I’m a trained chef with an MSc in Journalism that encourages thoughtful food practices. My work touches on everything from discouraging food waste to considering the ethical and environmental impact of the food products we consume and the practices that shape them. From telling the stories of people fighting for change to providing alternatives to popular yet destructive products, I truly believe that if you have flexibility in the food products you consume, you have a responsibility to make well-informed and, ultimately, better choices.
Amid rising food insecurity in her home province, food activist Debbie Wiseman, seen here in St. John’s on Oct. 21, 2020, convinced the Newfoundland government to allow a new food source into local food banks: fresh moose meat.
RogersTV, October 2020
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My recipes encourage the use of seasonal produce and simple ingredients that when combined together, and done right, give you the most satisfying and energizing dishes. Im here for flavour and the fact that it’s good, whole food is a bonus.