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 03, 2011
Whether you prefer filet mignon, miso-glazed salmon or an old-fashioned hot dog, the city's summer concert venues and intrepid caterers offer a wealth of park-ready gourmet meals. And the picnic provisions vary as much as the music itself.
Friday, December 17, 2010
With a restaurant that’s part of a larger institution like Lincoln Center or Carnegie Hall it’s easy to forget that those kitchens are also subject to rigorous inspections by the city’s health department. Here's how the big ones stack up.