Hello it’s so good to be back on air. I did take another little break and there is a reason for that! I’ve had stuff!  There’s so much going on and I’ve been eating, drinking, emceeing and cavorting with some of the very best and brightest in the Industry. So as per usual I’m going to take you on a  little trip down memory lane on where I have been and what I have been doing.  AND then and only then I will be bringing on this week’s guest - the lovely and always entertaining Joe Yonan.So if you follow me on insta — you know some of this already but hold on tight~Up in the big city — yes I was up again - and this time for some real work. I was asked to emcee the 30th anniversary of Nobu. And insane opportunity. The team at Nobu did not spare any expenses and laid out a fantastic party of sushi - duh, sake, wagyu and tequila. The star studded event at the pretty fab Glasshouse included me introducing Chef Nobu, Robert DiNero and Meir Tepper for a Sake ritual — while guests like Martha Stewart, Jean George V and Eric Ripert raised a glass — David Foster & Katherine McPhee provided the entertainment we can totally sidebar about David Foster and I gave away 4 luxurious packages to Nobu properties around the world. It was spectacular and I am still thers soaking in all that magicOfc I’m in NYC — I am going to eat — and seeing Eric Ripert gave me the idea to head to the bar after the party and have a feast at the bar at Le Baernadine — it never disappointsAnd ofc I am in NYC you know I am going to take some time to see a show so I did stay for a little extra took a couple of meeting and got to see Daniel Dae Kim in Yellow Face.I don’t really have time to get into the amazing experience on dining on the field at Nat’s Stadium with Jose Andres, Carla Hall and a variety of DC’s best chefsOkay well that was fun to relive! And now to Joe Yonan. I think Joe and I met a little over 15 years ago when he first came to the DC to jon the Washington Post Food section. Fast forward to today Joe is the 2x JBF award-winning food & dining editor at the Washington Post. He is the author of Cool Beans, Serve Yourself, Eat Your Vegetables and now the newly published Mastering the Art of Plant-Based Cooking.It’s MASSIVEFeatured Guest:Joe YonanInstagram:https://www.instagram.com/joeyonan/?hl=en#Featuring Nycci Nellishttps://www.instagram.com/nyccinellis/https://www.thelistareyouonit.com/TakeawaysPlant-Based Cooking ImportanceCreative Dish NamesVegetarian/Vegan Dining EvolutionEmphasis on Food QualityCultural Aspects of Plant-Based DietsDebunking Plant-Based MythsQuotes"Global cuisines reveal the universal appeal of plant-based dishes, transcending dietary labels." - Joe Yonan"Flexibility and indulgence make shifting to plant-based eating sustainable and enjoyable." - Joe YonanChapters00:00 - Introduction04:41 - Alice Waters and Chefs for Equality09:36 - Creativity with Small Plates and Vegetables11:42 - DC Chefs Embrace Vegetarian Impact15:09 - Innovation in Plant-Based Cooking22:15 - Creative Vegetable Use: Potatoes on Pizza26:44 - Traditional Diets Meet Plant-Based Eating30:37 - Middle Eastern Touches in Global Cuisines32:53 - Key Elements in Plant-Based Cooking35:42 - Blending Recipes with Personal Stories36:33 - OutroProduced by Heartcast Mediahttp://www.heartcastmedia.com

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