This week, producer Sally Swift talks to Joe Yonan about the perils of cicada season, the joy of midnight carrot-picking, and his One: a parsley-garlic dressing that’s good enough to drink. Joe Yonan is the Food and Dining editor of The Washington Post, and the author of several cookbooks, including Cool Beans: The Ultimate Guide to Cooking with the World’s Most Versatile Plant-Based Protein. You can follow him on Twitter and Instagram @joeyonan.

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