Title:Contributing WriterEducation:B.A. in History, University of Chicago; M.A. in Journalism, New York UniversityLocation:Brooklyn, New YorkExpertise:Trending recipes, travel, food and drinkMichael Y. Park is a journalist living in New York City who has written forThe New York Times,Gourmet,Bon Appétit,Epicurious,The Points Guy,Details,Men’s Journal,Toronto Globe and Mail,ReutersandFood & Wine, among other publications. He has traveled through Afghanistan, slept with polar bears on the Canadian tundra, picnicked with the king and queen of Malaysia, tramped around organic farms in Cuba, ridden the world’s longest train through the Sahara and choked down gasoline clams in North Korea.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.
Title:Contributing WriterEducation:B.A. in History, University of Chicago; M.A. in Journalism, New York UniversityLocation:Brooklyn, New YorkExpertise:Trending recipes, travel, food and drink
Title:Contributing Writer
Education:B.A. in History, University of Chicago; M.A. in Journalism, New York University
Location:Brooklyn, New York
Expertise:Trending recipes, travel, food and drink
Michael Y. Park is a journalist living in New York City who has written forThe New York Times,Gourmet,Bon Appétit,Epicurious,The Points Guy,Details,Men’s Journal,Toronto Globe and Mail,ReutersandFood & Wine, among other publications. He has traveled through Afghanistan, slept with polar bears on the Canadian tundra, picnicked with the king and queen of Malaysia, tramped around organic farms in Cuba, ridden the world’s longest train through the Sahara and choked down gasoline clams in North Korea.
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.
