About Christina Bailey
I'm a chef, Certified Culinary Medicine Professional (CCMP), and journalist. I founded Edible Times in 2009 because I believe good nutrition advice should be as practical as it is evidence-based, and that healthy food can taste delicious.
I graduated from the Culinary Institute of America and later earned my certification in culinary medicine through the American College of Culinary Medicine. That combination allows me to approach food from both sides: classical culinary technique and the science of how food affects health.
Before I became a chef, I worked in broadcast journalism. My local reporting in Southwest Florida appeared on CNN Headline News, and the habits I developed as a consumer reporter still shape everything I publish today. I don't chase viral nutrition trends and don't do influence. I rely only on the best research, evaluate new recommendations independently, and translate it all into recipes and resources for real life.
As a chef, my work has been featured by HuffPost, Insider, Allrecipes, and the Culinary Institute of America.
Editorial Standards
I created Edible Times because there's no shortage of food content online. What's harder to find is food content that's both professionally informed and editorially independent (and free from incessant pop-up ads).
Every recipe on this site is developed, tested, photographed, and written by me. Every nutrition article is researched using peer-reviewed scientific literature and guidance from respected medical and public health organizations. If the evidence is mixed, I'll tell you. If the research changes, I'll update the article. I publish, you decide.
My goal isn't to tell you what to eat. It is to give you reliable information, helpful cooking advice, and recipes you'll enjoy making again and again. Your kitchen, your rules.
Independence & Transparency
Edible Times has been independently published since 2009. I don't create sponsored recipes, accept paid brand partnerships, or insert paid product links. Display advertising helps cover the cost of producing the site, but it doesn't determine what gets published.
I also write The Edible Times Newsletter on Substack, where I dig deeper into nutrition myths, food policy, consumer advocacy, and offer a shortcut scratch recipe every month. The monthly recipe is free, and readers who choose a paid subscription help support independent, evidence-based food journalism.
Thanks for reading, and I hope Edible Times helps you become a more confident, informed cook and eater.
The Long Story
Most food websites are built by home cooks, professional chefs, or nutrition experts. Few are built by someone trained as all three: a classically trained chef, a Certified Culinary Medicine Professional, and a journalist.
That's why I created Edible Times.
I graduated from the Culinary Institute of America and later became a Certified Culinary Medicine Professional (CCMP) through the American College of Culinary Medicine. Before either career, I worked in broadcast journalism, where learning to question claims, verify sources, and explain complicated topics became second nature. Today, those three disciplines shape everything I publish.
I came to food by way of a stage and a newsroom. Which is either a strange path or a perfectly logical one, depending on how you look at it. After graduating from Florida State University with a degree in media studies, I worked in Equity musical theater (and am still a proud member of AEA).
I performed at Disneyland's Fantasyland Theatre and appeared in national television commercials. The epitome of my theater career was playing the Witch's Mother in the original Chicago cast of Wicked.
Learning to Cook Professionally
I graduated from the CIA in Hyde Park, New York, earning the Katharine Angell Academic Achievement Award, a hospitality valedictorian honor. At the CIA, I worked under food photographer Keith Ferris and wrote articles for the food science department. I earned certification with the Court of Master Sommeliers, and self-published a book about my externship experience.
That involved twelve-hour days in Thomas Keller's Bouchon, a Michelin-starred kitchen at the time. It will permanently recalibrate your standards for food (and cleanliness), to a fault at times. I also photographed seasonal menu changes for the restaurant group's corporate marketing. Once a journalist, always a journalist. My first role in a kitchen was as an intern at Sidebern's (now Haven) in Tampa under award-winning Executive Chef Chad Johnson.
Why Culinary Medicine?
Culinary medicine sits at the intersection of sound cooking and evidence-based nutrition science. Most food and nutrition content online is produced by people trained in one or the other. Very few have both. It is why I pursued certification through the American College of Culinary Medicine. I now serve on a committee at ACCM that keeps the curriculum up to date for new candidates. Honored that they asked.
Culinary Services
I serve clients with nutrition counseling and personalized cooking classes in the Boise, Idaho, area and online. I volunteer in Boise's theater community and occasionally teach musical theater at Treasure Valley Children's Theater when time allows.