Joy Y. Wang covers food and culture for WNYC. In October 2009, she created the weekly WNYC All Things Considered segment, Last Chance Foods. The seasonal food segment features farmers, chefs, and food writers talking about everything from growing asparagus to hunting wild turkey.
Joy also currently serves as the managing editor of Columbia Law School Magazine. She previously worked as the senior editor of AVENUE magazine, one New York City’s oldest and most distinguished society publications. She has also written articles for The Wall Street Journal, Lucky Peach, The New York Times, Newsweek, and Edible Brooklyn, among other publications.
Joy graduated from New York University with majors in journalism and politics.
Chef Ivan Orkin talks how, as a Jewish guy from Long Island, he became famous for making ramen and hints at when his Lower East Side restaurant will open. He also shares his recipe for toasted rye noodles.
Bill Bratton, New York's original tough-on-crime cop, will once again take the helm of the NYPD. WNYC was there throughout Bratton's tenure, and today we dug into our archives to hear first hand from the once-and-future commissioner, on everything from working with Muslim communities after 9/11 to how having "a big ego" can be a helpful quality at times.
Gluten-free, dairy-free, soy-free, nut-free, vegan and vegetarian — has your Thanksgiving menu being undermined by food allergies and ethical objections? Tell us about what you don’t eat or share how you've catered to the dietary restrictions of your friends and family.
Master pastry chef Jacques Torres offers some advice for bakers and talks about what's on his Thanksgiving menu. He describes how he makes upside down apple tart and shares his recipe for chocolate chip cookies.
Time is running out to make English Christmas cake — it needs to be regularly basted in booze for at least five weeks. Out magazine editor Aaron Hicklin explains the process and tradition of making the holiday dessert.
Cookbook author Marie Viljoen debunks common mushroom myths and talks about the allure of maitake mushrooms, also known as hen of the woods.
Award-winning television host and cookbook author Lidia Bastianich explained that once you master the technique of making risotto, nearly any ingredient can be added as a highlight — even lettuce. Listen to her explanation of the basics and try her recipe for lettuce risotto.
Liz Neumark, the CEO of the catering company Great Performances, talks about two unusual leafy greens that are currently in season. Try two recipes for tatsoi and mizuna from her new cookbook.
Garden writer Margaret Roach has a strong suggestion for what do with all your end-of-season tomatoes and other odds and ends: make tomato junk. Find out what that is and get the recipe.
Farmer Zach Pickens started growing purple tomatillos at Riverpark Farm. Riverpark chef Sisha Ortúzar and farmer Zach Pickens talk about the advantages of eating and growing the vibrant variety. Try Riverpark's recipe for Purple Tomatillos and Ground Cherries with Burrata.
"A good wine should dance across the tongue, never twerk against the uvula," according to Ruth Bourdain. Learn more about the satirical mash-up of Ruth Riechl and Anthony Bourdain, and hear from the man behind the tweets.
Hiroko Shimbo explains why you should eat the shiso that comes with sashimi and why shiso juice is hot pink. Try her recipe for shiso juice and make a little science magic in your kitchen.
Stevia looks like an average leafy green, but it actually patches an all-natural, very sweet punch. Farmer Ron Bingahi III explains how to use stevia and shares the Stokes Farm secret summer drink recipe.
Ken Greene of the Hudson Valley Seed Library explains how panther edamame looks and tastes different than the average green soybean. Try his recipe for edamamus.
Moringa is a plant so nutrient-dense and hardy that it could help nourish people in developing nations. It can also be found at one Brooklyn farmers market, said GrowNYC's Christopher Wayne. Try farmer Hector Tejada's recipe for sauteed corn with moringa.
Slate editor L.V. Anderson shares her methods for efficiently cleaning and chopping parsley. Try her recipe for tabbouleh.
Sonya Samuel, the creator of Bacchanal Sauce, explains how Caribbean-style pepper sauces differ from popular American hot sauces. Try her recipe for Bacchanal Sauce Spiked Guacamole.
It’s known as roquette, salad rocket, or, more scientifically, eruca sativa, but whatever you call it, arugula is a flavorful green beloved all over the world.
If you happen to pass by a pile of apricots at a farmers market in the New York area, take a little time to appreciate the combination of skill and luck that brought them to harvest. While California produces a bounty of the fuzzy little stone fruit, locally grown apricots are a comparative rarity and the season is short.
Josh Kilmer-Purcell and Brent Ridge of The Fabulous Beekman Boys talk about the gooseberry craze of the 19th century. Try a recipe for Beekman 1802 Goat Cheese Gooseberry Fool.