
Kim Wehby
School: Southern Illinois University
Expertise: Recipe development; Cooking techniques; Beer, wine & cocktails; Gardening & plant care; Health & wellness; Food news; Grocery shopping
Kim Wehby
- 12 years writing and editing food, recipe, wellness and lifestyle content
- Former contributor to brands including Los Angeles magazine, Edible Communities and Organic Authority
- Completed Level 1 Introductory Sommelier training, 2013
- Contributing writer on sustainable cuisine chapter, America Goes Green: An Encyclopedia of Eco-Friendly Culture in the United States, 2011
- School consultant on culinary training and healthy eating education, Academy for Global Citizenship, 2010
- Guest on WGN-TV news for Shedd Aquarium's sustainable seafood program, 2009
Experience
Kim Wehby has over a decade of experience in food writing, recipe editing, and copyediting for print and digital outlets. Her previous roles include senior editor for Taste of Home and senior recipe editor at the Dotdash Meredith Food Studios. Kim's work has been featured in Real Simple, People, Southern Living, Food & Wine, and EatingWell. As a certified health-supportive chef-turned-editor, Kim has led previous lives as school garden instructor, recipe developer, healthy eating educator, sustainable seafood educator, and celebrity personal chef.
Education
- Southern Illinois University, bachelor's in zoology, conservation biology emphasis
- Natural Gourmet Institute for Health & Culinary Arts, health-supportive culinary certificate
- UC San Diego Extended Studies, copy editing certificate
Taste of Home Editorial Policies
Taste of Home