Welcome to Seaside with Emily
If you’re looking for Airplanes & Avocados, you’re in the right place!
In October 2020, “Airplanes & Avocados” rebranded to “Seaside with Emily”.
Why did you change the name of your travel blog?
I started my online travel brand in 2015, at the age of only 19 years old. Over the last five years I’ve grown a lot, both personally and professionally, and it’s important that my online brand reflects that growth and evolution as well.
When I started Airplanes & Avocados, I had just started university and intended to use the platform to write about travel and health/diet related topics. Over the years, I partnered my academic studies with blogging and the brand evolved to focus more on sustainable travel and other sustainable lifestyle topics. More recently, as my graduate studies and career as a researcher have steered me to a specific sustainability niche in sustainable seafood, I’ve continued to write about sustainable travel while also re-incorporating that food perspective to produce more content related to seafood and food culture.
2015 – A&A is born from my dorm room in the University of Ottawa as a travel and health blog
2016 – A&A pivots to focus on sustainable travel as my academic pursuits take a focus on environmental issues
2019 – My first attempt at a rebrand fell short. I focussed too much on cosmetic rebranding and not internal rebranding
2020 – A&A officially becomes Seaside with Emily and focuses on producing content about sustainable tourism, coastal travel, and food culture.
Pivots can be challenging and intimidating, but I firmly believe that my brand needs to evolve with me as I grow as a person, to ensure that I’m continuing to produce authentic, high-quality content for my readers.
So, what can regular A&A readers expect to be different?
Not much is going to change in terms of content production and the way I engage with my readers. The truth is, I’ve been quietly steering Airplanes & Avocados in this direction for the last year now – taking a stronger approach to sustainable travel content, focussing primarily on coastal and island destinations, and beginning to incorporate more seafood and other culinary related content into the brand.
The largest changes are going to be cosmetic. New name, new website, new branding.
But content wise, you’ll be getting the same high-quality information about sustainable tourism, coastal travel, and food culture.
Seaside with Emily’s mission statement isn’t too different from my current one:
Seaside with Emily is a resource that provides millennial women with insights on how to travel with minimal environmental impact, while experiencing cuisine and culture to achieve a more authentic travel experience.
Think: female-led, ocean-focussed, Anthony Bourdain style of content production.
I am so passionate about sustainability, travel, food, culture, and finding new ways to weave all these things together through digital content production. I hope that you’re as excited about this next step as I am.
Featured Posts
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A Seafoodie’s Guide to Panama City
With Panama’s lengthy coastline, it’s no wonder that seafood figures prominently in Panamanian cuisine. This thin stretch of Central America is flanked by both the Pacific and Atlantic Oceans, meaning it has a ton to offer in terms of seafood. Though
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Mali Ston Bay: The Ultimate Croatian Oyster Experience
An hour north of Croatia’s bustling city of Dubrovnik, is a quiet town called Ston. Small, but mighty, Ston is home to one of the longest fortress systems in Europe, an ancient salt making tradition, and a delicious oyster growing
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Where to find the best poke on every Hawaiian island
If you've been to Hawaii then you know how ubiquitous poke is on the islands. It’s everywhere, from gas stations to roadside stands to high-end restaurants. Poke bowls have become a staple among tourists and locals alike. What is
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A History of Bacalhau in Portugal + Is it Sustainable to Eat Codfish?
What is bacalhau? Bacalhau is codfish that has been salted and dried in the sun. This ancient preservation method allows the cod to be stored indefinitely at ambient temperatures, without the worry of bacteria or mold growing on the highly
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10 of the best places in the world to eat seafood
Archeological records suggest that humans have been preparing and eating seafood for at least 165,000 years - and I think it’s safe to say we’ve gotten pretty good at it. Some of the world’s greatest delicacies come from our oceans,
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