Title:Contributing WriterLocation:Philadelphia, PennsylvaniaExpertise:Plant-based recipes, nutrition, Recipe developer and cookbook author, Former restaurant critic and nutrition editor
Title:Contributing Writer
Location:Philadelphia, Pennsylvania
Expertise:Plant-based recipes, nutrition, Recipe developer and cookbook author, Former restaurant critic and nutrition editor
Joy Manning lives at the intersection of food and health. But for years, she lived on butter, meat, fried foods and pastries as a professional restaurant critic.
Unsurprisingly, that gig drove her straight into the arms ofPreventionmagazine, where she was a nutrition editor and ate mostly steamed quinoa and Swiss chard grown on Rodale’s organic farm. Since then, she’s learned to balance her love of all things deep-fried and panko-crusted with her plan to live to the age of 120.
She writes books (Is Our Food Killing Us?andStuff Every Cook Should Know) and helps other people make their cookbooks (Zahav: A World of Israeli CookingandMastering the Art of Plant-Based Cooking).
The James Beard Foundation and the International Association of Culinary Professionals liked Joy’s work enough to nominate her for some splashy awards she didn’t end up winning. (She likes to say, “It was an honor just to be nominated.” It was!). TheBest Food Writingbook series once anthologized an essay she wrote. She has written for many publications, includingWebMD,Women’s HealthandThe Washington Post.
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.
