Freelance Food Writer And Recipe Developer
Jess Thomson is a freelance food writer and recipe developer. She specializes in beverage production and packaged beverages, drawing on her extensive experience as an award-winning writer and cookbook author. Jess's work has been featured in prominent publications such as VICE Media, Newsweek, and Scientific American, among others.
Preston is the artificial intelligence that powers the Intelligent Relations PR platform. Meet Preston
Not enough data
Jess Thomson's coverage centers around scientific discoveries, climate change, environmental and wildlife conservation. She frequently cites data in her articles, indicating a preference for well-researched and fact-based content.
If you're looking to reach out to Jess with a pitch or expertise, consider offering scientifically backed insights related to climate change impacts, environmental conservation efforts, scientific breakthroughs in health and wellness or wildlife preservation. Topics supported by credible research or data are likely to resonate strongly with her reporting style.
This information evolves through artificial intelligence and human feedback. Improve this profile .
The scavengers are tricky, the smells are gross, and your colleagues are corpses. But some people—mostly women!—love this job.
The scavengers are tricky, the smells are gross, and your colleagues are corpses. But some people—mostly women!—love this job.
Why was the distinguishing mark of the female sex organ erased from NASA’s 1970s representation travelling outer space? And will compromised depictions of life on Earth avoid sexist, racist and anthropocentric simplifications by 2036?
Jess Thomson is an award-winning freelance food writer and recipe developer. She has authored 15 cookbooks, many co-written with clients worldwide, and a New York Times-reviewed memoir, A Year Right Here: Adventures with Food and Family in the Great Nearby.
:max_bytes(150000):strip_icc()/Simply-Recipes-Hot-Cocoa-Tip-LEAD-OPTION-02-61253880345745d89c88c24ec9f92aae.jpg)
By: Jess Thomson
I know you already have it in your fridge. Simply Recipes / Adobe Stock
I know you already have it in your fridge.Key TakeawaysAdd a knob of butter to instant hot cocoa it turns a simple mug into a silky, rich treat.
:max_bytes(150000):strip_icc()/JessThomson-a057a08954654048a2f78b00afbae108.jpg)
