Alison Lee is an artist and creative plant-based food enthusiast currently pursuing her Master’s in Food Studies at New York University. With six years of experience in elementary art education and a Bachelor’s in Studio Art, her goal is to apply her passions for recipe development, food styling, and nutrition in an illustrated, interactive, and accessible plant-based children’s cookbook that combines her love of visual art, food, and teaching.


Alison is currently contributing to The Online Bodega Project,” an initiative of the Department of Food Studies and Nutrition at NYU that seeks to improve food access in the Bronx. She also works as a short-order cook at Archestratus Books + Foods in Brooklyn, where she slings the yummiest of Sicilian-inspired sandwiches. Before moving to New York City, she had the pleasure of teaching virtual plant-based cooking workshops to senior citizens at a local retirement community. 

In her free time, she loves creating new recipes that use up the odds and ends in her pantry, attempting to style said recipes for her Instagram, doing pilates in her miniature kitchen, and hiking up mountains with rewarding views. And, she’ll never grow tired of exploring the city to find New York’s “best” bagel.