Free Range on Food, with yours truly

The table is set for an online chat about food and maybe even my own recipes and writing on Wednesday, April 9. Pictured here are Karaite-style matzah and a green take on maror.

The table is set for an online chat about food and maybe even my own recipes and writing on Wednesday, April 9. Pictured here are Karaite-style matzah and a green take on maror.

Friends,

I’m pleased to announce that on Wednesday, April 9, I’ll be a guest on the Free Range on Food chat with The Washington Post. This weekly online Q & A features WaPo food editors and staff writers, as well as the occasional freelancer like myself. An article I wrote about Passover will appear in the newspaper that same day. Readers can tune into the chat from noon to about 1 to ask about food, drink, and maybe even my piece.

Here’s the site to bookmark: http://live.washingtonpost.com/free-range-4-9-2014.html. And here’s what you’ll see when you go there before the chat:

Joe Yonan is editor of the Food section; joining us today are deputy editor Bonnie Benwick, staff writer Tim Carman, Spirits columnist Carrie Allan, Smoke Signals columnist Jim Shahin and Beer columnist Greg Kitsock. Guests: Washington Baker Teeny Lamothe, author of “Teeny’s Tour of Pie: A Cookbook”; freelance writer Rhea Yablon Kennedy.  [<—Yep, that’s me right there, just a few phrases removed from the editors of the Food section]

Check out past Free Range sessions if you’re curious about what they look like. See you there Wednesday at noon!

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