Amate Ramsey

Amate Ramsey

Amate Ramsey is a always in search of a new destination, and is a self confessed rolling stone. A first generation American to European parents, Ramsey got her first passport at the age of 6, raised between San Francisco, New York and Madrid. A lifetime of travel and a love of discovery has culminated in: two university degrees, speaking several languages poorly, raising a dog and two cats, living in 7 countries, and moving a total of 35 times! This provides for a lot of writing material on a diverse range of subjects.

Ramsey is a visual artist and freelance writer who has written Travel and Lifestyle articles for several European publications, published in six languages. Writing on topics as diverse as Traveling with your Dog, Eastern Europe's Wine Regions, Baking Tips from France, Spas in Austria, Vintage Shops in Prague, Where to get a good Hotdog on the Continent, Dance Festivals in Poland, Kids Music Camps, Learning a Language at age 40, and you guessed it, How to Relocate in 5 easy steps.

Ramseys love of a good adventure and experiencing the unknown keeps her on the road most of the time. Pete, champion mutt dog and travel companion is along for the ride. Soon to be part of an elite Best in Mutt Show. Ramsey asserts, that all this wackiness won't go undocumented.

On the serious side, Ramsey has been the recipient of several prestigious awards and fellowships, and her work in visual and performance art have been supported by the US State Department, Spain Ministry of Culture, New York Endowment for the Arts and the European Jewish Association, to name a few. Ramseys work has toured internationally.
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Contributor since
7/28/2011

Education/Experience

B.A. in Art & Visual Culture, minor in Journalism, University of Linz

Motto

Travel light, with an open heart, wear comfortable shoes, acknowledge your fear; then go out and do it anyway.

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  • Bake a Linzer Torte from Linz!
    There are at least four different known recipes for the Linzer Torte / Linzer Pastry in Austria. This cake was very popular as far back as the Baroque period. These old recipes mostly differ from more recent ones in how the dough was prepared.

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