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Joe Yonan is the Food and Dining editor of The Washington Post, supervising all food coverage in the features department.  He writes 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.  Joe is also the author of “Cool Beans” (Ten Speed Press, 2020). He was the editor of “America The Great Cookbook” (Weldon Owen, 2017) and has written two cookbooks for Ten Speed Press: “Eat Your Vegetables: Bold Recipes for the Single Cook” (2013) and “Serve Yourself: Nightly Adventures in Cooking for One” (2011). Joe 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.

WHAT YOU’LL LEARN ABOUT IN THIS EPISODE: 

  • What are some common entry level jobs for aspiring young food writers
  • What are some smaller digital media companies to look out for 
  • What are useful skills and life experiences to give you an edge to get into this industry
  • How a culinary degree can be an advantage 
  • What the difference is between writing about food and being a food critic 
  • Why you should watch the movie Spotlight to get an authentic window into the field of journalism 
  • If you want to learn more about what Joe does as the Food and Dining editor at The Washington Post please tune in to his main Time4Coffee interview episode #322
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