Joy Y. Wang

WNYC Producer

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 PeachThe New York Times, Newsweek, and Edible Brooklyn, among other publications.

Joy graduated from New York University with majors in journalism and politics.

Joy Y. Wang appears in the following:

Last Chance Foods: Micro-Farming Sourdough Starter in Your Kitchen

Friday, April 11, 2014

Baker Austin Hall explains how to combine flour and water to make a little community of yeast and bacteria, also known as sourdough starter or levain. Get 'em going, and they'll help raise and flavor your bread. 


Last Chance Foods: Rooting for Rutabagas

Friday, April 04, 2014

As a cross between a cabbage and a turnip, the rutabaga is an underdog vegetable easily overlooked. Concuco Farm's Hector Tejada helped shine the spotlight on rutabagas with advice on how to store and prepare them. 


Last Chance Foods: One Connoisseur's Quest for the Freshest Mallomar

Friday, March 28, 2014

They may be processed and packaged, but Mallomars are also seasonal. Find out why, and hear about Wall Street Journal columnist Ralph Gardner Jr.'s quest to find the freshest specimen.

Comments [1]

Last Chance Foods: Sweet On Onions

Friday, March 21, 2014

Before ramps jump in and steal the seasonal spotlight, Dirt Candy chef Amanda Cohen talks about how to make onions the star of the show — even in desserts. Try her recipe for grilled onion salad with fermented black bean dressing.

Comments [8]

Last Chance Foods: For Lobster Eaters Only

Friday, March 14, 2014

Cooking live lobster can be squirm-inducing culinary task. But if you're determined to do so, Red Hook Lobster Pound's Susan Povich has some advice. 

Comments [5]

Last Chance Foods: The Secret, Highly Processed Life of Orange Juice

Friday, March 07, 2014

By the time not-from-concentrate orange juice reaches grocery store shelves, it's had the oxygen stripped from it and "flavor packs" added back in. Even the amount of vitamin C listed on the container isn't quite accurate.

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Last Chance Foods: The Truth About High Fructose Corn Syrup

Friday, February 28, 2014

Is it really worse than table sugar? You'd be surprised, says author Michael Moss, who answers that question and discusses the ongoing battle between the sugar and corn industries.

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Last Chance Foods: It's Millet Time

Friday, February 21, 2014

You may know millet as those yellow grains in bird food, but it's delicious people food, too. Food writer Mark Scarbrough talked about the gluten-free grain and shared a recipe for Millet Burgers with Olives, Sun-Dried Tomatoes, and Pecorino.


Last Chance Foods: Why You Shouldn’t Eat Raw Chocolate

Friday, February 14, 2014

Last Chance Foods visited Cacao Prieto in Red Hook, Brooklyn, to find out about the strange science behind chocolate, how it's fermented, and why it's not a bean. 

Comments [6]

Last Chance Foods: How to Pick the Best Italian Olive Oil

Friday, February 07, 2014

Restaurateur Lidia Bastianich explains what you need to know about Italian olive oil. Also, try her recipe for olive oil and rosemary spaghettini.

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Hot Sauce: Feel-Good Flavor or Just a Punch in the Face?

Friday, January 31, 2014

Are you a hot sauce aficionado or do you think it's just a tongue-burning torture device? Dan Pashman, the host of The Sporkful podcast, talks about balancing flavor with fire and how to use hot sauce to improve your Super Bowl snacks. Also, try an award-winning recipe for buffalo wings from the director of The Great Chicken Wing Hunt.

Comments [8]

Last Chance Foods: Taking a Gander at Eating Goose

Friday, January 24, 2014

Legend is that geese saved ancient Rome from Gallic invaders. These days, goose is also a comparatively sustainable, responsible choice for meat eaters, too. Hank Shaw explained why and shared his recipe for Pan-Seared Goose Breast With Orange and Ouzo.

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Last Chance Foods: Appreciating a Culinary Ninja

Friday, January 17, 2014

Pair it with sweet or savory, use it in tea or bake with it, ginger is a time-tested and hugely versatile ingredient. Bruce Cost, the founder of Bruce Cost Ginger Ale, talked about the history of the root. Try his recipe for hot and sour Napa cabbage with fresh chilies and ginger.


Why Squid Is the Kale of the Sea

Friday, January 10, 2014

Squid is "hardy, it’s economical, it’s versatile, it’s sustainable. It’s what all good eaters... should be seeking out," said Edible East End editor Brian Halweil. Get all the details and recipes for calamari from Gramercy Tavern and Almond. 

Comments [5]

Last Chance Foods: A Pantry Stocked For Snow Days and Late Nights

Friday, January 03, 2014

Here are a few suggestions on ingredients to keep in your pantry so that you can whip up a meal on a snow day or after a late night at the office. Edible Brooklyn editor Gabrielle Langholtz told us what you'll always find in her cabinets.

Comments [4]

Last Chance Foods: Winter's Best Beverages

Friday, December 27, 2013

Christmas is over and the presents are put away, but for many of us, the holiday season isn’t quite finished yet. There’s still New Year’s and a spate of winter parties to attend. If you happen to be hosting a celebration, we’ve got a time-tested, easy mid-winter fix for your bar: Hot, mulled, alcoholic drinks.


Last Chance Foods: Our 2013 Cookbook Gift Guide

Friday, December 20, 2013

With Christmas less than a week away, these beautiful tomes come in handy as last minute gifts. Here are our picks for some of our favorite cookbooks of the year. We even snagged a few recipes from them for your cooking pleasure.


Last Chance Foods: Talking Ramen with Ivan Orkin

Friday, December 06, 2013

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.

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Who is Bill Bratton? Hear Your Future Police Commissioner Live From the WNYC Archives

Thursday, December 05, 2013

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.

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Last Chance Foods: Tips on Creating a Thanksgiving Menu for Every Dietary Restriction

Tuesday, November 26, 2013

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.

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