Title:Contributing Writer
Location:Ann Arbor, MI
Education:B.A. Political Science and Economics, University of Michigan, Ann Arbor
Expertise:
- Korean cuisine, dishes and cooking techniques, including but not limited to regional and country cooking, Buddhist cuisine, foods of the Korean diaspora, fermentation and preservation, special occasion and holiday dishes, food in mythology and folklore- Korean culinary tradition and history, with specific references to old cookbooks from 15th century to now- Korean heritage vegetables and fruit- Michigan foodways- Restaurant operations with sustainability, diversity, equity, inclusion and justice- Open book finance
Experience
Ji Hye participated in the 2020 FoodLab Detroit Fellowship for Change in Food & Labor, the 2020 James Beard Chef Bootcamp for Policy Change and the 2021 James Beard Women’s Entrepreneurial Leadership Program. She is a board member of Mentorship, Advocacy, Pandemic relief, and the Power of Women (MAPP) and a member of RAISE: High Road Kitchens.
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
