Linnea Covington


Professional Experience

As a hungry food and travel writer who never actually goes hungry, I have freelanced for numerous publications both in print and on the web. I've covered everything from savory cooking with fruit, dietary dating, all you want to know about kombucha, crazy teas, what to eat in Tel Aviv. Plus, I have done dozens of chef, bartender, and restaurateur interviews. When I am not writing about food, I am either scribbling about dating, art and travel, or I am working on copy editing projects, profiles, website writing, photography, and research projects.


Copy Editor
7 Years
10 Years
11 Years


10 Years
9 Years
5 Years


Magazine - Local/Regional magazines
9 Years
Newspaper - Local/Regional
9 Years
Online/new media
10 Years

Total Media Industry Experience

10 Years

Media Client List (# assignments last 2 yrs)

Food Republic (10+), (10+), Bespoke Magazine (10+), Snap Magazine (6-10), Manhattan Media (10+), Metromix (10+), Daily News (3-5), MSNBC/ Bites Blog (10+), New York Magazine\'s Grub Street (10+), Forbes Travel Guide (10+), Tea: A Magazine (10+), Time Out New York (10+), Zagat (10+), Gentle Kitchen (6-10), BlackBook Magazine (10+), (3-5), Westword (10+), Organic Life (1-2), Baked From Scratch Magazine (1-2), (1-2), Extra Crispy (6-10)

Corporate Client List (# assignments last 2 yrs)

Conde Nast (3-5), Master Card/Masterpass (10+)

Other Work History

I have also written press releases, composed content for web sites (i.e. about me, bios, etc.), social media managing, product descriptions and bibliographies.

Technical Skills

Final Cut, Bridge, Mac computers and writing for the web

Foreign Language Skills

Basic Spanish

Computer Skills

Word, Excel, Mac OS, Windows XP, Dreamweaver, Photoshop, Safari, Firefox, Chrome


MacBook, digital recorder, Canon Rebel XSI camera with flash, Samsung G7


Tim Harper, former teacher; Dan Bolton, editor of Tea: A Magazine; James Mulcahy, editor at Zagat;


Feature Stories

Is kombucha a mystery to you? For most people, this fermented tea is just another hippy drink. But, for those in the know, it's magical. Learn more about kombucha, and, if you are feeling adventurous, make you own.
For this bi-monthly glossy magazine, I delved into the world of modern tea. What defines modern tea is the use of contemporary ingredients like chocolate, coffee, and candy, to black, white, and green teas. It was a two page spread in the May 2012 issue.
Why some liquors get banned for being offensive while others are fine, and, what purveyors are doing about it.
The interior of an elderly woman's home in Clinton Hill, Brooklyn. Not only does she have impeccable taste, but this woman has been everywhere and it shows in her decor.
Feature story on Grand Central Terminal in honor of its 100th anniversary.
Forget your everyday burger, I found chefs all over New York who have a foreign spin to this classic dish.
A feature on Ashford Castle in Ireland.
Where to eat breakfast in Denver.
Feature on Persian chef and cookbook writer Louisa Shafia.

Blog Posts

Part of a series I do for them on "first looks" of restaurants and bars mainly in Brooklyn.
Latest hip Chinese food place opens in the Lower East Side.
What do you do when you are born on May 1 and everyone is protesting? Eat caviar naturally. This, and other things that made my birthday decedent.


Feature on why Cynar is becoming a hot drink at bars.
Reviews on 10 sparkling wines.
Where to get breakfast in Denver.
All you wanted to know about cinnamon.