If you enjoy learning about top-tier food and travel experiences in the South, you may have come across the work ofChristiana RousselA full-time freelance writer specializing in travel and lifestyle topics, Christiana has contributed to numerous publications based in Birmingham as well as well-known magazines.Garden & GunRegardless of the platform she contributes to, she is always focused on sharing an exceptional narrative. Learn more about this gifted FACE of BHAM!
Which narratives do you find most appealing to share?
Above all, I see myself as a storyteller, not a reporter. I’m constantly searching for an intriguing tale about someone or somewhere that people believe they are familiar with, yet they aren’t. I enjoy revealing something fresh — such as the connection between a James Beard-award-winning chef and a farmer, or a secret travel spot.
I started upland hunting a few years back and have loved discovering various aspects of this realm: magnificent hunting lodges, wildlife artwork, meals centered around game, and all the dogs!
What sparked your interest in travel and lifestyle journalism?
I jest that I can write because my mother was an English teacher and school principal. Throughout my childhood, there was always a lot of required reading and writing. And I consistently had a strong imagination. In my position as the first marketing director for Whole Foods Market inMountain BrookIn 2011, I had the responsibility of delivering a significant amount of storytelling to our customers.
This was the first Whole Foods store in Alabama, and numerous locals were not acquainted with the principles of the initial version of this grocery model: environmentally friendly agriculture, animals treated with care, and so on.
One of our frequent clients possesses theBirmingham WeeklyA newspaper asked me to write a feature article. This occurred shortly after the BP oil spill in the Gulf, which jeopardized the commercial viability of seafood from the area.
I wrote a story about Greene Prairie Aqua Farm, one of our suppliers in Boligee, AL, who supplied farm-raised shrimp from a naturally salted aquifer located in the center of our state. I became enamored with the process of creating compelling content for readers and desired to do more.
What has been the most notable moment in your professional journey?
Two immediately spring to mind. The first was being assigned a trip forBirmingham Home and Garden MagazineI had never composed a travel story prior to this, and when I inquired with my editor, Cathy McGowin, about why she had entrusted me with such a prestigious task, she smiled and said, “I enjoy your style.” Up until that point, I hadn’t recognized that I possessed a distinct narrative voice. That single statement from her has continued to inspire me ever since.
From the start, my objective was to be published inGarden & Gun MagazineI worked for years to get a byline with that national publication before finally receiving a “yes” for a 2019 article I wrote about the tomato pie at the now-closed Black Sheep Kitchen in Crestline. That professional achievement occurred during the same month I was going through significant personal grief. At that moment, I felt as though God was saying to me, “You are going to be okay.”
Where are you located when you’re not working?
I deliberately plan walk-and-talk sessions with friends at the close of the workday or attend a pilates class atClub Pilatesto feel a sense of connection. I enjoy an unexpected post-work drink in the city, and a Saturday trip to thePepper Place Farmers’ Marketis consistently at the top of my list.
I also admit to sometimes getting into bed in the middle of the afternoon to read for 30 minutes, just to take a break from the computer screen. I believe it helps boost my creativity by exposing me to other people’s writing.
What are some of your favorite aspects of Birmingham?
I was raised in Atlanta and resided in Nashville, Houston, and Fort Worth before settling here roughly twenty years ago. Birmingham is a large yet close-knit community where the sense of togetherness is paramount. I really enjoy it when Miss Linda at the Crestline Pig inquires about my kids by their names.
I enjoy getting dressed up to have a drink atAdiõs or dinner at Lé Frescaand reconnecting with downtown friends. I enjoy lunches atChez Fonfon and Bottega Café,where, if I’m fortunate, Frank or Pardis (Stitt) might stop by the table. I enjoy collecting hostess gifts at Shoppe andThe GeneralIn Forest Park, and perhaps receiving a hug from owners Mark or Jay. I enjoy how I can be almost anywhere within 15 minutes.
What is your most valuable tip?
There’s a saying that I have on my desk and frequently revisit in my work: “Transform the personal into the universal and the universal into the personal.” This method of storytelling resonates with me greatly.
If I were to give any guidance, it would be to remain curious. Keep discovering marvels in the environment surrounding you. Look for connections in all places and at all times. A new phrase that frequently comes to mind is “Make space for whimsy.”
As a Type Three in the Enneagram, I usually focus on setting goals and connect my sense of value to accomplishments. If I remain stuck in this pattern, it starts to drain me, leaving me feeling exhausted. However, I’ve discovered that making space (in my schedule, mind, and heart) for unexpected opportunities is what truly makes life meaningful.
Lightning Round!
Three essential things you can’t do without:I jest that there will always be funds allocated in the budget for my therapist, Botox, andPilates.
What’s resting on your nightstand?Images of my children (Jack, 21, and Amanda, 26), the necessary iPhone charging cable, one framed feather, and a collection of books currently being worked on.
Last remarkable book you encountered:I raced through Barbara Kingsolver’sPoisonwood BibleandProdigal Summerrecently.
Final delicious meal at a nearby eatery:This is like picking a favorite child — impossible! Tiny salty oysters or a slice of grilled fish fromBayonet or Automatic Seafoodwill always bring me joy. I recently rewatchedLittle Betty Steak Bar,and the wagyu initiative that Chef Kyle Biddy is leading is incredible. He incorporated caviar into a plate of carpaccio that was one of the most stunning examples of surf-and-turf I’ve had recently.
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