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about · jess eng

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my writing and recipes appear in the washington post, the new york times, epicurious, npr, eater, resy, atlas obscura, and more. i've also contributed to the gravy podcast from the southern foodways alliance and the award-winning podcast racist sandwich. occasionally, i make short form food videos with my friend and collaborator daniel huang. funnily enough, i got my start in food at my college's radio station, where i worked a 5 am blues music show and launched a food podcast called gouda talks, hence my social media handles! here's a bit more about me: i'm a third generation chinese american who hails from san francisco. my interests are always in flux but i *currently* love modern dance, short stories and novels, the broken social scene, ancient food, web design, and discovering new cookbooks. in fact, in a previous life, i coded a lot and worked with elections data, interactive graphics, and maps at places like npr and the washington post. i love dualisms in all forms. so much so t

about · jess eng hello --> about words projects taitung book hello! i'm JESS ENG , a food writer based in new york city. my writing and recipes appear in the washington post, the new york times, TASTE, npr, eater, cake zine, epicurious, atlas obscura, and more. i've also contributed to the gravy podcast from the southern foodways alliance and the award-winning podcast racist sandwich. here's a bit more about me: i'm a third generation chinese american who hails from san francisco. my degree is in statistics and folklore and mythology, which means i studied everything from data visualization an

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