Chef and journalist Jay Weinstein is the author of The Ethical Gourmet, a guide to finding and cooking environmentally friendly and ethically produced foods. A graduate both of the Culinary Institute of America and the New York University journalism program, Weinstein cooked for fifteen years at some of the most notable restaurants of Boston and New York, including the widely acclaimed five-star Manhattan restaurant Le Bernardin.

He has written for such publications as The New York Times, National Geographic Traveler, Newsday, Travel & Leisure, and the German periodicals Die Tagezeitung and Die Welt. A series of his food commentaries have run on NPR's All Things Considered, and he was featured in the online video series Sprig, a project of The Washington Post.

Weinstein also authored The Everything Vegetarian Cookbook, and he created and edited Kitchen & Cook, the monthly newsletter of the Culinary Institute. He is a winner of the Arthur F. Burns Fellowship for Journalism.

Weinstein speaks on the ethical issues involved in food and cooking choices, including environmental impacts and animal cruelty, as well as on organic and natural food and cooking.

Natural Foods, Sustainability, Chef, Food & Beverage, Environment, Environmentalist, Environmental Activism,