From Secret Blogger to Basque Food & Culture Writer?
How I found myself telling stories about the things, places, and food I love most.
Once upon a time, I took a sales job against my will just so I could see the world.
Once upon a time, I kept a secret blog filled with travel reflections.
Once upon a time, I made a video about my Hanoi food trip—even after my phone (and a ton of footage) got stolen.
And now?
Now, I get paid to write about food and travel in Spain.
My curious soul gravitates towards writing.
Apart from being a source of therapy, writing pushes you to ask questions, to understand the whys and hows, and to collect all the delicious little trivia along the way. These articles I wrote for Devour Tours were the perfect excuse to have conversations with locals and grill experts on their cultural customs.
I’m beyond grateful for the chance to be a local guide in one of the most beautiful places in the world—Donostia-San Sebastián. It’s an absolute honor. (Huge shoutout to Osane!)
I’m even more grateful to have been roped into the content team to write. Big thanks to Cassandra for the oh-so-clear briefs and for the kind of feedback that makes my nerdy heart beam.
Btw, today l was looking at stats in Google Search Console - after updating the Semana Grande article, CTR jumped from 0.7% to 4.1%! That's massive. Thank you again for your great work on this!
— Cassandra Gambill, Head of Content, Devour
Without further ado, here are my first few articles. Hopefully just the beginning of a long, delicious journey!
Semana Grande in San Sebastian: Donostia’s Ultimate Fiesta
San Sebastian, the food capital of Spain, transforms from a serene beach town into a bustling summer party during Semana Grande. This “Great Week” is anything but low-key, turning the city into a vibrant hub of celebration.
If you’re seeking a quiet escape, steer clear. But if you crave a whirlwind of activities, food, and fun, Semana Grande in San Sebastian should be at the top of your travel list.
The Denomination of Origin in Spain: What is it & Why it Matters
You’ve fallen in love with the rich, smoky flavors of Spanish chorizos, bean stews, and callos. The scarlet secret–Spanish paprika or Pimentón de la Vera–is now a must-have in your spice cabinet. As you browse the market, you’re faced with a variety of charming tin cans of this essential ingredient.
Which one do you choose? That’s where the Denomination of Origin in Spain, also known as Denominación de Origen (DO) in Spanish, certification comes in.
Everything You Need to Know About Spanish Piquillo Peppers
Just a stone’s throw away–less than a two-hour drive–from the culinary haven of San Sebastian, nestled among lush mountains and the famous Ebro River, is a town devoted entirely to one delectable delight: Spanish piquillo peppers.
Whether stuffed with creamy béchamel and bacalao or served as the perfect accompaniment to a juicy solomillo, piquillo peppers have been a staple of Spanish cuisine and the Basque pintxos culture. Their importance extends beyond the kitchen, serving as a source of pride and identity for the town of Lodosa in the Navarre region, where they can produce up to two million kilos of piquillo peppers a year.
Euskal Jaiak: Why This Basque Festival Should Be On Your Radar
If you’re excited to explore new cultures beyond just food and travel, Euskal Jaiak is the perfect Basque festival for you. Literally translated as ‘Basque Festivities,’ it highlights the Basque dedication to preserving their language, history, and traditions, as San Sebastián and nearby towns showcase the richness of their culture.
Let’s find out what makes Euskal Jaiak a celebration of Basque culture and identity.
How did this even happen?
I’ve been a writer and marketer for over 15 years, mostly telling the stories of companies and products—figuring out the best way to make their message pop and stick, whether in an article, ad, or social media post.
I needed to supplement my freelance income, and—by sheer luck or fate—I happened to move to one of the most beautiful places in the world, with a legendary food scene: San Sebastián. So, I started giving food tours.
The company also needed writers. So I applied, did the test, and now here I am.
Still wrapping my head around it.
I never thought I’d get paid to write and learn about the things I’m truly passionate about. Honestly, I still can’t believe it. It wasn’t something I actively chased.
Just one step in front of the other. Meeting people. Saying yes to things that felt a little uncomfortable. Somewhere along the way, the path started unfolding.
So here’s to more stories, more food, more adventure. Let’s see where the next hop, skip, and cartwheel leads!
I’d love to help find the best words to tell your story—reach out!
