to become Tourism Richmond’s 365 Days of Dining Food Blogger, a job that saw me eating out and writing about a different Richmond restaurant each day for an entire year. My work in Richmond sparked a desire to explore food on a national scale, so in 2013 I launched FEAST: An Edible Road Trip with my friend and writing partner Dana VanVeller. Over five months, we travelled 37,000km across by car, train, plane, and boat, visiting all ten Canadian provinces and three territories. Our goal was to seek out and share as many interesting stories of Canadian food culture as possible, and in 2014 we were awarded a Saveur Best Food Blog Award for our efforts. We went on to sign a book deal with Random House Canada a year later, and FEAST: Recipes and Stories from a Canadian Road Trip was published in March of 2017. When not travelling or working on FEAST, I write for publications and companies like Epicurious, Food & Wine, The Guardian UK, Destination BC, World Nomads, and The Huffington Post.
Here are a few more Very Official Facts about my adventures thus far:
The most ludicrous job I’ve ever had was as a goat herder in Tuscany.
The most fun I've ever had researching a story was traipsing through the woods in search of mushrooms with Tyler Gray of Mikuni Wild Foods.
The best food I’ve ever had while travelling was in Sri Lanka during a Passport and Plate trip with World Nomads.
The most interesting food I’ve ever had while travelling was frozen raw caribou dipped in fermented whale fat in Nunavut.
The hardest I’ve ever worked (and the most appreciated I’ve ever felt) was as a tree planting camp cook in the woods for four summers.
And finally, the least valuable skill I’ve ever developed was rolling soft pretzels at a terrible mall in England, though I’m still holding out for the day that one proves itself useful.