Below are links to select published articles. However, you can learn more about my career and read an in-depth resume on my LinkedIn profile.
New Internationalist: “Escape from Syria” – A three-part story of Hussam, a Syrian doctor, who treated injured government officials at the state hospital by day and volunteered in field hospitals aiding the resistance during the country’s civil war, before fleeing for his life to the U.K.
Providence Business News: “Commerce drops broad tourism message for ‘Fun-Sized’ offerings” – A January update on the Rhode Island state tourism campaign, picked up by the AP wire.
Providence Business News: “Sails empty as OHP “pauses” due to foggy financial future” – Notice of the ceasing of operations of the Newport-based nonprofit Oliver Hazard Perry Rhode Island.
Providence Business News: “Winter weather continues to delay anaerobic digester start” – Continuous coverage of the food waste industry in Rhode Island reveals a slow start to necessary infrastructure construction.
Providence Business News: “R.I. small businesses expanding reach through local collaborations” – three women-owned, micro-businesses make names for themselves through B2B partnerships.
Providence Business News: “Immigrant business owners feel disconnected from city resources. Should Providence do more to help?” – A look what services are available to the demographic and awareness of them in said communities.
Providence Business News: “For R.I.’s indigenous people, good jobs and prosperity are often out of reach” – Despite a historical presence in the state that predates European settlements and ongoing cultural celebrations that include powwows, tribal leaders believe their members remain a largely untapped economic resource.
Providence Business News: “Nothing bitter about Coastal Wine Trail” – Local vineyards band together to create tourism destination focused on their products.
Providence Business News: “Isle Brewers Guild partners with JWU to offer online craft-brewing certificate” – Local craft beer coop leverages industry popularity and launches certificate program with top culinary training school Johnson & Wales University.
Providence Business News: “Is it time for some of the nearly 200 local groups struggling to preserve R.I.’s rich history to consolidate?” – There are more than 460 organizations devoted to history in RI – the smallest state in the union, wow and why.
Providence Business News: “National acclaim hasn’t stopped JWU grad Benjamin Sukle from focusing on the regular patrons who keep filling two popular downtown Providence restaurants” – James Beard finalist birch and Oberlin executive chef Ben Sukle talks food, the balance between restaurant size and creativity and his continued success.
Providence Business News: “Does Rhode Island have the right approach on food waste?” – Recycling and waste industry experts comment on whether the Ocean State’s infrastructure can meet a two-year-old state-imposed ban on food waste?
Providence Business News: “Financial literacy should be taught early, often” – Industry reports show millennials aren’t thinking about their financial health, experts discuss when and how to educate youth about the importance of financial planning.
Cardiff University, Cardiff, UK
Worcester Telegram & Gazette: “Transgender activist at WSU: Everyone is different, but looking for the same thing” – Those searching may be different, but there is unity in their purpose.
Worcester Telegram & Gazette: “Divesting from Big Oil: Higher ed grapples with social impact of investments on endowments” – An international campaign aimed at convincing colleges and universities to divest their endowment funds of fossil fuel investments has permeated the Worcester academic community – and not everyone is on the same side of the fence.
Worcester Telegram & Gazette: “Big Data: Talent pipeline spurs growth of local industry,” – More than 530 Big Data companies exist in Massachusetts. While most are located in and around Boston, Central Massachusetts is home to the educational institutions that could define the industry in the future, according to the Massachusetts Technology Collaborative, “Big Data Report 2015.”
Worcester Telegram & Gazette: “Economic Driver: Dudley farm celebrates one-year of cheese production” – There is a French-inspired cheese making farm in town, one that has been quietly making and aging cheeses from cow and sheep’s milk. The Couët Farm & Fromagerie just celebrated its one-year anniversary. Marie-Laure Couët and her French-born husband, Aurélien, produce four kinds of cheese.
All articles written by me as a Hay Festival 2015 blogger can be found on the Hay Festival Facebook page, bylines appear at the bottom of individual posts.
Click for an archive of FlashGowdey blog posts.