Bio

Freelance writer Jessica Colley Clarke covers cuisine, culture, the arts, and experiential travel. Her articles have appeared online, in print, and in guidebooks.

Recent work has been published in AFAR magazine, The New York Times, Bon Appetit, Wall Street Journal Magazine, New York magazine, Departures, Food & Wine, Tasting Table, The San Francisco Chronicle, Toronto Star, Postcards magazine, and World Hum. In 2013, one of her stories was chosen as a notable selection in the Best American Travel Writing anthology.

Currently based in New York City, Jessica called Dublin home for several years and writes frequently about the unsung stories of life in Ireland’s capital city and across the Emerald Isle.

Jessica covers travel in Europe–from cycling in the Aran Islands to getting her hands dirty in Germany’s Riesling harvest–for Fodors.com, CNN Travel, BBC Travel, Shermans Travel, EuroCheapo, Fortnighter, and EuropeUpClose.

Jessica has worked as an editor, copywriter, blogger, and in the fields of poetry and literature. Beyond New York City and Dublin, she has lived in Miami, Savannah, Berlin, Oxford, and the Campania region of Italy–but loves having a cappuccino somewhere new.

Jessica shares the inside scoop on her travels, both past and present, on her blog: Travel Bites Deep.

2 thoughts on “Bio

  1. Very interested. I have been freelancing for more than two decades on subjects from chocolate to nuclear trading companies. I have done various travel articles also, which I can share with you. Currently I don’t have a website.
    Let me know what I can send you.
    Thanks.
    Robin Blocker

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s