The Cool Beans author and WaPo food editor talks about representation, minimizing meat, and the effect that writing a bean-based cookbook has on a marriage.

By Kat Kinsman
October 15, 2020
Advertisement
Credit: Aubrie Pick

Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter so you never miss an episode. Catch up on previous episodes here.

Episode 81: Joe Yonan

Before COVID-19 brought life as we know it to a halt and people started hunkering down at home, stirring up comforting stews, Joe Yonan stopped by Food & Wine headquarters to talk about his gorgeous—and prescient—new cookbook, Cool Beans. The Washington Post food editor opened up about his decision to eliminate meat from his diet, how he decides what and whose stories to tell, and the effect that testing a bean cookbook has on a marriage.

Links and Resources

Buy: Cool Beans

Follow: joeyonan.com

If you like what you hear, subscribe to, comment on, and rate Communal Table on these platforms or wherever you get your podcasts: