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Beth Williams

Writer & Recipe Developer

Location icon Spain

French and Canadian freelance professional based in Barcelona, Spain. Focus on plant-based food and travel. Successfully freelancing since 2011.

Portfolio
VegWorld Magazine
05/01/2019
Plant-Based Guide to Barcelona: Where to Enjoy the City's Plantiful Food Offerings

There are many reasons to visit Barcelona, from Gaudí’s Sagrada Familia and other modernist gems, to its wonderful museums, beaches, Catalan culture and hospitality, and, of course, the food. Although the local culinary scene remains skewed toward meat and dairy, a modern plant-focused trend is emerging.

VegWorld Magazine
09/01/2018
How to Eat Plant-Based on the Road: 8 Tips for Traveling Without Losing Your Greens

Exploring different cultures by traveling to new places is one of life’s greatest pleasures, but is it possible to globe-trot while adhering to a plant-based diet? You’re probably thinking, “I’ve already said goodbye to cheese, do I really need to give up travel too?” The good news is, you don’t.

Williams Raines Food Content Creation
03/06/2019
What's the difference between vegan and plant-based?

The number of people adopting and touting plant-based and vegan diets has skyrocketed in recent years. These terms get thrown around a lot and are sometimes used interchangeably, leaving many wondering "what's the difference between vegan and plant-based"? The answer is... well, it's a little technical.

VegWorld Magazine
05/01/2019
Gluten-Free Seed Crackers

Thanks to the gluten-free trend, we’re spoiled for choice when it comes to wheat-free crackers. But not all crackers are created equal. Like Goldilocks, it took us several attempts to find the ones that are “just right.”

Chelan Fresh
02/25/2019
How to make perfect apple pie, every time.

Apple pie has become a powerful symbol of Americanness that resonates within the hearts of millions. "American as apple pie" is actually quite fitting since, like the United States itself, the humble apple pie evolved from various immigrant roots and traditions.

VegWorld Magazine
09/01/2018
Roasted Poblano Corn Chowder

This light corn chowder takes advantage of summer’s end-of-season bounty. Roasting the poblano pepper first imparts a wonderful smoky flavor. Enjoy it on a hot summer day with a crowd of your favorite people (and a cold beer if you're so inclined).

Chelan Fresh
10/20/2018
An apple a day: What makes apples so healthy?

You've probably heard the proverb "An apple a day keeps the doctor away." This saying was first recorded in Wales during the 1860's with the original wording "Eat an apple on going to bed, and you'll keep the doctor from earning his bread."

Williams Raines Food Content Creation
03/11/2019
Tuscan Ribollita

Ribollita - or "reboiled" in Italian - is a famous Tuscan peasant soup made thick by the addition of leftover stale bread. A simple meal to make, ribollita warms one to the core with its root vegetables, cannellini beans, Tuscan kale and, of course, bread.

Williams Raines Food Content Creation
03/14/2019
How to Peel Ginger: the only trick you'll ever need !

You're not alone if you've ever struggled to peel a gnarly twisted piece of ginger. However, learning how to peel ginger is extremely simple. If you're like us, ginger is a staple ingredient in your kitchen. We love its warm spicy taste and health-boosting properties.

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