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In 2006, he joined The Washington Post as a food writer, where he wrote the "Cooking for One" column for five years. [10] Although Yonan grew up on a diet of "T-bones" and "the first thing he remembers learning to make as a kid was chicken-fried steak," [6] he publicly "came out" in 2013 as a vegetarian via a column in The Washington Post. [13]
Maura Louise Judkis is an American journalist and writer. [1] She has received recognition as a humorist, essayist, food taster, and video presenter. Since 2011, she has written for the Washington Post and is a general assignment reporter for the paper's style section.
Marian Burros (born in Waterbury, Connecticut) is a cookbook author, and was food columnist for The New York Times, a position she held from 1981 to 2014. [1] [2] Before joining the Times, Burros was The Washington Post's food editor and a consumer reporter for an NBC affiliate, a position for which she won an Emmy Award.
Food safety experts shared their insights on the issue. ... Fully cooked foods are also at risk of spreading foodborne illness, Jess Swift Harrell of Washington, D.C., told Fox News Digital.
Phyllis C. Richman (born Phyllis Chasanow on March 21, 1939) is an American writer and former food critic for The Washington Post for 23 years, a role that led Newsweek magazine to name her "the most feared woman in Washington". [1] Washingtonian magazine listed her as one of the 100 most powerful women in Washington.
The cost of food eaten at home increased 3.6% in July compared to a year earlier, and for the year, food prices are expected to be up around 5%, according to the U.S. Department of Agriculture ...
Newspaper Food Section with Circulation 300,000 and Above: Lee S. Dean, Star Tribune (Minneapolis) Newspaper Food Section with Circulation Under 300,000: Judy Evans, St. Louis Post-Dispatch; Newspaper Restaurant Review or Critique: Jason Sheehan, "Man with a Plan," "Deli Dally," "Life on the Line", Westword, Denver, Colorado
The best school food-service directors are the ones who are able to tap into, or build, a culture around healthy eating. In Burlington, Vermont—where even the airport has a local-foods café—Doug Davis spends about a quarter of his $1.1 million budget on goods from local farmers.