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.
Joy Y. Wang appears in the following:
Friday, June 27, 2014
Culantro is a leafy green herb that is a cornerstone of Puerto Rican cooking. But is this cousin to the world's most polarizing herb mild enough to please the skeptics?
Friday, June 20, 2014
Getting kids in the South Bronx to eat fresh, healthy food can be a challenge, but Coqui the Chef founder Tania Lopez has a secret weapon: avocados. Try her kid-friendly recipe for guacamole.
Friday, June 13, 2014
Radishes are fast to grow, fast to prepare, and delicious. Gabrielle Langholtz, author of The New Greenmarket Cookbook, explains why they provide instant gratification for farmers and cooks alike.
Friday, June 06, 2014
Cookbook authors Brent Ridge and Josh Kilmer-Purcell, aka "The Fabulous Beekman Boys," explain why those peas at your farmers market might be less sweet than what's in the frozen foods section of your grocery store. They also share their recipe for spring pea soup.
Friday, May 30, 2014
Lambsquarters is a cousin to quinoa and one of the world's most nutritious foods — and it might even be growing in your neighborhood park. Forager Ava Chin explains how to identify the green and shares her recipe for lambsquarters ricotta pie.
Friday, May 16, 2014
Chirp, chirp... chomp. Could crickets be the protein of the future? Six Foods founder Rose Wang explains why the little critters could secure our future on Earth. And they don't taste half bad, either.
Friday, May 09, 2014
Do you have some ailing asparagus or sad chard in your fridge? New York Times columnist Martha Rose Shulman suggests combining those vegetable with eggs to make a hearty frittata. Check out her basic recipe and variation for Frittata with Asparagus, Fresh Peas, Tarragon, and Chives.
Thursday, May 01, 2014
They're spiky on the outside, but they have a heart of slime — nopales are a Mexcian favorite that can be found in grocery stores and bodegas throughout the city. Food writer Lesley Téllez shares advice on how to shave off the spines, unleash the ooze, and cook up some tasty stuffed nopales.
Friday, April 25, 2014
Rolling wheat fields are taking root in Amagansett, Long Island. Farmers Katie Baldwin and Amanda Merrow explain why they started growing wheat in the Northeast and share their recipe for Simple Spring Wheat Berry Salad.
Thursday, April 17, 2014
Violas aren't just musical instruments. They're edible flowers that can fancy up your spring salads and, in ice cube form, help convince your kids to stay hydrated. Annie Novak from the New York Botanical Garden has the details on why and how.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.