Like most journalists in Copenhagen, I've written about the usual suspects: happiness, hygge, and cycling. (I think it's compulsory.)
But I prefer writing about food—and Scandinavian food in particular. And I'm more interested in where it comes from—and how it's produced—than in the latest hot restaurant.
I've written about food and drink for the Financial Times, the Guardian, Modern Farmer, Munchies, National Geographic Traveller, Norwegian's inflight magazine, Porter & Sail's app, the Sunday Times Travel magazine, and the Telegraph.
For the sake of a good story, I've learnt to bake rye bread, brew beer, and pickle vegetables. I also entered the official Danish snaps-making competition. (Spoiler alert: I didn't win.) And I've interviewed many of Denmark's leading chefs, including René Redzepi, Matt Orlando, and Paul Cunningham.
I enjoy writing about the quirkier side of Scandinavia, too. Like Copenhagen Suborbitals—the world's only amateur manned spaceflight programme. Or the Danish boarding school that teaches classes through live action role-play. Or Denmark's drinking dens, like the bar with a bullet embedded in the wall.
I've written about Danish design, too, for the New York Times, Lonely Planet, and Oak: The Nordic Journal, including this story about ceramicists who make tableware for some of Denmark's Michelin-starred restaurants.
I also write about cities and sustainability for Collectively, Treehugger, and Virgin Unite—the charitable arm of the Virgin Group—and recently started a stint as a writer-in-residence at SPACE10—Ikea's "future-living lab and exhibition space".