Pro-print, anti-Oxford-comma style setter (EatingWell style, that is) fortunate enough to have married well—to a man who does all the cooking.
Focused on copyediting and managing content for the magazine, books and the website for some 25 years, Wendy Ruopp has spent the lion’s share of her career at EatingWell. She has served as managing editor since 2002, having also held this position and several others in the early days of the magazine. Wendy has worked on all the EatingWell books—more than 20 titles since the 1990s, several of which won James Beard Awards.
As managing editor, Wendy works with the editor-in-chief to ensure the efficient, cost-effective and high-quality editorial process of EatingWell magazine. She manages copyediting, fact-checking, proofreading and production, working closely with all departments to set and enforce deadlines while maintaining brand guidelines. Wendy has a bachelor’s degree in English literature with a minor in linguistics from Swarthmore College as well as an M.S. in counseling from the University of Vermont.
Born in England, Wendy moved to Ohio, Vermont, New Hampshire, Utah and Massachusetts throughout her childhood. Insofar as flexibility has been useful in her career, it may stem from all these moves. After college and a year spent in New York working at the Book of the Month Club, Wendy moved to Vermont to get back to her New England roots—more trees, water, mountains and the maple syrup (a gallon at a time).
Fun fact: Wendy was a Jeopardy contestant in 2004. Though she didn’t win, she has fond memories of the experience and is proud she got Final Jeopardy correct (and also that her introduction story made Alex Trebek laugh). She still flexes her trivia skills as part of an active and successful trivia team that includes two other Jeopardy contestants; her best categories are literature and movies. And though she works in food and has copyedited thousands of recipes in her career, Wendy’s husband does the cooking at home. They are proud parents to three grown children: a son and twin daughters. She also plays mahjong, practices yoga and ran her second half marathon in 2017 alongside several family members.
My point of view:
What does “eating well” mean to me?
Knowing where your food comes from and appreciating how good it is.
The three ingredients I simply couldn’t live without…
Good bread, sharp Cheddar and chocolate are my desert-island foods.
• Bread: Whole grains, of course, and versatility—can be topped with cheese or chocolate
• Cheddar: Vermont pride—and it’s good on bread, cold or hot
• Chocolate: Critical for emotional well-being
My go-to dinner for nights when there’s no plan…
Bread, cheese, sausage, olives, wine—you know, Mediterranean.
The healthy habit I’ve committed to…
Nearly-daily exercise—mostly because of the aforementioned bread, cheese, etc. And to keep up with the millennials I work with.
My favorite EatingWell recipe…
So many great ones, it’s hard to choose. But these Mini Apple Pies with Cheddar are a favorite, especially in the fall.
What I work on: