Joy Manning
School: New York University, Temple University
Expertise: Recipe development; restaurants; health and wellness; vegan/vegetarian recipes
Joy Manning
- 18+ years in food, health and nutrition publishing, contributing to food titles such as Edible Philly, Food & Wine, Eating Well and Allrecipes
- Authored Is Our Food Killing Us? A Primer for the 21st Century, Stuff Every Cook Should Know and co-authored Almost Meatless: Recipes That Are Better for Your Health and the Planet
- Nominated for a James Beard Journalism Award for personal essay The Swedish Chef in 2013
- Former podcast host at the Local Mouthful
Experience
Joy used to live off of butter, meat, fried foods and pastries as a professional restaurant critic for Philadelphia magazine and Tasting Table, but after a few years was eventually driven into the arms of Prevention magazine, where she worked as a nutrition editor and ate mostly steamed quinoa and Swiss chard. Since then, she’s learned to balance her love of all things deep-fried and panko-crusted by writing and teaching about food and health, plant-based cooking and more as the editor of Edible Philly and contributor for food brands such as Allrecipes and more. She also develops recipes, which she learned to do by gleaning tips from every chef she’s interviewed and every cookbook she’s cracked open.
Along the way, she was nominated for a James Beard Award for personal essay The Swedish Chef. Joy also authored two books, co-authored one cookbook and edited recipes for Zahav: A World of Israeli Cooking. She was also anthologized in The Best Food Writing book series.
Education
- Master’s degree in creating writing from Temple University (M.A.)
- Bachelor’s degree in English, Writing and Independent Study from New York University
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