Jay Weinstein Biography

The Ethical Gourmet, a guide to identifying and cooking ecologically friendly and ethically produced foods, is written by chef and writer Jay Weinstein. Weinstein, a Culinary Institute of America and New York University journalism graduate, worked for fifteen years at some of Boston's and New York's most prestigious restaurants, including the critically renowned five-star Manhattan restaurant Le Bernardin. He's written for The New York Times, National Geographic Traveler, Newsday, Travel & Leisure, and the German magazine Die Tagezeitung and Die Welt. His food commentary has aired on NPR's All Things Considered, and he was recently featured in The Washington Post's web video series Sprig. Weinstein also wrote The Everything Vegetarian Cookbook and founded and edited Kitchen & Cook, the Culinary Institute's monthly publication. He was awarded the Arthur F. Burns Journalism Fellowship. Weinstein discusses the ethical concerns surrounding food and culinary choices, such as environmental consequences and animal suffering, as well as organic and natural foods and cuisine.

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