F&W Pro Communal Table Podcast: Joe Yonan 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 Kat Kinsman Instagram Twitter Website Executive Features Editor, Food & Wine Food & Wine's Editorial Guidelines Published on October 15, 2020 Share Tweet Pin Email Photo: 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 Read: Wait, There's Actually No Need to Soak Your Beans 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: iTunes Stitcher Player FM Spotify Previous episode: Veteran bartenders Dale DeGroff and Julie Reiner talk about what it takes to stick around for the long haul. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit