Cathy Lo Joins Food and New York Times Cooking

We are delighted to announce that Cathy Lo, a excellent expertise, is signing up for the Foods section and New York Occasions Cooking as a senior team editor. She will be component of the enhancing crew that aids make all the recipes for the Food stuff part and New York Occasions Cooking, and collaborates with the products workforce.

Cathy joins us from Hearst Journals, where she is the senior food stuff editor for lots of of their journals and brand extensions, which includes Good Housekeeping, Women’s Well being and Avoidance. She’s been at Hearst for over 20 decades, the place she edited and tailored recipes, edited and wrote meals information and supervised recipe testers. She commenced her career in book publishing, adhering to a degree in French from Binghamton University. Cathy also holds a culinary arts diploma from the Institute of Culinary Education and learning and an state-of-the-art certification in wines and spirits from the International Wine Heart, and has served as the president of the New York Women’s Culinary Alliance. When she’s not performing — and when there is not a pandemic — she can be discovered dancing (swing and salsa) and hosting evening meal events. The Bronx is her home borough, but Brooklyn is wherever she now lives with her partner. One particular of the recipes she hopes to see on New York Instances Cooking: Trinidadian fried channa, a paper-cone road snack her siblings purchased in Port of Spain when they have been little ones.

Cathy starts on April 4. Remember to sign up for us in welcoming her to The Instances.

—Genevieve and Emily

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