About the Bloggers
Writing about food, to borrow Elvis Costello's quip on writing about music, can be like dancing to architecture. Sometimes, as Tim has often told his bleary-eyed friends, he'd rather just stand by his smoker, a cold beer in hand, and never have to think about how to translate the joys of eating smoked brisket to the printed page. Something always gets lost in the translation. But as The Post's food writer, Tim stands in awe of those scribes who have perfected the craft, whether M.F.K. Fisher or Jeffrey Steingarten or Ruth Reichl or Patric Kuh (whose book "The Last Days of Haute Cuisine" is must reading for every food writer). Tim has been honing his food-writing skills for years, first as the Young & Hungry columnist for Washington City Paper and later as the weekly's Food Editor. He has published a great many words about eating and cooking and dining. Some of them have been nominated for awards, but that's not why he does this work. He does it because he loves to eat good food, and he tries to translate that experience into these hollow symbols called words.
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Food editor Joe Yonan has eaten Rhode Island wieners (don’t call them hot dogs), Belgian “barbecue” and Japanese fugu, and once sampled 27 items from 23 carts in a five-day street-food extravaganza. But most nights, it’s a sweet potato topped with Greek yogurt and a squeeze of lime, or corn tortillas rolled around a fried egg and salsa. A graduate of the Cambridge School of Culinary Arts, he was a food and travel writer and editor at the Boston Globe before moving in 2006 to The Post, where in addition to editing the Food section he writes occasional features and the monthly “Cooking for One” column. He is the author of "Serve Yourself: Nightly Adventures in Cooking for One," and his work appears in several editions of "Best Food Writing."
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The Beatles had it wrong: All you need is food. Deputy Food editor Bonnie Benwick learned that as the dutiful daughter of a Jewish cook, and still sees evidence of it every day. She edits recipes for the section and writes the weekly Dinner in Minutes column (plus features and the occasional Tool Test column), so her family and friends usually get a preview of whatever Post Food section readers will see. She’s the kind of cook who never makes chocolate chip cookies or chili the same way twice (there are so many versions to try…). Apart from recreational courses, Benwick’s experience is just like that of her readers, albeit with a much wider scope of places to shop for food and cookware. Kitchen sessions with chefs and cookbook authors, food activists and historians make this the best job she’s had in her 30-plus years of journalism.
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When she's not at the office, editorial aide Becky Krystal can usually be found in her kitchen. Thanks to her unpredictable sweet tooth, she has earned the nickname "the compulsive baker" from her husband. Carbs are a significant source of her diet. And she has a soft spot for Indian food, as her overflowing spice cabinet proves. Becky also serves as the editorial aide for The Post's Travel section, which allows her to indulge in her other passions: seeing the world and eating out.
Other regular contributors:
Beer columnist Kitsock is editor of Mid-Atlantic Brewing News.
Jim writes the Smoke Signals column and a weekly barbecue post. Follow him on Twitter.
Ed writes the weekly Cooking Off the Cuff post. Follow him on Twitter.
Jane, eagle-eyed copy editor, writes the Chat Leftovers post.
| April 20, 2009; 12:19 PM ET
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