I am: Rebecca Coleman, Vancouver, BC.
In my other life I: help artists, not-for-profits and small business to leverage social media to market their businesses. Instructor of Social Media for Business at BCIT, and mom to Michael, the world’s greatest 10-yr-old.
Why I started this blog: I’ve been blogging for 6 years over at rebeccacoleman.ca. It’s a marketing blog for my business, but I wanted to write a blog that was just for fun. I love to cook, and own tons of cookbooks, but over the years, I’ve noticed I’m cooking more and more from my laptop. I also blog about food, restaurants and restrictive diets over at Vancity Buzz.
My philosophy: for me, cooking is creative expression, and it’s something I do for the people I love. The things I value most: travel, exploring, creativity, experiencing new things, friends and family–these all come together in the world of food for me. You’ll find most dishes on this blog are “vegetable-forward,” which means not much, if any meat, and I’m very inspired by what’s fresh, local, and in season, whole foods. You’ll find very few, if any, recipes, that call for a box of cake mix or a can of soup. There are also quite a lot of posts that are vegan, gluten-free, diary-free and soy-free, although I, personally, am none of those things.
Wanderlust: By the time I’d hit double-digits, I’d been everywhere in Canada. Twice. In adulthood, I’ve been to England, Scotland, Ireland and Wales, Greece, Australia and NYC. Still many places to visit, and I want to see them all…
The visuals: Canon Rebel T3I and a 50mm fixed lens. I’m having lots of fun experimenting with it and learning how to take a decent food photo.
My favourite food: Impossible to choose. I can’t go a day without coffee. I eat sushi several times a week. Vancouver is great for yummy, cheap sushi. Croissants. If creme brulee is on the menu, I will order it. A & W Onion rings. Chocolate.
I will NOT eat: Kombacha (I know, it’s a drink but it’s disgusting). Brussels sprouts. Bugs. I don’t generally eat meat, but stick primarily to a vegetarian/pescatarian diet.
A little-known fact about me: To put myself through university, I once took a night-shift job baking bread.
Favorite kitchen tool: My knife. I even wrote a love letter to it.
Email: rebeccacoleman (at) shaw (dot) ca