With a background in environmental sustainability, outdoor recreation and social justice, Francisco Javier Sanchez is a photographer, writer and content creator who is passionate about the interrelationship between gastronomy, tourism and heritage. He studied at the University of San Carlos in Guatemala and the University of Winnipeg.
When not producing editorial content for leading print and online publications such as A Taste for Travel, Canadian World Traveller and other publications, he’s on the road researching travel stories, hiking the backcountry or at home whipping up the world’s best guacamole.
What got you into travel journalism?
As our audience grew at A Taste for Travel, I found myself more active behind the scenes, translating, photographing, doing social media, testing recipes, fact-checking in Spanish-speaking communities. Exploring that world and attending conferences for specialized training drew me in.
What’s the most challenging part of being a travel journalist?
Juggling a packed, pre-determined press trip itinerary with the realities of field production such as low lighting in restaurants, weather, and delicious but often visually unattractive dishes like meats and stews.
What is the most rewarding aspect of travel journalism?
When a reader says our story helped them travel more respectfully, try a global dish at home or have a memorable experience. Meeting producers and supporting local businesses everywhere from smoked herring producers in New Brunswick to palenques (mezcal distilleries) in Mexico. Sharing voices that don’t always get amplified.
What is something you wish people knew about travel journalism?
It’s not a vacation. It’s interviews, notes, logistics, early mornings, late nights, extensive time on the computer and a responsibility to get the details right.
How have your cross-cultural experiences shaped your point of view of the world?
Living between Guatemala and Canada as well as working across Spanish and English-speaking communities has shown me how agriculture, cooking techniques and ingredients overlap across borders.The similarities in culinary and cultural traditions often outweigh the differences which has changed my assumptions.
What have you enjoyed most about being a NATJA member?
While I haven’t yet had the opportunity to attend a conference, the professionalism membership provides and the NATJA press card itself has been assets in facilitating access to museums in Europe and behind the scenes experiences.
