Articles By Jessica Dupuy

Jessica Dupuy is a freelance writer with writing credits for National Geographic Traveler, Imbibe, Texas Monthly, Texas Highways, Fodor’s Travel Publications, and numerous Austin publications. She has also written Uchi: The Cookbook, in conjunction with James Beard Award winning Executive Chef Tyson Cole; The Salt Lick Cookbook: A Story of Land, Family and Love on the iconic Texas barbecue restaurant; and the Jack Allen's Cookbook on the famed Austin farm-to-table Texas home-cooking restaurant. A graduate of the Medill School of Journalism at Northwestern University, Dupuy’s favorite writing pursuits include: food, wine, and travel. Her passion for wine has led her to achieve the level of Certified Sommelier through the Court of Master Sommeliers as well as Certified Specialist of Wine through the Society of Wine Educators. She is a member of Les Dames D’Escoffier–Austin and on the Advisory board for the Wine and Food Foundation of Texas.