Emily Codik

Rio de Janeiro

Assignment editor, Well+Being

Education: Duke University, BA in arts history; Georgetown University, MPS in journalism

Emily Codik is an assignment editor for Well+Being, based in Brazil, for The Washington Post. She previously worked as a multiplatform editor and an editor in Features, editing stories for the Weekend, Style and Sunday Arts sections. Before joining The Post, she served as the arts editor for Washingtonian magazine and was a restaurant critic and editor for Miami New Times.
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Latest from Emily Codik

Why some disabled workers make $1 an hour

Across the country thousands of disabled workers are making less than a dollar an hour. Today, an investigation into the federal program that allows workers to earn subminimum wages, its lack of oversight and why so many families still support it.

September 3, 2024

    How to escape rip currents

    Getting caught in a rip current can be fatal. Washington Post reporter Tamia Fowlkes explains ways to escape.

    August 21, 2023

      Sharks aren’t attracted to human blood

      True or false: Sharks can detect a drop of blood in an Olympic-size pool. Washington Post reporter Teddy Amenabar spoke with experts to debunk shark myths.

      July 31, 2023

        Why most kids take off Barbie’s clothes

        Pop culture reporter Helena Andrews-Dyer talked to child development experts about why children take off Barbie’s clothes.

        July 22, 2023

          Want to relax? Try ASMR.

          Brain Matters columnist Richard Sima explains what’s happening in the brains of the estimated 15 to 20 percent of people who feel ASMR

          May 17, 2023

          The Well+Being gift guide: Our picks for the body, mind, pets and more

          These wellness gifts brought us closer to living healthy, fulfilled lives.

          November 22, 2022

          2022 holiday gift guide: Self-care

          Ideas for gifts to live a happier, healthier life this holiday season.

          November 14, 2022

          When you make almond milk, you’re a small step away from vegan cheese

          Quality plant milk is expensive, but you can make it yourself. And if you use almonds, you're not far away from making your own vegan cheese.

          August 21, 2022
          When you make your own almond milk, you can then use the ground nuts to make a vegan cheese spread. (Photos by Jennifer Heffner for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)

          These crispy smashed potatoes helped me crack the TikTok code

          The potatoes get cooked once, then smashed and roasted until crispy — and served with a creamy chimichurri sauce.

          July 19, 2022

          Let’s go bananas, and all your cooking questions!

          Send in your questions to The Washington Post Food team, and we’ll help solve your cooking quandaries and share our latest recipes.

          September 8, 2021