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Joe Yonan, Washington Post food and dining editor, with Chef Rob Rubba

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Content provided by Sixth & I LIVE and I LIVE. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Sixth & I LIVE and I LIVE or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.

In Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques, the James Beard Award-winning food and dining editor of The Washington Post collects plant-based dishes into a single volume for the first time, treating vegan food as its own cuisine, worthy of mastery. In conversation with Rob Rubba, chef and partner at Oyster Oyster, and the 2023 James Beard Outstanding Chef Award winner.

This program was held on September 4, 2024.

  continue reading

239 episoade

Artwork
iconDistribuie
 
Manage episode 445784392 series 1913547
Content provided by Sixth & I LIVE and I LIVE. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Sixth & I LIVE and I LIVE or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.

In Mastering the Art of Plant-Based Cooking: Vegan Recipes, Tips, and Techniques, the James Beard Award-winning food and dining editor of The Washington Post collects plant-based dishes into a single volume for the first time, treating vegan food as its own cuisine, worthy of mastery. In conversation with Rob Rubba, chef and partner at Oyster Oyster, and the 2023 James Beard Outstanding Chef Award winner.

This program was held on September 4, 2024.

  continue reading

239 episoade

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