About Mary D'Ambrosio
I'm a writer and magazine editor, and an adjunct professor of journalism at New York University. For four years, I also directed the journalism institute's feature syndicate, NYU Livewire, which syndicated student work to more than 100 subscribing professional publications nationally. In 2009 I launched a multimedia webzine, Big World Magazine, to showcase narrative journalism about places.
After the syndicate shut in June 2010, I took up an assignment for the international multimedia training group ieiMedia, first bringing U.S. students to Italy to produce a magazine, and now developing an international reporting program in Turkey http://ieimedia.com/blog/the-istanbul-project
I'm a former editor at Global Finance magazine in New York, reporter for the Associated Press in Venezuela and correspondent and book reviewer for the San Francisco Chronicle. Other writing credits include Islands magazine, Institutional Investor, Working Woman, Working Mother and Newsday.
I spent about a decade writing about Latin American issues, both from New York and in the region, covering the Mexican peso crisis, the North American Free Trade Agreement and developing country investment. I've also reported from Turkey and Russia.
I have a B.S. in magazine journalism from Syracuse University, and an M.Sc. in economic history from the London School of Economics.
I'm trying furiously to come up to speed in the new visual and audio world - and am (mostly) enjoying it.
- Occupation: journalist and online magazine editor
- Organization: Big World Multimedia, LLC
- Location: New York, NY 11201 USA
- Website: http://www.marydambrosio.com/
- Twitter: bigworldmag
- Facebook: marydambrosio99
- Was accepted for Jan 09-14 2011 Multimedia Training.
Digital media stories published elsewhere by Mary D'Ambrosio:
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Content on this site written by Mary D'Ambrosio (includes contributory writing):
- St. George Spirits
- St. George Spirits is an eau de vie distillery that uses Old World technology to create new flavors. The artisan distillers have experimented with fruit, grain, vegetables and sometimes meat ...