Uploaded May 2025 | Updated September 2026, 21 hours ago
Dotori muk—also known as acorn jelly—is a gelatinous dish often served chilled.
There are many Korean American voices within food media nowadays, and many more women on editorial mastheads. But, what is it like to navigate this system of reporting and contributing to food culture as a Korean-American woman? What are the challenges, and what difference do they make in the industry?
Chef and writer Caroline Choe sits down with three women with longstanding careers in the food editorial and media landscape–Christina Chaey, Myo Quinn, and Caroline Shin–to discuss the importance of diverse voices in food media, sharing their own experiences in their work, and what they hope will be the best way forward to allow for more voices and stories to be heard.
Full Program Here:
koreasociety.org/arts-culture/item/1990-women-in-food-media
Dotori muk—also known as acorn jelly—is a gelatinous dish often served chilled.
There are many Korean American voices within food media nowadays, and many more women on editorial mastheads. But, what is it like to navigate this system of reporting and contributing to food culture as a Korean-American woman? What are the challenges, and what difference do they make in the industry?
Chef and writer Caroline Choe sits down with three women with longstanding careers in the food editorial and media landscape–Christina Chaey, Myo Quinn, and Caroline Shin–to discuss the importance of diverse voices in food media, sharing their own experiences in their work, and what they hope will be the best way forward to allow for more voices and stories to be heard.
Full Program Here:
koreasociety.org/arts-culture/item/1990-women-in-food-media
