My Healthy Food Life started in a small Brooklyn kitchen in 2020, in the middle of a year when everyone suddenly had to cook at home. It moved to California in 2023, the way its founder did, and it has been growing alongside one family’s attempt to eat well between two food cultures — Korean and American — without turning dinner into a project.

We publish four kinds of stories. Recipes: healthy, realistic meals with the story of why they work. The Report: reported articles that check popular nutrition claims against the actual evidence. Origins: the history of the ingredients on your shelf — where they came from and how they got here. Table Notes: short essays about the life that happens around food.

What we believe is simple: food should be good for you and taste like something you want to eat again; health claims deserve sources; and the most interesting thing about any ingredient is usually its story. We would rather publish five careful pieces a week than fifty fast ones — we learned that lesson the hard way, and you can read about it in our Editorial Standards.

The site is written and edited by G. Silverstone — a pen name, which we say plainly because we ask you to trust what you read here. He spent about thirteen years inside the food industry across Asia, the United States, and Brazil, working in food manufacturing, launching new kitchens, and on company acquisitions, and he holds a culinary certificate. He now also works as a freelance writer and divides his time between New York and San Francisco. He writes every Table Notes essay under this name and is responsible for everything else published here; our desk bylines are explained on the Contributors page.

My Healthy Food Life is independently owned and operated by My Healthy Food Life LLC. Questions, corrections, story ideas: myhealthyfoodlife.com@gmail.com.