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Hsiao-Ching Chou is the Director of Communications for ISB. She creates content for ISB's print and digital platforms. She also manages media and public relations, social media, and internal and external community engagement. She is the editor of ISB's news site, isbmolecularme.com, as well as the monthly Molecular Me e- and print newsletters. She serves as the editor in chief of ISB's Editorial Board.
From 2007 to 2011, she was a partner at Suzuki + Chou Communimedia, a boutique public relations firm specializing in the restaurant and hospitality industries. For more than 10 years prior to becoming a publicist, she was a newspaper journalist. Most notably, she was the food editor at the Seattle Post-Intelligencer, where she wrote a weekly feature, food column and hosted one of the country's first food podcasts. She's been featured on Public Radio's The Splendid Table, Travel Channel's Anthony Bourdain's No Reserverations, PBS's The Meaning of Food documentary, as well as in Bon Appetit Magazine and the Wall Street Journal. She won the prestigious Bert Greene Award for food journalism from the International Association of Culinary Professionals. She graduated from the University of Missouri School of Journalism. She serves on the advisory board for the University of Washington's MCDM (Master of Communication in Digital Media) program.