Samantha Everts

This is working.

Food writing.  Food reviewing.  Food critic?  Uh- not what I signed on with when I finished university.

I love food, don’t get me wrong, the dozens of worn cookbooks will back me up.   It makes up a huge part of my strict vegeterian lifestyle.

I’m not a vigilante or anything, I just think that people should be informed on where their food comes from.  To make educated purchases, “vote with your fork.”

I interviewed a writer over a year ago about how to ‘make it’ in the field and he told me that he himself had become a food writer for a while before his first novel came out.  Makes sense?  Starving artist getting paid to eat food?  I’m there! And just like you, I won’t miss an episode of Top Chef.

My mission with writing the food section is to help inform people about local initiatives, sustainable farming and restaurant practices and community organizations that help support non-processed, non-pesticized food to people of all financial situations.  If I can introduce a wide variety of responsible food choices in restaurants and ethnic cuisines then that’s great.  Covering the market in being sensitive to allergies such as soy, gluten, dairy, etc. is also a prerogative.

I don’t try to write anything I don’t know.  I’ve actually invited award-winning chefs and foodies along with me if there was a restaurant or situation in which I couldn’t participate.  Having their expertise present has been very helpful.

In the meantime, I continue to make a mess in the kitchen as I whip up a storm of delicious veg cuisine.  My best way to convince people that it’s not hippie food is just to feed them without announcing it’s animal product-free.  Trust me, you’ll be convinced, but if you must reach for that steak, I’m not going to stop you… just make sure it’s been locally raised, grain-fed, and well-treated.

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