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Joe Yonan
Works at The Washington Post
Attended The University of Texas at Austin
Lives in Washington, DC
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Joe Yonan

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Tamar Haspel takes on another fascinating question -- or series of them, really --  about grass-fed beef. Is it better than grain-fed? She digs in -- and you will be more enlightened if you read her analysis.
Unearthed | There are plenty of reasons you might like it, but the actual advantages aren’t so clear-cut.
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Joe Yonan

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After two consecutive losses in our annual Super Bowl Smackdown recipe battle, I'm back on top with a win over +Tim Carman . All hail the sweet potato!
This year’s recipe battle centers on the loaded spud. A Tex-Mex-inspired approach takes the win.
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If you want plant protein, tempeh is simply a MUST. Do you cook it, eat it? Curious about where it came from? I try to tackle all the questions -- and unlock its potential with six great recipes.
Weeknight Vegetarian: I’ve fallen hard for the plant-based protein, and here’s why.
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Ron Tanaka’s squash and celery root salad at Thally employs deep spices, tart yogurt and the punch of ginger.
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At Rose’s Luxury, Aaron Silverman shows how much work it takes to seem so relaxed.
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My latest Weeknight Veg column -- do you grill your beets? If you don't, you should! 
The Weeknight Vegetarian racks up another treatment for a favorite vegetable.
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The always-readable +Tamar Haspel has an idea. It's seemingly simple, but it carries big implications for food policy. Read, share, comment!
Unearthed: End commodity subsidies, and focus on protecting farmers no matter what they grow
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Sometimes, you just need something easy. Easy to make, easy to eat.
In making a simple stew after an illness, the Weeknight Vegetarian is thankful he planned ahead.
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I thought becoming vegetarian meant I had to forget about nigiri, my favorite style of sushi. I was wrong.
The Weeknight Vegetarian finds satisfaction in making a particularly elegant kind of sushi.
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Washington Post Food and Travel Editor Joe Yonan shows you three handy ways to prepare and store tomatoes (hint: don't use your refrigerator).
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People
Work
Occupation
Food journalist
Employment
  • The Washington Post
    Newspaper food and travel editor, present
  • The Boston Globe
  • The Monadnock Ledger
  • The South End News
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Washington, DC
Previously
San Angelo, Texas - Austin, Texas - Boston, Massachusetts - Peterborough, New Hampshire
Story
Tagline
Food/Travel editor, The Washington Post; author, "Eat Your Vegetables: Bold Recipes for the Single Cook."
Introduction

I am the two-time James Beard Award-winning Food and Travel editor of The Washington Post and the author of  “Eat Your Vegetables: Bold Recipes for the Single Cook” (Ten Speed Press, 2013), which was named among the best cookbooks of 2013 by The Atlantic, The Boston Globe, and NPR's "Here and Now.”  In 2011, I wrote “Serve Yourself: Nightly Adventures in Cooking for One,” which Serious Eats, David Lebovitz, and the San Francisco Chronicle named to their best-of-the-year lists.

I was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post’s Food section. I write the Post’s Weeknight Vegetarian column and for five years wrote the Cooking for One column, both of which have won honors from the Association of Food Journalists. I also write regularly about my efforts to grow food on my 150-square-foot urban front yard. My work from the Globe and Post has appeared in four editions of the “Best Food Writing” anthology.

In addition to writing and editing, I frequently speak about my work at conferences, book festivals and other events, and have taught dozens of cooking classes through such venues as Central Market, Stonewall Kitchen, Culinaerie, L’Academie de Cuisine and SideTour.

I grew up in West Texas and spent 2012 in North Berwick, Maine, on leave from the Post to learn about growing and homesteading from my sister and brother-in-law and to work on “Eat Your Vegetables.” I am a graduate of the University of Texas at Austin and the Cambridge (MA) School of Culinary Arts.

Education
  • The University of Texas at Austin
  • Cambridge School of Culinary Arts
  • Lake View High School
  • Lincoln Junior High School
  • Trinity Lutheran Elementary School
Basic Information
Gender
Male
Other names
Benjamin J Yonan