Clare Baierl

Location

New York City

School

The New School

Expertise

Hot restaurant openings, Healthy eating, Veganism

Clare began her journalism career as a teenager, covering unique eats like deep-fried pickles, at the Minnesota State Fair for her hometown newspaper, The Pioneer Press.
She volunteered at a local soup kitchen in the East Village of New York City for over six years.
Clare owns over 60 cookbooks, 30 of which are dedicated to vegan recipes.

Experience

Clare has over seven years of experience in journalism and media, with a passion for covering local media, particularly emerging restaurants and food trends. She previously worked as a reporter and editor for BQE Media in New York, covering everything from local stories to in-depth investigative reports.
Currently, Clare serves as an editorial manager, teaching publishing interns how to copyedit, proofread, and fact-check. Passionate about combining travel and food, she has lived in four different countries and two states. Clare currently resides in New York City.

Education

Clare holds a bachelor's degree with honors in journalism and design from The New School in New York City.

The Takeout Editorial Policies

The Takeout’s industry-leading editorial coverage is the result of collaboration between writers and editors with a wide array of experience and expertise in the world of food and drink. Every article is fact-checked by our team of editors to ensure accuracy. Outside experts are also consulted to help deliver factual, up-to-date information.

Our mission is to both inform and entertain our readers, telling them everything they want to know (and more) about food. We strive to always provide a well-rounded reading experience, bringing both the biggest food news of the day and a break from the news. Additional information on our editorial process available here.