Rebecca Holland

Rebecca Holland is a freelance journalist who writes about food, travel, and social justice with a focus on the Midwest and the Middle East. Her topics of interest include food security in conflict zones, food and poverty in the U.S., migrant harvest workers and rights, and agriculture and climate change. In addition to Food & Wine, her work has appeared in such publications as The New York Times, The Washington Post, The Guardian, Saveur, AFAR, The National, Chicago Tribune, VICE, The Independent, Roads & Kingdoms, Catapult, and Narratively.


Prior to becoming a freelance journalist, Rebecca Holland worked in healthcare communications and legal aid, even spending a few years working in restaurants, an experience she firmly believes “everyone should do for at least a year.” Writing about food and travel has taken Holland across the globe, living in places like Jordan, Washington, D.C., Rome, Iraq, Dubai, and Chicago. Aside from her freelance work, she wrote a weekly Chicago column for Architectural Digest and the Moon Guidebook to Chicago. Holland also started a travel publication called Curiosity Magazine which features deep-dive stories that encourage readers to learn more about the places they might travel, as well as the Be a Better Traveler newsletter which offers food for thought and travel tips.


Rebecca Holland graduated from the University of Wisconsin-Madison with a bachelor of arts in journalism, languages and cultures of Asia, and Middle Eastern studies. She holds a master of science in social justice and investigative journalism from Northwestern University. Rebecca also has a certificate in Arabic from Yarmouk University.

About Food & Wine

Food & Wine, a Dotdash Meredith Brand, is an award-winning online resource for anyone passionate about the culinary world. With rigorously tested recipes and the most trusted restaurant, drinks, culinary travel and home coverage, we inspire and empower people everywhere to discover, create, and devour the best in food and wine. Learn more about us and our editorial process.

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