A message to our readers
None of us will be traveling anytime soon, but it doesn't mean that we will stop dreaming about it! Until we can travel again, we will continue to publish Solo Traveler and support the companies that treat solo travelers well.
- We have a small favor to ask. When you finish reading this page, please visit another page on the site. Technically, this bit of help will go a long way. If you're on your phone, it may be hard to find a link. Here's one for you. What to Do When You Can’t Travel
- And please visit us frequently. We'll continue to publish 3 times a week.
With thanks, Janice, Tracey, Simon and Tycko
I’m a writer, editor, food and wine fanatic, and traveler. On my very first trip abroad I learned that solo travel was for me.
Whether I fall in love with a wine and then set out to explore the region that gave birth to it, or encounter an ingredient or dish that I incorporate into my life back home, my travels always revolve around discovering a culture through food and wine.
One day, when I had dragged Janice out to yet another food and wine event, I was explaining what was special about each of the components of our meal: where the vegetables had been grown, how the cattle had been raised, and why the soil and climate of the local region resulted in a stunning wine. She invited me to write my very first post for Solo Traveler.
Now, as Editor and Food & Wine Travel Columnist for Solo Traveler, I eat, drink, and cook my way around the world, sharing my (frequently wonderful, sometimes unusual) experiences with readers. From Coconut Drops at a craft market in Montego Bay to Margherita Pizza from a wood-burning brick oven on wheels under the Brooklyn Bridge, from drinking Cava in the vineyard in Sant Sadurni d’Anoia to tasting my way through a variety of regions at a wine bar in Toronto, and from learning to make Paella in Barcelona to winging my way through a cooking class conducted entirely in Czech in Prague, I offer tips for planning travels around food and wine, dining solo, and meeting people along the way.
In my career life, I work in project management, association management, and communications. I had a business as a Personal Chef, but left it behind when I realized that what I really wanted was to be a part of the conversation at the table.