The main lessons involve respect for others, not appropriating the food of the marginalized — and not yucking on other people's yum.
Joe Yonan is the Food and Dining Editor at The Washington Post. He covers a variety of topics related to food culture, plant-based cuisine, and personal narratives, often intertwining his experiences as a queer husband and foster dad with his culinary insights. Joe's work has been featured in numerous publications, including India Time, The Seattle Times, and Epicurious.




