Behind My Why | Why Sustainable Food & Drinks Content Matters to Me

If you ask me why I write about sustainable food and drinks, I won’t begin with a resume line or a strategic career choice.

I’ll begin with a memory; one shaped by Tobago’s soil, sea, and the hands that fed me long before I knew the word “sustainability.”

Because for me, sustainable food storytelling didn’t start as a profession.

It started as a feeling.

Growing up in Tobago, food was never just about eating. It was about sharing, respecting, and celebrating the land and sea that fed us.

I remember my elders grating coconut by hand, preparing fresh fish with care, and stretching garden vegetables into meals that nourished body and community alike.

Nothing was wasted. Every ingredient had a story. Every act mattered.

Back then, I didn’t call it “sustainable.” I just thought, this is how we live.

Years later, I realized those everyday practices were powerful lessons in sustainability; lessons that were at risk of being forgotten.

And that’s when I found my calling: telling the stories behind Tobago’s food and drinks in a way that honors the people, traditions, and creativity that make them special.

I don’t cook for a living. I cook with words and with my camera. My joy comes from uncovering the hands, the land, the history behind every ingredient.

I write about the fishers protecting our reefs, the farmers innovating on small plots, the women keeping cocoa, cassava, and coconut traditions alive, and the chefs and bartenders blending heritage with innovation.

To me, sustainable food content isn’t just content. It’s cultural preservation, advocacy, and education. It’s a way of protecting our culinary heritage while inspiring others to appreciate it.

I do this work because these stories deserve to be seen, honored, and passed on.

Because when we share the journey of our food, from land and sea to plate.

We celebrate the resilience, creativity, and spirit of Tobago.

And that’s my why.