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'm the food editor of the Murmur—a monthly newspaper in Denmark—and have written about food for the Financial Times, the Guardian, Modern Farmer, Munchies, National Geographic Traveller, and Norwegian's inflight magazine.
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.)
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 which teaches classes through live action role-play. Or Denmark's drinking dens, such as the bar with a bullet embedded in the wall.
I've also written about Danish design 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. A grammar geek, I've worked as a copyeditor for a think-tank for seven years, and have written several in-house style guides.