Q&A With Avion Anderson, Sustainable Food and Drinks Writer: Preserving Tobago’s Food Stories Through Sustainable Culinary Writing

Tobago’s food and drink culture carries stories of land, memory, community, and heritage. From kitchen traditions passed down in families to the hands of farmers, fisherfolk, bakers, market vendors, and drink makers, our culinary identity is alive and evolving every day.

This month, I sat with a good friend of mine, who like you have been asking me a lot of questions about why I choose to become a Sustainable Food and Drinks Writer by focusing on documenting, celebrating, and amplifying stories the island’s food culture – from kitchen traditions passed down in families to the hands of farmers, fisherfolk, bakers, market vendors, and drink makers, thus refining how our culinary identity is alive and evolving every day.

Today, I’m sharing with you what my work entails, how Tobago’s food stories continue to evolve, and my hopes for the island’s food and beverage landscape.

Q: Avion, for those who are new to your work, how would you describe what you do?

A: I describe myself as a Sustainable Food and Drinks Writer who tells the stories behind what we eat, drink, and grow in Tobago. I document and share the culture, history, producers, makers, events, and everyday practices that shape our culinary identity. My work ranges from written features and interviews to visual storytelling using my smartphone to capture the behind-the-scenes moments: the hands that cook, the fields where ingredients are grown, the kitchens where recipes are passed down, and the conversations that keep traditions alive. Yes, sometimes, when I talk about Tobago’s food history, I would use AI-generated imagery.

Q: You have never worked in the food and beverage industry, so what prompted you to become a sustainable food and drinks writer?

A: It wasn’t a straight path. I started as a food blogger and launched my first food blog, Just Write Peach, back in 2015. Life took a turn, and I sold the blog in 2017, and returned nearly a decade later to food writing. I came back with a deeper sense of purpose. I realized I wasn’t just writing about food. I was writing about legacy, land, and the quiet rituals that connect us to our roots. Sustainability became the lens through which I saw everything: the way we grow, gather, celebrate, and share.

Q: What inspired you to focus specifically on sustainable food and drinks storytelling?

A: Growing up in Tobago, we’re surrounded by food traditions; some we learned firsthand, others we heard in passing, and many we had to research or ask elders to explain. I realized that many of those stories, methods, and memories were slowly fading. I wanted to preserve them, but not just as nostalgia. I wanted to show how they connect to sustainability, community pride, environmental responsibility, and even entrepreneurship today.

Tobago has always practiced sustainable living, even before the word “sustainability” became a trend. I simply document it, highlight it, and help others see its value.

Q: When you talk about sustainability in food and drink, what does that mean for Tobago specifically?

A: For Tobago, sustainability looks like:

- Supporting local farmers and producers

- Using what’s in season

- Reducing waste

- Honoring traditional cooking and preservation methods

- Encouraging responsible tourism in our food spaces

- Celebrating the people who hold culinary knowledge

It’s not just about what we eat. It’s about how we source it, prepare it, value it, and share it.

Q: Your writing often highlights the people behind the food. Why is that so central to your work?

A: Because food is personal. Recipes carry memory. Markets carry community. A simple bread, pepper sauce, or cocoa tea often tells a bigger story of family, resilience, identity, and place. The real story is never just the dish; it’s the person behind it.

Q: You’ve said you dislike cooking and event planning, yet you’re built a brand around both. How do you reconcile that?

A: I celebrate them; I don’t create them. My strength lies in documentation, not execution. I’m not the one stirring the pot or setting the table, but I’ll make sure the story of that pot and table reaches the world. I believe in honoring the doers by being a respectful observer. That’s why I focus on editorial storytelling and visual direction. I want to elevate the work of others through narrative. I did

Q: What does a typical day look like for you as a sustainable food and drinks writer?

A: It’s a blend of research, reflection, and creation. I wake up at 6:00 a.m., do all I have to do at home. Then 9:00 a.m., it's either reviewing notes from a local market visit, sustainable brand product, or profile review, then storyboard a visual scene for an upcoming culinary event. Middays are for writing blog posts, brand stories, or other content. I also spend time connecting with local entrepreneurs, especially women-led businesses, to spotlight their work in ways that honor family, heritage, and empowerment.

Q: What role do you hope your work plays in Tobago’s food and beverage industry?

A: I want my work to help preserve, educate, inspire, and connect.

I hope to:

- Strengthen local appreciation for what we have

- Help visitors understand our cultural and culinary identity

- Support sustainable, culinary and food and beverage businesses, brands, events, and destinations

- Create pathways for young writers, creators, farmers, and food entrepreneurs

I want Tobago to be recognized, not just as a place with good food; but as a place with food stories worth learning, preserving, and celebrating.

Q: Any advice for aspiring food writers in the Caribbean?

A: Start with soul. Don’t chase trends, chase truth. Write what moves you. Photograph what lingers. Be intentional. Don’t just write about food; write about people, land, and legacy. And don’t compromise your standards. Caribbean storytelling deserves precision, respect, and excellence. If you’re going to tell our stories, do it with care and clarity.

Q: And finally, what are your hopes for the future of Tobago’s food and beverage landscape?

A: I hope we continue to:

- Support our local farmers and makers

- Teach our culinary traditions to younger generations

- Celebrate our food history while innovating in a way that is respectful and rooted

- Position Tobago as a recognized sustainable culinary destination where food is connected to people, land, and culture

Closing Thoughts

Tobago’s food culture is rich, layered, and deeply connected to the land and people who sustain it. Through storytelling, documentation, and shared experiences, these traditions continue to grow and evolve.

My work reminds us that preserving food culture is about honoring what came before us, while confidently shaping what comes next, a sustainable, meaningful future.