Linnea Covington

Brooklyn, NY 11216 USA

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 restauranteur interviews. When I am not writing about food, I am either scribbling about dating, art, and travel, or I am working on copy editing, website writing, photography, and research projects.


Copy Editor
4 Years
6 Years
6 Years


6 Years
6 Years
3 Years


Magazine - Local/Regional magazines
4 Years
Newspaper - Local/Regional
5 Years
Online/new media
7 Years

Total Media Industry Experience

7 Years

Media Client List (# assignments last 2 yrs)

Food Republic (10+), (6-10), Bespoke Magazine (3-5), 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+)

Corporate Client List (# assignments last 2 yrs)

Conde Nast (3-5)

Other Work History

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

Technical Skills

Final Cut, Adobe, Bridge, writing for the web

Foreign Language Skills

Basic Spanish

Computer Skills

Word, Excel, Mac OS, Windows XP, Dreamweaver


MacBook, digital recorder, Canon Rebel XSI camera with flash


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

Work Samples

Feature Stories

(Gentle Kitchen 12/1/2012)
Feature on New York's Pure Food and Wine, a vegan and raw restaurant.
(Food Republic 4/11/2012)
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.
(Tea: A Magazine 5/1/2012)
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.
(MSNBC/ 6/1/2012)
Why some liquors get banned for being offensive while others are fine, and, what purveyors are doing about it.
(Daily News 3/4/2011)
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.
(MSNBC/ 5/10/2012)
Forget your everyday burger, I found chefs all over New York who have a foreign spin to this classic dish.
(Gentle Kitchen 12/1/2012)
Feature on Persian chef and cookbook writer Louisa Shafia.

Blog Posts

(New York Magazine's Grub Street 9/23/2010)
Part of a series I do for them on "first looks" of restaurants and bars mainly in Brooklyn.
(BlackBook Magazine online 5/30/2012)
Latest hip Chinese food place opens in the Lower East Side.
(BlackBook Magazine online 5/2/2012)
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.


(Forbes Travel Guide 5/17/2013)
(Today Show 7/29/2013)
Feature on why Cynar is becoming a hot drink at bars.
(Zagat 8/2/2014)
Reviews on 10 sparkling wines.