Spent nearly three months research and writing the Armenia chapter of this Lonely Planet guidebook.
In ovens across Oaxaca, bakers are raising the dead.
A longform feature about a man saving the world's largest viper and the potential in their venom to save human lives, rather than take them.
What do you think of when you think of a cowboy? A gun-slinging John Wayne type? As my first story for The Guardian shows, there's a whole other group of cowboys that are left out of the mainstream narrative.
Photographer Stephanie Foden and I travelled with Adventure Canada from western Nunavut to Greenland across the Northwest Passage, a route that's only recently become accessible due to climate change. The feature was available on American Airlines flights throughout the month of March and online.
I spent the beginning of 2019 living in the Mexico City's Colonia Roma, and wrote a guide & story about the neighborhood for Travel + Leisure.
Arctic Wolf has reached a $1.3-billion valuation, and it all started from a kitchen in Waterloo, Ontario. This is a success story for the government's Invest in Ontario initiative to attract business to the province.
From finding a campsite to keeping clean.
Poutine? That’s more of a Quebec thing. Back bacon? That’s just stereotyping Canadians. Arguably rivalled only by BeaverTails, shawarma – marinated rotisserie chicken or beef, an assortment of veggies, hummus and creamy garlic sauce(s) served in a grilled pita – is Ottawa’s quintessential dish.
Toronto’s BlueDot says the city’s diversity and culture of innovation helped it be among the first to detect COVID-19
Toronto’s BlueDot says the city’s diversity and culture of innovation helped it be among the first to detect COVID-19. This story is for the government's Invest in Ontario initiative to attract businesses to the province.
Poutine, bagels, smoked meat, and Portuguese chicken. Look at any food round-up of Montreal dishes and you’ll see these four items listed as essential, signature foods. But how did piri piri chicken, a dish that wasn’t even a traditional component of Portuguese cuisine before the 1970s, end up here?