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I'm a Canadian-born writer with a weakness for good food and wine, and cool architecture and design, and exotic travel and culture. All the nice things, in other words.

I'm currently a contributing editor at Azure, the Toronto-based magazine of architecture and design. Over the past 15 years, my stories have appeared in such dead tree print outlets as Wine & Spirits, the Globe and Mail, Bloomberg Businessweek, Departures, Fairmont, Canadian Business, Chatelaine, the Walrus, and Reader's Digest. My original e-book An Inconvenient Fruit – the true story of a passionate group of winemakers who struggle to outrun an unstoppable vine killer called phylloxera – was published by CWG in 2014. 

From 2013 to 2018, I held the single best job in Canadian media: national restaurant critic for enRoute, Air Canada's in-flight mag. My annual Canada's Best New Restaurants feature, which earned multiple National Magazine Awards, required me to criss-cross the country from coast to coast for several weeks each summer, dining out in strict anonymity. Yes, fake names and everything – it was the least suspenseful, most fattening John le Carré novel ever written. 

How'd I get here? I grew up in British Columbia and shipped east to study History of Science at Harvard, where I wrote a thesis about the mathematics of the musical octave during the era of Bach's Well-Tempered Clavier. I've since lived and worked (and DJ'd) in Chicago, Toronto, Paris, Johannesburg, Boston, and Washington, D.C. – like the Beach Boys, I get around. And in keeping with the Beach Boys parallels, I currently make my home in sunny California. 

More bona fides: I'm a sommelier (certified by the Court of Master Sommeliers) and a member of the AIPS (International Sports Press Association). So if you're launching a new sport called Barolo Ball, please let me know about it via my contact page – I'll grab my notebook and a corkscrew and some shin guards and be right there. Note to editors: I travel light and on short notice.

And since it doesn't quite go without saying: follow me on Twitter. It'll be fun, I swear.