Streams

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: A Compromise for Cilantro Haters?

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?

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Last Chance Foods: A Kid-Friendly Fruit for Healthy Eating

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.

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Last Chance Foods: Radishes Are the Real Fast Food

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.

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Last Chance Foods: Behold the Power of the Pea

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. 

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Last Chance Foods: Foraging for One of the World's Healthiest Greens

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. 

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Last Chance Foods: Eat a Cricket, Save the Planet

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.

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Last Chance Foods: An Easy, Egg-centric Meal

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.

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Last Chance Foods: Say Yes to Nopales

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. 

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Last Chance Foods: Forget the Midwest, Wheat Finds a Home in Long Island

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.

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Last Chance Foods: Flowers You Can Eat

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.

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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. 

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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. 

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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.

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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.

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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. 

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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.

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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. 

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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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