It takes an adventurous palate to be a food journalist, who must sample and judge from a wide world of cuisines. So it's understandable why some chefs and foodies might be suspicious of a food editor who decides to cut himself off from a broad swath of eating possibilities by becoming vegetarian.
Indeed, vegetarianism has drawn ire from celebrity chefs like Anthony Bourdain, who called it "a persistent irritant to any chef worth a damn" and "the enemy of everything good and decent in the human spirit." So why did Washington Post food editor Joe Yonan risk such wrath bycoming out as a vegetarian this week?
"It's been a gradual process over the last few years, actually," Yonan tells Weekend Editionhost Scott Simon.
He was eating so many meat-centric meals on the job, he says, that he found himself increasingly abstaining at home.
"It was partly health — probably initially health-driven — and then certainly a sense of environmentalism a bit, too," Yonan says. "But I really didn't set out to tell other people what they should or shouldn't do."
Yonan's not the only food journalist turning more toward vegetables.
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