A James Beard win for Fil-Am writer
Pinoy pride reigns supreme once again as journalist Yasmin Tayag brings earns recognition from one of the world's most prestigious food industry awards.
Daily TribunePinoy pride reigns supreme once again as journalist Yasmin Tayag brings earns recognition from one of the world's most prestigious food industry awards.
Pinoy pride is riding high in the international food scene in 2026. After Filipino-American chef Rhoda Magbitang cooking her way to the title of Top Chef, another Fil-Am, writer Yasmin Tayag has just won a James Beard Media Award for Health and Wellness Journalism.
Tayag was recognized for her science-driven features focused on the food and wellness industries. Three of her articles - The MAHA Trend in Groceries Will Backfire, Brace Yourself for Watery Mayo and Spiky Ice Cream and The Cleaner Way to Get Ripped - written for The Atlantic were submitted for consideration for the award.
In her Instagram post, Tayag enthused "ahhhh i won a james beard award!!!!! i met the most wonderful people!!! i ate so many oysters!!! i am so grateful for everyone who got me here!! while also expressing her excitement for the Knicks game.
Even Tayag's background, it appears, set her up for her passion for health and wellness in food. She completed a degree in Human Biology and in English Literature from the University of Toronto, after which she headed to New York University for a Master's degree in Biology. Before she became a staff writer for The Atlantic, Tayag had already been published by a number of equally prestigious publications, including Future Human, Inverse, The New Yorker, The New York Times, and Bon Appetit, among others.
Besides, a love for food runs in her blood, as the niece of esteemed chef, artist, and food writer, Claude Tayag.
The James Beard Media Awards is considered to be one of the most prestigious award-giving bodies in American food media. With the awards, the James Beard Foundation, considered to be the foremost authority on culinary arts in America, recognizes work that is written about food- or drink-related content published in 2025. This year's event was held at the Art Institute of Chicago, and attended by top food authors, hosts, journalists, content creators, and writers from across the United States.
