Wei Tchou on Muck Rack

Wei Tchou

Verified
New York
As seen in: Heated, The New York Times, The New Yorker, Esquire, GQ, Serious Eats, Vogue, The Cut, Eater, The Nation and
writing about food and culture for @eater, @nytimes, etc. my memoir/book about ferns "little seed" is out now from @astrangeobject + @deepvellum! 🌿
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Articles

Spoiled Milk - Lux Magazine

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By Cora Currier Verified, Wei Tchou Verified, Maisie Sattler
| Lux-Magazine.com
Breastmilk is sweet and clean, less heavy on the tongue than cow’s milk, less, well, animal. When first produced, the consistency is watery, but as output continues, it becomes fuller in body, more caloric, like a fresh soy or almond milk. After sitting out, it develops a thick cream top that can be scooped with a fingertip and tastes like half-and-half.
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The Best Memoirs: The 2025 NBCC Autobiography Shortlist

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By Manjula Martin, Wei Tchou Verified, Zito Madu Verified, Erika Morillo
| Five Books
Thanks for talking us through the 2025 shortlist for the National Book Critics Circle Prize for Autobiography—has it been a good year for memoir and autobiography? It’s been one of the best years for memoir and autobiography in recent memory! It’s been a delight to read so many interesting, well-written, imaginatively constructed, and thought-provoking memoirs. What were the judges looking for, when they came to compile the shortlist? We weren’t looking for any one particular thing.
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Peter Som's New Debut: A Cookbook

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By Wei Tchou Verified
| The New York Times Verified
Entertaining With shows how a party came together, with expert advice on everything from menus to music. At a dinner party on the final evening of the Year of the Dragon, the fashion designer Peter Som was a charismatic host in his amber-lit West Village apartment, teasing guests, refreshing wine glasses and finishing several dishes in his galley kitchen. Friends, several of whom had known Som for decades, were put to work upon arrival.
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