Title:Contributing WriterLocation:London, United KingdomExpertise:Vegan food, Korean food, sustainabilityExperienceChristine Ro likes quirky stories about food. She’s written about a variety of topics, including American food shops in the U.K. (for NPR), people choosing to eat hospital food (for Food52), innovative vegan fats (for BBC News), conversion of dairy farms to oat growing (for BBC Future), the marketing of Korean seaweed to non-Koreans (for Vice) and her McDonald’s-adoring Korean grandmother (for The New York Times).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 WriterLocation:London, United KingdomExpertise:Vegan food, Korean food, sustainabilityExperienceChristine Ro likes quirky stories about food. She’s written about a variety of topics, including American food shops in the U.K. (for NPR), people choosing to eat hospital food (for Food52), innovative vegan fats (for BBC News), conversion of dairy farms to oat growing (for BBC Future), the marketing of Korean seaweed to non-Koreans (for Vice) and her McDonald’s-adoring Korean grandmother (for The New York Times).
Title:Contributing Writer
Location:London, United Kingdom
Expertise:Vegan food, Korean food, sustainability
Experience
Christine Ro likes quirky stories about food. She’s written about a variety of topics, including American food shops in the U.K. (for NPR), people choosing to eat hospital food (for Food52), innovative vegan fats (for BBC News), conversion of dairy farms to oat growing (for BBC Future), the marketing of Korean seaweed to non-Koreans (for Vice) and her McDonald’s-adoring Korean grandmother (for The New York Times).
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.
