60 acast.com Food with Mark Bittman https://shows.acast.com/6216896fd584d100134d4d24 en Mark Bittman Food,cooking,culture Mark Bittman Mark Bittman explores all aspects of what we put in our mouths - from cooking tips and recipes to food policy and interviews. Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything; VB6; Animal, Vegetable, Junk) is joined by co-host (and daughter) Kate to explore all aspects of food – from what to have for dinner, how to raise healthy children, and how to perfect your cooking routine to big picture questions about climate change, sustainability, food policy, and global hunger. Each week, Mark and Kate talk with cooks, celebrities, chefs, farmers, activists, policymakers, and food-lovers about the role of food in their lives, what they love to cook, and the ways that food impacts our society. Plus Mark and Kate offer handy cooking tips, recipes, answers to your questions, and much more.


If you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything; VB6; Animal, Vegetable, Junk) is joined by co-host (and daughter) Kate to explore all aspects of food – from what to have for dinner, how to raise healthy children, and how to perfect your cooking routine to big picture questions about climate change, sustainability, food policy, and global hunger. Each week, Mark and Kate talk with cooks, celebrities, chefs, farmers, activists, policymakers, and food-lovers about the role of food in their lives, what they love to cook, and the ways that food impacts our society. Plus Mark and Kate offer handy cooking tips, recipes, answers to your questions, and much more.


If you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> false Sweetness and Light food@markbittman.com 6216896fd584d100134d4d24 markbittmanfood https://feeds.megaphone.fm/ADV7370998795 episodic https://assets.pippa.io/shows/6216896fd584d100134d4d24/1646422872018-19027df66e9a6ab3e76bc441d2f4098c.jpeg https://shows.acast.com/6216896fd584d100134d4d24 Food with Mark Bittman https://feeds.acast.com/public/shows/6216896fd584d100134d4d24 Approaches to Food Access: Dylan Alverson and Jason Finder Approaches to Food Access: Dylan Alverson and Jason Finder Wed, 08 Apr 2026 14:57:28 GMT 38:05 69d66cd802639f375c5d4cab false https://shows.acast.com/markbittmanfood/episodes/approaches-to-food-access-dylan-alverson-and-jason-finder 69d66cd802639f375c5d4cab 6216896fd584d100134d4d24 approaches-to-food-access-dylan-alverson-and-jason-finder full 3 210 Dylan Alverson is the owner of Modern Times—now called Post Modern Times—in Minneapolis, a restaurant that stopped charging customers for food during the violent ICE occupation (and that will continue to be free). Jason Finder is the Executive Director of Good Food Works and Salad Days, which offers free grab & go salads to public spaces and high-need constituencies throughout New York City. The two joined Kate and Mark to talk about how they came to be passionate about food access and why what they're doing is working. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Dylan Alverson is the owner of Modern Times—now called Post Modern Times—in Minneapolis, a restaurant that stopped charging customers for food during the violent ICE occupation (and that will continue to be free). Jason Finder is the Executive Director of Good Food Works and Salad Days, which offers free grab & go salads to public spaces and high-need constituencies throughout New York City. The two joined Kate and Mark to talk about how they came to be passionate about food access and why what they're doing is working. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Helen Veit: How, Exactly, Did Kids Become So Picky? Helen Veit: How, Exactly, Did Kids Become So Picky? Wed, 01 Apr 2026 16:43:58 GMT 36:19 69cd4b4eb601292a80c6a321 false https://shows.acast.com/markbittmanfood/episodes/helen-veit-how-exactly-did-kids-become-so-picky 69cd4b4eb601292a80c6a321 6216896fd584d100134d4d24 helen-veit-how-exactly-did-kids-become-so-picky full 3 209 The historian and author of "Picky" talks to Kate and Mark about the history of "children's food," how pickiness is positioned at the intersection of biology and culture, generating a set of standards to get us back to a more pleasurable relationship with food (and why it'll feel counterintuitive), and the fear of parenting in "older ways" (and why people who are doing so tend to not talk about it). 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The historian and author of "Picky" talks to Kate and Mark about the history of "children's food," how pickiness is positioned at the intersection of biology and culture, generating a set of standards to get us back to a more pleasurable relationship with food (and why it'll feel counterintuitive), and the fear of parenting in "older ways" (and why people who are doing so tend to not talk about it). 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Ted Genoways: The Ongoing Saga of the JBS Beef Plant Ted Genoways: The Ongoing Saga of the JBS Beef Plant Wed, 25 Mar 2026 10:30:00 GMT 32:14 69c3392262f6c66afe3a686f false https://shows.acast.com/markbittmanfood/episodes/ted-genoways-the-ongoing-saga-of-the-jbs-beef-plant 69c3392262f6c66afe3a686f 6216896fd584d100134d4d24 ted-genoways-the-ongoing-saga-of-the-jbs-beef-plant full 3 208 Thousands of workers at the JBS beef plant in Greeley, Colorado, one of the largest US meatpacking facilities, have gone on strike over alleged unfair labor practices—the first major strike at a US beef slaughterhouse in 40 years. We're revisiting our conversation with journalist Ted Genoways, who last year reported on allegations of human trafficking at the JBS plant: the viral TikTok video that started it all, the thousands of Haitian migrants in the crosshairs, and how JBS' HR department saw it as a positive thing. 


Want to listen to Ted's reporting on Greeley? You can do that here: https://revealnews.org/podcast/immigrants-on-the-line/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Thousands of workers at the JBS beef plant in Greeley, Colorado, one of the largest US meatpacking facilities, have gone on strike over alleged unfair labor practices—the first major strike at a US beef slaughterhouse in 40 years. We're revisiting our conversation with journalist Ted Genoways, who last year reported on allegations of human trafficking at the JBS plant: the viral TikTok video that started it all, the thousands of Haitian migrants in the crosshairs, and how JBS' HR department saw it as a positive thing. 


Want to listen to Ted's reporting on Greeley? You can do that here: https://revealnews.org/podcast/immigrants-on-the-line/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Omar Tate and Cybille St. Aude Tate: Assigning Meaning to Every Plate Omar Tate and Cybille St. Aude Tate: Assigning Meaning to Every Plate Wed, 18 Mar 2026 10:30:00 GMT 35:33 69b9ba49efe096304c841cd9 false https://shows.acast.com/markbittmanfood/episodes/omar-tate-and-cybille-st-aude-tate-assigning-meaning-to-ever 69b9ba49efe096304c841cd9 6216896fd584d100134d4d24 omar-tate-and-cybille-st-aude-tate-assigning-meaning-to-ever full 3 207 The chefs, and owners of Philly's much-loved Honeysuckle, talk to Kate and Mark about how they personally define a "Black" dish; the two very distinct formats behind the food that typically represents the US Black diaspora; why their original business model didn't work and how they fixed it—and learned from it; and their big love story.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The chefs, and owners of Philly's much-loved Honeysuckle, talk to Kate and Mark about how they personally define a "Black" dish; the two very distinct formats behind the food that typically represents the US Black diaspora; why their original business model didn't work and how they fixed it—and learned from it; and their big love story.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In Which Mark Chats With Laura Linney In Which Mark Chats With Laura Linney Wed, 11 Mar 2026 10:30:00 GMT 27:48 69b07e44738d6fbbf2284cda false https://shows.acast.com/markbittmanfood/episodes/in-which-mark-chats-with-laura-linney 69b07e44738d6fbbf2284cda 6216896fd584d100134d4d24 in-which-mark-chats-with-laura-linney full 3 206 In this revisited episode, Mark talks to award-winning actress Laura Linney about fantastic female roles, the parallels between cooking and acting, and her memories of the iconic Truman Show.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In this revisited episode, Mark talks to award-winning actress Laura Linney about fantastic female roles, the parallels between cooking and acting, and her memories of the iconic Truman Show.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Arnold Myint: Writer, Chef, Dad, Gorgeous Drag Queen Arnold Myint: Writer, Chef, Dad, Gorgeous Drag Queen Thu, 05 Mar 2026 17:04:45 GMT 35:29 69a9b7adf6d1583bb87e698b false https://shows.acast.com/markbittmanfood/episodes/arnold-myint-writer-chef-dad-gorgeous-drag-queen 69a9b7adf6d1583bb87e698b 6216896fd584d100134d4d24 arnold-myint-writer-chef-dad-gorgeous-drag-queen full 3 205 The Nashville-based chef talks to Kate and Mark about how and why he finally feels recognized, how his drag has served as both a crutch and a hindrance—in the food world and elsewhere, and the priceless support he grew up with from his hippie parents (and why so much of what he does comes from that). 


Read an excerpt—and get some recipes—from Arnold's book, Family Thai, on The Bittman Project: https://bittmanproject.com/my-way-or-the-thai-way/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Nashville-based chef talks to Kate and Mark about how and why he finally feels recognized, how his drag has served as both a crutch and a hindrance—in the food world and elsewhere, and the priceless support he grew up with from his hippie parents (and why so much of what he does comes from that). 


Read an excerpt—and get some recipes—from Arnold's book, Family Thai, on The Bittman Project: https://bittmanproject.com/my-way-or-the-thai-way/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Babes in Pod-Land: Samantha Irby and Lindy West Babes in Pod-Land: Samantha Irby and Lindy West Wed, 25 Feb 2026 11:30:00 GMT 41:40 699e2bfa43ceb0105d8d29e1 false https://shows.acast.com/markbittmanfood/episodes/babes-in-pod-land-samantha-irby-and-lindy-west 699e2bfa43ceb0105d8d29e1 6216896fd584d100134d4d24 babes-in-pod-land-samantha-irby-and-lindy-west full 3 204 The supremely talented and charismatic writers talk to Kate about mail ordering fancy ice cream, the beauty of "store food," and watching hours and hours of TV together.


Get the recipe for Sam's Tuna Noodle Casserole: https://bittmanproject.com/recipe/samantha-irbys-tuna-noodle-casserole/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The supremely talented and charismatic writers talk to Kate about mail ordering fancy ice cream, the beauty of "store food," and watching hours and hours of TV together.


Get the recipe for Sam's Tuna Noodle Casserole: https://bittmanproject.com/recipe/samantha-irbys-tuna-noodle-casserole/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Jyoti and Auyon Mukharji: My Mother, My Masala Jyoti and Auyon Mukharji: My Mother, My Masala Wed, 18 Feb 2026 20:19:41 GMT 43:24 69961de8f8a4f13cffa661a4 false https://shows.acast.com/markbittmanfood/episodes/jyoti-and-auyon-mukharji-my-mother-my-masala 69961de8f8a4f13cffa661a4 6216896fd584d100134d4d24 jyoti-and-auyon-mukharji-my-mother-my-masala full 3 203 The mother and son duo—co-authors of Heartland Masala—talk to Kate and Mark about what it was like to tour to more than 40 cities together (and, specifically, why it was so wonderful); "mock" authenticity and further thoughts on the authenticity conversation in general, especially as it relates to second-generation immigrants; and "fusion" versus "traditional." Plus: deep thoughts about butter chicken. 


Get Jyoti and Auyon's recipes for Masala Brussels Sprouts: https://bittmanproject.com/recipe/masala-brussels-sprouts/


...and Narkol Cholar Daal (Split and Hulled Chickpeas with Coconut): https://bittmanproject.com/recipe/narkol-cholar-daal-split-and-hulled-chickpeas-with-coconut/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The mother and son duo—co-authors of Heartland Masala—talk to Kate and Mark about what it was like to tour to more than 40 cities together (and, specifically, why it was so wonderful); "mock" authenticity and further thoughts on the authenticity conversation in general, especially as it relates to second-generation immigrants; and "fusion" versus "traditional." Plus: deep thoughts about butter chicken. 


Get Jyoti and Auyon's recipes for Masala Brussels Sprouts: https://bittmanproject.com/recipe/masala-brussels-sprouts/


...and Narkol Cholar Daal (Split and Hulled Chickpeas with Coconut): https://bittmanproject.com/recipe/narkol-cholar-daal-split-and-hulled-chickpeas-with-coconut/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Tom Colicchio Still Loves to Cook Tom Colicchio Still Loves to Cook Wed, 11 Feb 2026 11:30:00 GMT 27:30 698b8efcd4ce946316ff8d3a false https://shows.acast.com/markbittmanfood/episodes/tom-colicchio-still-loves-to-cook 698b8efcd4ce946316ff8d3a 6216896fd584d100134d4d24 tom-colicchio-still-loves-to-cook full 3 202 The chef and activist talks to Kate and Mark about why, for the first time in 25 years, he's overhauling the menu at Craft; what makes a restaurant popular (even when it's not good); where all the good cooks have gone; and why he dislikes sous vide so much. Plus: some great cooking tips.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The chef and activist talks to Kate and Mark about why, for the first time in 25 years, he's overhauling the menu at Craft; what makes a restaurant popular (even when it's not good); where all the good cooks have gone; and why he dislikes sous vide so much. Plus: some great cooking tips.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Marion Nestle and Mark Digest the 2026 Dietary Guidelines Marion Nestle and Mark Digest the 2026 Dietary Guidelines Wed, 04 Feb 2026 11:30:00 GMT 32:27 69828778cbdc915a1c32c1d6 false https://shows.acast.com/markbittmanfood/episodes/marion-nestle-and-mark-digest-the-2026-dietary-guidelines 69828778cbdc915a1c32c1d6 6216896fd584d100134d4d24 marion-nestle-and-mark-digest-the-2026-dietary-guidelines full 3 201 Food policy expert Marion Nestle chats with Mark about their initial reactions to the new dietary guidelines: what's good, what's bad, and what's disturbing. Plus: Is the current protein craze just a marketing scheme that's done particularly well for the marketers, or should we all be jumping on the bandwagon?


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Food policy expert Marion Nestle chats with Mark about their initial reactions to the new dietary guidelines: what's good, what's bad, and what's disturbing. Plus: Is the current protein craze just a marketing scheme that's done particularly well for the marketers, or should we all be jumping on the bandwagon?


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Revisiting Kate's Conversation with Phoebe Robinson]]> Wed, 28 Jan 2026 11:30:00 GMT 35:43 697959589b5ca1c75cf28398 false https://shows.acast.com/markbittmanfood/episodes/revisiting-kates-conversation-with-phoebe-robinson 697959589b5ca1c75cf28398 6216896fd584d100134d4d24 revisiting-kates-conversation-with-phoebe-robinson full 3 200 The comedian talks to Kate about her show, Clash of the Cookbooks, and why we need more positive television; being a podcasting pioneer; the beauty of a good graze; and, for the first time, making content that her beloved niece and nephew are allowed to watch.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The comedian talks to Kate about her show, Clash of the Cookbooks, and why we need more positive television; being a podcasting pioneer; the beauty of a good graze; and, for the first time, making content that her beloved niece and nephew are allowed to watch.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Everybody Loves Kyle (MacLachlan) Everybody Loves Kyle (MacLachlan) Wed, 21 Jan 2026 11:30:00 GMT 45:01 697057cbae061f7317ef453b false https://shows.acast.com/markbittmanfood/episodes/everybody-loves-kyle-maclachlan 697057cbae061f7317ef453b 6216896fd584d100134d4d24 everybody-loves-kyle-maclachlan full 3 199 In this revisiting of an excellent episode from 2022, the actor (and Tiktok's favorite dad) talks to Kate and Mark about his least favorite body part, go-to meals, and making cappuccinos for the cast of Blue Velvet. Plus: the question Mark's "been meaning to ask" him for 30 years.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In this revisiting of an excellent episode from 2022, the actor (and Tiktok's favorite dad) talks to Kate and Mark about his least favorite body part, go-to meals, and making cappuccinos for the cast of Blue Velvet. Plus: the question Mark's "been meaning to ask" him for 30 years.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Nancy Matsumoto: How Women Are Rebuilding the Food System Nancy Matsumoto: How Women Are Rebuilding the Food System Wed, 14 Jan 2026 15:51:28 GMT 42:59 6967b8aba0a046a1f3f9077c false https://shows.acast.com/markbittmanfood/episodes/nancy-matsumoto-how-women-are-rebuilding-the-food-system 6967b8aba0a046a1f3f9077c 6216896fd584d100134d4d24 nancy-matsumoto-how-women-are-rebuilding-the-food-system full 3 198 The James Beard Award-winning writer talks to Kate and guest co-host Kathleen Finlay about how women are uniquely equipped to tackle and repair our broken food system; why cooperation over competition is so effective; the constant throughline when talking with only female producers; and how you can support efforts—both as a buyer and as an activist.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The James Beard Award-winning writer talks to Kate and guest co-host Kathleen Finlay about how women are uniquely equipped to tackle and repair our broken food system; why cooperation over competition is so effective; the constant throughline when talking with only female producers; and how you can support efforts—both as a buyer and as an activist.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Lyndsay C. Green on Honoring Her Own Experiences Lyndsay C. Green on Honoring Her Own Experiences Thu, 08 Jan 2026 11:30:00 GMT 32:09 695f1beb1c1db1c5bd1e9b31 false https://shows.acast.com/markbittmanfood/episodes/lyndsay-c-green-on-honoring-her-own-experiences 695f1beb1c1db1c5bd1e9b31 6216896fd584d100134d4d24 lyndsay-c-green-on-honoring-her-own-experiences full 3 197 The Pulitzer finalist and James Beard award winning journalist talks to Kate and Mark about how restaurant critics have to "split themselves"; being "accidentally anonymous" and how she became comfortable with telling that story; chasing curiosity; and how she went from a born and bred New Yorker to loving Detroit.


Read Lyndsay's piece, "My year in review as Free Press restaurant critic: Accidentally anonymous," which was discussed in today's episode, at the Detroit Free Press: 

https://tinyurl.com/f9cp9xpb


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Pulitzer finalist and James Beard award winning journalist talks to Kate and Mark about how restaurant critics have to "split themselves"; being "accidentally anonymous" and how she became comfortable with telling that story; chasing curiosity; and how she went from a born and bred New Yorker to loving Detroit.


Read Lyndsay's piece, "My year in review as Free Press restaurant critic: Accidentally anonymous," which was discussed in today's episode, at the Detroit Free Press: 

https://tinyurl.com/f9cp9xpb


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Revisiting Kate’s Conversation with Alain Ducasse Revisiting Kate’s Conversation with Alain Ducasse Wed, 31 Dec 2025 11:30:00 GMT 28:22 695492642305c7fb1414fc57 false https://shows.acast.com/markbittmanfood/episodes/revisiting-kates-conversation-with-alain-ducasse 695492642305c7fb1414fc57 6216896fd584d100134d4d24 revisiting-kates-conversation-with-alain-ducasse full 3 196 The innovative chef talks to Kate about the importance of cultivating one's own identity, notably when it comes to food; why he's not in the business of nostalgia; his unique ability to read the taste of food; and his new memoir, Good Taste. PLUS: More from food stylist Barrett Washburne, who talks to Kate about wasted plate space, giving props to prop stylists, and how to style brown food.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The innovative chef talks to Kate about the importance of cultivating one's own identity, notably when it comes to food; why he's not in the business of nostalgia; his unique ability to read the taste of food; and his new memoir, Good Taste. PLUS: More from food stylist Barrett Washburne, who talks to Kate about wasted plate space, giving props to prop stylists, and how to style brown food.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Revisiting Mark’s conversation with Jamie Oliver Revisiting Mark’s conversation with Jamie Oliver Wed, 24 Dec 2025 11:30:00 GMT 26:10 694b650c30165a956deff84f false https://shows.acast.com/markbittmanfood/episodes/revisiting-marks-conversation-with-jamie-oliver 694b650c30165a956deff84f 6216896fd584d100134d4d24 revisiting-marks-conversation-with-jamie-oliver full 3 195 The wildly popular chef and champion of good food talks to Mark about what's changed in his almost 25 years of cooking in the public eye, big picture food advice, and why there's room for optimism. 


Find the recipes from today's episode at bittmanproject.com/recipe/jamie-olivers-charred-brussels/ and bittmanproject.com/recipe/jools-chocolate-dreams/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The wildly popular chef and champion of good food talks to Mark about what's changed in his almost 25 years of cooking in the public eye, big picture food advice, and why there's room for optimism. 


Find the recipes from today's episode at bittmanproject.com/recipe/jamie-olivers-charred-brussels/ and bittmanproject.com/recipe/jools-chocolate-dreams/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> David Nayfeld and Aliza Sokolow: Dad, What’s for Dinner? David Nayfeld and Aliza Sokolow: Dad, What’s for Dinner? Wed, 17 Dec 2025 16:00:29 GMT 33:01 6942d39d56694f2c88362af5 false https://shows.acast.com/markbittmanfood/episodes/david-nayfeld-and-aliza-sokolow-dad-whats-for-dinner 6942d39d56694f2c88362af5 6216896fd584d100134d4d24 david-nayfeld-and-aliza-sokolow-dad-whats-for-dinner full 3 194 Chef David Nayfield (and author of Dad, What's for Dinner?) and author and educator Aliza Sokolow join Kate to chat about the quirks of cooking for (and with) and feeding kids. On the table: simple ways to get kids involved and interested in cooking (and eating good food), remembering when ketchup counted as a vegetable in schools, and understanding your roles in your kids' eating habits and patterns (you're the salesperson!). 


Get David's recipes for Chicken (Or Anything) Milanese: https://bittmanproject.com/recipe/chicken-or-anything-milanese/

...and Tuscan Sausage, Bean, and Kale Soup: https://bittmanproject.com/recipe/tuscan-sausage-bean-and-kale-soup/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Chef David Nayfield (and author of Dad, What's for Dinner?) and author and educator Aliza Sokolow join Kate to chat about the quirks of cooking for (and with) and feeding kids. On the table: simple ways to get kids involved and interested in cooking (and eating good food), remembering when ketchup counted as a vegetable in schools, and understanding your roles in your kids' eating habits and patterns (you're the salesperson!). 


Get David's recipes for Chicken (Or Anything) Milanese: https://bittmanproject.com/recipe/chicken-or-anything-milanese/

...and Tuscan Sausage, Bean, and Kale Soup: https://bittmanproject.com/recipe/tuscan-sausage-bean-and-kale-soup/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Leslie Soble: Eating Behind Bars Leslie Soble: Eating Behind Bars Wed, 10 Dec 2025 20:28:29 GMT 31:50 6939d7eda9d003889c0c5034 false https://shows.acast.com/markbittmanfood/episodes/leslie-soble-eating-behind-bars 6939d7eda9d003889c0c5034 6216896fd584d100134d4d24 leslie-soble-eating-behind-bars full 3 193 Impact/Justice's Leslie Soble, an internationally recognized voice on the carceral eating experience, talks to Kate and Mark about what eating in prison is really like. The three discuss food as an active form of punishment, the deep connection between the critical problems of hunger and food waste, creative things incarcerated people do to stay nourished, and the good work that select organizations are doing to bring better food to prisons.


Read an excerpt from Leslie's book, Eating Behind Bars: Ending the Hidden Punishment of Food in Prison, on The Bittman Project: https://bittmanproject.com/eating-behind-bars/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Impact/Justice's Leslie Soble, an internationally recognized voice on the carceral eating experience, talks to Kate and Mark about what eating in prison is really like. The three discuss food as an active form of punishment, the deep connection between the critical problems of hunger and food waste, creative things incarcerated people do to stay nourished, and the good work that select organizations are doing to bring better food to prisons.


Read an excerpt from Leslie's book, Eating Behind Bars: Ending the Hidden Punishment of Food in Prison, on The Bittman Project: https://bittmanproject.com/eating-behind-bars/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Pyet DeSpain’s Meaningful Culinary Pivot, and What Led to It Pyet DeSpain’s Meaningful Culinary Pivot, and What Led to It Wed, 03 Dec 2025 11:30:00 GMT 41:41 692fb0210a19c631c0bfd273 false https://shows.acast.com/markbittmanfood/episodes/pyet-despains-meaningful-culinary-pivot-and-what-led-to-it 692fb0210a19c631c0bfd273 6216896fd584d100134d4d24 pyet-despains-meaningful-culinary-pivot-and-what-led-to-it full 3 192 The chef and host of PBS's Spirit Plate talks to Kate and Mark about the moment she realized she didn't feel connected to the food she was cooking—and what she did to fix that, a dinner party that changed everything, why and how her conversations about food and culture with Native American youth around the country are so important, and one of her favorite Indigenous food traditions—cooking with rocks.


Get Pyet's recipes for Wojape BBQ Sauce: https://bittmanproject.com/recipe/wojape-bbq-sauce/

...and Roasted Sage and Maple Sweet Potatoes: https://bittmanproject.com/recipe/roasted-sage-and-maple-sweet-potatoes/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The chef and host of PBS's Spirit Plate talks to Kate and Mark about the moment she realized she didn't feel connected to the food she was cooking—and what she did to fix that, a dinner party that changed everything, why and how her conversations about food and culture with Native American youth around the country are so important, and one of her favorite Indigenous food traditions—cooking with rocks.


Get Pyet's recipes for Wojape BBQ Sauce: https://bittmanproject.com/recipe/wojape-bbq-sauce/

...and Roasted Sage and Maple Sweet Potatoes: https://bittmanproject.com/recipe/roasted-sage-and-maple-sweet-potatoes/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Season Chasing with Jody Williams and Rita Sodi Season Chasing with Jody Williams and Rita Sodi Wed, 26 Nov 2025 11:30:00 GMT 20:39 6926468c1874a1556d13313c false https://shows.acast.com/markbittmanfood/episodes/season-chasing-with-jody-williams-and-rita-sodi 6926468c1874a1556d13313c 6216896fd584d100134d4d24 season-chasing-with-jody-williams-and-rita-sodi full 3 191 In this episode from late 2022, the beloved restaurateurs behind New York's Via Carota and I Sodi talk to Kate and to guest host Melissa McCart about being a purist vs a regionalist, the supreme reign of artichokes, and how to buy good olive oil.


Get Via Carota's recipes for Roasted Carrots, Spiced Yogurt, and Pistachios: https://bittmanproject.com/recipe/carote-roasted-carrots-spiced-yogurt-and-pistachios/

...and Salmoriglio (Lemon and Garlic Dressing): https://bittmanproject.com/recipe/salmoriglio-lemon-and-garlic-dressing/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In this episode from late 2022, the beloved restaurateurs behind New York's Via Carota and I Sodi talk to Kate and to guest host Melissa McCart about being a purist vs a regionalist, the supreme reign of artichokes, and how to buy good olive oil.


Get Via Carota's recipes for Roasted Carrots, Spiced Yogurt, and Pistachios: https://bittmanproject.com/recipe/carote-roasted-carrots-spiced-yogurt-and-pistachios/

...and Salmoriglio (Lemon and Garlic Dressing): https://bittmanproject.com/recipe/salmoriglio-lemon-and-garlic-dressing/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> For Nick Hartanto, Love for Food Translates to Meaningful Stories For Nick Hartanto, Love for Food Translates to Meaningful Stories Wed, 19 Nov 2025 13:32:44 GMT 36:47 691d5471589629f7d60c228f false https://shows.acast.com/markbittmanfood/episodes/for-nick-hartanto-love-for-food-translates-to-meaningful-sto 691d5471589629f7d60c228f 6216896fd584d100134d4d24 for-nick-hartanto-love-for-food-translates-to-meaningful-sto full 3 190 The director—and the first Indonesian-American filmmaker to qualify for an Oscar!—chats with Kate and Mark about his new autobiographical short film, Daly City. Nick talks about what his parents thought about the film, why the biggest challenge of making the film was finding the actors, and the themes within—notably the internal conflict of the model minority and the bittersweet nature of the American dream.


Watch Nick Hartanto's Daly City here: https://www.shortoftheweek.com/2025/11/18/daly-city/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The director—and the first Indonesian-American filmmaker to qualify for an Oscar!—chats with Kate and Mark about his new autobiographical short film, Daly City. Nick talks about what his parents thought about the film, why the biggest challenge of making the film was finding the actors, and the themes within—notably the internal conflict of the model minority and the bittersweet nature of the American dream.


Watch Nick Hartanto's Daly City here: https://www.shortoftheweek.com/2025/11/18/daly-city/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Dorie Greenspan: "I Still Think Baking Is Magic"]]> Wed, 12 Nov 2025 11:30:00 GMT 36:17 6913f30a830e2623bf965f1a false https://shows.acast.com/markbittmanfood/episodes/dorie-greenspan-i-still-think-baking-is-magic 6913f30a830e2623bf965f1a 6216896fd584d100134d4d24 dorie-greenspan-i-still-think-baking-is-magic full 3 189 Bestselling—and much beloved—food writer Dorie Greenspan (new book: Dorie's Anytime Cakes) talks to Kate and her old pal Mark. Get ready for lots of reminiscing about the "old days" of food writing—when there was no internet! The three also talk about finding the ultimate end-of-day joy in cooking and baking, trying unexpected ingredients in baking, and the creativity that can be found in a single subject (like cakes). 


Get Dorie's recipes for Morning, Noon and Night Thanksgiving Cake: https://bittmanproject.com/recipe/morning-noon-and-night-thanksgiving-cake/

...and Cocoa-Swirled Pumpkin Bundt: https://bittmanproject.com/recipe/dorie-greenspans-cocoa-swirled-pumpkin-bundt/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Bestselling—and much beloved—food writer Dorie Greenspan (new book: Dorie's Anytime Cakes) talks to Kate and her old pal Mark. Get ready for lots of reminiscing about the "old days" of food writing—when there was no internet! The three also talk about finding the ultimate end-of-day joy in cooking and baking, trying unexpected ingredients in baking, and the creativity that can be found in a single subject (like cakes). 


Get Dorie's recipes for Morning, Noon and Night Thanksgiving Cake: https://bittmanproject.com/recipe/morning-noon-and-night-thanksgiving-cake/

...and Cocoa-Swirled Pumpkin Bundt: https://bittmanproject.com/recipe/dorie-greenspans-cocoa-swirled-pumpkin-bundt/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Diane Kochilas Talks About the REAL Mediterranean Diet Diane Kochilas Talks About the REAL Mediterranean Diet Wed, 05 Nov 2025 11:30:00 GMT 31:48 690aab0168ccec9b8ebdf0d7 false https://shows.acast.com/markbittmanfood/episodes/diane-kochilas-talks-about-the-real-mediterranean-diet 690aab0168ccec9b8ebdf0d7 6216896fd584d100134d4d24 diane-kochilas-talks-about-the-real-mediterranean-diet full 3 188 In this unreleased episode from 2023, Mark visits Diane Kochilas at her home in Greece; the two talk about Ikaria eating, how Greek cooking and cuisine has changed over the last couple decades—and where it seems to be heading, and why chefs in Greece have less emotional baggage (which could be a good or a bad thing, depending on which way you look at it).


Read an excerpt from Diane Kochilas's Athens: Food, Stories, Love on The Bittman Project: https://bittmanproject.com/athens-a-love-story/

...and get Diane's recipes for Greek Salad Crepes: https://bittmanproject.com/recipe/greek-salad-crepes/

...and Bean Soup Sandwich: https://bittmanproject.com/recipe/bean-soup-sandwich/

...and Chickpea Soup That Emulates Diporto’s Legendary Revithada: https://bittmanproject.com/recipe/chickpea-soup-that-emulates-diportos-legendary-revithada/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In this unreleased episode from 2023, Mark visits Diane Kochilas at her home in Greece; the two talk about Ikaria eating, how Greek cooking and cuisine has changed over the last couple decades—and where it seems to be heading, and why chefs in Greece have less emotional baggage (which could be a good or a bad thing, depending on which way you look at it).


Read an excerpt from Diane Kochilas's Athens: Food, Stories, Love on The Bittman Project: https://bittmanproject.com/athens-a-love-story/

...and get Diane's recipes for Greek Salad Crepes: https://bittmanproject.com/recipe/greek-salad-crepes/

...and Bean Soup Sandwich: https://bittmanproject.com/recipe/bean-soup-sandwich/

...and Chickpea Soup That Emulates Diporto’s Legendary Revithada: https://bittmanproject.com/recipe/chickpea-soup-that-emulates-diportos-legendary-revithada/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Alice Waters: A Revolutionary Reinterpretation of the Classic School Lunch Alice Waters: A Revolutionary Reinterpretation of the Classic School Lunch Wed, 29 Oct 2025 10:30:00 GMT 32:31 69013d5ad1baee58aa130150 false https://shows.acast.com/markbittmanfood/episodes/alice-waters-a-revolutionary-reinterpretation-of-the-classic 69013d5ad1baee58aa130150 6216896fd584d100134d4d24 alice-waters-a-revolutionary-reinterpretation-of-the-classic full 3 187 The chef and activist talks to Kate and Mark about how school lunches have changed over the years—and how they haven't, why (and how) there shouldn't be a "middle man" when schools purchase food for lunches; the "most important people in this country"—teachers and farmers; and how we can realistically make her longstanding vision for kids' relationship with food a reality.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The chef and activist talks to Kate and Mark about how school lunches have changed over the years—and how they haven't, why (and how) there shouldn't be a "middle man" when schools purchase food for lunches; the "most important people in this country"—teachers and farmers; and how we can realistically make her longstanding vision for kids' relationship with food a reality.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Fadi Kattan Pays a Loving Tribute to Bethlehem Fadi Kattan Pays a Loving Tribute to Bethlehem Fri, 24 Oct 2025 15:13:46 GMT 33:48 68faaebb8e22c64fb1330351 false https://shows.acast.com/markbittmanfood/episodes/fadi-kattan-pays-a-loving-tribute-to-bethlehem 68faaebb8e22c64fb1330351 6216896fd584d100134d4d24 fadi-kattan-pays-a-loving-tribute-to-bethlehem full 3 186 In this revisiting of a 2024 episode, chef and author Fadi Kattan talks to Mark and Kate about the dangers of simplifying reality; why we should recognize and champion origin, and how doing so is a lesson in humility; the effect the Israeli conflict has had on agriculture; and his cookbook, Bethlehem. 


We're sharing two recipes from Bethlehem on the Bittman Project – Fig Salad, and Mujadara – and you can find them here.  


https://bittmanproject.com/recipe/fadi-kattans-fig-salad/


https://bittmanproject.com/recipe/fadi-kattans-mujadara/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In this revisiting of a 2024 episode, chef and author Fadi Kattan talks to Mark and Kate about the dangers of simplifying reality; why we should recognize and champion origin, and how doing so is a lesson in humility; the effect the Israeli conflict has had on agriculture; and his cookbook, Bethlehem. 


We're sharing two recipes from Bethlehem on the Bittman Project – Fig Salad, and Mujadara – and you can find them here.  


https://bittmanproject.com/recipe/fadi-kattans-fig-salad/


https://bittmanproject.com/recipe/fadi-kattans-mujadara/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Paul Schiefer and Ken Cook: What Makes Amy’s So Unique Paul Schiefer and Ken Cook: What Makes Amy’s So Unique Wed, 22 Oct 2025 19:37:35 GMT 40:31 68f931de237885ef40e29887 false https://shows.acast.com/markbittmanfood/episodes/paul-schiefer-and-ken-cook-what-makes-amys-so-unique 68f931de237885ef40e29887 6216896fd584d100134d4d24 paul-schiefer-and-ken-cook-what-makes-amys-so-unique full 3 185 Paul Schiefer, President of Amy’s Kitchen, and Ken Cook, President and Co-Founder of Environmental Working Group, talk to Kate and Mark about scaled organic as a sustainability solution; what, specifically, makes Amy’s cooking stand out; how conventional agriculture weakens prices; and making organic easier and more accessible to all.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Hosted on Acast. See acast.com/privacy for more information.

]]> Paul Schiefer, President of Amy’s Kitchen, and Ken Cook, President and Co-Founder of Environmental Working Group, talk to Kate and Mark about scaled organic as a sustainability solution; what, specifically, makes Amy’s cooking stand out; how conventional agriculture weakens prices; and making organic easier and more accessible to all.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Hosted on Acast. See acast.com/privacy for more information.

]]> Michael Twitty: What, Specifically, Makes Southern Food So Unique Michael Twitty: What, Specifically, Makes Southern Food So Unique Wed, 15 Oct 2025 16:38:36 GMT 43:06 68efce0bce402940bca26939 false https://shows.acast.com/markbittmanfood/episodes/michael-twitty-what-specifically-makes-southern-food-so-uniq 68efce0bce402940bca26939 6216896fd584d100134d4d24 michael-twitty-what-specifically-makes-southern-food-so-uniq full 3 184 The writer and food historian talks to Kate and Mark about the "secret" language that belongs to Southern people, the problem with fantasizing about your Bubby's recipes, the two-sidedness of Southern cooking, and where to find the best food in the South. 


Read an excerpt from Michael Twitty's Recipes from the American South on The Bittman Project: https://bittmanproject.com/bread-so-good-you-have-to-guard-it/


...and get Michael's recipes for Yeast Rolls: https://bittmanproject.com/recipe/yeast-rolls/


...and Chicken and Dumplings: https://bittmanproject.com/recipe/chicken-and-dumplings/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The writer and food historian talks to Kate and Mark about the "secret" language that belongs to Southern people, the problem with fantasizing about your Bubby's recipes, the two-sidedness of Southern cooking, and where to find the best food in the South. 


Read an excerpt from Michael Twitty's Recipes from the American South on The Bittman Project: https://bittmanproject.com/bread-so-good-you-have-to-guard-it/


...and get Michael's recipes for Yeast Rolls: https://bittmanproject.com/recipe/yeast-rolls/


...and Chicken and Dumplings: https://bittmanproject.com/recipe/chicken-and-dumplings/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Weight Loss: What's Science and What's Pseudoscience?]]> Wed, 08 Oct 2025 10:30:00 GMT 37:19 68e5c11c53a5e2858fff3c52 false https://shows.acast.com/markbittmanfood/episodes/weight-loss-whats-science-and-whats-pseudoscience 68e5c11c53a5e2858fff3c52 6216896fd584d100134d4d24 weight-loss-whats-science-and-whats-pseudoscience full 3 183 Journalist Julia Belluz and scientist Kevin Hall talk to Mark about their new book, Food Intelligence: why there's such a big gap between food science and diet fads, how the effects of our 'food environments' determine how much we eat and how much it changes our biology, and how our public outcry over the unjustness of our food system is apolitical—but is made political.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Journalist Julia Belluz and scientist Kevin Hall talk to Mark about their new book, Food Intelligence: why there's such a big gap between food science and diet fads, how the effects of our 'food environments' determine how much we eat and how much it changes our biology, and how our public outcry over the unjustness of our food system is apolitical—but is made political.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Nicole Dawes: Brand Building With a Side of Childhood Values Nicole Dawes: Brand Building With a Side of Childhood Values Wed, 01 Oct 2025 10:30:00 GMT 26:45 68dc4f8109b1c365e48ad729 false https://shows.acast.com/markbittmanfood/episodes/nicole-dawes-brand-building-with-a-side-of-childhood-values 68dc4f8109b1c365e48ad729 6216896fd584d100134d4d24 nicole-dawes-brand-building-with-a-side-of-childhood-values full 3 182

Hosted on Acast. See acast.com/privacy for more information.

]]>

Hosted on Acast. See acast.com/privacy for more information.

]]> The Cancerous Elephant in Iowa’s Room The Cancerous Elephant in Iowa’s Room Wed, 24 Sep 2025 17:10:20 GMT 41:25 68d425fc07474c677175fd2a false https://shows.acast.com/markbittmanfood/episodes/the-cancerous-elephant-in-iowas-room 68d425fc07474c677175fd2a 6216896fd584d100134d4d24 the-cancerous-elephant-in-iowas-room full 3 181 In recent years, the state of Iowa has had the second-highest rate of cancer in the US; it's also one of only two states where cancer rates are increasing. This alarming rise in disease is the crux of a new initiative that is pinpointing agricultural chemicals as a key suspect in this uptick. Today, Mark talks to Adam Shriver, Director of Wellness and Nutrition at the Harkin Institute (and head of the initiative); Richard Deming, who has been a cancer doctor in Iowa for almost 40 years; and factory farm expert Diane Rosenberg. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In recent years, the state of Iowa has had the second-highest rate of cancer in the US; it's also one of only two states where cancer rates are increasing. This alarming rise in disease is the crux of a new initiative that is pinpointing agricultural chemicals as a key suspect in this uptick. Today, Mark talks to Adam Shriver, Director of Wellness and Nutrition at the Harkin Institute (and head of the initiative); Richard Deming, who has been a cancer doctor in Iowa for almost 40 years; and factory farm expert Diane Rosenberg. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mavis-Jay Sanders and Mark Bittman: Community Kitchen, Part Two! Mavis-Jay Sanders and Mark Bittman: Community Kitchen, Part Two! Wed, 17 Sep 2025 10:30:00 GMT 31:46 68c9f67ee87421a033a19cf0 false https://shows.acast.com/markbittmanfood/episodes/mavis-jay-sanders-and-mark-bittman-community-kitchen-part-tw 68c9f67ee87421a033a19cf0 6216896fd584d100134d4d24 mavis-jay-sanders-and-mark-bittman-community-kitchen-part-tw full 3 180 Mavis-Jay Sanders, Culinary Director of the new nonprofit restaurant Community Kitchen (launching September 19!) and Mark Bittman, Founder of Community Kitchen (and, of course, co-host of this podcast) talk to Kate about how they're bringing awe and joy to their dining room; the specifics around how the team collaborates; the supreme importance of ingredients; and Community Kitchen's potential to showcase what part of a rational food system might look like—and what that could mean for the future. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mavis-Jay Sanders, Culinary Director of the new nonprofit restaurant Community Kitchen (launching September 19!) and Mark Bittman, Founder of Community Kitchen (and, of course, co-host of this podcast) talk to Kate about how they're bringing awe and joy to their dining room; the specifics around how the team collaborates; the supreme importance of ingredients; and Community Kitchen's potential to showcase what part of a rational food system might look like—and what that could mean for the future. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Rae Gomes and Mark Bittman: Community Kitchen, Part One! Rae Gomes and Mark Bittman: Community Kitchen, Part One! Wed, 10 Sep 2025 13:15:15 GMT 31:12 68c179e1b2dfbf7f9f451423 false https://shows.acast.com/markbittmanfood/episodes/rae-gomes-and-mark-bittman-community-kitchen-part-one 68c179e1b2dfbf7f9f451423 6216896fd584d100134d4d24 rae-gomes-and-mark-bittman-community-kitchen-part-one full 3 179 Rae Gomes, Executive Director of the new nonprofit restaurant Community Kitchen (launching September 19!) and Mark Bittman, Founder of Community Kitchen (and, of course, co-host of this podcast) talk to Kate about the revolutionary restaurant's launch: exactly how they're making top tier chef prepared meals accessible, what success in the self described "money losing" venture would look like, how they managed to hire such a talented and traditional hospitality-oriented staff, how the tiered pricing will work, and what people can expect from the project. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Rae Gomes, Executive Director of the new nonprofit restaurant Community Kitchen (launching September 19!) and Mark Bittman, Founder of Community Kitchen (and, of course, co-host of this podcast) talk to Kate about the revolutionary restaurant's launch: exactly how they're making top tier chef prepared meals accessible, what success in the self described "money losing" venture would look like, how they managed to hire such a talented and traditional hospitality-oriented staff, how the tiered pricing will work, and what people can expect from the project. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Andrea and Clara Nguyen: Vegetable-Centric Vietnamese Andrea and Clara Nguyen: Vegetable-Centric Vietnamese Wed, 03 Sep 2025 10:30:00 GMT 37:29 68b7a6bca742b7c846055021 false https://shows.acast.com/markbittmanfood/episodes/andrea-and-clara-nguyen-vegetable-centric-vietnamese 68b7a6bca742b7c846055021 6216896fd584d100134d4d24 andrea-and-clara-nguyen-vegetable-centric-vietnamese full 3 178 Andrea Nguyen and her mom, Clara, talk to Mark and Kerri about what it was like coming from Vietnam to the US in 1975, rediscovering how people ate in the past—but doing so with a modern twist, why the Mediterranean diet is problematic, and rice paper gamechangers.


Get Andrea's recipe for Char Siu Roasted Cauliflower on the Bittman Project: https://bittmanproject.com/recipe/andrea-nguyens-char-siu-roasted-cauliflower-bong-cai-trang-nuong-vi-xa-xiu/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Andrea Nguyen and her mom, Clara, talk to Mark and Kerri about what it was like coming from Vietnam to the US in 1975, rediscovering how people ate in the past—but doing so with a modern twist, why the Mediterranean diet is problematic, and rice paper gamechangers.


Get Andrea's recipe for Char Siu Roasted Cauliflower on the Bittman Project: https://bittmanproject.com/recipe/andrea-nguyens-char-siu-roasted-cauliflower-bong-cai-trang-nuong-vi-xa-xiu/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> What the Hell Is Whole Wheat, Anyway? What the Hell Is Whole Wheat, Anyway? Wed, 27 Aug 2025 10:30:00 GMT 34:42 68ae611873bf5b62988d1bbd false https://shows.acast.com/markbittmanfood/episodes/what-the-hell-is-whole-wheat-anyway 68ae611873bf5b62988d1bbd 6216896fd584d100134d4d24 what-the-hell-is-whole-wheat-anyway full 3 177 Founder and President of Community Grains Bob Klein and biochemist David Killilea—both self-professed "wheat nerds"—talk to Mark about a pioneering study conducted by David that examines whether food labeled as "whole grain" is, actually, whole grain (and which company is actually doing it right); why you're probably not eating actual whole wheat when you think you are; the meaning of "dead wheat"; and why it all matters. 


Read the full Whole Grain Study in the Journal of Food Science here: https://www.communitygrains.com/wholegraintest-2/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Founder and President of Community Grains Bob Klein and biochemist David Killilea—both self-professed "wheat nerds"—talk to Mark about a pioneering study conducted by David that examines whether food labeled as "whole grain" is, actually, whole grain (and which company is actually doing it right); why you're probably not eating actual whole wheat when you think you are; the meaning of "dead wheat"; and why it all matters. 


Read the full Whole Grain Study in the Journal of Food Science here: https://www.communitygrains.com/wholegraintest-2/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Paul Rice: Activism and Patience Go Hand-In-Hand Paul Rice: Activism and Patience Go Hand-In-Hand Wed, 20 Aug 2025 17:30:00 GMT 33:56 68a5f9cbe2f63983a7b9ee4a false https://shows.acast.com/markbittmanfood/episodes/paul-rice-activism-and-patience-go-hand-in-hand 68a5f9cbe2f63983a7b9ee4a 6216896fd584d100134d4d24 paul-rice-activism-and-patience-go-hand-in-hand full 3 176 The founder of Fair Trade USA talks to Mark about why he consciously chose the world of commerce as his vehicle for change—and why it's relatively easy to move companies in the right direction; why the glimpses of future behavior being showcased by Millennials and Gen Zers should be viewed positively; how to dissect conscious capitalism; and how, without being too Pollyanna-ish, we should be taking the long view when it comes to companies making responsible decisions.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The founder of Fair Trade USA talks to Mark about why he consciously chose the world of commerce as his vehicle for change—and why it's relatively easy to move companies in the right direction; why the glimpses of future behavior being showcased by Millennials and Gen Zers should be viewed positively; how to dissect conscious capitalism; and how, without being too Pollyanna-ish, we should be taking the long view when it comes to companies making responsible decisions.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Lelani Lewis: Flipping the Script on Code Noir Lelani Lewis: Flipping the Script on Code Noir Wed, 13 Aug 2025 10:30:00 GMT 33:07 689bed20290bdec8f98bd48b false https://shows.acast.com/markbittmanfood/episodes/lelani-lewis-flipping-the-script-on-code-noir 689bed20290bdec8f98bd48b 6216896fd584d100134d4d24 lelani-lewis-flipping-the-script-on-code-noir full 3 175 In this revisited episode, from last year, the thoughtful and talented chef Lelani Lewis talks to Mark and Kate about why she named her dinner series and cookbook Code Noir, after a monstrous set of French regulations put into effect by Louis XIV; why some island cultures gradually veer towards the cultural homogeneity of the US; why pulling on heartstrings is sometimes the best way; and her showboat recipe.


Get Lelani Lewis’s recipe for Plantain and Pumpkin Curry: https://bittmanproject.com/recipe/lelani-lewiss-plantain-and-pumpkin-curry/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In this revisited episode, from last year, the thoughtful and talented chef Lelani Lewis talks to Mark and Kate about why she named her dinner series and cookbook Code Noir, after a monstrous set of French regulations put into effect by Louis XIV; why some island cultures gradually veer towards the cultural homogeneity of the US; why pulling on heartstrings is sometimes the best way; and her showboat recipe.


Get Lelani Lewis’s recipe for Plantain and Pumpkin Curry: https://bittmanproject.com/recipe/lelani-lewiss-plantain-and-pumpkin-curry/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Pooja Bavishi: “You Can’t Get More Americana Than Ice Cream” Pooja Bavishi: “You Can’t Get More Americana Than Ice Cream” Wed, 06 Aug 2025 17:00:00 GMT 29:39 68937ecbb84a51f51229e931 false https://shows.acast.com/markbittmanfood/episodes/68937ecbb84a51f51229e931 68937ecbb84a51f51229e931 6216896fd584d100134d4d24 full 3 174 The up and coming queen of ice cream talks to Mark and Kate about how her ice cream brand, Malai, mimics her childhood; what it means to build your own culture; sourcing intentionally with no shortcuts—and why having a values-driven business is so important to her; and why her parents are the best people ever (and her #1 fans). 


The Bittman Project is featuring three recipes from Pooja Bavishi's book, Malai:


Cold Coffee Milkshake: https://bittmanproject.com/recipe/cold-coffee-milkshake/


Chocolate Cardamom Sauce: https://bittmanproject.com/recipe/chocolate-cardamom-sauce/


Crunchy Ice Cream Balls: https://bittmanproject.com/recipe/crunchy-ice-cream-balls/ 


Read more about Pooja on The Bittman Project: https://bittmanproject.com/q-and-a-with-pooja-bavishi/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The up and coming queen of ice cream talks to Mark and Kate about how her ice cream brand, Malai, mimics her childhood; what it means to build your own culture; sourcing intentionally with no shortcuts—and why having a values-driven business is so important to her; and why her parents are the best people ever (and her #1 fans). 


The Bittman Project is featuring three recipes from Pooja Bavishi's book, Malai:


Cold Coffee Milkshake: https://bittmanproject.com/recipe/cold-coffee-milkshake/


Chocolate Cardamom Sauce: https://bittmanproject.com/recipe/chocolate-cardamom-sauce/


Crunchy Ice Cream Balls: https://bittmanproject.com/recipe/crunchy-ice-cream-balls/ 


Read more about Pooja on The Bittman Project: https://bittmanproject.com/q-and-a-with-pooja-bavishi/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Why Jason Buechel Is Optimistic About the Future of Our Food System Why Jason Buechel Is Optimistic About the Future of Our Food System Wed, 30 Jul 2025 10:30:00 GMT 36:43 6889675525c113eb471d5683 false https://shows.acast.com/markbittmanfood/episodes/why-jason-buechel-is-optimistic-about-the-future-of-our-food 6889675525c113eb471d5683 6216896fd584d100134d4d24 why-jason-buechel-is-optimistic-about-the-future-of-our-food full 3 173 The CEO of Whole Foods Market and VP Amazon Worldwide Grocery Stores talks to Mark and Kate about growing up as a 4H kid and how that's influenced him; how he's trying to change grocery shopping; how Gen Z is going to shift demand and interest in more sustainable practices; and Whole Foods and MAD Agriculture's new initiative—one that aims to change biodiversity at a macro level and strengthen the long term resilience of the food system.


To read more about Whole Foods and MAD Agriculture's new initiative, head here: https://impact.wholefoods.com/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The CEO of Whole Foods Market and VP Amazon Worldwide Grocery Stores talks to Mark and Kate about growing up as a 4H kid and how that's influenced him; how he's trying to change grocery shopping; how Gen Z is going to shift demand and interest in more sustainable practices; and Whole Foods and MAD Agriculture's new initiative—one that aims to change biodiversity at a macro level and strengthen the long term resilience of the food system.


To read more about Whole Foods and MAD Agriculture's new initiative, head here: https://impact.wholefoods.com/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Appetite for Change: Letting the Community Lead Appetite for Change: Letting the Community Lead Wed, 23 Jul 2025 10:30:00 GMT 39:15 688019f8fd9acfeba4a5ab8c false https://shows.acast.com/markbittmanfood/episodes/appetite-for-change-letting-the-community-lead 688019f8fd9acfeba4a5ab8c 6216896fd584d100134d4d24 appetite-for-change-letting-the-community-lead full 3 172 Today, we revisit last year's episode with Michelle Horovitz, LaTasha Powell, and Princess Titus, the founders of Minneapolis-based Appetite for Change. The mighty team talks to Mark and Kate about how to use the psychology of a community to create a food system that works for all; passing the torch of food justice to the next generation; and teaching a community to cook.


To get the recipe for the Appetite for Change Coconut Cornbread with Citrus Honey Butter, head to the Bittman Project: bittmanproject.com/coconut-cornbread-with-honey-citrus-butter


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Today, we revisit last year's episode with Michelle Horovitz, LaTasha Powell, and Princess Titus, the founders of Minneapolis-based Appetite for Change. The mighty team talks to Mark and Kate about how to use the psychology of a community to create a food system that works for all; passing the torch of food justice to the next generation; and teaching a community to cook.


To get the recipe for the Appetite for Change Coconut Cornbread with Citrus Honey Butter, head to the Bittman Project: bittmanproject.com/coconut-cornbread-with-honey-citrus-butter


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Jenique Jones: Hunger and Poverty Are Policy Choices Jenique Jones: Hunger and Poverty Are Policy Choices Wed, 16 Jul 2025 10:30:00 GMT 35:38 6877000dc32bf359c0ac6717 false https://shows.acast.com/markbittmanfood/episodes/jenique-jones-hunger-and-poverty-are-policy-choices 6877000dc32bf359c0ac6717 6216896fd584d100134d4d24 jenique-jones-hunger-and-poverty-are-policy-choices full 3 171 The Executive Director of WhyHunger talks to Mark and Kate about how her grandmother’s values and being raised by Civil Rights-era elders shaped her beliefs; how she made the move from charity work to structural change—and why we need both; what it's like being a hopeless optimist; and the most inspirational things she's seen in 16 years of working with marginalized communities.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Executive Director of WhyHunger talks to Mark and Kate about how her grandmother’s values and being raised by Civil Rights-era elders shaped her beliefs; how she made the move from charity work to structural change—and why we need both; what it's like being a hopeless optimist; and the most inspirational things she's seen in 16 years of working with marginalized communities.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> How Memories of Her Mother’s Cooking Saved Chantha Nguon’s Life How Memories of Her Mother’s Cooking Saved Chantha Nguon’s Life Wed, 09 Jul 2025 10:30:00 GMT 24:00 686d7b87fe0897380ed048f3 false https://shows.acast.com/markbittmanfood/episodes/how-memories-of-her-mothers-cooking-saved-chantha-nguons-lif 686d7b87fe0897380ed048f3 6216896fd584d100134d4d24 how-memories-of-her-mothers-cooking-saved-chantha-nguons-lif full 3 170 We revisit an episode from last year, in which the author and cook talks to Kate about what she remembers about fleeing her home in Cambodia at the age of nine, five years before the genocide; why, and how, she decided to reclaim her family's recipes; and what brings her true happiness now.


The recipe mentioned on today's show can be found on the Bittman Project, here: https://bittmanproject.com/recipe/chantha-nguons-sour-chicken-lime-soup-village-style-sgnao-chruok-sach-mouan


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> We revisit an episode from last year, in which the author and cook talks to Kate about what she remembers about fleeing her home in Cambodia at the age of nine, five years before the genocide; why, and how, she decided to reclaim her family's recipes; and what brings her true happiness now.


The recipe mentioned on today's show can be found on the Bittman Project, here: https://bittmanproject.com/recipe/chantha-nguons-sour-chicken-lime-soup-village-style-sgnao-chruok-sach-mouan


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[David A. Kessler, MD: GLP-1 Drugs and "Re-Learning" to Eat]]> Thu, 03 Jul 2025 18:00:00 GMT 35:12 6866c2584dba2f2c0a8759b1 false https://shows.acast.com/markbittmanfood/episodes/david-a-kessler-md-glp-1-drugs-and-re-learning-to-eat 6866c2584dba2f2c0a8759b1 6216896fd584d100134d4d24 david-a-kessler-md-glp-1-drugs-and-re-learning-to-eat full 3 169 The author and former commissioner of the US Food and Drug Administration talks to Mark about his new book, Diet, Drugs, and Dopamine: The New Science of Achieving a Healthy Weight; why self-control isn't enough when it comes to losing—and keeping off—weight; the problem with 'eat less, exercise more"; and his own personal weight loss journey.


Read an excerpt from DIET, DRUGS, AND DOPAMINE on the Bittman Project: https://bittmanproject.com/diet-drugs-and-dopamine/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The author and former commissioner of the US Food and Drug Administration talks to Mark about his new book, Diet, Drugs, and Dopamine: The New Science of Achieving a Healthy Weight; why self-control isn't enough when it comes to losing—and keeping off—weight; the problem with 'eat less, exercise more"; and his own personal weight loss journey.


Read an excerpt from DIET, DRUGS, AND DOPAMINE on the Bittman Project: https://bittmanproject.com/diet-drugs-and-dopamine/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Erik Piepenburg: Gay Restaurants and Why They’re So Important Erik Piepenburg: Gay Restaurants and Why They’re So Important Wed, 25 Jun 2025 10:30:00 GMT 32:19 685b2f8b84ae3ce8a43a3554 false https://shows.acast.com/markbittmanfood/episodes/erik-piepenburg-gay-restaurants-and-why-theyre-so-important 685b2f8b84ae3ce8a43a3554 6216896fd584d100134d4d24 erik-piepenburg-gay-restaurants-and-why-theyre-so-important full 3 168 The journalist talks to Mark and Kate about his book, DINING OUT, which is the first book dedicated to the history of gay restaurants and how they've shaped our culture; why he was reluctant to include his own personal stories—and what convinced him to do so; how the culture has changed over the years, and why; and Mark's gay restaurant tour of 1970s New York City.


Read an excerpt from DINING OUT on the Bittman Project: https://bittmanproject.com/dining-out/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The journalist talks to Mark and Kate about his book, DINING OUT, which is the first book dedicated to the history of gay restaurants and how they've shaped our culture; why he was reluctant to include his own personal stories—and what convinced him to do so; how the culture has changed over the years, and why; and Mark's gay restaurant tour of 1970s New York City.


Read an excerpt from DINING OUT on the Bittman Project: https://bittmanproject.com/dining-out/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Ted Genoways: How José Cuervo Marked a Turning Point in Mexico’s History Ted Genoways: How José Cuervo Marked a Turning Point in Mexico’s History Wed, 18 Jun 2025 10:30:00 GMT 42:13 6851e0f30bed216db704a258 false https://shows.acast.com/markbittmanfood/episodes/ted-genoways-how-jose-cuervo-marked-a-turning-point-in-mexic 6851e0f30bed216db704a258 6216896fd584d100134d4d24 ted-genoways-how-jose-cuervo-marked-a-turning-point-in-mexic full 3 167 Journalist Ted Genoways talks to Mark about his book, Tequila Wars: José Cuervo and the Bloody Struggle for the Spirit of Mexico, which is the first biography of Cuervo; about how Cuervo was responsible for the first cartel—and what it was like when cartels were simply business collectives; about how Cuervo saw the future of Mexico; and about why tequila is at the nexus of food and power.


Read an excerpt from Tequila Wars on The Bittman Project: https://bittmanproject.com/how-jose-cuervo-beat-the-odds/


Listen to Ted Genoways talk about human trafficking and the meatpacking industry on Food with Mark Bittman: https://tinyurl.com/bde43zep


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Journalist Ted Genoways talks to Mark about his book, Tequila Wars: José Cuervo and the Bloody Struggle for the Spirit of Mexico, which is the first biography of Cuervo; about how Cuervo was responsible for the first cartel—and what it was like when cartels were simply business collectives; about how Cuervo saw the future of Mexico; and about why tequila is at the nexus of food and power.


Read an excerpt from Tequila Wars on The Bittman Project: https://bittmanproject.com/how-jose-cuervo-beat-the-odds/


Listen to Ted Genoways talk about human trafficking and the meatpacking industry on Food with Mark Bittman: https://tinyurl.com/bde43zep


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Ari Kolender, Seafood Master Ari Kolender, Seafood Master Wed, 11 Jun 2025 10:30:00 GMT 36:43 6848c60c9b8dde68cd480cd9 false https://shows.acast.com/markbittmanfood/episodes/ari-kolender-seafood-master 6848c60c9b8dde68cd480cd9 6216896fd584d100134d4d24 ari-kolender-seafood-master full 3 166 The chef and author of How to Cook the Finest Things in the Sea talks to Mark and Kate about what to look for when you walk into a fish market—and what to avoid; the myth of "sushi grade" fish; the importance of fish farming; and how to get the crispiest, most delicious fish skin.


The Bittman Project is featuring three recipes from Ari Kolender's new book, How to Cook the Finest Things in the Sea: 


Poached Leeks with Gribiche and Smoked Trout Roe: https://bittmanproject.com/recipe/poached-leeks-with-gribiche-and-smoked-trout-roe/


Five-Layer Crab Dip: https://bittmanproject.com/recipe/five-layer-crab-dip/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The chef and author of How to Cook the Finest Things in the Sea talks to Mark and Kate about what to look for when you walk into a fish market—and what to avoid; the myth of "sushi grade" fish; the importance of fish farming; and how to get the crispiest, most delicious fish skin.


The Bittman Project is featuring three recipes from Ari Kolender's new book, How to Cook the Finest Things in the Sea: 


Poached Leeks with Gribiche and Smoked Trout Roe: https://bittmanproject.com/recipe/poached-leeks-with-gribiche-and-smoked-trout-roe/


Five-Layer Crab Dip: https://bittmanproject.com/recipe/five-layer-crab-dip/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Khushbu Shah and the Art of Improvising Khushbu Shah and the Art of Improvising Thu, 05 Jun 2025 10:30:00 GMT 25:20 68410cbe7a7872669a8004b2 false https://shows.acast.com/markbittmanfood/episodes/revisiting-khushbu-shah 68410cbe7a7872669a8004b2 6216896fd584d100134d4d24 revisiting-khushbu-shah full 3 165 The prolific food writer and cook talks to Mark and Kate about having one foot in two cultures; the auntie whisperer network – or, how Indians in America learned to make do without some of their beloved staples, and how they learned to make do with what was readily available; and why and how the term "fusion" got a dirty rep.


Find the recipe for Khushbu's Masala Smashed Potatoes on the Bittman Project: https://bittmanproject.com/recipe/masala-smashed-potatoes/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The prolific food writer and cook talks to Mark and Kate about having one foot in two cultures; the auntie whisperer network – or, how Indians in America learned to make do without some of their beloved staples, and how they learned to make do with what was readily available; and why and how the term "fusion" got a dirty rep.


Find the recipe for Khushbu's Masala Smashed Potatoes on the Bittman Project: https://bittmanproject.com/recipe/masala-smashed-potatoes/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> What Are the Drinking Trends on a Cruise Ship? What Are the Drinking Trends on a Cruise Ship? Wed, 04 Jun 2025 10:30:00 GMT 27:03 683faf52a73556324a3481de false https://shows.acast.com/markbittmanfood/episodes/what-are-the-drinking-trends-on-a-cruise-ship 683faf52a73556324a3481de 6216896fd584d100134d4d24 what-are-the-drinking-trends-on-a-cruise-ship full 3 164 Daniela Oancea, Corporate Beverage Manager for Regent and Oceania, talks to Mark and Kate about how growing up in Transylvania prepared her for hospitality life; how trends have changed on cruise ships, from sobriety to liquor preferences; the rise of solo travelers; and where in the world some of her favorite bars are.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Daniela Oancea, Corporate Beverage Manager for Regent and Oceania, talks to Mark and Kate about how growing up in Transylvania prepared her for hospitality life; how trends have changed on cruise ships, from sobriety to liquor preferences; the rise of solo travelers; and where in the world some of her favorite bars are.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Hawa Hassan: How Do You Tell More Than a Single Story? Hawa Hassan: How Do You Tell More Than a Single Story? Wed, 28 May 2025 10:30:00 GMT 25:34 6836495e2780b226c76784ba false https://shows.acast.com/markbittmanfood/episodes/hawa-hassan-how-do-you-tell-more-than-a-single-story 6836495e2780b226c76784ba 6216896fd584d100134d4d24 hawa-hassan-how-do-you-tell-more-than-a-single-story full 3 163 The author and chef talks to Mark and Kate about how and why her personal experiences have prompted her to share the experiences of others; telling a better story of what it means to be displaced; the most harrowing travel experience she had while working on her latest book, Setting a Place for Us; and where to find the best sushi outside of Japan.


The Bittman Project is featuring three recipes from Hawa Hassan's new book, Setting a Place for Us: 

Rice Bread: https://bittmanproject.com/recipe/rice-bread/

Fresco de Melon (Cantaloupe Juice, with or without rum): https://bittmanproject.com/recipe/fresco-de-melon/

Madesu (Stewed Red Beans): https://bittmanproject.com/recipe/madesu-stewed-red-beans/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The author and chef talks to Mark and Kate about how and why her personal experiences have prompted her to share the experiences of others; telling a better story of what it means to be displaced; the most harrowing travel experience she had while working on her latest book, Setting a Place for Us; and where to find the best sushi outside of Japan.


The Bittman Project is featuring three recipes from Hawa Hassan's new book, Setting a Place for Us: 

Rice Bread: https://bittmanproject.com/recipe/rice-bread/

Fresco de Melon (Cantaloupe Juice, with or without rum): https://bittmanproject.com/recipe/fresco-de-melon/

Madesu (Stewed Red Beans): https://bittmanproject.com/recipe/madesu-stewed-red-beans/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Simpsons: Eating Guacamole Off Seabirds The Simpsons: Eating Guacamole Off Seabirds Wed, 21 May 2025 10:30:00 GMT 33:17 682da9d210ca442d5fbfe918 false https://shows.acast.com/markbittmanfood/episodes/the-simpsons-eating-guacamole-off-seabirds 682da9d210ca442d5fbfe918 6216896fd584d100134d4d24 the-simpsons-eating-guacamole-off-seabirds full 3 162 Rob LaZebnik and Jeff Westbrook, co-executive producers on The Simpsons, talk to Mark and Kate about the great joys of writing for Homer; the food-related caveat that got Paul McCartney on the show; Lisa predicting the Trump presidency; and where the inspiration came from for their recent episode—one that focuses on avocados and making fun of pickleball.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Rob LaZebnik and Jeff Westbrook, co-executive producers on The Simpsons, talk to Mark and Kate about the great joys of writing for Homer; the food-related caveat that got Paul McCartney on the show; Lisa predicting the Trump presidency; and where the inspiration came from for their recent episode—one that focuses on avocados and making fun of pickleball.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Jamila Robinson: The Food World Deserves a Seat at the Table Jamila Robinson: The Food World Deserves a Seat at the Table Wed, 14 May 2025 10:30:00 GMT 34:04 6823d797f368620d45780661 false https://shows.acast.com/markbittmanfood/episodes/jamila-robinson-the-food-world-deserves-a-seat-at-the-table 6823d797f368620d45780661 6216896fd584d100134d4d24 jamila-robinson-the-food-world-deserves-a-seat-at-the-table full 3 161 The editor-in-chief of Bon Appétit and Epicurious talks to Mark and Kate about how we can—and should—have bigger conversations about food, on par with other entertainment industries; why the best restaurants are like self-portraits; the importance of social courage; and her perfect meal—fried rice and champagne. 


The Bittman Project is featuring two recipes from Bon Appétit's Art & Design Issue: 


Oyakodon: https://bittmanproject.com/recipe/oyakodon/


Red Pepper-Anchovy Toasts: https://bittmanproject.com/recipe/red-pepper-anchovy-toasts/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The editor-in-chief of Bon Appétit and Epicurious talks to Mark and Kate about how we can—and should—have bigger conversations about food, on par with other entertainment industries; why the best restaurants are like self-portraits; the importance of social courage; and her perfect meal—fried rice and champagne. 


The Bittman Project is featuring two recipes from Bon Appétit's Art & Design Issue: 


Oyakodon: https://bittmanproject.com/recipe/oyakodon/


Red Pepper-Anchovy Toasts: https://bittmanproject.com/recipe/red-pepper-anchovy-toasts/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> A Trip to the Dirty Kitchen with Jill Damatac A Trip to the Dirty Kitchen with Jill Damatac Wed, 07 May 2025 10:30:00 GMT 29:13 681a71ca1d28d623131e77d8 false https://shows.acast.com/markbittmanfood/episodes/a-trip-to-the-dirty-kitchen-with-jill-damatac 681a71ca1d28d623131e77d8 6216896fd584d100134d4d24 a-trip-to-the-dirty-kitchen-with-jill-damatac full 3 160 The writer talks to Mark and Kate about her memoir, Dirty Kitchen; living in the US as an undocumented immigrant for 22 years (and then self-deporting); what it's like to feel rooted in colonial mentality; and a common comforting mechanism of the Filipino immigrant experience.


Read an excerpt from Dirty Kitchen at the Bittman Project: https://bittmanproject.com/dirty-kitchen/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The writer talks to Mark and Kate about her memoir, Dirty Kitchen; living in the US as an undocumented immigrant for 22 years (and then self-deporting); what it's like to feel rooted in colonial mentality; and a common comforting mechanism of the Filipino immigrant experience.


Read an excerpt from Dirty Kitchen at the Bittman Project: https://bittmanproject.com/dirty-kitchen/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Yes, Dan Levy Really Is That Great Yes, Dan Levy Really Is That Great Wed, 30 Apr 2025 10:30:00 GMT 40:42 681152149704d99f84288dbe false https://shows.acast.com/markbittmanfood/episodes/yes-dan-levy-really-is-that-great 681152149704d99f84288dbe 6216896fd584d100134d4d24 yes-dan-levy-really-is-that-great full 3 159 A revisiting of a beloved episode from two years ago. Mark and Kate talk to the incomparable actor about finding comedy in a "soft" place, eating like a goldfish, love of family, and his disdain for cooking (but not eating). 


Get the recipe for Classic Levy Family Egg Salad on the Bittman Project: https://bittmanproject.com/recipe/classic-levy-family-egg-salad/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> A revisiting of a beloved episode from two years ago. Mark and Kate talk to the incomparable actor about finding comedy in a "soft" place, eating like a goldfish, love of family, and his disdain for cooking (but not eating). 


Get the recipe for Classic Levy Family Egg Salad on the Bittman Project: https://bittmanproject.com/recipe/classic-levy-family-egg-salad/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Rick Martinez's New Book Changed the Way He Cooks]]> Wed, 23 Apr 2025 10:30:00 GMT 39:35 68082de9b4bd8e2b6224d6c2 false https://shows.acast.com/markbittmanfood/episodes/rick-martinezs-new-book-changed-the-way-he-cooks 68082de9b4bd8e2b6224d6c2 6216896fd584d100134d4d24 rick-martinezs-new-book-changed-the-way-he-cooks full 3 158 Writer and cook Rick Martinez talks to Mark and Kate about parental inspiration; being a cheesecake-obsessed teen; how Mexican-Americans are pigeonholed, culinarily; how and why he relocated from New York to Mazatlan; and his new book, Salsa Daddy. 


The Bittman Project is featuring two recipes from Rick's book, Salsa Daddy: 


Breakfast Tacos: https://bittmanproject.com/recipe/ricks-breakfast-tacos/


La Mañanera (The Morning Salsa): https://bittmanproject.com/recipe/la-mananera-the-morning-salsa/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Writer and cook Rick Martinez talks to Mark and Kate about parental inspiration; being a cheesecake-obsessed teen; how Mexican-Americans are pigeonholed, culinarily; how and why he relocated from New York to Mazatlan; and his new book, Salsa Daddy. 


The Bittman Project is featuring two recipes from Rick's book, Salsa Daddy: 


Breakfast Tacos: https://bittmanproject.com/recipe/ricks-breakfast-tacos/


La Mañanera (The Morning Salsa): https://bittmanproject.com/recipe/la-mananera-the-morning-salsa/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Vanessa Lavorato: An Edible Journey Vanessa Lavorato: An Edible Journey Wed, 16 Apr 2025 10:30:00 GMT 31:09 67feff3266d94e7a62b49746 false https://shows.acast.com/markbittmanfood/episodes/vanessa-lavorato-an-edible-journey 67feff3266d94e7a62b49746 6216896fd584d100134d4d24 vanessa-lavorato-an-edible-journey full 3 157 The author, of How to Eat Weed and Have a Good Time, talks to Kate and Holly about how she got deep into the heart of making and selling cannabis goodies, how we can learn from her mistakes (and what some of them are!), one food that cannabis should probably not go into, and why she wanted to write a "safe" weed cookbook.


Get Vanessa's recipe for Hot Honey Firecrackers on the Bittman Project: https://bittmanproject.com/recipe/hot-honey-firecrackers/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The author, of How to Eat Weed and Have a Good Time, talks to Kate and Holly about how she got deep into the heart of making and selling cannabis goodies, how we can learn from her mistakes (and what some of them are!), one food that cannabis should probably not go into, and why she wanted to write a "safe" weed cookbook.


Get Vanessa's recipe for Hot Honey Firecrackers on the Bittman Project: https://bittmanproject.com/recipe/hot-honey-firecrackers/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Cory Booker May Represent Our Best Possible Future Cory Booker May Represent Our Best Possible Future Wed, 09 Apr 2025 10:30:00 GMT 43:47 67f592770636340b78406523 false https://shows.acast.com/markbittmanfood/episodes/cory-booker-may-represent-our-best-possible-future 67f592770636340b78406523 6216896fd584d100134d4d24 cory-booker-may-represent-our-best-possible-future full 3 155 In this revisiting of a 2022 episode, Mark talks to one of our most forward-thinking Senators about Big Food's long standing capability of corrupting food policy, the possibility of real change, why a Twinkie is cheaper than an apple, and how we can find our way back to regional food systems.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In this revisiting of a 2022 episode, Mark talks to one of our most forward-thinking Senators about Big Food's long standing capability of corrupting food policy, the possibility of real change, why a Twinkie is cheaper than an apple, and how we can find our way back to regional food systems.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Ted Genoways: Human Trafficking + the Meatpacking Industry Ted Genoways: Human Trafficking + the Meatpacking Industry Wed, 02 Apr 2025 10:30:00 GMT 32:18 67ec6d027828ca699c158e40 false https://shows.acast.com/markbittmanfood/episodes/ted-genoways-human-trafficking-the-meatpacking-industry 67ec6d027828ca699c158e40 6216896fd584d100134d4d24 ted-genoways-human-trafficking-the-meatpacking-industry full 3 154 The journalist talks to Mark and Kate about his latest reporting, which focuses on allegations of human trafficking at a JBS meatpacking plant in Greeley, Colorado. The viral TikTok video that started it all, the thousands of Haitian migrants in the crosshairs, and how JBS' HR department saw it as a positive thing. Plus, what it's like to report such an emotional story. 


Want to listen to Ted's reporting on Greeley? You can do that here: https://revealnews.org/podcast/immigrants-on-the-line/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The journalist talks to Mark and Kate about his latest reporting, which focuses on allegations of human trafficking at a JBS meatpacking plant in Greeley, Colorado. The viral TikTok video that started it all, the thousands of Haitian migrants in the crosshairs, and how JBS' HR department saw it as a positive thing. Plus, what it's like to report such an emotional story. 


Want to listen to Ted's reporting on Greeley? You can do that here: https://revealnews.org/podcast/immigrants-on-the-line/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> What Is It Really Like to Be a Black Farmer in the US? What Is It Really Like to Be a Black Farmer in the US? Wed, 26 Mar 2025 10:30:00 GMT 34:32 67e349c780a45e4f04cdae7c false https://shows.acast.com/markbittmanfood/episodes/what-is-it-really-like-to-be-a-black-farmer-in-the-us 67e349c780a45e4f04cdae7c 6216896fd584d100134d4d24 what-is-it-really-like-to-be-a-black-farmer-in-the-us full 3 153 Revisiting a (still quite relevant) episode from 2023: Kathleen Finlay, president of Glynwood, and Mark talk with Black Farmer Fund co-founders Olivia Watkins and Karen Washington about the special, specific challenges facing Black farmers; who the food system "belongs" to; and how to combat the inherent racial injustices in the US food system, notably as applied to farmers.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Revisiting a (still quite relevant) episode from 2023: Kathleen Finlay, president of Glynwood, and Mark talk with Black Farmer Fund co-founders Olivia Watkins and Karen Washington about the special, specific challenges facing Black farmers; who the food system "belongs" to; and how to combat the inherent racial injustices in the US food system, notably as applied to farmers.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Laurie Woolever: Batali, Bourdain, and All the Nuance Laurie Woolever: Batali, Bourdain, and All the Nuance Wed, 19 Mar 2025 15:20:05 GMT 29:55 67dae0a513f133b29d656b63 false https://shows.acast.com/markbittmanfood/episodes/laurie-woolever-batali-bourdain-and-all-the-nuance 67dae0a513f133b29d656b63 6216896fd584d100134d4d24 laurie-woolever-batali-bourdain-and-all-the-nuance full 3 152 The writer—and ex-Mario Batali employee and assistant to Anthony Bourdain for a decade—talks to Kate about how (and if) kitchen culture has changed since the early-aughts heydey; why she never felt like a victim; her new memoir, Care and Feeding; and how Anthony Bourdain put people at ease—and why people loved him so much. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The writer—and ex-Mario Batali employee and assistant to Anthony Bourdain for a decade—talks to Kate about how (and if) kitchen culture has changed since the early-aughts heydey; why she never felt like a victim; her new memoir, Care and Feeding; and how Anthony Bourdain put people at ease—and why people loved him so much. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Sutton Foster on Evolving Into a Good Eater Sutton Foster on Evolving Into a Good Eater Wed, 12 Mar 2025 10:30:00 GMT 24:31 67d0dd5e863a5bda62cca94e false https://shows.acast.com/markbittmanfood/episodes/sutton-foster-on-evolving-into-a-good-eater 67d0dd5e863a5bda62cca94e 6216896fd584d100134d4d24 sutton-foster-on-evolving-into-a-good-eater full 3 151 In a rerun from 2021, the Broadway star talks to Kate about a complex mother-daughter relationship—and the therapeutic nature of writing a memoir, coming up in the worlds of acting and food, and crocheting for Hugh Jackman.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In a rerun from 2021, the Broadway star talks to Kate about a complex mother-daughter relationship—and the therapeutic nature of writing a memoir, coming up in the worlds of acting and food, and crocheting for Hugh Jackman.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Julian Baggini: How the World Eats Julian Baggini: How the World Eats Wed, 05 Mar 2025 17:30:00 GMT 40:01 67c8885a48f26a4bcaffaca3 false https://shows.acast.com/markbittmanfood/episodes/julian-baggini-how-the-world-eats 67c8885a48f26a4bcaffaca3 6216896fd584d100134d4d24 julian-baggini-how-the-world-eats full 3 150 The philosopher and journalist talks to Mark about why the big picture surrounding food confuses people, and what we can do to remedy that dynamic; what surprised him most in his research around the global food landscape; and 'food citizens' vs 'food consumers.'


Read an excerpt from Julian Baggini's new book, 'How the World Eats,' on the Bittman Project: https://bittmanproject.com/how-the-world-eats/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The philosopher and journalist talks to Mark about why the big picture surrounding food confuses people, and what we can do to remedy that dynamic; what surprised him most in his research around the global food landscape; and 'food citizens' vs 'food consumers.'


Read an excerpt from Julian Baggini's new book, 'How the World Eats,' on the Bittman Project: https://bittmanproject.com/how-the-world-eats/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[At Michele Norris's Home, the Kitchen Takes Center Stage]]> Wed, 26 Feb 2025 11:30:00 GMT 31:58 67be226103ca0341bd91677e false https://shows.acast.com/markbittmanfood/episodes/at-michele-norriss-home-the-kitchen-takes-center-stage 67be226103ca0341bd91677e 6216896fd584d100134d4d24 at-michele-norriss-home-the-kitchen-takes-center-stage full 3 149 In this rerun from 2024, acclaimed journalist Michele Norris talks to Mark about how she came to start her podcast, Your Mama's Kitchen; the standout moments in her (amazing) career; and how she preps for meals 30 days ahead. 


View this episode's recipe here: https://bittmanproject.com/recipe/michele-norriss-zucchini-bread/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In this rerun from 2024, acclaimed journalist Michele Norris talks to Mark about how she came to start her podcast, Your Mama's Kitchen; the standout moments in her (amazing) career; and how she preps for meals 30 days ahead. 


View this episode's recipe here: https://bittmanproject.com/recipe/michele-norriss-zucchini-bread/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Alton Brown Looks Back Alton Brown Looks Back Wed, 19 Feb 2025 11:30:00 GMT 30:46 67b56cedef66dc14d10804f5 false https://shows.acast.com/markbittmanfood/episodes/alton-brown-looks-back 67b56cedef66dc14d10804f5 6216896fd584d100134d4d24 alton-brown-looks-back full 3 148 The writer, chef, and TV star talks to Mark and Kate about fame, "then" and now; the problem with memory—and memoir; falling up the stairs; his farewell tour; and eating on the road, monastically. 


Head to the Bittman Project for a special excerpt from Alton's new book, Food for Thought: https://bittmanproject.com/alton-brown-meals-that-made-me-part-i/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The writer, chef, and TV star talks to Mark and Kate about fame, "then" and now; the problem with memory—and memoir; falling up the stairs; his farewell tour; and eating on the road, monastically. 


Head to the Bittman Project for a special excerpt from Alton's new book, Food for Thought: https://bittmanproject.com/alton-brown-meals-that-made-me-part-i/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Food Addiction and the Path to Real, Positive Change Food Addiction and the Path to Real, Positive Change Thu, 13 Feb 2025 11:30:00 GMT 36:15 67ad573d3ef0b176eaa24ea6 false https://shows.acast.com/markbittmanfood/episodes/food-addiction-and-the-path-to-real-positive-change 67ad573d3ef0b176eaa24ea6 6216896fd584d100134d4d24 food-addiction-and-the-path-to-real-positive-change full 3 147 Professors—and ultraprocessed food experts—Ashley Gearhardt and Kelly Brownell join Mark and Kate to talk about why the robust new science about food and addiction is going to be hard to ignore, how junk food could take the path of cigarettes and opioids with regards to litigation (and how tobacco paved the way), and why marketing these foods to kids is so successful (and the many reasons why kids are so important to focus on).


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Professors—and ultraprocessed food experts—Ashley Gearhardt and Kelly Brownell join Mark and Kate to talk about why the robust new science about food and addiction is going to be hard to ignore, how junk food could take the path of cigarettes and opioids with regards to litigation (and how tobacco paved the way), and why marketing these foods to kids is so successful (and the many reasons why kids are so important to focus on).


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Jared Blumenfeld: Let's Fight for a Joyful Future]]> Wed, 05 Feb 2025 11:30:00 GMT 35:36 67a2c8459a67c6bc4eeb6544 false https://shows.acast.com/markbittmanfood/episodes/jared-blumenfeld-lets-fight-for-a-joyful-future 67a2c8459a67c6bc4eeb6544 6216896fd584d100134d4d24 jared-blumenfeld-lets-fight-for-a-joyful-future full 3 146 The national climate leader and philanthropist talks to Mark about why he's excited about the future of food; the role that well-heeled philanthropy can, should, and does play in food and climate; the ways in which school food is improving that benefits both kids and farmers; and the issue that mainstream environmentalists haven't yet focused on—and should. 


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The national climate leader and philanthropist talks to Mark about why he's excited about the future of food; the role that well-heeled philanthropy can, should, and does play in food and climate; the ways in which school food is improving that benefits both kids and farmers; and the issue that mainstream environmentalists haven't yet focused on—and should. 


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Bradley Tusk Knows Firsthand: Feeding People Is a Solvable Problem Bradley Tusk Knows Firsthand: Feeding People Is a Solvable Problem Wed, 29 Jan 2025 11:30:00 GMT 41:49 6799444a65f7409510fd62d2 false https://shows.acast.com/markbittmanfood/episodes/bradley-tusk-knows-firsthand-feeding-people-is-a-solvable-pr 6799444a65f7409510fd62d2 6216896fd584d100134d4d24 bradley-tusk-knows-firsthand-feeding-people-is-a-solvable-pr full 3 145 The venture capitalist and political strategist talks to Mark and Kate about when, how, and why he chose to focus his efforts on hunger—and exactly how these efforts have proven so successful; what's stopping politicians from feeding kids; and the best ways to put food on the table when government isn't helping. Plus, how he's attempting to turn mobile voting into a reality. 


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The venture capitalist and political strategist talks to Mark and Kate about when, how, and why he chose to focus his efforts on hunger—and exactly how these efforts have proven so successful; what's stopping politicians from feeding kids; and the best ways to put food on the table when government isn't helping. Plus, how he's attempting to turn mobile voting into a reality. 


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Paula Daniels Is Arranging a World Around Good Food Paula Daniels Is Arranging a World Around Good Food Wed, 22 Jan 2025 11:30:00 GMT 42:48 679049061ab6c8a3675ee1f9 false https://shows.acast.com/markbittmanfood/episodes/paula-daniels-is-arranging-a-world-around-good-food 679049061ab6c8a3675ee1f9 6216896fd584d100134d4d24 paula-daniels-is-arranging-a-world-around-good-food full 3 144 The food systems expert talks to Mark about The Center for Good Food Purchasing, which she co-founded ten years ago—and about her new role at the LA County Office of Food Equity, a new coalition of people working on good food availability with a commitment from the county. Plus, the two discuss the definitions behind good, sustainable, and fair food. 


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The food systems expert talks to Mark about The Center for Good Food Purchasing, which she co-founded ten years ago—and about her new role at the LA County Office of Food Equity, a new coalition of people working on good food availability with a commitment from the county. Plus, the two discuss the definitions behind good, sustainable, and fair food. 


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Phoebe Robinson and the Beauty of Nerding Out Phoebe Robinson and the Beauty of Nerding Out Wed, 08 Jan 2025 11:30:46 GMT 35:55 677ddce1172a299f313613d2 false https://shows.acast.com/markbittmanfood/episodes/phoebe-robinson-and-the-beauty-of-nerding-out 677ddce1172a299f313613d2 6216896fd584d100134d4d24 phoebe-robinson-and-the-beauty-of-nerding-out full 3 143 The comedian talks to Kate about her new show, Clash of the Cookbooks, and why we need more positive television; being a podcasting pioneer; the beauty of a good graze; and, for the first time, making content that her beloved niece and nephew are allowed to watch.


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The comedian talks to Kate about her new show, Clash of the Cookbooks, and why we need more positive television; being a podcasting pioneer; the beauty of a good graze; and, for the first time, making content that her beloved niece and nephew are allowed to watch.


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Kate Rutherford: At the Intersection of Rock Climbing and Good Food Kate Rutherford: At the Intersection of Rock Climbing and Good Food Wed, 01 Jan 2025 22:44:26 GMT 30:49 6775c54ac6c98a57bb8b6419 false https://shows.acast.com/markbittmanfood/episodes/kate-rutherford-at-the-intersection-of-rock-climbing-and-goo 6775c54ac6c98a57bb8b6419 6216896fd584d100134d4d24 kate-rutherford-at-the-intersection-of-rock-climbing-and-goo full 3 142 Revisiting our episode with professional climber and good food advocate Kate Rutherford, who talks to Mark and Kate about her childhood in Alaska (commuting by dogsled!); how Patagonia founder Yvon Chouinard got her interested in regenerative agriculture and food activism; and why and how she's making it easier for rock climbers to source local food wherever they climb.


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Revisiting our episode with professional climber and good food advocate Kate Rutherford, who talks to Mark and Kate about her childhood in Alaska (commuting by dogsled!); how Patagonia founder Yvon Chouinard got her interested in regenerative agriculture and food activism; and why and how she's making it easier for rock climbers to source local food wherever they climb.


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Jeremy Salamon: Hungarian Food From a 2nd Generation POV Jeremy Salamon: Hungarian Food From a 2nd Generation POV Wed, 25 Dec 2024 11:30:48 GMT 34:47 676a1eb22931d588184566f6 false https://shows.acast.com/markbittmanfood/episodes/jeremy-salamon-hungarian-food-from-a-2nd-generation-pov 676a1eb22931d588184566f6 6216896fd584d100134d4d24 jeremy-salamon-hungarian-food-from-a-2nd-generation-pov full 3 141 The Brooklyn-based chef talks to Mark and Kate about what made growing up with both of his grandmothers around so magical; how, with his much-loved restaurant, Agi's Counter, he's preserving the past as he helps it to evolve a bit; and why he thinks of some of his most popular recipes as Pokémon.


The Bittman Project is featuring two recipes from Jeremy's book, Second Generation: Hungarian and Jewish Classics Reimagined: 


Nokedli Cacio e Pepe: https://bittmanproject.com/recipe/nokedli-in-chicken-broth-with-so-much-dill/

Poached Radishes: https://bittmanproject.com/recipe/poached-radishes/


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Brooklyn-based chef talks to Mark and Kate about what made growing up with both of his grandmothers around so magical; how, with his much-loved restaurant, Agi's Counter, he's preserving the past as he helps it to evolve a bit; and why he thinks of some of his most popular recipes as Pokémon.


The Bittman Project is featuring two recipes from Jeremy's book, Second Generation: Hungarian and Jewish Classics Reimagined: 


Nokedli Cacio e Pepe: https://bittmanproject.com/recipe/nokedli-in-chicken-broth-with-so-much-dill/

Poached Radishes: https://bittmanproject.com/recipe/poached-radishes/


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Ben Mims: The Soul of a Cookie Ben Mims: The Soul of a Cookie Wed, 18 Dec 2024 11:30:27 GMT 32:27 67622020f4445443733bb466 false https://shows.acast.com/markbittmanfood/episodes/ben-mims-the-soul-of-a-cookie 67622020f4445443733bb466 6216896fd584d100134d4d24 ben-mims-the-soul-of-a-cookie full 3 140 The food writer and cookbook author – most recently of Crumbs: Cookies and Sweets from Around the World – talks to Mark and Kate about COOKIES. Do we take them for granted? What constitutes a cookie? Plus, the most interesting things Ben learned in his research, how cookies have evolved to suit the changing times, his favorite cookie recipes for the holidays, and what it was like to test and taste 300 cookie recipes.


The Bittman Project is featuring two recipes from Crumbs:


Brown Sugar Cinnamon Cookies (Speculoos)

https://bittmanproject.com/recipe/brown-sugar-cinnamon-cookies-speculoos/


Egyptian Stuffed Eid Cookies: 

https://bittmanproject.com/recipe/egyptian-stuffed-eid-cookies/


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The food writer and cookbook author – most recently of Crumbs: Cookies and Sweets from Around the World – talks to Mark and Kate about COOKIES. Do we take them for granted? What constitutes a cookie? Plus, the most interesting things Ben learned in his research, how cookies have evolved to suit the changing times, his favorite cookie recipes for the holidays, and what it was like to test and taste 300 cookie recipes.


The Bittman Project is featuring two recipes from Crumbs:


Brown Sugar Cinnamon Cookies (Speculoos)

https://bittmanproject.com/recipe/brown-sugar-cinnamon-cookies-speculoos/


Egyptian Stuffed Eid Cookies: 

https://bittmanproject.com/recipe/egyptian-stuffed-eid-cookies/


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Brita and Bryce Lundberg: When Rice = Family Brita and Bryce Lundberg: When Rice = Family Fri, 13 Dec 2024 19:30:00 GMT 33:37 675c8a4cd8cc4b92596202c5 false https://shows.acast.com/markbittmanfood/episodes/brita-and-bryce-lundberg-when-rice-family 675c8a4cd8cc4b92596202c5 6216896fd584d100134d4d24 brita-and-bryce-lundberg-when-rice-family full 3 139 The father-daughter farmer duo, of Lundberg Family Farms, talk to Mark and Kate about making the right choices in farming for four generations, the organic spectrum, why working together is so wonderful, and why you might want to taste your soil. (Plus – what does "regenerative" actually mean?)


Want rice recipes? We've got them: https://bittmanproject.com/collection/rice/


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The father-daughter farmer duo, of Lundberg Family Farms, talk to Mark and Kate about making the right choices in farming for four generations, the organic spectrum, why working together is so wonderful, and why you might want to taste your soil. (Plus – what does "regenerative" actually mean?)


Want rice recipes? We've got them: https://bittmanproject.com/collection/rice/


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Warm and Cozy Chats with Regula Ysewijn and Carolyn Robb Warm and Cozy Chats with Regula Ysewijn and Carolyn Robb Wed, 11 Dec 2024 11:30:38 GMT 39:05 6758dd25c705e4417996cb16 false https://shows.acast.com/markbittmanfood/episodes/warm-and-cozy-chats-with-regula-ysewijn-and-carolyn-robb 6758dd25c705e4417996cb16 6216896fd584d100134d4d24 warm-and-cozy-chats-with-regula-ysewijn-and-carolyn-robb full 3 138 Revisiting a holiday episode from 2022! Culinary historian and writer Regula Ysewijn chats about the crazy British tradition of boar's head, writing the Downton Abbey Christmas Cookbook, and how Charles Dickens saved Christmas; and former royal chef Carolyn Robb talks about the unfair tradition of "Bad British food" and how Christmas makes up for it, the rewards and challenges of being a royal chef, and how King Charles was ahead of his time.


Get Regula Ysewijn's recipe for Anchovy Éclairs here: https://bittmanproject.com/recipe/anchovy-eclairs/


Get Carolyn Robb's recipe for Raspberry-Almond Shortbread with Marzipan here: https://bittmanproject.com/recipe/raspberry-almond-shortbread-with-marzipan/


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Revisiting a holiday episode from 2022! Culinary historian and writer Regula Ysewijn chats about the crazy British tradition of boar's head, writing the Downton Abbey Christmas Cookbook, and how Charles Dickens saved Christmas; and former royal chef Carolyn Robb talks about the unfair tradition of "Bad British food" and how Christmas makes up for it, the rewards and challenges of being a royal chef, and how King Charles was ahead of his time.


Get Regula Ysewijn's recipe for Anchovy Éclairs here: https://bittmanproject.com/recipe/anchovy-eclairs/


Get Carolyn Robb's recipe for Raspberry-Almond Shortbread with Marzipan here: https://bittmanproject.com/recipe/raspberry-almond-shortbread-with-marzipan/


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Secretary Tom Vilsack: The Future of Farming and Food Secretary Tom Vilsack: The Future of Farming and Food Wed, 04 Dec 2024 11:30:58 GMT 45:56 674fb254121f8711d2a26395 false https://shows.acast.com/markbittmanfood/episodes/secretary-tom-vilsack-the-future-of-farming-and-food 674fb254121f8711d2a26395 6216896fd584d100134d4d24 secretary-tom-vilsack-the-future-of-farming-and-food full 3 137 The Secretary of Agriculture talks to Mark about the progress we've made in farming and agriculture in the last decade, debunking the "all farms are the same" myth and exactly why it's so important to support small farmers; the new opportunities that have been created in the farming space; why he's so concerned about rebuilding rural populations; and where the real opportunities lie.


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The Secretary of Agriculture talks to Mark about the progress we've made in farming and agriculture in the last decade, debunking the "all farms are the same" myth and exactly why it's so important to support small farmers; the new opportunities that have been created in the farming space; why he's so concerned about rebuilding rural populations; and where the real opportunities lie.


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Calvin Trillin and His Biggest Fan, Mark Bittman Calvin Trillin and His Biggest Fan, Mark Bittman Wed, 27 Nov 2024 11:30:40 GMT 30:30 674651c1130a52551cfc796a false https://shows.acast.com/markbittmanfood/episodes/calvin-trillin-and-his-biggest-fan-mark-bittman 674651c1130a52551cfc796a 6216896fd584d100134d4d24 calvin-trillin-and-his-biggest-fan-mark-bittman full 3 136 The acclaimed writer talks to Mark about being the world's worst busboy, "the alleged parting of the Red Sea," unintentionally writing about murders, how to make smoked mackerel pâté, and his storied career.


Get the Applesauce recipe mentioned in this episode on The Bittman Project: https://www.bittmanproject.com/p/mark-bittman-applesauce


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The acclaimed writer talks to Mark about being the world's worst busboy, "the alleged parting of the Red Sea," unintentionally writing about murders, how to make smoked mackerel pâté, and his storied career.


Get the Applesauce recipe mentioned in this episode on The Bittman Project: https://www.bittmanproject.com/p/mark-bittman-applesauce


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Bryan Ford: It’s a Great Time to Be a Baker Bryan Ford: It’s a Great Time to Be a Baker Wed, 20 Nov 2024 11:30:59 GMT 37:07 673d551175e6ea9d68cc1bdc false https://shows.acast.com/markbittmanfood/episodes/bryan-ford-its-a-great-time-to-be-a-baker 673d551175e6ea9d68cc1bdc 6216896fd584d100134d4d24 bryan-ford-its-a-great-time-to-be-a-baker full 3 135 Baker Bryan Ford talks to Mark and Kate about his new book, Pan Y Dulce; what it's like to truly interpret a food culture; the trickiness of ingredients and cost and taste; and why it's so exciting to be a first generation baker right now.


The Bittman Project is featuring two recipes from Pan Y Dulce:


Tustacas: 

https://bittmanproject.com/recipe/tustacas/


Roles de Pimiento Asado: 

https://bittmanproject.com/recipe/roles-de-pimiento-asado/


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey


Hosted on Acast. See acast.com/privacy for more information.

]]> Baker Bryan Ford talks to Mark and Kate about his new book, Pan Y Dulce; what it's like to truly interpret a food culture; the trickiness of ingredients and cost and taste; and why it's so exciting to be a first generation baker right now.


The Bittman Project is featuring two recipes from Pan Y Dulce:


Tustacas: 

https://bittmanproject.com/recipe/tustacas/


Roles de Pimiento Asado: 

https://bittmanproject.com/recipe/roles-de-pimiento-asado/


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey


Hosted on Acast. See acast.com/privacy for more information.

]]> What’s It Like to Be a Chef on a Cruise Ship? What’s It Like to Be a Chef on a Cruise Ship? Wed, 20 Nov 2024 11:30:52 GMT 27:08 673d5436fb161236f8167ac6 false https://shows.acast.com/markbittmanfood/episodes/whats-it-like-to-be-a-chef-on-a-cruise-ship 673d5436fb161236f8167ac6 6216896fd584d100134d4d24 whats-it-like-to-be-a-chef-on-a-cruise-ship full 3 134 Wolfgang Maier, Executive Culinary Director of Regent Seven Seas Cruises, talks to Mark and Kate about what it's like to work with more than 400 other chefs, making 6000 meals a day; the difference between cooking for staff and cooking for guests (and the best thing about cooking for that many people); the most commonly ordered food; and how alcohol consumption has changed.


Interested in finding out more about Regent Seven Seas Cruises' Black Friday bonus offer? Head to https://www.rssc.com/specials. 


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Wolfgang Maier, Executive Culinary Director of Regent Seven Seas Cruises, talks to Mark and Kate about what it's like to work with more than 400 other chefs, making 6000 meals a day; the difference between cooking for staff and cooking for guests (and the best thing about cooking for that many people); the most commonly ordered food; and how alcohol consumption has changed.


Interested in finding out more about Regent Seven Seas Cruises' Black Friday bonus offer? Head to https://www.rssc.com/specials. 


Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Jody Eddy: Inspired by Food in Divine Places Jody Eddy: Inspired by Food in Divine Places Wed, 13 Nov 2024 11:30:54 GMT 38:38 6733e764d2a59a72536b8272 false https://shows.acast.com/markbittmanfood/episodes/jody-eddy-inspired-by-food-in-divine-places 6733e764d2a59a72536b8272 6216896fd584d100134d4d24 jody-eddy-inspired-by-food-in-divine-places full 3 133 Writer Jody Eddy joins Mark and Kate to talk about her new book, Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces. Jody shares the most notable things she encountered in her research travels, how gaining ancient wisdom and feeling serendipitous along the way changed her, and how sacred spaces reflect our modern world and are as dynamic and fundamental to our society as they ever were.


The Bittman Project is featuring two recipes from Elysian Kitchens:


Honey-Glazed Turkey Tinga: https://bittmanproject.com/recipe/honey-glazed-turkey-tinga/


Beer-and-Honey-Glazed Pork Loin with Roasted Apples:

https://bittmanproject.com/recipe/beer-and-honey-glazed-pork-loin-with-roasted-apples/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Writer Jody Eddy joins Mark and Kate to talk about her new book, Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces. Jody shares the most notable things she encountered in her research travels, how gaining ancient wisdom and feeling serendipitous along the way changed her, and how sacred spaces reflect our modern world and are as dynamic and fundamental to our society as they ever were.


The Bittman Project is featuring two recipes from Elysian Kitchens:


Honey-Glazed Turkey Tinga: https://bittmanproject.com/recipe/honey-glazed-turkey-tinga/


Beer-and-Honey-Glazed Pork Loin with Roasted Apples:

https://bittmanproject.com/recipe/beer-and-honey-glazed-pork-loin-with-roasted-apples/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Al Roker and Courtney Roker Laga: Bringing the Charm Al Roker and Courtney Roker Laga: Bringing the Charm Wed, 06 Nov 2024 11:30:09 GMT 37:04 672aab10afa9526ed479bfad false https://shows.acast.com/markbittmanfood/episodes/al-roker-and-courtney-roker-laga-bringing-the-charm 672aab10afa9526ed479bfad 6216896fd584d100134d4d24 al-roker-and-courtney-roker-laga-bringing-the-charm full 3 132 The father-daughter duo talks to our father-daughter duo about their new cookbook and why it's special – and what it was like working on it together. Plus, Courtney's "recipe detective" journey and Al's take on The Morning Show – and Mark's on The Bear. 


Get the recipe for Everything-Bagel and Lox Strata on The Bittman Project: https://bittmanproject.com/recipe/everything-bagel-and-lox-strata/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The father-daughter duo talks to our father-daughter duo about their new cookbook and why it's special – and what it was like working on it together. Plus, Courtney's "recipe detective" journey and Al's take on The Morning Show – and Mark's on The Bear. 


Get the recipe for Everything-Bagel and Lox Strata on The Bittman Project: https://bittmanproject.com/recipe/everything-bagel-and-lox-strata/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Alice Waters, Spence Medford, and Farm to School Lunch Alice Waters, Spence Medford, and Farm to School Lunch Wed, 30 Oct 2024 10:30:26 GMT 48:15 6721734db4c51fd5696dc290 false https://shows.acast.com/markbittmanfood/episodes/alice-waters-spence-medford-and-farm-to-school-lunch 6721734db4c51fd5696dc290 6216896fd584d100134d4d24 alice-waters-spence-medford-and-farm-to-school-lunch full 3 131 Mark and Kate talk with Alice Waters, founder of the Edible Schoolyard Project, and Spence Medford, senior vice president at The Henry Ford Museum of American Innovation. Together, they analyze why there are reasons to be optimistic about school lunch, and especially about school-supported agriculture. The team's new project – School Lunch Across America – is working on furthering the mission of great food for America's kids. And there’s more, as Alice (especially) discusses the critical importance of the relationship between school and food. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Kate talk with Alice Waters, founder of the Edible Schoolyard Project, and Spence Medford, senior vice president at The Henry Ford Museum of American Innovation. Together, they analyze why there are reasons to be optimistic about school lunch, and especially about school-supported agriculture. The team's new project – School Lunch Across America – is working on furthering the mission of great food for America's kids. And there’s more, as Alice (especially) discusses the critical importance of the relationship between school and food. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Alexander Smalls: In the African Community, Food Is Currency Alexander Smalls: In the African Community, Food Is Currency Wed, 23 Oct 2024 10:30:49 GMT 30:18 671814fce16fb75ed57762e3 false https://shows.acast.com/markbittmanfood/episodes/alexander-smalls-in-the-african-community-food-is-currency 671814fce16fb75ed57762e3 6216896fd584d100134d4d24 alexander-smalls-in-the-african-community-food-is-currency full 3 130 The chef and cookbook writer talks to Mark and Kate about being a Black man in opera, and why he left the art behind to become a chef; traveling through Africa and the beauty of educating others on the continent's cooking traditions; and the one food tradition he encountered in his journeys that shocked him.


Get the recipe for Wild Greens and Cheese Pap on The Bittman Project: https://bittmanproject.com/recipe/caesar-spaghetti/

Get the recipe for Peanut Butter Porridge with Fruit on The Bittman Project: https://bittmanproject.com/recipe/peanut-butter-porridge-with-fruit/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The chef and cookbook writer talks to Mark and Kate about being a Black man in opera, and why he left the art behind to become a chef; traveling through Africa and the beauty of educating others on the continent's cooking traditions; and the one food tradition he encountered in his journeys that shocked him.


Get the recipe for Wild Greens and Cheese Pap on The Bittman Project: https://bittmanproject.com/recipe/caesar-spaghetti/

Get the recipe for Peanut Butter Porridge with Fruit on The Bittman Project: https://bittmanproject.com/recipe/peanut-butter-porridge-with-fruit/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Julia Turshen on Feeling Gratitude in the Kitchen Julia Turshen on Feeling Gratitude in the Kitchen Wed, 16 Oct 2024 10:30:34 GMT 31:32 670f170395a9a2047562abf5 false https://shows.acast.com/markbittmanfood/episodes/julia-turshen-on-feeling-gratitude-in-the-kitchen 670f170395a9a2047562abf5 6216896fd584d100134d4d24 julia-turshen-on-feeling-gratitude-in-the-kitchen full 3 129 Writer and food champion Julia Turshen talks to Mark and Kate about the beauty and the struggles that come with being a diligent home cook, how 2020 changed the way we make dinner (and clean up), if "aspirational cooking" has made people cook less, and her new cookbook, What Goes with What.


Get Julia's recipe for Caesar Spaghetti on The Bittman Project: https://bittmanproject.com/recipe/caesar-spaghetti/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Writer and food champion Julia Turshen talks to Mark and Kate about the beauty and the struggles that come with being a diligent home cook, how 2020 changed the way we make dinner (and clean up), if "aspirational cooking" has made people cook less, and her new cookbook, What Goes with What.


Get Julia's recipe for Caesar Spaghetti on The Bittman Project: https://bittmanproject.com/recipe/caesar-spaghetti/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Exposing the Toxic Underbelly of Tyson Foods Exposing the Toxic Underbelly of Tyson Foods Wed, 09 Oct 2024 10:30:33 GMT 31:42 6705d94afdf93b3e0c7a06dd false https://shows.acast.com/markbittmanfood/episodes/exposing-the-toxic-underbelly-of-tyson-foods 6705d94afdf93b3e0c7a06dd 6216896fd584d100134d4d24 exposing-the-toxic-underbelly-of-tyson-foods full 3 128 Reporter Alice Driver talks with Mark and Kate about her work with Arkansas-based Tyson employees – many of whom are immigrants and refugees – for her book, Life and Death of the American Worker. She explains why the number of injuries at the company is higher than reported; how employees feel gaslit; why support for meatpacking companies – and, by default, their cruel practices – is bipartisan; and the growing role of children in the industry. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Reporter Alice Driver talks with Mark and Kate about her work with Arkansas-based Tyson employees – many of whom are immigrants and refugees – for her book, Life and Death of the American Worker. She explains why the number of injuries at the company is higher than reported; how employees feel gaslit; why support for meatpacking companies – and, by default, their cruel practices – is bipartisan; and the growing role of children in the industry. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[A Love Letter to Bangkok in NYC's West Village]]> Wed, 02 Oct 2024 10:30:11 GMT 36:21 66fc929ccb6b8e9ccc539a21 false https://shows.acast.com/markbittmanfood/episodes/a-love-letter-to-bangkok-in-nycs-west-village 66fc929ccb6b8e9ccc539a21 6216896fd584d100134d4d24 a-love-letter-to-bangkok-in-nycs-west-village full 3 127 Jen Saesue and Max Wittawat, owner and chef (respectively) at NYC's wildly successful Bangkok Supper Club, talk to Kate and Mark about bringing Bangkok to life in New York, being jaded by fine dining, the art of ordering Thai food, and the secret to Max's toasted rice powder. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Jen Saesue and Max Wittawat, owner and chef (respectively) at NYC's wildly successful Bangkok Supper Club, talk to Kate and Mark about bringing Bangkok to life in New York, being jaded by fine dining, the art of ordering Thai food, and the secret to Max's toasted rice powder. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Exploring School Lunch In Meghalaya, India Exploring School Lunch In Meghalaya, India Wed, 25 Sep 2024 10:30:32 GMT 24:37 66f362c0d9f78989f29fde8a false https://shows.acast.com/markbittmanfood/episodes/exploring-school-lunch-in-meghalaya-india 66f362c0d9f78989f29fde8a 6216896fd584d100134d4d24 exploring-school-lunch-in-meghalaya-india full 3 126 Mark and Kathleen talk to each other from Meghalaya, in the east Khasi hills, where the government provides just 5 rupees per child per day for school lunch – about 6 cents – plus rice. They talk about the funding that's underway for a group of schools in Meghalaya to change meals there, plus what the schools can do to maintain these positive changes when the funding runs out.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Kathleen talk to each other from Meghalaya, in the east Khasi hills, where the government provides just 5 rupees per child per day for school lunch – about 6 cents – plus rice. They talk about the funding that's underway for a group of schools in Meghalaya to change meals there, plus what the schools can do to maintain these positive changes when the funding runs out.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> How Food in the US Is Used to Divide and Conquest How Food in the US Is Used to Divide and Conquest Wed, 18 Sep 2024 10:30:15 GMT 28:12 66ea3d371b196e28d5701c1a false https://shows.acast.com/markbittmanfood/episodes/how-food-in-the-us-is-used-to-divide-and-conquest 66ea3d371b196e28d5701c1a 6216896fd584d100134d4d24 how-food-in-the-us-is-used-to-divide-and-conquest full 3 125 Writer Andrea Freeman, a pioneer in food politics, talks to Mark and Kate about the history of food politics, from colonization to slavery to the Americanization of immigrant food culture; how the way we operate now is rooted in these practices; how Big Food has figured out how to meet kids where they are at any given point in time—from television to TikTok; and how oppression in the US has shaped cultural norms to make racial health disparities appear natural—and, as a result, impossible to solve through government interference.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Writer Andrea Freeman, a pioneer in food politics, talks to Mark and Kate about the history of food politics, from colonization to slavery to the Americanization of immigrant food culture; how the way we operate now is rooted in these practices; how Big Food has figured out how to meet kids where they are at any given point in time—from television to TikTok; and how oppression in the US has shaped cultural norms to make racial health disparities appear natural—and, as a result, impossible to solve through government interference.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Is Alcohol the Tobacco of the 21st Century? Is Alcohol the Tobacco of the 21st Century? Wed, 11 Sep 2024 10:30:00 GMT 31:38 66e0ee66f684e0b75966a1ed false https://shows.acast.com/markbittmanfood/episodes/is-alcohol-the-tobacco-of-the-21st-century 66e0ee66f684e0b75966a1ed 6216896fd584d100134d4d24 is-alcohol-the-tobacco-of-the-21st-century full 3 124 Journalist Tim Requarth talks to Mark about the French Paradox and the "J-shaped" relationship between alcohol consumption and health, the inconvenience of alcohol being a little good for you, the less drinking trend and where it's headed (what will alcohol consumption look like in 2080?), and Mark's brushes with sobriety.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Journalist Tim Requarth talks to Mark about the French Paradox and the "J-shaped" relationship between alcohol consumption and health, the inconvenience of alcohol being a little good for you, the less drinking trend and where it's headed (what will alcohol consumption look like in 2080?), and Mark's brushes with sobriety.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Fixing the Food System, One Generation at a Time Fixing the Food System, One Generation at a Time Wed, 04 Sep 2024 10:30:32 GMT 34:19 66d7b7193895e5a9f8c46676 false https://shows.acast.com/markbittmanfood/episodes/fixing-the-food-system-one-generation-at-a-time 66d7b7193895e5a9f8c46676 6216896fd584d100134d4d24 fixing-the-food-system-one-generation-at-a-time full 3 123 John Ikerd, one of the leading experts in the world on the economics of sustainable agriculture, and environmental activist Mackenzie Feldman talk to Mark about how they learn from each other, despite — or perhaps because of — their age gap; why recreating local food systems is so important; and what people in their 20s are most concerned about when it comes to food and agriculture.


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> John Ikerd, one of the leading experts in the world on the economics of sustainable agriculture, and environmental activist Mackenzie Feldman talk to Mark about how they learn from each other, despite — or perhaps because of — their age gap; why recreating local food systems is so important; and what people in their 20s are most concerned about when it comes to food and agriculture.


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Why There’s No Simple “Solution” to Food and Agriculture Issues Why There’s No Simple “Solution” to Food and Agriculture Issues Wed, 28 Aug 2024 10:30:14 GMT 26:52 66ce65aa773c5e2de547e8ea false https://shows.acast.com/markbittmanfood/episodes/what-can-silicon-valley-bring-to-food-and-agriculture 66ce65aa773c5e2de547e8ea 6216896fd584d100134d4d24 what-can-silicon-valley-bring-to-food-and-agriculture full 3 122 Food historian, thought-leader, and writer Julie Guthman talks to Mark and Kate about how so many of the tech "solutions" behind industrial animal production are narrow-minded; why the arguments around alternative meat don't add up and what the entrepreneurs behind it don't understand; and the real resource use comparison between pasture raised meat, factory farmed meat, fake meat, and cell meat.


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Food historian, thought-leader, and writer Julie Guthman talks to Mark and Kate about how so many of the tech "solutions" behind industrial animal production are narrow-minded; why the arguments around alternative meat don't add up and what the entrepreneurs behind it don't understand; and the real resource use comparison between pasture raised meat, factory farmed meat, fake meat, and cell meat.


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Jean-Martin Bauer: Famine Is Not a Natural Event Jean-Martin Bauer: Famine Is Not a Natural Event Wed, 21 Aug 2024 10:30:04 GMT 30:12 66c53af74bc29b3432195c99 false https://shows.acast.com/markbittmanfood/episodes/jean-martin-bauer-famine-is-not-a-natural-event 66c53af74bc29b3432195c99 6216896fd584d100134d4d24 jean-martin-bauer-famine-is-not-a-natural-event full 3 121 The humanitarian leader and writer talks to Mark about the paradoxes of famine; what we should be thinking about when we talk about hunger and solutions and what we can do at the global and local levels to help; and how we can raise awareness—and, in turn, prompt action. 


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The humanitarian leader and writer talks to Mark about the paradoxes of famine; what we should be thinking about when we talk about hunger and solutions and what we can do at the global and local levels to help; and how we can raise awareness—and, in turn, prompt action. 


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Senator Bennet: Food Rights Are Everyone’s Rights Senator Bennet: Food Rights Are Everyone’s Rights Wed, 14 Aug 2024 10:30:34 GMT 28:17 66bc0f9d9c1f916f7e955722 false https://shows.acast.com/markbittmanfood/episodes/senator-bennet-food-rights-are-everyones-rights 66bc0f9d9c1f916f7e955722 6216896fd584d100134d4d24 senator-bennet-food-rights-are-everyones-rights full 3 120 Colorado Senator Michael Bennet talks to Kate and Mark about how being superintendent of Denver Public Schools stoked his interest in food rights, what inspires him and why we should feel hopeful, his newfound interest in cooking, and why cast iron reigns supreme.


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Colorado Senator Michael Bennet talks to Kate and Mark about how being superintendent of Denver Public Schools stoked his interest in food rights, what inspires him and why we should feel hopeful, his newfound interest in cooking, and why cast iron reigns supreme.


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Everybody Has an Idea for a Cooking Show Everybody Has an Idea for a Cooking Show Wed, 07 Aug 2024 16:03:16 GMT 27:08 66b39ac4ec20c36e8e154816 false https://shows.acast.com/markbittmanfood/episodes/everybody-has-an-idea-for-a-cooking-show 66b39ac4ec20c36e8e154816 6216896fd584d100134d4d24 everybody-has-an-idea-for-a-cooking-show full 3 119 Writer and veteran TV producer Karen Katz talks to Mark and Kate about being PC on TV, how she learned to love cooking and to be brave in the kitchen, and being executive producer of Emeril Live during its heyday – including the hazing process.


To get Karen's recipe for French Harvest Soup, head to the Bittman Project: https://bittmanproject.com/recipe/karen-katzs-french-harvest-soup/


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Writer and veteran TV producer Karen Katz talks to Mark and Kate about being PC on TV, how she learned to love cooking and to be brave in the kitchen, and being executive producer of Emeril Live during its heyday – including the hazing process.


To get Karen's recipe for French Harvest Soup, head to the Bittman Project: https://bittmanproject.com/recipe/karen-katzs-french-harvest-soup/


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> We Love Chef Toya Boudy We Love Chef Toya Boudy Wed, 31 Jul 2024 10:30:45 GMT 40:19 66a99e97ec85576657b977fb false https://shows.acast.com/markbittmanfood/episodes/we-love-chef-toya-boudy 66a99e97ec85576657b977fb 6216896fd584d100134d4d24 we-love-chef-toya-boudy full 3 118 The shining star of New Orleans talks to Kate and Mark about struggle meals, tourist food in her hometown, Cajun vs. Creole, and the power of tough love.


To get the recipe for Toya's Eggs & Rice, head to the Bittman Project: https://bittmanproject.com/recipe/toya-boudys-eggs-rice/


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The shining star of New Orleans talks to Kate and Mark about struggle meals, tourist food in her hometown, Cajun vs. Creole, and the power of tough love.


To get the recipe for Toya's Eggs & Rice, head to the Bittman Project: https://bittmanproject.com/recipe/toya-boudys-eggs-rice/


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> This Is What Community Looks Like This Is What Community Looks Like Wed, 24 Jul 2024 10:30:22 GMT 39:23 66a0599b993be95c7f97fa68 false https://shows.acast.com/markbittmanfood/episodes/this-is-what-community-looks-like 66a0599b993be95c7f97fa68 6216896fd584d100134d4d24 this-is-what-community-looks-like full 3 117 Michelle Horovitz, LaTasha Powell, and Princess Titus – the founders of Minneapolis-based Appetite for Change – talk to Mark and Kate about how to use the psychology of a community to create a food system that works for all; passing the torch of food justice to the next generation; teaching a community to cook; and what makes their new cookbook, Appetite for Change, so special.  


To get the recipe for the Appetite for Change Coconut Cornbread with Citrus Honey Butter, head to the Bittman Project: bittmanproject.com/coconut-cornbread-with-honey-citrus-butter


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Michelle Horovitz, LaTasha Powell, and Princess Titus – the founders of Minneapolis-based Appetite for Change – talk to Mark and Kate about how to use the psychology of a community to create a food system that works for all; passing the torch of food justice to the next generation; teaching a community to cook; and what makes their new cookbook, Appetite for Change, so special.  


To get the recipe for the Appetite for Change Coconut Cornbread with Citrus Honey Butter, head to the Bittman Project: bittmanproject.com/coconut-cornbread-with-honey-citrus-butter


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[René Redzepi: "Let's Be a Part of Something Different"]]> Wed, 17 Jul 2024 10:30:02 GMT 42:31 669714c075bcc6ba885c9a3c false https://shows.acast.com/markbittmanfood/episodes/rene-redzepi-lets-be-a-part-of-something-different 669714c075bcc6ba885c9a3c 6216896fd584d100134d4d24 rene-redzepi-lets-be-a-part-of-something-different full 3 116 Chef René Redzepi and journalist Matt Goulding talk to Mark and Kate about their new Apple TV+ show, Omnivore, and some of the shocking revelations that came from it with regards to how we feed ourselves; the evolution of Noma and what the way forward in fine dining looks like; the commonalities between chile eating, horror movie watching, and riding roller coasters; and why they're optimistic when it comes to food in general.


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Chef René Redzepi and journalist Matt Goulding talk to Mark and Kate about their new Apple TV+ show, Omnivore, and some of the shocking revelations that came from it with regards to how we feed ourselves; the evolution of Noma and what the way forward in fine dining looks like; the commonalities between chile eating, horror movie watching, and riding roller coasters; and why they're optimistic when it comes to food in general.


Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collection 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Cooking Can Always Become Simpler Cooking Can Always Become Simpler Wed, 10 Jul 2024 10:30:26 GMT 22:22 668df7f023ad1548282c4691 false https://shows.acast.com/markbittmanfood/episodes/cooking-can-always-become-simpler 668df7f023ad1548282c4691 6216896fd584d100134d4d24 cooking-can-always-become-simpler full 3 115 Today, we revisit Kate's conversation with Kerri Conan and Mark about the choreography of making meals, learning a method of cooking that will last a lifetime, and one of Mark's recent books, the completely revised How to Cook Everything Fast.


To get Mark's recipe for Spinach Carbonara, head to the Bittman Project: https://bittmanproject.com/recipe/spinach-carbonara/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Today, we revisit Kate's conversation with Kerri Conan and Mark about the choreography of making meals, learning a method of cooking that will last a lifetime, and one of Mark's recent books, the completely revised How to Cook Everything Fast.


To get Mark's recipe for Spinach Carbonara, head to the Bittman Project: https://bittmanproject.com/recipe/spinach-carbonara/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Do We Ask the Organic System to Do Too Much? Do We Ask the Organic System to Do Too Much? Wed, 03 Jul 2024 10:30:33 GMT 26:13 66849cdae091a56d497cf0a4 false https://shows.acast.com/markbittmanfood/episodes/do-we-ask-the-organic-system-to-do-too-much 66849cdae091a56d497cf0a4 6216896fd584d100134d4d24 do-we-ask-the-organic-system-to-do-too-much full 3 114 Atlantic staff writer Annie Lowrey talks to Mark and Kate about her recent piece, "The Truth About Organic Milk," which details how cows are suffering on even the most humane dairy farms; why raising cows in herds on pasture isn't always enough; the pros and cons of being so strict about antibiotics; and yet, although organic farms aren’t perfect, they’re still way better than “conventional” (i.e. industrial) farms.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Atlantic staff writer Annie Lowrey talks to Mark and Kate about her recent piece, "The Truth About Organic Milk," which details how cows are suffering on even the most humane dairy farms; why raising cows in herds on pasture isn't always enough; the pros and cons of being so strict about antibiotics; and yet, although organic farms aren’t perfect, they’re still way better than “conventional” (i.e. industrial) farms.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The Sweetest of the Sweets: Abi Balingit The Sweetest of the Sweets: Abi Balingit Wed, 26 Jun 2024 10:30:55 GMT 35:12 667b84403b08446aac116815 false https://shows.acast.com/markbittmanfood/episodes/the-sweetest-of-the-sweets-abi-balingit 667b84403b08446aac116815 6216896fd584d100134d4d24 the-sweetest-of-the-sweets-abi-balingit full 3 113 We revisit our episode with the lovely, lively baking genius — and recent James Beard Award winner — Abi Balingit, who talks to Holly and Mark about pork floss and ube, preconceptions about Filipino and American desserts, and fish on cookies.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> We revisit our episode with the lovely, lively baking genius — and recent James Beard Award winner — Abi Balingit, who talks to Holly and Mark about pork floss and ube, preconceptions about Filipino and American desserts, and fish on cookies.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Francesco Turrisi: Pasta Rules! Francesco Turrisi: Pasta Rules! Wed, 19 Jun 2024 16:19:02 GMT 28:41 6673043ad51efba9c843986e false https://shows.acast.com/markbittmanfood/episodes/francesco-turrisi-pasta-rules 6673043ad51efba9c843986e 6216896fd584d100134d4d24 francesco-turrisi-pasta-rules full 3 112 The musician and avid cook talks to Mark and Kate about the learning processes of cooking and playing music, why Italians get so mad about Italian-American food, Italian food legends vs. history, and knowing your pasta.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The musician and avid cook talks to Mark and Kate about the learning processes of cooking and playing music, why Italians get so mad about Italian-American food, Italian food legends vs. history, and knowing your pasta.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Khushbu Shah: Call It Fusion With Intention Khushbu Shah: Call It Fusion With Intention Wed, 12 Jun 2024 10:30:10 GMT 26:18 6668e13e3484e000122e8f2e false https://shows.acast.com/markbittmanfood/episodes/khushbu-shah-call-it-fusion-with-intention 6668e13e3484e000122e8f2e 6216896fd584d100134d4d24 khushbu-shah-call-it-fusion-with-intention full 3 111 The prolific food writer and cook talks to Mark and Kate about having one foot in two cultures; the auntie whisperer network – or, how Indians in America learned to make do without some of their beloved staples, and how they learned to make do with what was readily available; and why and how the term "fusion" got a dirty rep.


Find the recipe for Khushbu's Masala Smashed Potatoes on the Bittman Project: https://bittmanproject.com/recipe/masala-smashed-potatoes/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The prolific food writer and cook talks to Mark and Kate about having one foot in two cultures; the auntie whisperer network – or, how Indians in America learned to make do without some of their beloved staples, and how they learned to make do with what was readily available; and why and how the term "fusion" got a dirty rep.


Find the recipe for Khushbu's Masala Smashed Potatoes on the Bittman Project: https://bittmanproject.com/recipe/masala-smashed-potatoes/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Fadi Kattan: The Real Bethlehem, and Its Food Fadi Kattan: The Real Bethlehem, and Its Food Wed, 05 Jun 2024 10:30:00 GMT 33:34 665fe6c20b43f50012dbd5a9 false https://shows.acast.com/markbittmanfood/episodes/fadi-kattan-the-real-bethlehem-and-its-food 665fe6c20b43f50012dbd5a9 6216896fd584d100134d4d24 fadi-kattan-the-real-bethlehem-and-its-food full 3 110 The chef and author talks to Mark and Kate about the dangers of simplifying reality; why we should recognize and champion origin, and how doing so is a lesson in humility; the effect the Israeli conflict has had, and continues to have, on agriculture; and his new book, which is a loving tribute to his home, Bethlehem. 


We're sharing two recipes from Bethlehem on the Bittman Project – Fig Salad, and Mujadara – and you can find them here.  


https://bittmanproject.com/recipe/fadi-kattans-fig-salad/


https://bittmanproject.com/recipe/fadi-kattans-mujadara/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The chef and author talks to Mark and Kate about the dangers of simplifying reality; why we should recognize and champion origin, and how doing so is a lesson in humility; the effect the Israeli conflict has had, and continues to have, on agriculture; and his new book, which is a loving tribute to his home, Bethlehem. 


We're sharing two recipes from Bethlehem on the Bittman Project – Fig Salad, and Mujadara – and you can find them here.  


https://bittmanproject.com/recipe/fadi-kattans-fig-salad/


https://bittmanproject.com/recipe/fadi-kattans-mujadara/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> What We Talk About When We Talk About BBQ What We Talk About When We Talk About BBQ Wed, 29 May 2024 10:30:03 GMT 33:50 665660b8f52ca50011cb80e1 false https://shows.acast.com/markbittmanfood/episodes/what-we-talk-about-when-we-talk-about-bbq 665660b8f52ca50011cb80e1 6216896fd584d100134d4d24 what-we-talk-about-when-we-talk-about-bbq full 3 109 A rerun full of Southern charm! Ed and Ryan Mitchell, the dynamic father/son duo, talk to the father/daughter duo (Mark and Kate) about their respective paths to pitmaster, transforming the tradition of authentic barbecue into a pure labor of love, and why working together ended up being the best thing for both of them.


Head here for the Mitchells' 'I Don't Eat Everybody's Potato Salad!' 

https://bittmanproject.com/recipe/ed-mitchells-i-dont-eat-everybodys-potato-salad/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> A rerun full of Southern charm! Ed and Ryan Mitchell, the dynamic father/son duo, talk to the father/daughter duo (Mark and Kate) about their respective paths to pitmaster, transforming the tradition of authentic barbecue into a pure labor of love, and why working together ended up being the best thing for both of them.


Head here for the Mitchells' 'I Don't Eat Everybody's Potato Salad!' 

https://bittmanproject.com/recipe/ed-mitchells-i-dont-eat-everybodys-potato-salad/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> What’s Wrong With School Food – And What’s Right? What’s Wrong With School Food – And What’s Right? Wed, 22 May 2024 10:30:32 GMT 34:39 664d23025e923a00124c40ae false https://shows.acast.com/markbittmanfood/episodes/whats-wrong-with-school-food-and-whats-right 664d23025e923a00124c40ae 6216896fd584d100134d4d24 whats-wrong-with-school-food-and-whats-right full 3 108 Kendal Chavez, Food and Hunger Advisor in the office of New Mexico Governor Michelle Lujan Grisham; Curt Ellis, co-founder of FoodCorps; and Stephanie Lip, Senior School Food Operations Specialist at the Chef Ann Foundation talk to Mark about all things school food – "the biggest restaurant chain in the country." Why what we feed our kids is fundamental to our democracy, why school food is a political football, who's got the power to shape school food now, and all the great work that's happening.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Kendal Chavez, Food and Hunger Advisor in the office of New Mexico Governor Michelle Lujan Grisham; Curt Ellis, co-founder of FoodCorps; and Stephanie Lip, Senior School Food Operations Specialist at the Chef Ann Foundation talk to Mark about all things school food – "the biggest restaurant chain in the country." Why what we feed our kids is fundamental to our democracy, why school food is a political football, who's got the power to shape school food now, and all the great work that's happening.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Unpacking 18th Century Food with A.J. Jacobs Unpacking 18th Century Food with A.J. Jacobs Wed, 15 May 2024 10:30:58 GMT 28:32 6644207cc62dcb001279b7b1 false https://shows.acast.com/markbittmanfood/episodes/unpacking-18th-century-food-with-aj-jacobs 6644207cc62dcb001279b7b1 6216896fd584d100134d4d24 unpacking-18th-century-food-with-aj-jacobs full 3 107 The author of The Year of Living Constitutionally talks to Mark and Kate about how he threw an 18th century dinner party and what we can all learn from it; the things that people in the 1700s got right when it came to elections; the reactions he got when he walked around Manhattan with a tricorne hat and carrying a musket; and his family's reaction to his year of attempting to follow the original meaning of the Constitution. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The author of The Year of Living Constitutionally talks to Mark and Kate about how he threw an 18th century dinner party and what we can all learn from it; the things that people in the 1700s got right when it came to elections; the reactions he got when he walked around Manhattan with a tricorne hat and carrying a musket; and his family's reaction to his year of attempting to follow the original meaning of the Constitution. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> For Chantha Nguon, Family Recipes Are a Lifeline For Chantha Nguon, Family Recipes Are a Lifeline Wed, 08 May 2024 10:30:00 GMT 26:43 663af120a91ea400127d7565 false https://shows.acast.com/markbittmanfood/episodes/for-chantha-nguon-family-recipes-are-a-lifeline 663af120a91ea400127d7565 6216896fd584d100134d4d24 for-chantha-nguon-family-recipes-are-a-lifeline full 3 106 The author and cook talks to Kate about what she remembers about fleeing her home in Cambodia at the age of nine, five years before the genocide; how the memory of her mother's cooking saved her life; why, and how, she decided to reclaim her family's recipes; and what brings her true happiness now. 


The recipe mentioned on today's show can be found on the Bittman Project, here: https://bittmanproject.com/recipe/chantha-nguons-sour-chicken-lime-soup-village-style-sgnao-chruok-sach-mouan


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The author and cook talks to Kate about what she remembers about fleeing her home in Cambodia at the age of nine, five years before the genocide; how the memory of her mother's cooking saved her life; why, and how, she decided to reclaim her family's recipes; and what brings her true happiness now. 


The recipe mentioned on today's show can be found on the Bittman Project, here: https://bittmanproject.com/recipe/chantha-nguons-sour-chicken-lime-soup-village-style-sgnao-chruok-sach-mouan


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> What Can Make You More Susceptible to Food Addiction? What Can Make You More Susceptible to Food Addiction? Wed, 01 May 2024 10:30:42 GMT 37:51 66319afe3a18a6001252721f false https://shows.acast.com/markbittmanfood/episodes/what-can-make-you-more-susceptible-to-food-addiction 66319afe3a18a6001252721f 6216896fd584d100134d4d24 what-can-make-you-more-susceptible-to-food-addiction full 3 105 Professor Ashley Gearhardt, of the University of Michigan Department of Psychology, talks to Mark and Kate about why she's so addicted to studying the science behind ultra-processed food addiction, and how she got into it; how ultra-processed foods are different from beer or cigarettes (and how they're not); what differentiates people who get addicted and people who don't; and exactly how foods are designed to reel you in. PLUS: Food stylist Barrett Washburne talks to Kate about where the trends are heading. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Professor Ashley Gearhardt, of the University of Michigan Department of Psychology, talks to Mark and Kate about why she's so addicted to studying the science behind ultra-processed food addiction, and how she got into it; how ultra-processed foods are different from beer or cigarettes (and how they're not); what differentiates people who get addicted and people who don't; and exactly how foods are designed to reel you in. PLUS: Food stylist Barrett Washburne talks to Kate about where the trends are heading. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Alain Ducasse: The Best Is Yet to Come Alain Ducasse: The Best Is Yet to Come Wed, 24 Apr 2024 10:30:00 GMT 28:22 66288681178a94001269ee03 false https://shows.acast.com/markbittmanfood/episodes/alain-ducasse-the-best-is-yet-to-come 66288681178a94001269ee03 6216896fd584d100134d4d24 alain-ducasse-the-best-is-yet-to-come full 3 104 The innovative chef talks to Kate about the importance of cultivating one's own identity, notably when it comes to food; why he's not in the business of nostalgia; his unique ability to read the taste of food; and his new memoir, Good Taste. PLUS: More from food stylist Barrett Washburne, who talks to Kate about wasted plate space, giving props to prop stylists, and how to style brown food.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> The innovative chef talks to Kate about the importance of cultivating one's own identity, notably when it comes to food; why he's not in the business of nostalgia; his unique ability to read the taste of food; and his new memoir, Good Taste. PLUS: More from food stylist Barrett Washburne, who talks to Kate about wasted plate space, giving props to prop stylists, and how to style brown food.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Earth Day, with Earth Warrior Bill McKibben Earth Day, with Earth Warrior Bill McKibben Wed, 17 Apr 2024 10:30:06 GMT 30:56 661f43753eb5af00178ddd2b false https://shows.acast.com/markbittmanfood/episodes/earth-day-with-earth-warrior-bill-mckibben 661f43753eb5af00178ddd2b 6216896fd584d100134d4d24 earth-day-with-earth-warrior-bill-mckibben full 3 103 Mark talks to the astute environmentalist and writer about climate: The good news and the bad, how we can stop setting things on fire, the most important thing an individual can do, and how to make good trouble. Plus: Is Earth Day still relevant? And Kate takes the next round of questions for food stylist Barrett Washburne: all about his essential styling tools and how to take better food photos. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to the astute environmentalist and writer about climate: The good news and the bad, how we can stop setting things on fire, the most important thing an individual can do, and how to make good trouble. Plus: Is Earth Day still relevant? And Kate takes the next round of questions for food stylist Barrett Washburne: all about his essential styling tools and how to take better food photos. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

]]> What We Can Learn From School Lunch in Japan What We Can Learn From School Lunch in Japan Wed, 03 Apr 2024 10:30:54 GMT 27:29 660c7a6acd49620016c318d3 false https://shows.acast.com/markbittmanfood/episodes/what-we-can-learn-from-school-lunch-in-japan 660c7a6acd49620016c318d3 6216896fd584d100134d4d24 what-we-can-learn-from-school-lunch-in-japan full 3 102 Coming to you from Nagasaki, Japan! Mark and his partner, Kathleen Finlay, talk to each other about their trip to one of Japan's school lunch centers, a place that serves 1,750 students and serves as an excellent model for what a progressive lunch program looks like: carefully curated and delicious menu, cooked from fresh and seasonal ingredients; made affordable for everyone; no time limit; a focus on service and community and making food a part of education. PLUS: More from food stylist Barrett Washburne, who talks to Kate about the laws around food styling and weird things that are done to foods — like supergluing a turkey.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Coming to you from Nagasaki, Japan! Mark and his partner, Kathleen Finlay, talk to each other about their trip to one of Japan's school lunch centers, a place that serves 1,750 students and serves as an excellent model for what a progressive lunch program looks like: carefully curated and delicious menu, cooked from fresh and seasonal ingredients; made affordable for everyone; no time limit; a focus on service and community and making food a part of education. PLUS: More from food stylist Barrett Washburne, who talks to Kate about the laws around food styling and weird things that are done to foods — like supergluing a turkey.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Alice Waters: Still Expanding Her Legacy Alice Waters: Still Expanding Her Legacy Wed, 27 Mar 2024 10:30:18 GMT 39:36 66035e3c4b688d001613d4c3 false https://shows.acast.com/markbittmanfood/episodes/alice-waters-still-expanding-her-legacy 66035e3c4b688d001613d4c3 6216896fd584d100134d4d24 alice-waters-still-expanding-her-legacy full 3 101 Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit. PLUS: Food stylist Barrett Washburne is back, and talks to Kate about how much food is thrown out vs eaten on a shoot, the best way to make something look like it’s fresh out of the oven, and food styling tips and tricks. 


To get Alice Waters's recipe for Colorful Carrots with Butter and Honey, head to The Bittman Project: bittmanproject.com/recipe/alice-waterss-colorful-carrots-with-butter-and-honey/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit. PLUS: Food stylist Barrett Washburne is back, and talks to Kate about how much food is thrown out vs eaten on a shoot, the best way to make something look like it’s fresh out of the oven, and food styling tips and tricks. 


To get Alice Waters's recipe for Colorful Carrots with Butter and Honey, head to The Bittman Project: bittmanproject.com/recipe/alice-waterss-colorful-carrots-with-butter-and-honey/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Tom Philpott: How to Unleash Innovation in Farm Country Tom Philpott: How to Unleash Innovation in Farm Country Wed, 20 Mar 2024 10:30:41 GMT 39:46 65fa46f51c46ed0017dea924 false https://shows.acast.com/markbittmanfood/episodes/tom-philpott-how-to-unleash-innovation-in-farm-country 65fa46f51c46ed0017dea924 6216896fd584d100134d4d24 tom-philpott-how-to-unleash-innovation-in-farm-country full 3 100 Journalist Tom Philpott talks to Mark about how to decode wonky farm bill conversations (and why it matters), why we're having another erosion crisis, and how to turn farmers into conservationists without telling them what to do. PLUS: Food stylist Barrett Washburne talks to Kate about how he got into food styling and how he feels about it, why pots and pans always look so clean on TV, and how to get YOUR pots and pans really clean.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Journalist Tom Philpott talks to Mark about how to decode wonky farm bill conversations (and why it matters), why we're having another erosion crisis, and how to turn farmers into conservationists without telling them what to do. PLUS: Food stylist Barrett Washburne talks to Kate about how he got into food styling and how he feels about it, why pots and pans always look so clean on TV, and how to get YOUR pots and pans really clean.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Von Diaz: The Beauty and Importance of Island Cooking Von Diaz: The Beauty and Importance of Island Cooking Wed, 13 Mar 2024 10:30:55 GMT 40:11 65f0e92aff45710017a68899 false https://shows.acast.com/markbittmanfood/episodes/von-diaz-the-beauty-and-importance-of-island-cooking 65f0e92aff45710017a68899 6216896fd584d100134d4d24 von-diaz-the-beauty-and-importance-of-island-cooking full 3 99 Oral historian and journalist Von Diaz talks to Mark and Kate about the connections that tropical islands share, in general and as related to cooking; the urgency to perfect dishes, build a resilient pantry, and learn to cook sustainably when living on a tropical island; the culture of kindness that seems to emanate from island living; and what got her so interested in telling other people's stories.


To get the recipe for Von Diaz's Keshi Yena, head to the Bittman Project: https://bittmanproject.com/recipe/von-diazs-keshi-yena-stuffed-cheese/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Oral historian and journalist Von Diaz talks to Mark and Kate about the connections that tropical islands share, in general and as related to cooking; the urgency to perfect dishes, build a resilient pantry, and learn to cook sustainably when living on a tropical island; the culture of kindness that seems to emanate from island living; and what got her so interested in telling other people's stories.


To get the recipe for Von Diaz's Keshi Yena, head to the Bittman Project: https://bittmanproject.com/recipe/von-diazs-keshi-yena-stuffed-cheese/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA["Having Nonalcoholic Spirits Keeps Me From F-ing Up"]]> Wed, 06 Mar 2024 11:30:37 GMT 28:35 65e7e284391d4d00167ed2b2 true https://shows.acast.com/markbittmanfood/episodes/having-nonalcoholic-spirits-keeps-me-from-f-ing-up 65e7e284391d4d00167ed2b2 6216896fd584d100134d4d24 having-nonalcoholic-spirits-keeps-me-from-f-ing-up full 3 98 Washington Post columnist Allison Robicelli talks to Mark and Kate about the shame that comes with alcoholism, sobriety as a "trend" and watching things change, and why nonalcoholic beverages are so important.


For the six nonalcoholic things Allison loves, head here: bittmanproject.com/food-with-mark-bittman-allison-robicelli/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Washington Post columnist Allison Robicelli talks to Mark and Kate about the shame that comes with alcoholism, sobriety as a "trend" and watching things change, and why nonalcoholic beverages are so important.


For the six nonalcoholic things Allison loves, head here: bittmanproject.com/food-with-mark-bittman-allison-robicelli/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> What We Can — And Should — Learn From Peasants What We Can — And Should — Learn From Peasants Wed, 28 Feb 2024 11:30:01 GMT 23:46 65de551d6569fa0017d46805 false https://shows.acast.com/markbittmanfood/episodes/what-we-can-and-should-learn-from-peasants 65de551d6569fa0017d46805 6216896fd584d100134d4d24 what-we-can-and-should-learn-from-peasants full 3 97 Leading British social historian Patrick Joyce talks to Mark and Kate about the actual meaning behind the word "peasant" and why it's been co-opted so much, what we should be mourning about the near loss of peasant life and what we can learn from it, and the poignancy of seeing generations change.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Leading British social historian Patrick Joyce talks to Mark and Kate about the actual meaning behind the word "peasant" and why it's been co-opted so much, what we should be mourning about the near loss of peasant life and what we can learn from it, and the poignancy of seeing generations change.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Lelani Lewis Happily Accepts the Title of Activist Lelani Lewis Happily Accepts the Title of Activist Wed, 21 Feb 2024 11:30:54 GMT 34:13 65d55d700276f600167d4795 false https://shows.acast.com/markbittmanfood/episodes/lelani-lewis-happily-accepts-the-title-of-activist 65d55d700276f600167d4795 6216896fd584d100134d4d24 lelani-lewis-happily-accepts-the-title-of-activist full 3 96 The thoughtful and talented chef talks to Mark and Kate about why she named her dinner series and new book Code Noir, after a monstrous set of French regulations put into effect by Louis XIV; why some island cultures gradually veer towards the cultural homogeneity of the US; why pulling on heartstrings is sometimes the best way; and her showboat recipe.


Find the recipe for Lelani Lewis's Plantain and Pumpkin Curry on the Bittman Project: https://bittmanproject.com/recipe/lelani-lewiss-plantain-and-pumpkin-curry/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The thoughtful and talented chef talks to Mark and Kate about why she named her dinner series and new book Code Noir, after a monstrous set of French regulations put into effect by Louis XIV; why some island cultures gradually veer towards the cultural homogeneity of the US; why pulling on heartstrings is sometimes the best way; and her showboat recipe.


Find the recipe for Lelani Lewis's Plantain and Pumpkin Curry on the Bittman Project: https://bittmanproject.com/recipe/lelani-lewiss-plantain-and-pumpkin-curry/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Greg D'Alesandre Really, Really Loves Chocolate]]> Wed, 14 Feb 2024 11:30:06 GMT 31:38 65cc10a444b92e0016aa07c9 false https://shows.acast.com/markbittmanfood/episodes/greg-dalesandre-really-really-loves-chocolate 65cc10a444b92e0016aa07c9 6216896fd584d100134d4d24 greg-dalesandre-really-really-loves-chocolate full 3 95 The Dandelion Chocolate Chief Sourcerer talks to Mark and Kate about why there's massive volatility in the cocoa market right now, what sustainable and fair sourcing actually means in the cocoa industry, and how and why people should think about chocolate differently.


Find the recipe for Dandelion Chocolate's "Maybe the Very Best Chocolate Chip Cookies" here: https://bittmanproject.com/recipe/dandelion-chocolates-maybe-the-very-best-chocolate-chip-cookies/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Dandelion Chocolate Chief Sourcerer talks to Mark and Kate about why there's massive volatility in the cocoa market right now, what sustainable and fair sourcing actually means in the cocoa industry, and how and why people should think about chocolate differently.


Find the recipe for Dandelion Chocolate's "Maybe the Very Best Chocolate Chip Cookies" here: https://bittmanproject.com/recipe/dandelion-chocolates-maybe-the-very-best-chocolate-chip-cookies/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mavis-Jay Sanders: I Just Want to Feed People Good Food Mavis-Jay Sanders: I Just Want to Feed People Good Food Wed, 07 Feb 2024 11:30:51 GMT 26:18 65c2d25294623a00161ce801 false https://shows.acast.com/markbittmanfood/episodes/mavis-jay-sanders-i-just-want-to-feed-people-good-food 65c2d25294623a00161ce801 6216896fd584d100134d4d24 mavis-jay-sanders-i-just-want-to-feed-people-good-food full 3 94 Chef Mavis-Jay Sanders talks to Mark and Kate about how she got into cooking and why her parents were unsure about it, her transition from being a chef to being a chef-activist and the work she does in both areas, and why knowing how to give feedback successfully is one of the most important lessons a person can learn — in every field. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Chef Mavis-Jay Sanders talks to Mark and Kate about how she got into cooking and why her parents were unsure about it, her transition from being a chef to being a chef-activist and the work she does in both areas, and why knowing how to give feedback successfully is one of the most important lessons a person can learn — in every field. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Jamie Oliver: Cooking Is a Superpower Jamie Oliver: Cooking Is a Superpower Wed, 31 Jan 2024 11:30:53 GMT 26:10 65b9ac2ddfd9eb0015034105 false https://shows.acast.com/markbittmanfood/episodes/jamie-oliver-cooking-is-a-superpower 65b9ac2ddfd9eb0015034105 6216896fd584d100134d4d24 jamie-oliver-cooking-is-a-superpower full 3 93 The wildly popular chef and champion of good food talks to Mark about what's changed in his almost 25 years of cooking in the public eye, big picture food advice, and why there's room for optimism. 


Find the recipes from today's episode at bittmanproject.com/recipe/jamie-olivers-charred-brussels/ and bittmanproject.com/recipe/jools-chocolate-dreams/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The wildly popular chef and champion of good food talks to Mark about what's changed in his almost 25 years of cooking in the public eye, big picture food advice, and why there's room for optimism. 


Find the recipes from today's episode at bittmanproject.com/recipe/jamie-olivers-charred-brussels/ and bittmanproject.com/recipe/jools-chocolate-dreams/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[George Stiffman: What's So Special About Tofu?]]> Wed, 24 Jan 2024 11:30:28 GMT 24:15 65b092badb1a5c00173f3c7f false https://shows.acast.com/markbittmanfood/episodes/george-stiffman-whats-so-special-about-tofu 65b092badb1a5c00173f3c7f 6216896fd584d100134d4d24 george-stiffman-whats-so-special-about-tofu full 3 92 Tofu evangelist George Stiffman talks to Mark and Kate about working under a fifth-generation tofu master, the vast array of misconceptions Americans have about tofu, why the misunderstood protein is better than fake meat, and a personal favorite: exploding juice tofu.


View this episode's recipe and show notes here: bittmanproject.com/recipe/broken-cuisines-mediterranean-cherry-tomato-chickpeas/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Tofu evangelist George Stiffman talks to Mark and Kate about working under a fifth-generation tofu master, the vast array of misconceptions Americans have about tofu, why the misunderstood protein is better than fake meat, and a personal favorite: exploding juice tofu.


View this episode's recipe and show notes here: bittmanproject.com/recipe/broken-cuisines-mediterranean-cherry-tomato-chickpeas/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Michele Norris: Food Is How We Find Each Other Michele Norris: Food Is How We Find Each Other Wed, 17 Jan 2024 11:30:21 GMT 32:29 65a72cc5512bd40016d06e86 false https://shows.acast.com/markbittmanfood/episodes/michele-norris-food-is-how-we-find-each-other 65a72cc5512bd40016d06e86 6216896fd584d100134d4d24 michele-norris-food-is-how-we-find-each-other full 3 91 Journalist Michele Norris talks to Mark about how she came to start her podcast, Your Mama's Kitchen; the standout moments in her (amazing) career; and how she preps for meals 30 days ahead. 


View this episode's recipe and show notes here: https://bittmanproject.com/recipe/michele-norriss-zucchini-bread/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Journalist Michele Norris talks to Mark about how she came to start her podcast, Your Mama's Kitchen; the standout moments in her (amazing) career; and how she preps for meals 30 days ahead. 


View this episode's recipe and show notes here: https://bittmanproject.com/recipe/michele-norriss-zucchini-bread/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Feeding Kids Can Be a Total Pain - or Not! Feeding Kids Can Be a Total Pain - or Not! Wed, 03 Jan 2024 11:30:35 GMT 30:18 6594be617c92990016b50599 false https://shows.acast.com/markbittmanfood/episodes/feeding-kids-can-be-a-total-pain-or-not 6594be617c92990016b50599 6216896fd584d100134d4d24 feeding-kids-can-be-a-total-pain-or-not full 3 90 A perfect rerun for the new year: Chef and food stylist Aliza Sokolow, and Top Chef Canada host Eden Grinshpan chat with Kate about how we should be talking to kids about food, why kids will try the strangest things and eschew what seems like a natural win, and learning to just let go of the frustrations and roll with it. With very special guests Lily and Zoe Clark, Meera and Mario Mehta, Ayv Nivron, and Holden Traverse.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> A perfect rerun for the new year: Chef and food stylist Aliza Sokolow, and Top Chef Canada host Eden Grinshpan chat with Kate about how we should be talking to kids about food, why kids will try the strangest things and eschew what seems like a natural win, and learning to just let go of the frustrations and roll with it. With very special guests Lily and Zoe Clark, Meera and Mario Mehta, Ayv Nivron, and Holden Traverse.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[GLWD's Andre Daquigan: Food is Love, Always]]> Wed, 20 Dec 2023 11:30:54 GMT 31:54 65826d3739477b0015519881 false https://shows.acast.com/markbittmanfood/episodes/glwds-andre-daquigan-food-is-love-always 65826d3739477b0015519881 6216896fd584d100134d4d24 glwds-andre-daquigan-food-is-love-always full 3 89 God's Love We Deliver executive chef Andre Daquigan talks to Mark and Kate about what the holidays are like at an organization that routinely prepares and delivers 13,000 meals a day; why he loves his job so much, and what makes others so passionate about the organization; and how God's Love has changed since it was founded in 1985, during the height of the AIDS crisis. 


View this episode's recipe and show notes here: https://bittmanproject.com/recipe/smoky-braised-winter-squash-soup/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> God's Love We Deliver executive chef Andre Daquigan talks to Mark and Kate about what the holidays are like at an organization that routinely prepares and delivers 13,000 meals a day; why he loves his job so much, and what makes others so passionate about the organization; and how God's Love has changed since it was founded in 1985, during the height of the AIDS crisis. 


View this episode's recipe and show notes here: https://bittmanproject.com/recipe/smoky-braised-winter-squash-soup/


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Kate Rutherford: Rock Climbing Meets Great Food Kate Rutherford: Rock Climbing Meets Great Food Wed, 13 Dec 2023 11:30:21 GMT 32:00 6578ef573f126e001202a554 false https://shows.acast.com/markbittmanfood/episodes/kate-rutherford-rock-climbing-meets-great-food 6578ef573f126e001202a554 6216896fd584d100134d4d24 kate-rutherford-rock-climbing-meets-great-food full 3 88 Professional climber and good food advocate Kate Rutherford talks to Mark and Kate about her childhood in Alaska (commuting by dogsled!); how Patagonia founder Yvon Chouinard got her interested in regenerative agriculture and food activism; and why and how she's making it easier for rock climbers to source local food wherever they climb.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Professional climber and good food advocate Kate Rutherford talks to Mark and Kate about her childhood in Alaska (commuting by dogsled!); how Patagonia founder Yvon Chouinard got her interested in regenerative agriculture and food activism; and why and how she's making it easier for rock climbers to source local food wherever they climb.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Claudia Roden and the Meaning of Jewish Food Claudia Roden and the Meaning of Jewish Food Wed, 06 Dec 2023 11:30:35 GMT 28:41 656f9463f43b7c00116ac6af false https://shows.acast.com/markbittmanfood/episodes/claudia-roden-and-the-meaning-of-jewish-food 656f9463f43b7c00116ac6af 6216896fd584d100134d4d24 claudia-roden-and-the-meaning-of-jewish-food full 3 87 A revisiting of beloved food writer Claudia Roden's conversation with Mark, in which she talks about her days living in Europe with a bubble of Jewish refugees from Egypt, how and why that experience got her interested in collecting recipes, and the meaning of "Jewish" food.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/roden


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> A revisiting of beloved food writer Claudia Roden's conversation with Mark, in which she talks about her days living in Europe with a bubble of Jewish refugees from Egypt, how and why that experience got her interested in collecting recipes, and the meaning of "Jewish" food.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/roden


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA["Live" with José Andrés and Mark Bittman!]]> Wed, 29 Nov 2023 11:30:04 GMT 1:16:11 6566919046897a0013112d98 false https://shows.acast.com/markbittmanfood/episodes/live-with-jose-andres-and-mark-bittman 6566919046897a0013112d98 6216896fd584d100134d4d24 live-with-jose-andres-and-mark-bittman full 3 86 In this special recording of José Andres and Mark's recent event at the Chicago Humanities Festival, José talks to Mark about why cooks are among the best people to help in an emergency, how "doing good" is not good enough anymore, the organization that changed his life, why food waste is a terrible term, and imperfect parenting.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In this special recording of José Andres and Mark's recent event at the Chicago Humanities Festival, José talks to Mark about why cooks are among the best people to help in an emergency, how "doing good" is not good enough anymore, the organization that changed his life, why food waste is a terrible term, and imperfect parenting.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[The Episode to Listen to While You're Cooking]]> Wed, 22 Nov 2023 11:30:33 GMT 25:47 655d7db23d56f30012724008 false https://shows.acast.com/markbittmanfood/episodes/the-episode-to-listen-to-while-youre-cooking 655d7db23d56f30012724008 6216896fd584d100134d4d24 the-episode-to-listen-to-while-youre-cooking full 3 85 Chef Adrienne Cheatham; Marvette Meggett and her late, wonderful mother, Emily Meggett; Senator Cory Booker; and one of the world's most beloved monsters, Sesame Street's Gonger, join Mark and Kate to talk collards, passing the baton, Thanksgiving in Vegas, and, of course, the things and people that matter most.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Chef Adrienne Cheatham; Marvette Meggett and her late, wonderful mother, Emily Meggett; Senator Cory Booker; and one of the world's most beloved monsters, Sesame Street's Gonger, join Mark and Kate to talk collards, passing the baton, Thanksgiving in Vegas, and, of course, the things and people that matter most.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> How the Best Chefs and Cooks Do Thanksgiving How the Best Chefs and Cooks Do Thanksgiving Wed, 15 Nov 2023 11:30:52 GMT 40:19 6553ff6f9fd62a0012a83541 false https://shows.acast.com/markbittmanfood/episodes/how-the-best-chefs-and-cooks-do-thanksgiving 6553ff6f9fd62a0012a83541 6216896fd584d100134d4d24 how-the-best-chefs-and-cooks-do-thanksgiving full 3 84 Thanksgiving episode one of two! In this episode — previously aired a year ago — Nigella Lawson, Tom Colicchio, Stephen Satterfield, and Sheldon Simeon talk to Mark and Kate about Thanksgiving as a Brit (Lawson), the absolute BEST way to cook your turkey (Colicchio), whether Thanksgiving is worth defending (Satterfield), and whether turkey is devil's meat (Simeon).


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/thanksgiving-pod


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Thanksgiving episode one of two! In this episode — previously aired a year ago — Nigella Lawson, Tom Colicchio, Stephen Satterfield, and Sheldon Simeon talk to Mark and Kate about Thanksgiving as a Brit (Lawson), the absolute BEST way to cook your turkey (Colicchio), whether Thanksgiving is worth defending (Satterfield), and whether turkey is devil's meat (Simeon).


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/thanksgiving-pod


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Vietnamese Cooking in the US Goes Full Circle Vietnamese Cooking in the US Goes Full Circle Wed, 08 Nov 2023 11:30:25 GMT 40:24 654b094ab61302001398c73b false https://shows.acast.com/markbittmanfood/episodes/vietnamese-cooking-in-the-us-goes-full-circle 654b094ab61302001398c73b 6216896fd584d100134d4d24 vietnamese-cooking-in-the-us-goes-full-circle full 3 83 Andrea Nguyen and her mom, Clara, talk to Mark and Kerri about what it was like coming from Vietnam to the US in 1975, rediscovering how people ate in the past—but doing so with a modern twist, why the Mediterranean diet is problematic, and rice paper gamechangers.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/andrea-nguyens-char-siu-roasted-cauliflower


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Andrea Nguyen and her mom, Clara, talk to Mark and Kerri about what it was like coming from Vietnam to the US in 1975, rediscovering how people ate in the past—but doing so with a modern twist, why the Mediterranean diet is problematic, and rice paper gamechangers.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/andrea-nguyens-char-siu-roasted-cauliflower


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Choreography of Cooking The Choreography of Cooking Wed, 01 Nov 2023 10:30:31 GMT 22:34 65415c67e72d5000127a27b6 false https://shows.acast.com/markbittmanfood/episodes/the-choreography-of-cooking 65415c67e72d5000127a27b6 6216896fd584d100134d4d24 the-choreography-of-cooking full 3 82 Today, we revisit a popular episode from a year ago: Kerri Conan and Mark talk to Kate about the revised edition of How to Cook Everything Fast, the myth of mise en place, learning a method of cooking that will last a lifetime, and Noodles with Minty Scallion Sauce and Sliced Chicken.


View this episode's recipe and show notes here: https://www.bittmanproject.com/i/87455669/spinach-carbonara


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Today, we revisit a popular episode from a year ago: Kerri Conan and Mark talk to Kate about the revised edition of How to Cook Everything Fast, the myth of mise en place, learning a method of cooking that will last a lifetime, and Noodles with Minty Scallion Sauce and Sliced Chicken.


View this episode's recipe and show notes here: https://www.bittmanproject.com/i/87455669/spinach-carbonara


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> JP Park: There Are No Rules in Korean Food JP Park: There Are No Rules in Korean Food Wed, 25 Oct 2023 10:30:06 GMT 34:30 653854c5ebdabd00122ae702 false https://shows.acast.com/markbittmanfood/episodes/jp-park-there-are-no-rules-in-korean-food 653854c5ebdabd00122ae702 6216896fd584d100134d4d24 jp-park-there-are-no-rules-in-korean-food full 3 81 The acclaimed NYC-based chef talks to Mark and Kate about how to eat Korean food, the best ways to enjoy banchan, what goes into writing a comprehensive cookbook, and how the word "authentic" translates to memory and nostalgia.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/junghyun-jp-park-napa-cabbage-kimchi-mandu


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The acclaimed NYC-based chef talks to Mark and Kate about how to eat Korean food, the best ways to enjoy banchan, what goes into writing a comprehensive cookbook, and how the word "authentic" translates to memory and nostalgia.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/junghyun-jp-park-napa-cabbage-kimchi-mandu


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Changing Lunch Options, One School at a Time Changing Lunch Options, One School at a Time Wed, 18 Oct 2023 10:30:05 GMT 31:58 652ef8282681ee00121eab04 false https://shows.acast.com/markbittmanfood/episodes/changing-lunch-options-one-school-at-a-time 652ef8282681ee00121eab04 6216896fd584d100134d4d24 changing-lunch-options-one-school-at-a-time full 3 80 Wellness in the Schools co-founder Nancy Easton and WITS executive chef Bill Telepan talk to Mark about how they went from feeding one school to feeding 190, how to see real systemic change when it comes to kids and food, developing recipes for schools, and making cooking chili for 300 look easy.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Wellness in the Schools co-founder Nancy Easton and WITS executive chef Bill Telepan talk to Mark about how they went from feeding one school to feeding 190, how to see real systemic change when it comes to kids and food, developing recipes for schools, and making cooking chili for 300 look easy.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Andrew Friedman: The Lives Behind Your Meal Andrew Friedman: The Lives Behind Your Meal Wed, 11 Oct 2023 10:30:02 GMT 32:15 6525d0ac3f8c020012678142 false https://shows.acast.com/markbittmanfood/episodes/andrew-friedman-the-lives-behind-your-meal 6525d0ac3f8c020012678142 6216896fd584d100134d4d24 andrew-friedman-the-lives-behind-your-meal full 3 79 Writer Andrew Friedman and farmer Jon Templin talk to Mark and Kate about the many people who play roles in getting your restaurant meal to the table — from farmers, to delivery people, to chefs, to servers, and more — and the nuance behind what makes it work so smoothly.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Writer Andrew Friedman and farmer Jon Templin talk to Mark and Kate about the many people who play roles in getting your restaurant meal to the table — from farmers, to delivery people, to chefs, to servers, and more — and the nuance behind what makes it work so smoothly.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Jacques Pépin: The Best Home Cook Ever Jacques Pépin: The Best Home Cook Ever Wed, 04 Oct 2023 10:30:25 GMT 30:56 651c48f736f45d0011df2d07 false https://shows.acast.com/markbittmanfood/episodes/jacques-pepin-the-best-home-cook-ever 651c48f736f45d0011df2d07 6216896fd584d100134d4d24 jacques-pepin-the-best-home-cook-ever full 3 78 Today, we revisit an episode that many people loved: Chef, cook, and writer Jacques Pépin talks to Mark and Kate about cooking by instinct, how to work with a recipe, and choosing a job at Howard Johnson's over one with President Kennedy.


View this episode's recipe and show notes here: https://www.bittmanproject.com/i/76465159/eggs-jeannette


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Today, we revisit an episode that many people loved: Chef, cook, and writer Jacques Pépin talks to Mark and Kate about cooking by instinct, how to work with a recipe, and choosing a job at Howard Johnson's over one with President Kennedy.


View this episode's recipe and show notes here: https://www.bittmanproject.com/i/76465159/eggs-jeannette


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Great Potential of a Nonprofit Restaurant The Great Potential of a Nonprofit Restaurant Wed, 27 Sep 2023 10:30:28 GMT 43:29 65135c3b4ac00b001170bcca false https://shows.acast.com/markbittmanfood/episodes/the-great-potential-of-a-nonprofit-restaurant 65135c3b4ac00b001170bcca 6216896fd584d100134d4d24 the-great-potential-of-a-nonprofit-restaurant full 3 77 Chef Edward Lee and Lindsey Ofcacek, founders of the Lee Initiative, talk to Mark about their upcoming think tank/nonprofit restaurant — and Mark's — plus what the restaurant of the future will look like and if we even want fine dining to continue to exist.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Chef Edward Lee and Lindsey Ofcacek, founders of the Lee Initiative, talk to Mark about their upcoming think tank/nonprofit restaurant — and Mark's — plus what the restaurant of the future will look like and if we even want fine dining to continue to exist.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Klancy Miller: Good Change in the Food World Klancy Miller: Good Change in the Food World Wed, 20 Sep 2023 10:30:22 GMT 36:18 650a1ed0d8ccda0011a3d41d false https://shows.acast.com/markbittmanfood/episodes/klancy-miller-good-change-in-the-food-world 650a1ed0d8ccda0011a3d41d 6216896fd584d100134d4d24 klancy-miller-good-change-in-the-food-world full 3 76 Writer and chef Klancy Miller talks to Mark and Kate about writing the book you want to read (a la Toni Morrison), how the food world now is better than the one she entered into, and her love of pop-ups. Plus: Jerusha Klemperer, director of FoodPrint, talks to Mark about PFAS, the "forever chemicals," and how they've ended up in well water, on farms, in food, and, ultimately, in people's bodies.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/klancy-miller-foodprint-pfas-smoked-okra-dip


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Writer and chef Klancy Miller talks to Mark and Kate about writing the book you want to read (a la Toni Morrison), how the food world now is better than the one she entered into, and her love of pop-ups. Plus: Jerusha Klemperer, director of FoodPrint, talks to Mark about PFAS, the "forever chemicals," and how they've ended up in well water, on farms, in food, and, ultimately, in people's bodies.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/klancy-miller-foodprint-pfas-smoked-okra-dip


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Food: 1960s vs. Now, with Michael Jacobson Food: 1960s vs. Now, with Michael Jacobson Wed, 13 Sep 2023 10:30:20 GMT 35:58 6500e352be07d70011911d7e false https://shows.acast.com/markbittmanfood/episodes/food-1960s-vs-now-with-michael-jacobson 6500e352be07d70011911d7e 6216896fd584d100134d4d24 food-1960s-vs-now-with-michael-jacobson full 3 75 Michael Jacobson, one of the pioneers of food activism, talks to Mark about what we can learn about food and change from past decades, the steadfastness of our sodium consumption, why the federal government won't give big support to small farms, and a museum that explores food in all its dimensions. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Michael Jacobson, one of the pioneers of food activism, talks to Mark about what we can learn about food and change from past decades, the steadfastness of our sodium consumption, why the federal government won't give big support to small farms, and a museum that explores food in all its dimensions. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Frank Bruni: Losing Vision, Finding Vision Frank Bruni: Losing Vision, Finding Vision Wed, 06 Sep 2023 10:30:36 GMT 31:05 64f7cddd28c7230011dc58d8 false https://shows.acast.com/markbittmanfood/episodes/frank-bruni-losing-vision-finding-vision 64f7cddd28c7230011dc58d8 6216896fd584d100134d4d24 frank-bruni-losing-vision-finding-vision full 3 74 Mark talks to the much admired New York Times columnist, Frank Bruni, about an unexpected introduction to getting older, what it’s like to go from revered food critic to normal diner, and how to be less fearful about what’s next.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to the much admired New York Times columnist, Frank Bruni, about an unexpected introduction to getting older, what it’s like to go from revered food critic to normal diner, and how to be less fearful about what’s next.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Kin Lui and Casson Trenor: Veganizing Sushi Kin Lui and Casson Trenor: Veganizing Sushi Wed, 30 Aug 2023 10:30:47 GMT 38:43 64eea8190754840011fa4292 false https://shows.acast.com/markbittmanfood/episodes/kin-lui-and-casson-trenor-veganizing-sushi 64eea8190754840011fa4292 6216896fd584d100134d4d24 kin-lui-and-casson-trenor-veganizing-sushi full 3 73 Trailblazing restaurateurs Lui and Trenor talk to Mark about the history of sushi, how they went from environmentally responsible fish to plant-based creativity, and why we don't need to choose between principles and good food. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Trailblazing restaurateurs Lui and Trenor talk to Mark about the history of sushi, how they went from environmentally responsible fish to plant-based creativity, and why we don't need to choose between principles and good food. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Talking Junk with Chris van Tulleken Talking Junk with Chris van Tulleken Wed, 23 Aug 2023 10:30:22 GMT 46:00 64e55aefe2c551001177c26d false https://shows.acast.com/markbittmanfood/episodes/talking-junk-with-chris-van-tulleken 64e55aefe2c551001177c26d 6216896fd584d100134d4d24 talking-junk-with-chris-van-tulleken full 3 72 The prolific and very charming doctor, professor, and author talks to Mark and Kate about how ultra-processed foods came to exist and why they're so addictive, why hangovers and recovering from illness make junk food so craveable, what kind of oils you should be cooking with, and how we can actually make moves to eat better. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The prolific and very charming doctor, professor, and author talks to Mark and Kate about how ultra-processed foods came to exist and why they're so addictive, why hangovers and recovering from illness make junk food so craveable, what kind of oils you should be cooking with, and how we can actually make moves to eat better. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Calvin Trillin: Food as Comic Relief Calvin Trillin: Food as Comic Relief Wed, 16 Aug 2023 10:30:39 GMT 29:51 64dbf0f8264b9100128dd898 false https://shows.acast.com/markbittmanfood/episodes/calvin-trillin-was-the-worlds-worst-busboy 64dbf0f8264b9100128dd898 6216896fd584d100134d4d24 calvin-trillin-was-the-worlds-worst-busboy full 3 71 The acclaimed writer talks to Mark about being the world's worst busboy, "the alleged parting of the Red Sea," unintentionally writing about murders, how to make smoked mackerel pâté, and his storied career.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/mark-bittman-applesauce


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The acclaimed writer talks to Mark about being the world's worst busboy, "the alleged parting of the Red Sea," unintentionally writing about murders, how to make smoked mackerel pâté, and his storied career.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/mark-bittman-applesauce


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> How Cookie Monster Shows Kids How to Eat Well How Cookie Monster Shows Kids How to Eat Well Wed, 09 Aug 2023 10:30:59 GMT 27:45 64d2a0e896b60b001143a48a false https://shows.acast.com/markbittmanfood/episodes/how-cookie-monster-shows-kids-how-to-eat-well 64d2a0e896b60b001143a48a 6216896fd584d100134d4d24 how-cookie-monster-shows-kids-how-to-eat-well full 3 70 In this 2021 episode, Mark talks to Cookie Monster and Gonger about starberries, dinner parties, and Mark's crush on Maria; plus, Rosemarie Truglio, Senior Vice President of Curriculum and Content at Sesame Workshop, joins to talk about sometimes foods vs anytime foods, softening the power of a cookie, and decades of important work at Sesame Street. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/cookie-monster-and-gonger-tell-all


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In this 2021 episode, Mark talks to Cookie Monster and Gonger about starberries, dinner parties, and Mark's crush on Maria; plus, Rosemarie Truglio, Senior Vice President of Curriculum and Content at Sesame Workshop, joins to talk about sometimes foods vs anytime foods, softening the power of a cookie, and decades of important work at Sesame Street. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/cookie-monster-and-gonger-tell-all


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Chris Morocco: What is a Recipe, Anyway? Chris Morocco: What is a Recipe, Anyway? Wed, 02 Aug 2023 10:30:15 GMT 41:49 64c970720be00500114db81c true https://shows.acast.com/markbittmanfood/episodes/chris-morocco-what-is-a-recipe-anyway 64c970720be00500114db81c 6216896fd584d100134d4d24 chris-morocco-what-is-a-recipe-anyway full 3 69 The food director of bon appétit talks to Mark and Kate about recipes vs. templates, his podcast, ugly 6pm scrambling, and his top four summer recipes. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/chris-moroccos-corn-and-chickpea


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The food director of bon appétit talks to Mark and Kate about recipes vs. templates, his podcast, ugly 6pm scrambling, and his top four summer recipes. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/chris-moroccos-corn-and-chickpea


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Bill McKibben: There's a Lot We Can Be Doing]]> Wed, 26 Jul 2023 10:30:09 GMT 36:38 64c026aa6e0909001165c359 false https://shows.acast.com/markbittmanfood/episodes/bill-mckibben-theres-a-lot-we-can-be-doing 64c026aa6e0909001165c359 6216896fd584d100134d4d24 bill-mckibben-theres-a-lot-we-can-be-doing full 3 68 In this conversation from 2022, frontline climate activist Bill McKibben talks to Mark about why the 1980 presidential election resulted in the most fateful decision of our time on this planet, how we stopped thinking about society and started thinking about individuals, the interrelation of white supremacy and climate, and what we can do to move in a positive direction. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In this conversation from 2022, frontline climate activist Bill McKibben talks to Mark about why the 1980 presidential election resulted in the most fateful decision of our time on this planet, how we stopped thinking about society and started thinking about individuals, the interrelation of white supremacy and climate, and what we can do to move in a positive direction. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Bow Down to Dessert Queen Abi Balingit! Bow Down to Dessert Queen Abi Balingit! Wed, 19 Jul 2023 10:30:06 GMT 35:07 64b6d54ba2c60700116ce86b false https://shows.acast.com/markbittmanfood/episodes/bow-down-to-dessert-queen-abi-balingit 64b6d54ba2c60700116ce86b 6216896fd584d100134d4d24 bow-down-to-dessert-queen-abi-balingit full 3 67 The lovely, lively baking genius talks to Holly Haines and Mark about pork floss and ube, preconceptions about Filipino and American desserts, and fish on cookies. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-abi-balingit


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The lovely, lively baking genius talks to Holly Haines and Mark about pork floss and ube, preconceptions about Filipino and American desserts, and fish on cookies. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-abi-balingit


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Lalo García is the Definition of a Maverick Lalo García is the Definition of a Maverick Wed, 12 Jul 2023 10:30:51 GMT 36:36 64ae08f55d1e2b00113593d3 true https://shows.acast.com/markbittmanfood/episodes/lalo-garcia-is-the-definition-of-a-maverick 64ae08f55d1e2b00113593d3 6216896fd584d100134d4d24 lalo-garcia-is-the-definition-of-a-maverick full 3 66 The Mexico City-based chef talks to Mark, Kate, and his biographer, Laura Tillman, about his incredible journey from a childhood as a migrant farmworker and subsequent deportation to star chef, why he feels like despite all he does, it will never feel like enough, and how he's managing the turning point that comes for many chefs.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-lalo-garcia-porcini


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Mexico City-based chef talks to Mark, Kate, and his biographer, Laura Tillman, about his incredible journey from a childhood as a migrant farmworker and subsequent deportation to star chef, why he feels like despite all he does, it will never feel like enough, and how he's managing the turning point that comes for many chefs.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-lalo-garcia-porcini


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Revisiting a Chat with an Old Pal: Al Roker Revisiting a Chat with an Old Pal: Al Roker Wed, 05 Jul 2023 10:30:11 GMT 31:25 64a4818406b2f300117f026a false https://shows.acast.com/markbittmanfood/episodes/revisiting-a-chat-with-an-old-pal-al-roker 64a4818406b2f300117f026a 6216896fd584d100134d4d24 revisiting-a-chat-with-an-old-pal-al-roker full 3 65 A warm and fuzzy episode from 2022! America's sweetheart Al Roker talks to Mark about his passion for weather history, how he stays positive when it comes to climate change, how he's seen food change on the TODAY set through the years, and the joy of cooking.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/yes-al-roker-is-actually-that-lovable


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> A warm and fuzzy episode from 2022! America's sweetheart Al Roker talks to Mark about his passion for weather history, how he stays positive when it comes to climate change, how he's seen food change on the TODAY set through the years, and the joy of cooking.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/yes-al-roker-is-actually-that-lovable


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Nasim Alikhani: The Beauty of Layers Nasim Alikhani: The Beauty of Layers Wed, 28 Jun 2023 10:30:20 GMT 32:07 649ba50409853d001245c91e false https://shows.acast.com/markbittmanfood/episodes/nasim-alikhani-the-beauty-of-layers 649ba50409853d001245c91e 6216896fd584d100134d4d24 nasim-alikhani-the-beauty-of-layers full 3 64 The wildly popular Brooklyn-based chef talks to Mark and Kate about why the slow cook makes Iranian food special, the best way to enjoy a dinner party, and leaving Iran for the US in the 1980s.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-nasim-alikhani


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The wildly popular Brooklyn-based chef talks to Mark and Kate about why the slow cook makes Iranian food special, the best way to enjoy a dinner party, and leaving Iran for the US in the 1980s.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-nasim-alikhani


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Niki Segnit is a Self-Taught Flavor Genius Niki Segnit is a Self-Taught Flavor Genius Wed, 21 Jun 2023 10:30:13 GMT 33:58 649217d63152750011ad498c false https://shows.acast.com/markbittmanfood/episodes/niki-segnit-is-a-self-taught-flavor-genius 649217d63152750011ad498c 6216896fd584d100134d4d24 niki-segnit-is-a-self-taught-flavor-genius full 3 63 The prolific food writer talks to Mark and Kate about the un-exact nature of flavor pairing ("it should be right-ish"), why an unexpected combination like orange and coffee works so well, and the only way to eat fish and chips. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/coffee-and-maple-syrup


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The prolific food writer talks to Mark and Kate about the un-exact nature of flavor pairing ("it should be right-ish"), why an unexpected combination like orange and coffee works so well, and the only way to eat fish and chips. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/coffee-and-maple-syrup


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Ed and Ryan Mitchell — and the Magic of BBQ Ed and Ryan Mitchell — and the Magic of BBQ Wed, 14 Jun 2023 10:30:16 GMT 32:40 64891bbca61c480011e69d77 false https://shows.acast.com/markbittmanfood/episodes/ed-and-ryan-mitchell-and-the-magic-of-bbq 64891bbca61c480011e69d77 6216896fd584d100134d4d24 ed-and-ryan-mitchell-and-the-magic-of-bbq full 3 62 The father/son (Ed and Ryan) team talk to the father/daughter team (Mark and Kate) about their respective paths to pitmaster, transforming the tradition of authentic barbecue into a pure labor of love, and why working together ended up being the best thing for both of them.


Head here for the Mitchells' 'I Don't Eat Everybody's Potato Salad!' recipe: https://www.bittmanproject.com/p/food-with-mark-bittman-ed-and-ryan-mitchell


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The father/son (Ed and Ryan) team talk to the father/daughter team (Mark and Kate) about their respective paths to pitmaster, transforming the tradition of authentic barbecue into a pure labor of love, and why working together ended up being the best thing for both of them.


Head here for the Mitchells' 'I Don't Eat Everybody's Potato Salad!' recipe: https://www.bittmanproject.com/p/food-with-mark-bittman-ed-and-ryan-mitchell


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Dr. David Katz Weighs in on the Body Wars Dr. David Katz Weighs in on the Body Wars Wed, 07 Jun 2023 10:30:44 GMT 41:13 647fa39ccbdfe800111eebf1 false https://shows.acast.com/markbittmanfood/episodes/dr-david-katz-weighs-in-on-the-body-wars 647fa39ccbdfe800111eebf1 6216896fd584d100134d4d24 dr-david-katz-weighs-in-on-the-body-wars full 3 61 Katz talks to Mark and Kate about why it's important to address weight from the heart, pharmacotherapy and the law of unintended consequences, and the goods and bads of Ozempic.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Katz talks to Mark and Kate about why it's important to address weight from the heart, pharmacotherapy and the law of unintended consequences, and the goods and bads of Ozempic.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Selling Candy on the Subway: Kwame Onwuachi Selling Candy on the Subway: Kwame Onwuachi Wed, 31 May 2023 10:30:15 GMT 26:49 6476a56c1cec380012e37ec5 false https://shows.acast.com/markbittmanfood/episodes/selling-candy-on-the-subway-kwame-onwuachi 6476a56c1cec380012e37ec5 6216896fd584d100134d4d24 selling-candy-on-the-subway-kwame-onwuachi full 3 60 Revisiting Mark's conversation with Kwame Onwuachi, chef/owner of Tatiana, which was just named best restaurant in New York City by the New York Times. Chef Onwuachi talked to Mark about the dilemma of the creative person, "American cuisine," and infiltrating a candy selling ring on the NYC subway.


Want today's recipe, Chef Kwame Onwuachi's Sweet Plantains with Avocado Crema? Get it here: https://www.bittmanproject.com/p/kwame-onwuachi


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Revisiting Mark's conversation with Kwame Onwuachi, chef/owner of Tatiana, which was just named best restaurant in New York City by the New York Times. Chef Onwuachi talked to Mark about the dilemma of the creative person, "American cuisine," and infiltrating a candy selling ring on the NYC subway.


Want today's recipe, Chef Kwame Onwuachi's Sweet Plantains with Avocado Crema? Get it here: https://www.bittmanproject.com/p/kwame-onwuachi


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> To Know Tim Ryan is to Love Tim Ryan To Know Tim Ryan is to Love Tim Ryan Wed, 24 May 2023 10:30:22 GMT 36:28 646d60f5b160e00011f45538 true https://shows.acast.com/markbittmanfood/episodes/to-know-tim-ryan-is-to-love-tim-ryan 646d60f5b160e00011f45538 6216896fd584d100134d4d24 to-know-tim-ryan-is-to-love-tim-ryan full 3 59 The former congressman and Ohio Senate nominee talks to Mark and Kate about how life as a high school QB led to politics, how politics led to food, and the beauty of being home a bit more.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The former congressman and Ohio Senate nominee talks to Mark and Kate about how life as a high school QB led to politics, how politics led to food, and the beauty of being home a bit more.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Eating Jellybeans Meticulously with Sam Irby Eating Jellybeans Meticulously with Sam Irby Wed, 17 May 2023 10:30:09 GMT 32:28 646403bb50d22000122b917a true https://shows.acast.com/markbittmanfood/episodes/eating-jellybeans-meticulously-with-sam-irby 646403bb50d22000122b917a 6216896fd584d100134d4d24 eating-jellybeans-meticulously-with-sam-irby full 3 58 Writer and comedy queen Samantha Irby talks to Holly and Kate about palate evolutions, freaking out at Trader Joe's, and not thinking too deeply. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Writer and comedy queen Samantha Irby talks to Holly and Kate about palate evolutions, freaking out at Trader Joe's, and not thinking too deeply. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[A Warm Welcome to Margaret Cho & Rachel Belle]]> Wed, 10 May 2023 10:30:37 GMT 37:35 645ab019eff37300118d0252 false https://shows.acast.com/markbittmanfood/episodes/a-warm-welcome-to-margaret-cho-rachel-belle 645ab019eff37300118d0252 6216896fd584d100134d4d24 a-warm-welcome-to-margaret-cho-rachel-belle full 3 57 It's a feed drop! We're swapping shows with Your Last Meal with Rachel Belle — a show that, yes, asks every guest what their last meal would be, but also consults with chefs and culinary anthropologists, ice cream scientists and hungry astronauts to uncover the history, science, and culture of these dishes. The episode we're featuring today boasts a guest like no other: comedian Margaret Cho! Join her as she talks to Rachel about spam musubi, opening for Jerry Seinfeld in her late teens, and foraging with her family as a kid.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> It's a feed drop! We're swapping shows with Your Last Meal with Rachel Belle — a show that, yes, asks every guest what their last meal would be, but also consults with chefs and culinary anthropologists, ice cream scientists and hungry astronauts to uncover the history, science, and culture of these dishes. The episode we're featuring today boasts a guest like no other: comedian Margaret Cho! Join her as she talks to Rachel about spam musubi, opening for Jerry Seinfeld in her late teens, and foraging with her family as a kid.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Senator Bennet: Access to Food is a Right Senator Bennet: Access to Food is a Right Wed, 03 May 2023 10:30:26 GMT 31:09 64519b8fee1af800111f7d94 false https://shows.acast.com/markbittmanfood/episodes/senator-bennet-access-to-food-is-a-right 64519b8fee1af800111f7d94 6216896fd584d100134d4d24 senator-bennet-access-to-food-is-a-right full 3 56 Colorado Senator Michael Bennet talks to Kate and Mark about how being superintendent of Denver Public Schools stoked his interest in food rights, what inspires him and why we should feel hopeful, his newfound interest in cooking, and why cast iron reigns supreme.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-senator-michael-bennet


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Colorado Senator Michael Bennet talks to Kate and Mark about how being superintendent of Denver Public Schools stoked his interest in food rights, what inspires him and why we should feel hopeful, his newfound interest in cooking, and why cast iron reigns supreme.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-senator-michael-bennet


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Manu Buffara is Bringing Curitiba to Manhattan Manu Buffara is Bringing Curitiba to Manhattan Wed, 26 Apr 2023 10:30:31 GMT 32:07 64487b7bf0688c00116c1378 true https://shows.acast.com/markbittmanfood/episodes/manu-buffara-is-bringing-curitiba-to-manhattan 64487b7bf0688c00116c1378 6216896fd584d100134d4d24 manu-buffara-is-bringing-curitiba-to-manhattan full 3 55 The internationally-acclaimed chef talks to Kate and Mark about her new book, community gardens in action, opening a restaurant in NYC, and the time she (accidentally) fermented her clothes. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The internationally-acclaimed chef talks to Kate and Mark about her new book, community gardens in action, opening a restaurant in NYC, and the time she (accidentally) fermented her clothes. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Earth Day: Jane Goodall and Lauren Sweeney Earth Day: Jane Goodall and Lauren Sweeney Wed, 19 Apr 2023 10:30:47 GMT 40:20 643f270e3dd26000113c427f false https://shows.acast.com/markbittmanfood/episodes/earth-day-jane-goodall-and-lauren-sweeney 643f270e3dd26000113c427f 6216896fd584d100134d4d24 earth-day-jane-goodall-and-lauren-sweeney full 3 54 In celebration of Earth Day, Lauren Sweeney, CEO and co-founder of DeliverZero, talks to Mark about how she's changing takeout and delivery packaging and how, one day soon, single-use packaging "will seem like smoking on an airplane"; plus, a second look at a two-year-old interview with the incomparable Jane Goodall, who talks to Mark about our collective "indomitable spirit" and why she's hopeful.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-earth-day


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In celebration of Earth Day, Lauren Sweeney, CEO and co-founder of DeliverZero, talks to Mark about how she's changing takeout and delivery packaging and how, one day soon, single-use packaging "will seem like smoking on an airplane"; plus, a second look at a two-year-old interview with the incomparable Jane Goodall, who talks to Mark about our collective "indomitable spirit" and why she's hopeful.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-earth-day


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Delia Ephron on the Joys of Sisters — & Food]]> Wed, 12 Apr 2023 10:30:21 GMT 33:35 6436152358d0b20011a137cb false https://shows.acast.com/markbittmanfood/episodes/delia-ephron-on-the-joys-of-sisters-food 6436152358d0b20011a137cb 6216896fd584d100134d4d24 delia-ephron-on-the-joys-of-sisters-food full 3 53 Writer Delia Ephron talks to Kate and Mark about the fortieth anniversary of Nora Ephron's Heartburn, her food relationship with her sister, books vs. movies, and the New York culinary universe.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-delia-ephron


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Writer Delia Ephron talks to Kate and Mark about the fortieth anniversary of Nora Ephron's Heartburn, her food relationship with her sister, books vs. movies, and the New York culinary universe.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-delia-ephron


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Dan Ahdoot is Not a Fan of Giant Raw Clams Dan Ahdoot is Not a Fan of Giant Raw Clams Wed, 05 Apr 2023 13:30:56 GMT 28:20 642cc7d9be8408001142febb true https://shows.acast.com/markbittmanfood/episodes/dan-ahdoot-is-not-a-fan-of-giant-raw-clams 642cc7d9be8408001142febb 6216896fd584d100134d4d24 dan-ahdoot-is-not-a-fan-of-giant-raw-clams full 3 52 The stand up comedian and Cobra Kai actor talks to Mark and Kate about hunting on the Long Island Expressway, how he became a pretentious foodie at the ripe old age of 11, and looking for love in all the wrong places.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The stand up comedian and Cobra Kai actor talks to Mark and Kate about hunting on the Long Island Expressway, how he became a pretentious foodie at the ripe old age of 11, and looking for love in all the wrong places.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> José Andrés: Shorter Walls, Longer Tables José Andrés: Shorter Walls, Longer Tables Wed, 29 Mar 2023 10:30:07 GMT 47:16 642390cf7d9f7f0011b67ef7 false https://shows.acast.com/markbittmanfood/episodes/jose-andres-shorter-walls-longer-tables 642390cf7d9f7f0011b67ef7 6216896fd584d100134d4d24 jose-andres-shorter-walls-longer-tables full 3 51 The humanitarian and chef talks to Mark about the way he ate growing up, the dark side of street food, the question of “too much empathy," and, of course, World Central Kitchen.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-jose-andres


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The humanitarian and chef talks to Mark about the way he ate growing up, the dark side of street food, the question of “too much empathy," and, of course, World Central Kitchen.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-jose-andres


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Nigella Lawson, the Second Time Around Nigella Lawson, the Second Time Around Wed, 22 Mar 2023 10:30:42 GMT 45:21 6419ffe89b44e60011a624a8 false https://shows.acast.com/markbittmanfood/episodes/nigella-lawson-the-second-time-around 6419ffe89b44e60011a624a8 6216896fd584d100134d4d24 nigella-lawson-the-second-time-around full 3 50 The queen of home cooking talks to Mark about food and comfort, 'guilty pleasures' and misogyny, and why it's good for people to see bad knife skills.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The queen of home cooking talks to Mark about food and comfort, 'guilty pleasures' and misogyny, and why it's good for people to see bad knife skills.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Adam Gopnik Knows the Secret to Soufflés Adam Gopnik Knows the Secret to Soufflés Wed, 15 Mar 2023 10:30:23 GMT 32:07 64112777abe8da0011cf97fb false https://shows.acast.com/markbittmanfood/episodes/adam-gopnik-knows-the-secret-to-souffles 64112777abe8da0011cf97fb 6216896fd584d100134d4d24 adam-gopnik-knows-the-secret-to-souffles full 3 49 The prolific New Yorker writer talks to Mark and Kate about micro mastery vs macro mastery, the ideal way to get a soufflé to rise, and his favorite New York meals. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-adam-gopnik


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The prolific New Yorker writer talks to Mark and Kate about micro mastery vs macro mastery, the ideal way to get a soufflé to rise, and his favorite New York meals. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-adam-gopnik


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Feeding Kids: Eden Grinshpan + Aliza Sokolow Feeding Kids: Eden Grinshpan + Aliza Sokolow Wed, 08 Mar 2023 11:30:39 GMT 30:23 6407ba9e52d5cd00110042cc false https://shows.acast.com/markbittmanfood/episodes/feeding-kids-eden-grinshpan-aliza-sokolow 6407ba9e52d5cd00110042cc 6216896fd584d100134d4d24 feeding-kids-eden-grinshpan-aliza-sokolow full 3 48 Top Chef Canada host and author Eden Grinshpan and Emmy winner Aliza Sokolow talk to Kate about the strange things kids will try (fish eyeballs and baking soda), picky picky eaters, and teaching our children about food. With very special guests Lily and Zoe Clark, Meera and Mario Mehta, Ayv Nivron, and Holden Traverse.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Top Chef Canada host and author Eden Grinshpan and Emmy winner Aliza Sokolow talk to Kate about the strange things kids will try (fish eyeballs and baking soda), picky picky eaters, and teaching our children about food. With very special guests Lily and Zoe Clark, Meera and Mario Mehta, Ayv Nivron, and Holden Traverse.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Unprecedented Eric Ripert The Unprecedented Eric Ripert Wed, 01 Mar 2023 11:30:00 GMT 45:05 63fea4427c482e0011d7e592 false https://shows.acast.com/markbittmanfood/episodes/the-unprecedented-eric-ripert 63fea4427c482e0011d7e592 6216896fd584d100134d4d24 the-unprecedented-eric-ripert full 3 47 Revisiting Mark’s talk with the acclaimed chef-owner of Le Bernardin — who just earned his sixth four-star review from The New York Times — about sustainability and common sense, pandemic silver linings, and lifelong influences.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-eric-ripert


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Revisiting Mark’s talk with the acclaimed chef-owner of Le Bernardin — who just earned his sixth four-star review from The New York Times — about sustainability and common sense, pandemic silver linings, and lifelong influences.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-eric-ripert


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mrs. Brightside: The Inspiring Toya Boudy Mrs. Brightside: The Inspiring Toya Boudy Wed, 22 Feb 2023 14:32:43 GMT 42:25 63f62777397aea001184a048 false https://shows.acast.com/markbittmanfood/episodes/mrs-brightside-the-inspiring-toya-boudy 63f62777397aea001184a048 6216896fd584d100134d4d24 mrs-brightside-the-inspiring-toya-boudy full 3 46 The shining star of New Orleans talks to Kate and Mark about struggle meals, tourist food in her hometown, Cajun vs. Creole, and the power of tough love. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-toya-boudy


We would appreciate it so much if you'd take our listener survey! Less than five minutes, we promise. https://survey.fan/markbittman


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The shining star of New Orleans talks to Kate and Mark about struggle meals, tourist food in her hometown, Cajun vs. Creole, and the power of tough love. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-toya-boudy


We would appreciate it so much if you'd take our listener survey! Less than five minutes, we promise. https://survey.fan/markbittman


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Vishwesh Bhatt: WTF Does Heritage Truly Mean? Vishwesh Bhatt: WTF Does Heritage Truly Mean? Wed, 15 Feb 2023 11:30:50 GMT 31:41 63ec34f6d0563a0011b8d3dc false https://shows.acast.com/markbittmanfood/episodes/vishwesh-bhatt-wtf-does-heritage-truly-mean 63ec34f6d0563a0011b8d3dc 6216896fd584d100134d4d24 vishwesh-bhatt-wtf-does-heritage-truly-mean full 3 45 James Beard winning chef Vishwesh Bhatt talks to Mark and Kate about the marvelous flexibility of food, how "fusion" became a dirty word, and grocery store birthday cake. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-vishwesh-bhatt


We would appreciate it so much if you'd take our listener survey! Less than five minutes, we promise. https://survey.fan/markbittman


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> James Beard winning chef Vishwesh Bhatt talks to Mark and Kate about the marvelous flexibility of food, how "fusion" became a dirty word, and grocery store birthday cake. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-vishwesh-bhatt


We would appreciate it so much if you'd take our listener survey! Less than five minutes, we promise. https://survey.fan/markbittman


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Black Farmers Own Just 1% of US Farmland Black Farmers Own Just 1% of US Farmland Wed, 08 Feb 2023 11:30:53 GMT 34:19 63e304878d8979001154fb86 false https://shows.acast.com/markbittmanfood/episodes/black-farmers-own-just-1-of-us-farmland 63e304878d8979001154fb86 6216896fd584d100134d4d24 black-farmers-own-just-1-of-us-farmland full 3 44 Kathleen Finlay, president of Glynwood, and Mark talk with Black Farmer Fund co-founders Olivia Watkins and Karen Washington about the special, specific challenges facing Black farmers; who the food system "belongs" to; and how to combat the inherent racial injustices in the US food system, notably as applied to farmers.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Kathleen Finlay, president of Glynwood, and Mark talk with Black Farmer Fund co-founders Olivia Watkins and Karen Washington about the special, specific challenges facing Black farmers; who the food system "belongs" to; and how to combat the inherent racial injustices in the US food system, notably as applied to farmers.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Peter Hoffman and the 'High Fashion' of Food]]> Wed, 01 Feb 2023 11:30:57 GMT 28:21 63d9ba8a6c9cde0011d04dbe false https://shows.acast.com/markbittmanfood/episodes/peter-hoffman-and-the-high-fashion-of-food 63d9ba8a6c9cde0011d04dbe 6216896fd584d100134d4d24 peter-hoffman-and-the-high-fashion-of-food full 3 43 Melissa McCart and Mark talk to Peter Hoffman about how the "trend" of sourcing well has changed, cooking beans in the fireplace, and how to embrace seasonality to the fullest — even if you're an urban dweller.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/peter-hoffman-fireplace-beans


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Melissa McCart and Mark talk to Peter Hoffman about how the "trend" of sourcing well has changed, cooking beans in the fireplace, and how to embrace seasonality to the fullest — even if you're an urban dweller.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/peter-hoffman-fireplace-beans


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Dinner in Your Underwear: David Sedaris Dinner in Your Underwear: David Sedaris Wed, 25 Jan 2023 11:30:13 GMT 40:34 63d06729758fde00118252db true https://shows.acast.com/markbittmanfood/episodes/dinner-in-your-underwear-david-sedaris 63d06729758fde00118252db 6216896fd584d100134d4d24 dinner-in-your-underwear-david-sedaris full 3 42 Revisiting David Sedaris chatting with Mark about his favorite jokes, bathing while cooking, and why ridiculous things always seem to happen to him.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Revisiting David Sedaris chatting with Mark about his favorite jokes, bathing while cooking, and why ridiculous things always seem to happen to him.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Eric Kim is a Big Fan of Zombie Vegetables Eric Kim is a Big Fan of Zombie Vegetables Wed, 18 Jan 2023 11:30:13 GMT 37:12 63c72bd4807d17001114212d true https://shows.acast.com/markbittmanfood/episodes/eric-kim-is-a-big-fan-of-zombie-vegetables 63c72bd4807d17001114212d 6216896fd584d100134d4d24 eric-kim-is-a-big-fan-of-zombie-vegetables full 3 41 The New York Times Cooking writer talks to Mark and Kate about what the word "authentic" has come to mean, the beauty of the growth and evolution of Korean food, and making kimchi in small spaces. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/eric-kim-boiled-peanuts


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The New York Times Cooking writer talks to Mark and Kate about what the word "authentic" has come to mean, the beauty of the growth and evolution of Korean food, and making kimchi in small spaces. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/eric-kim-boiled-peanuts


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Pinky Cole: Making Vegan Food for Non-Vegans Pinky Cole: Making Vegan Food for Non-Vegans Wed, 11 Jan 2023 11:30:24 GMT 25:15 63bdd73ea264a7001101e67a false https://shows.acast.com/markbittmanfood/episodes/pinky-cole-making-vegan-food-for-non-vegans 63bdd73ea264a7001101e67a 6216896fd584d100134d4d24 pinky-cole-making-vegan-food-for-non-vegans full 3 40 Holly and Kate talk to restaurateur and philanthropist Pinky Cole about how her wildly popular vegan chain, Slutty Vegan, targets meat lovers; philanthropy and opportunity; living with a meat-loving man; and mom guilt.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/pinky-cole


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Holly and Kate talk to restaurateur and philanthropist Pinky Cole about how her wildly popular vegan chain, Slutty Vegan, targets meat lovers; philanthropy and opportunity; living with a meat-loving man; and mom guilt.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/pinky-cole


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Chinese Vegetarian Cooking with Hannah Che Chinese Vegetarian Cooking with Hannah Che Wed, 04 Jan 2023 11:30:06 GMT 19:20 63b4bd6c1043e000112311d4 false https://shows.acast.com/markbittmanfood/episodes/chinese-vegetarian-cooking-with-hannah-che 63b4bd6c1043e000112311d4 6216896fd584d100134d4d24 chinese-vegetarian-cooking-with-hannah-che full 3 39 Mark and Kate talk to cook and food writer Hannah Che about personal food choices vs. community, what exactly makes cooking vegetables so different from cooking meat, and the three categories of vegetarian Chinese cooking.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/chinese-vegetarian


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Kate talk to cook and food writer Hannah Che about personal food choices vs. community, what exactly makes cooking vegetables so different from cooking meat, and the three categories of vegetarian Chinese cooking.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/chinese-vegetarian


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Inspiring Persistence of Marion Nestle The Inspiring Persistence of Marion Nestle Wed, 28 Dec 2022 11:30:50 GMT 31:48 63ab6bb8afa00d001134daa6 false https://shows.acast.com/markbittmanfood/episodes/the-inspiring-persistence-of-marion-nestle 63ab6bb8afa00d001134daa6 6216896fd584d100134d4d24 the-inspiring-persistence-of-marion-nestle full 3 38 Mark and Kate talk to public health advocate Marion Nestle about a life in food politics, corporate power over the food supply, and NYC in the 1950s. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/nestle


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Kate talk to public health advocate Marion Nestle about a life in food politics, corporate power over the food supply, and NYC in the 1950s. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/nestle


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mince Pies for Everyone! Mince Pies for Everyone! Wed, 21 Dec 2022 11:30:31 GMT 42:55 63a24310ff4a5000117036d8 false https://shows.acast.com/markbittmanfood/episodes/mince-pies-for-everyone 63a24310ff4a5000117036d8 6216896fd584d100134d4d24 mince-pies-for-everyone full 3 37 Culinary historian and writer Regula Ysewijn chats about the crazy British tradition of boar's head, writing the Downton Abbey Christmas Cookbook, and how Charles Dickens saved Christmas; and former royal chef Carolyn Robb talks about the unfair tradition of "Bad British food" and how Christmas makes up for it, the rewards and challenges of being a royal chef, and how King Charles was ahead of his time. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/christmas-pod


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Culinary historian and writer Regula Ysewijn chats about the crazy British tradition of boar's head, writing the Downton Abbey Christmas Cookbook, and how Charles Dickens saved Christmas; and former royal chef Carolyn Robb talks about the unfair tradition of "Bad British food" and how Christmas makes up for it, the rewards and challenges of being a royal chef, and how King Charles was ahead of his time. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/christmas-pod


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Marvelous Claudia Roden The Marvelous Claudia Roden Wed, 14 Dec 2022 11:30:31 GMT 28:07 639932676cdcb10011bacbc4 false https://shows.acast.com/markbittmanfood/episodes/the-marvelous-claudia-roden 639932676cdcb10011bacbc4 6216896fd584d100134d4d24 the-marvelous-claudia-roden full 3 36 Mark talks to a true culinary wonder about Hanukkah traditions everywhere, the changing nature of recipes, and the meaning of "Jewish food."


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/roden


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to a true culinary wonder about Hanukkah traditions everywhere, the changing nature of recipes, and the meaning of "Jewish food."


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/roden


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[The Season is Boss: Jody Williams & Rita Sodi]]> Wed, 07 Dec 2022 11:30:44 GMT 21:33 638ffb86c2c17b00118594d2 false https://shows.acast.com/markbittmanfood/episodes/the-season-is-boss-jody-williams-rita-sodi 638ffb86c2c17b00118594d2 6216896fd584d100134d4d24 the-season-is-boss-jody-williams-rita-sodi full 3 35 Kate and Melissa talk to two of New York's most beloved restaurateurs about being a purist vs a regionalist, the supreme reign of artichokes, and how to buy good olive oil.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/via-carota


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Kate and Melissa talk to two of New York's most beloved restaurateurs about being a purist vs a regionalist, the supreme reign of artichokes, and how to buy good olive oil.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/via-carota


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Myth of Mise en Place The Myth of Mise en Place Wed, 30 Nov 2022 14:46:52 GMT 23:09 63875024ff767000112e3719 false https://shows.acast.com/markbittmanfood/episodes/the-myth-of-mise-en-place 63875024ff767000112e3719 6216896fd584d100134d4d24 the-myth-of-mise-en-place full 3 34 Kate talks to Kerri Conan and Mark about the choreography of making meals, learning a method of cooking that will last a lifetime, and Mark's new book, the completely revised How to Cook Everything Fast.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/fast-podcast


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Kate talks to Kerri Conan and Mark about the choreography of making meals, learning a method of cooking that will last a lifetime, and Mark's new book, the completely revised How to Cook Everything Fast.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/fast-podcast


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Thanksgiving Pt 2: Less Crazy, More Cozy Thanksgiving Pt 2: Less Crazy, More Cozy Wed, 23 Nov 2022 11:30:07 GMT 25:57 637d2eab4f4ce90011190120 false https://shows.acast.com/markbittmanfood/episodes/thanksgiving-pt-2-less-crazy-more-cozy 637d2eab4f4ce90011190120 6216896fd584d100134d4d24 thanksgiving-pt-2-less-crazy-more-cozy full 3 33 Adrienne Cheatham, Emily and Marvette Meggett, Senator Cory Booker, and Sesame Street's Gonger join Mark and Kate to talk collards, passing the baton, Thanksgiving in Vegas, and, of course, the things and people that matter most. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/the-only-thing-to-listen-to-while


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Adrienne Cheatham, Emily and Marvette Meggett, Senator Cory Booker, and Sesame Street's Gonger join Mark and Kate to talk collards, passing the baton, Thanksgiving in Vegas, and, of course, the things and people that matter most. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/the-only-thing-to-listen-to-while


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Thanksgiving Pt 1: Rituals, Struggles, & FOOD]]> Wed, 16 Nov 2022 21:49:46 GMT 41:32 63755af6aa7ec000119cf6f3 false https://shows.acast.com/markbittmanfood/episodes/thanksgiving-pt-1-rituals-struggles-food 63755af6aa7ec000119cf6f3 6216896fd584d100134d4d24 thanksgiving-pt-1-rituals-struggles-food full 3 32 Tom Colicchio, Stephen Satterfield, Sheldon Simeon, and Nigella Lawson join Mark and Kate to talk lasagna appetizers, holiday contemplation, adobo turkey tails, and bread sauce. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/thanksgiving-pod


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Tom Colicchio, Stephen Satterfield, Sheldon Simeon, and Nigella Lawson join Mark and Kate to talk lasagna appetizers, holiday contemplation, adobo turkey tails, and bread sauce. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/thanksgiving-pod


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Dan Levy's Big Love is Food (But Not Cooking)]]> Wed, 09 Nov 2022 11:30:42 GMT 39:18 636b03256400fe001213cdba false https://shows.acast.com/markbittmanfood/episodes/dan-levys-big-love-is-food-but-not-cooking 636b03256400fe001213cdba 6216896fd584d100134d4d24 dan-levys-big-love-is-food-but-not-cooking full 3 31 Mark and Kate talk to the incomparable actor about finding comedy in a soft place, eating like a goldfish, love of family, and the similarities between "Schitt's Creek" and his new show, "The Big Brunch."


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/levy


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Kate talk to the incomparable actor about finding comedy in a soft place, eating like a goldfish, love of family, and the similarities between "Schitt's Creek" and his new show, "The Big Brunch."


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/levy


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Cory Booker: Food Isn't a Tidy Partisan Issue]]> Wed, 02 Nov 2022 11:42:40 GMT 45:11 63619d48dc278700123a2886 false https://shows.acast.com/markbittmanfood/episodes/cory-booker-food-isnt-a-tidy-partisan-issue 63619d48dc278700123a2886 6216896fd584d100134d4d24 cory-booker-food-isnt-a-tidy-partisan-issue full 3 30 Mark talks to one of our most forward-thinking Senators about Big Food's long standing capability of corrupting food policy, the possibility of real change, why a Twinkie is cheaper than an apple, and how we can find our way back to regional food systems. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/booker


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to one of our most forward-thinking Senators about Big Food's long standing capability of corrupting food policy, the possibility of real change, why a Twinkie is cheaper than an apple, and how we can find our way back to regional food systems. 


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/booker


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Alice Waters, First Lady of Food Alice Waters, First Lady of Food Wed, 26 Oct 2022 10:30:08 GMT 35:10 635876916894330011d30bdc false https://shows.acast.com/markbittmanfood/episodes/alice-waters-first-lady-of-food 635876916894330011d30bdc 6216896fd584d100134d4d24 alice-waters-first-lady-of-food full 3 29 Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/waters


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/waters


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Diwali Desserts & Dishing with Hetal Vasavada]]> Wed, 19 Oct 2022 10:30:44 GMT 37:33 634f36305b98e300111c85c9 false https://shows.acast.com/markbittmanfood/episodes/diwali-desserts-dishing-with-hetal-vasavada 634f36305b98e300111c85c9 6216896fd584d100134d4d24 diwali-desserts-dishing-with-hetal-vasavada full 3 28 Mark and Kate talk to baker and cookbook author Hetal Vasavada about the truths and falses about making Indian sweets, the MasterChef cattle call, and the utter joy of Diwali.


Get the recipe from this week's episode, plus enter to win a copy of Hetal's book, Milk & Cardamom, here: https://www.bittmanproject.com/p/vasavada


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Kate talk to baker and cookbook author Hetal Vasavada about the truths and falses about making Indian sweets, the MasterChef cattle call, and the utter joy of Diwali.


Get the recipe from this week's episode, plus enter to win a copy of Hetal's book, Milk & Cardamom, here: https://www.bittmanproject.com/p/vasavada


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Roadtripping (and Eating) with Linda Ronstadt Roadtripping (and Eating) with Linda Ronstadt Wed, 12 Oct 2022 10:30:17 GMT 31:08 6345fb39220b6e0011828920 false https://shows.acast.com/markbittmanfood/episodes/roadtripping-and-eating-with-linda-ronstadt 6345fb39220b6e0011828920 6216896fd584d100134d4d24 roadtripping-and-eating-with-linda-ronstadt full 3 27 Mark and Kerri talk to music icon Linda Ronstadt and journalism icon Lawrence Downes about their love of Sonoran food, the beauty of life on the border, and "concerts" in pizza parlors.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/ronstadt


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Kerri talk to music icon Linda Ronstadt and journalism icon Lawrence Downes about their love of Sonoran food, the beauty of life on the border, and "concerts" in pizza parlors.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/ronstadt


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Jacques Pépin: A Rare Breed of Chef AND Cook Jacques Pépin: A Rare Breed of Chef AND Cook Wed, 05 Oct 2022 10:30:50 GMT 31:29 633cbfa87b1bc700112cffc0 false https://shows.acast.com/markbittmanfood/episodes/jacques-pepin-a-rare-breed-of-chef-and-cook 633cbfa87b1bc700112cffc0 6216896fd584d100134d4d24 jacques-pepin-a-rare-breed-of-chef-and-cook full 3 26 Mark and Kate talk to Jacques Pépin, one of the originators of home cooking, about working in his mother's restaurant kitchen, choosing a job at Howard Johnson's over one with President Kennedy, and cooking with your gut.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/pepin


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Kate talk to Jacques Pépin, one of the originators of home cooking, about working in his mother's restaurant kitchen, choosing a job at Howard Johnson's over one with President Kennedy, and cooking with your gut.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/pepin


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Are Restaurants Too Shaken to Be Innovative? Are Restaurants Too Shaken to Be Innovative? Wed, 28 Sep 2022 10:30:10 GMT 22:41 6333a50a470c7900137e5b88 false https://shows.acast.com/markbittmanfood/episodes/are-restaurants-too-shaken-to-be-innovative 6333a50a470c7900137e5b88 6216896fd584d100134d4d24 are-restaurants-too-shaken-to-be-innovative full 3 25 Mark, Melissa, and Kate question if the restaurant industry can be groundbreaking again, what diners really want, go-to spots, and an insatiable craving for the past.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/restaurants1


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark, Melissa, and Kate question if the restaurant industry can be groundbreaking again, what diners really want, go-to spots, and an insatiable craving for the past.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/restaurants1


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Victor Hazan Remembers the Wonderful Marcella Victor Hazan Remembers the Wonderful Marcella Wed, 21 Sep 2022 10:30:01 GMT 36:08 632a6e8c6849000012f38749 false https://shows.acast.com/markbittmanfood/episodes/victor-hazan-remembers-the-wonderful-marcella 632a6e8c6849000012f38749 6216896fd584d100134d4d24 victor-hazan-remembers-the-wonderful-marcella full 3 24 Mark and Kate talk to Victor Hazan about having empathy for ingredients, pedagogy vs. mastery in cooking, and what made Marcella Hazan so extraordinary.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/victor-hazan


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Kate talk to Victor Hazan about having empathy for ingredients, pedagogy vs. mastery in cooking, and what made Marcella Hazan so extraordinary.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/victor-hazan


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> A Humble Spice and a Dire Warning A Humble Spice and a Dire Warning Wed, 14 Sep 2022 10:30:52 GMT 35:12 63213a690cb6b200170fb079 false https://shows.acast.com/markbittmanfood/episodes/a-humble-spice-and-a-dire-warning 63213a690cb6b200170fb079 6216896fd584d100134d4d24 a-humble-spice-and-a-dire-warning full 3 23 Mark and Melissa talk to writer Amitav Ghosh about the contempt for nature that’s risen within modernity, how contemporary literature is complicit in the environmental crisis, and how a love of food and cooking can deeply impact passion for the earth.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/ghosh


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Melissa talk to writer Amitav Ghosh about the contempt for nature that’s risen within modernity, how contemporary literature is complicit in the environmental crisis, and how a love of food and cooking can deeply impact passion for the earth.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/ghosh


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[The World's Most Charming Home Cooks]]> Wed, 07 Sep 2022 10:30:33 GMT 42:09 6317e56bb5acb70014597bdf false https://shows.acast.com/markbittmanfood/episodes/the-worlds-most-charming-home-cooks 6317e56bb5acb70014597bdf 6216896fd584d100134d4d24 the-worlds-most-charming-home-cooks full 3 22 In a very special episode highlighting the joys and horrors of home cooking, Mark and Kate talk to Holly Haines, Kevin Becerra, and Lavin Marez about ironic takeout, fallback dinners, bagged salad, and cacio e pepe fails.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/homecooks


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In a very special episode highlighting the joys and horrors of home cooking, Mark and Kate talk to Holly Haines, Kevin Becerra, and Lavin Marez about ironic takeout, fallback dinners, bagged salad, and cacio e pepe fails.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/homecooks


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Writing About Food is a Thrill Like No Other Writing About Food is a Thrill Like No Other Wed, 24 Aug 2022 10:30:04 GMT 39:11 630559b1413452001261e8b1 false https://shows.acast.com/markbittmanfood/episodes/writing-about-food-is-a-thrill-like-no-other 630559b1413452001261e8b1 6216896fd584d100134d4d24 writing-about-food-is-a-thrill-like-no-other full 3 21 Mark talks to writer Bee Wilson about the disconnect between politicians and food, why Finland and South Korea are places to pay attention to, and the palm oil controversy.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/beewilson


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to writer Bee Wilson about the disconnect between politicians and food, why Finland and South Korea are places to pay attention to, and the palm oil controversy.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/beewilson


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Is Veganism an Impossible Standard? Is Veganism an Impossible Standard? Wed, 17 Aug 2022 10:30:07 GMT 38:04 62fc2fe06de4ed001105688e false https://shows.acast.com/markbittmanfood/episodes/is-veganism-an-impossible-standard 62fc2fe06de4ed001105688e 6216896fd584d100134d4d24 is-veganism-an-impossible-standard full 3 20 Mark talks to anthropologist Barbara King and reducetarian Brian Kateman about the future of meat, the meaninglessness of the term "plant-based," and how animals feel.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/king-kateman


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to anthropologist Barbara King and reducetarian Brian Kateman about the future of meat, the meaninglessness of the term "plant-based," and how animals feel.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/king-kateman


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Jewish Food Can Be Black Food - & Vice Versa]]> Tue, 09 Aug 2022 10:00:40 GMT 33:12 62f1b57ba656f0001296d7b1 false https://shows.acast.com/markbittmanfood/episodes/jewish-food-can-be-black-food-vice-versa 62f1b57ba656f0001296d7b1 6216896fd584d100134d4d24 jewish-food-can-be-black-food-vice-versa full 3 19 Mark talks to writer Michael Twitty about the origins of a cuisine, Twitty's days as a Hebrew school teacher, and the significance of Driving Miss Daisy.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/twitty


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to writer Michael Twitty about the origins of a cuisine, Twitty's days as a Hebrew school teacher, and the significance of Driving Miss Daisy.


View this episode's recipe and show notes here: https://www.bittmanproject.com/p/twitty


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Kyle MacLachlan is an Awesome Cook (and Muse) Kyle MacLachlan is an Awesome Cook (and Muse) Tue, 02 Aug 2022 10:00:23 GMT 44:37 62e88241128adb001325418e false https://shows.acast.com/markbittmanfood/episodes/kyle-maclachlan-is-an-awesome-cook-and-muse 62e88241128adb001325418e 6216896fd584d100134d4d24 kyle-maclachlan-is-an-awesome-cook-and-muse full 3 18 Mark and Kate talk to everyone's favorite actor about his least favorite body part, go-to meals, and making cappuccinos for the cast of Blue Velvet.


View this episode's show notes here: https://www.bittmanproject.com/p/maclachlan


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark and Kate talk to everyone's favorite actor about his least favorite body part, go-to meals, and making cappuccinos for the cast of Blue Velvet.


View this episode's show notes here: https://www.bittmanproject.com/p/maclachlan


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> A Quick Hello From Mark A Quick Hello From Mark Tue, 26 Jul 2022 10:00:18 GMT 1:26 62df299cbf05070011a22093 false https://shows.acast.com/markbittmanfood/episodes/next-week 62df299cbf05070011a22093 6216896fd584d100134d4d24 next-week full 3 The team is taking this week off - back next week with your regularly scheduled content, ie a lively convo with a guest that you’ll love.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The team is taking this week off - back next week with your regularly scheduled content, ie a lively convo with a guest that you’ll love.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Bill McKibben: Climate's Social Implications]]> Tue, 19 Jul 2022 10:00:29 GMT 36:32 62d59ed71ba3f10012790923 false https://shows.acast.com/markbittmanfood/episodes/bill-mckibben-climates-social-implications 62d59ed71ba3f10012790923 6216896fd584d100134d4d24 bill-mckibben-climates-social-implications full 3 17 Mark talks to one of our planet's fiercest champions about the dire consequences of the 1980 Presidential election, the true ties between the climate crisis and racial justice, and what you can *actually* do to help.


View this episode's show notes here: https://www.bittmanproject.com/p/mckibben


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to one of our planet's fiercest champions about the dire consequences of the 1980 Presidential election, the true ties between the climate crisis and racial justice, and what you can *actually* do to help.


View this episode's show notes here: https://www.bittmanproject.com/p/mckibben


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> This Food Crisis Is Courtesy of the Letter C This Food Crisis Is Courtesy of the Letter C Tue, 12 Jul 2022 10:00:26 GMT 40:20 62cca8be57a62b0013cba5c3 false https://shows.acast.com/markbittmanfood/episodes/this-food-crisis-is-courtesy-of-the-letter-c 62cca8be57a62b0013cba5c3 6216896fd584d100134d4d24 this-food-crisis-is-courtesy-of-the-letter-c full 3 16 Mark talks with two of the world's most knowledgeable food experts, Jennifer Clapp and Raj Patel, about why the Ukrainian conflict affects the US food supply in such a profound way, whether or not we have an actual global food system, and why the hell we're okay with a "base threshold" of hunger levels.


View this episode's show notes here: https://www.bittmanproject.com/p/clapp-patel


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks with two of the world's most knowledgeable food experts, Jennifer Clapp and Raj Patel, about why the Ukrainian conflict affects the US food supply in such a profound way, whether or not we have an actual global food system, and why the hell we're okay with a "base threshold" of hunger levels.


View this episode's show notes here: https://www.bittmanproject.com/p/clapp-patel


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> How Purposeful Farming Can Change Everything How Purposeful Farming Can Change Everything Tue, 05 Jul 2022 10:00:13 GMT 45:58 62c3418f0122660012fa566f false https://shows.acast.com/markbittmanfood/episodes/how-purposeful-farming-can-change-everything 62c3418f0122660012fa566f 6216896fd584d100134d4d24 how-purposeful-farming-can-change-everything full 3 15 Mark talks to Liz Carlisle, Mai Nguyen, and Latrice Tatsey about bringing back the tribal herd, the meaning of Buddhist farming, and why "regenerative farming" is an eye-rolling term.


For the recipe featured today head over to the Bittman Project, here: https://www.bittmanproject.com/p/regenerative


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to Liz Carlisle, Mai Nguyen, and Latrice Tatsey about bringing back the tribal herd, the meaning of Buddhist farming, and why "regenerative farming" is an eye-rolling term.


For the recipe featured today head over to the Bittman Project, here: https://www.bittmanproject.com/p/regenerative


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Say Hello to Deb Freeman & Setting the Table]]> Tue, 28 Jun 2022 10:00:51 GMT 32:27 62ba408b3beca4001395c5e9 false https://shows.acast.com/markbittmanfood/episodes/say-hello-to-deb-freeman-setting-the-table 62ba408b3beca4001395c5e9 6216896fd584d100134d4d24 say-hello-to-deb-freeman-setting-the-table full 3 14 It's our first feed drop! We're swapping shows with Whetstone Radio's Setting the Table — hosted by writer Deb Freeman — which explores the stories and histories of African American cuisine and foodways. Today's episode is one that focuses on something you either love or hate (and that feeling can easily change daily) — alcohol. Yes, African American foodways have not only influenced the way that Americans eat, but how we drink as well, and here you'll be introduced to the stories and legacies of a celebrated selection of Black brewers and distillers.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> It's our first feed drop! We're swapping shows with Whetstone Radio's Setting the Table — hosted by writer Deb Freeman — which explores the stories and histories of African American cuisine and foodways. Today's episode is one that focuses on something you either love or hate (and that feeling can easily change daily) — alcohol. Yes, African American foodways have not only influenced the way that Americans eat, but how we drink as well, and here you'll be introduced to the stories and legacies of a celebrated selection of Black brewers and distillers.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Vive La Femme: Samantha Irby and Lindy West Vive La Femme: Samantha Irby and Lindy West Tue, 21 Jun 2022 10:00:24 GMT 42:11 62b0d9ce97d4360014062464 false https://shows.acast.com/markbittmanfood/episodes/vive-la-femme-samantha-irby-and-lindy-west 62b0d9ce97d4360014062464 6216896fd584d100134d4d24 vive-la-femme-samantha-irby-and-lindy-west full 3 13 The ridiculously talented and charismatic writers talk to Kate about mail ordering fancy ice cream, the beauty of "store food," and watching hours and hours of Catfish together.


For Samantha's Tuna Noodle Casserole recipe, head over to the Bittman Project, here: https://www.bittmanproject.com/p/irbywest


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The ridiculously talented and charismatic writers talk to Kate about mail ordering fancy ice cream, the beauty of "store food," and watching hours and hours of Catfish together.


For Samantha's Tuna Noodle Casserole recipe, head over to the Bittman Project, here: https://www.bittmanproject.com/p/irbywest


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Juneteenth Juneteenth Tue, 14 Jun 2022 10:00:54 GMT 30:53 62a7a0e3f682070012912ff5 false https://shows.acast.com/markbittmanfood/episodes/juneteenth 62a7a0e3f682070012912ff5 6216896fd584d100134d4d24 juneteenth full 3 12 Kayla Stewart talks with Adrienne Cheatham and Stephen Satterfield about falling in love with Juneteenth, the good and bad of it becoming mainstream, and ways to celebrate — including, of course, the food.


For Adrienne's Pilsen Red Beans and Rice recipe, head over to the Bittman Project, here: https://www.bittmanproject.com/p/juneteenth


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Kayla Stewart talks with Adrienne Cheatham and Stephen Satterfield about falling in love with Juneteenth, the good and bad of it becoming mainstream, and ways to celebrate — including, of course, the food.


For Adrienne's Pilsen Red Beans and Rice recipe, head over to the Bittman Project, here: https://www.bittmanproject.com/p/juneteenth


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Great Food, Big Love, and Miss Emily Meggett Great Food, Big Love, and Miss Emily Meggett Tue, 07 Jun 2022 10:00:59 GMT 27:58 629e49b903e41800122e4b28 false https://shows.acast.com/markbittmanfood/episodes/great-food-big-love-and-miss-emily-meggett 629e49b903e41800122e4b28 6216896fd584d100134d4d24 great-food-big-love-and-miss-emily-meggett full 3 11 Emily Meggett talks to Kayla Stewart and Mark about the joy and frustration of learning to cook, Edisto Island's commitment to old style food and traditions, and her rich history of feeding her community.


Order her new book Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island, here.


For the recipe featured today head over to the Bittman Project, here. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Emily Meggett talks to Kayla Stewart and Mark about the joy and frustration of learning to cook, Edisto Island's commitment to old style food and traditions, and her rich history of feeding her community.


Order her new book Gullah Geechee Home Cooking: Recipes from the Matriarch of Edisto Island, here.


For the recipe featured today head over to the Bittman Project, here. 


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> There is No Meat in this Episode There is No Meat in this Episode Tue, 31 May 2022 14:38:53 GMT 37:31 629628338a41830013ca10ff false https://shows.acast.com/markbittmanfood/episodes/there-is-no-meat-in-this-episode 629628338a41830013ca10ff 6216896fd584d100134d4d24 there-is-no-meat-in-this-episode full 3 10 Mark talks to Beyond Meat founder and president Ethan Brown, and the ultimate trailblazer Frances Moore Lappe.


Check out my newest cooking experience, How to Eat Less Meat, at courses.markbittman.com.


And for the recipe featured today head over to the BittmanProject.com, here.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to Beyond Meat founder and president Ethan Brown, and the ultimate trailblazer Frances Moore Lappe.


Check out my newest cooking experience, How to Eat Less Meat, at courses.markbittman.com.


And for the recipe featured today head over to the BittmanProject.com, here.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Kwame Onwuachi & the Draw of Intentional Food]]> Tue, 24 May 2022 10:00:33 GMT 27:00 628b98db8109c10016ab3b54 false https://shows.acast.com/markbittmanfood/episodes/kwame-onwuachi-the-draw-of-intentional-food 628b98db8109c10016ab3b54 6216896fd584d100134d4d24 kwame-onwuachi-the-draw-of-intentional-food full 3 9 The chef and author, Kwame Onwuachi, talks to Mark about his meaningful upbringing in the Bronx and Nigeria, a shifting mindset on "what's next," and what "American" food means to him.


For this week's recipe using plantains from Kwame's new book, My America: Recipes from a Young Black Chef, head over to Bittman Project, here.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The chef and author, Kwame Onwuachi, talks to Mark about his meaningful upbringing in the Bronx and Nigeria, a shifting mindset on "what's next," and what "American" food means to him.


For this week's recipe using plantains from Kwame's new book, My America: Recipes from a Young Black Chef, head over to Bittman Project, here.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Lesley Nicol on Veganism & Being Mrs. Patmore]]> Tue, 17 May 2022 10:00:40 GMT 34:52 6282da61172c50001299d548 false https://shows.acast.com/markbittmanfood/episodes/lesley-nicol-on-veganism-being-mrs-patmore 6282da61172c50001299d548 6216896fd584d100134d4d24 lesley-nicol-on-veganism-being-mrs-patmore full 3 8 Mark talks to the accomplished actress, Lesley Nicol, about the food on Downton Abbey, how the show inspired her to go vegan, and what it was actually like to wear the infamous Mrs. Beaver costume.


For the English Cream Scones recipe, head to the Bittman Project, here.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to the accomplished actress, Lesley Nicol, about the food on Downton Abbey, how the show inspired her to go vegan, and what it was actually like to wear the infamous Mrs. Beaver costume.


For the English Cream Scones recipe, head to the Bittman Project, here.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Frank Bruni and the Hidden Beauty of Aging Frank Bruni and the Hidden Beauty of Aging Tue, 10 May 2022 10:00:23 GMT 32:13 6279b29a78f2a900136d48d0 false https://shows.acast.com/markbittmanfood/episodes/frank-bruni-and-the-hidden-beauty-of-aging 6279b29a78f2a900136d48d0 6216896fd584d100134d4d24 frank-bruni-and-the-hidden-beauty-of-aging full 3 7 Mark talks to the much admired New York Times columnist, Frank Bruni, about an unexpected introduction to getting older, what it’s like to go from revered food critic to normal diner, and how to be less fearful about what’s next. Frank has a new book out, The Beauty of Dusk: On Vision Lost and Found, which is available now where ever books are sold. Get it here.



Get the recipe for BruniBerry, here, at The Bittman Project.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to the much admired New York Times columnist, Frank Bruni, about an unexpected introduction to getting older, what it’s like to go from revered food critic to normal diner, and how to be less fearful about what’s next. Frank has a new book out, The Beauty of Dusk: On Vision Lost and Found, which is available now where ever books are sold. Get it here.



Get the recipe for BruniBerry, here, at The Bittman Project.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Glorious, Victorious Asma Khan The Glorious, Victorious Asma Khan Tue, 03 May 2022 10:00:36 GMT 37:21 6270173d13ffdf0012a63440 false https://shows.acast.com/markbittmanfood/episodes/the-glorious-victorious-asma-khan 6270173d13ffdf0012a63440 6216896fd584d100134d4d24 the-glorious-victorious-asma-khan full 3 6 Mark talks to the groundbreaking chef, Asma Khan, about the importance of the Anglo-Indian influence, how food and cooking are undervalued, and the beauty of interfamily lessons across generations.


Recipe of the week: Khatteh Ande (Eggs in Tamarind Gravy)


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to the groundbreaking chef, Asma Khan, about the importance of the Anglo-Indian influence, how food and cooking are undervalued, and the beauty of interfamily lessons across generations.


Recipe of the week: Khatteh Ande (Eggs in Tamarind Gravy)


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Joyful Anomaly: Al Roker The Joyful Anomaly: Al Roker Tue, 26 Apr 2022 10:00:18 GMT 31:42 62673e5d2a074600128d8573 false https://shows.acast.com/markbittmanfood/episodes/the-joyful-anomaly-al-roker 62673e5d2a074600128d8573 6216896fd584d100134d4d24 the-joyful-anomaly-al-roker full 3 5 Mark talks to the TODAY host, Al Roker, about how he maintains his infamous joy, his favorite ways to cook when guests come for dinner, and how to stay positive when it comes to climate change.


We've posted Al's Rub over at The Bittman Project, https://www.bittmanproject.com/p/yes-al-roker-is-actually-that-lovable.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to the TODAY host, Al Roker, about how he maintains his infamous joy, his favorite ways to cook when guests come for dinner, and how to stay positive when it comes to climate change.


We've posted Al's Rub over at The Bittman Project, https://www.bittmanproject.com/p/yes-al-roker-is-actually-that-lovable.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Alison Bechdel on Eating and Cartooning Alison Bechdel on Eating and Cartooning Tue, 19 Apr 2022 10:00:18 GMT 24:01 625dfb6492b38e0012c382e3 false https://shows.acast.com/markbittmanfood/episodes/alison-bechdel-on-eating-and-cartooning 625dfb6492b38e0012c382e3 6216896fd584d100134d4d24 alison-bechdel-on-eating-and-cartooning full 3 4 Mark talks to the trailblazing cartoonist about meat vs. not, how she gets her zen, and the origins of the Bechdel test.


Check out the Peanutty Chopped Salad, here.



Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to the trailblazing cartoonist about meat vs. not, how she gets her zen, and the origins of the Bechdel test.


Check out the Peanutty Chopped Salad, here.



Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Sheldon Simeon and the Hawai'i You Don't Know]]> Tue, 12 Apr 2022 10:00:51 GMT 25:09 6254ae845777950013f46dac false https://shows.acast.com/markbittmanfood/episodes/sheldon-simeon-and-the-hawaii-you-dont-know 6254ae845777950013f46dac 6216896fd584d100134d4d24 sheldon-simeon-and-the-hawaii-you-dont-know full 3 3 Mark talks to universally beloved chef (and recent James Beard nominee) Sheldon Simeon about learning to butcher chickens in first grade, the divide between Hawaiian natives and tourists, and cooking for three days straight.


Get the Maui Kale Salad with Sweet Onion Dressing, here.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to universally beloved chef (and recent James Beard nominee) Sheldon Simeon about learning to butcher chickens in first grade, the divide between Hawaiian natives and tourists, and cooking for three days straight.


Get the Maui Kale Salad with Sweet Onion Dressing, here.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Secretary Tom Vilsack Reimagines Food Policy Secretary Tom Vilsack Reimagines Food Policy Tue, 05 Apr 2022 10:00:11 GMT 53:47 624b8ab1b849d80012e6713b false https://shows.acast.com/markbittmanfood/episodes/secretary-tom-vilsack-reimagines-food-policy 624b8ab1b849d80012e6713b 6216896fd584d100134d4d24 secretary-tom-vilsack-reimagines-food-policy full 3 2 Mark is surprised by new directions taken by the USDA in this conversation with Secretary of Agriculture Tom Vilsack. The discussion continues with Ricardo Salvador, senior scientist and director of the Union of Concerned Scientists Food & Environment Program.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark is surprised by new directions taken by the USDA in this conversation with Secretary of Agriculture Tom Vilsack. The discussion continues with Ricardo Salvador, senior scientist and director of the Union of Concerned Scientists Food & Environment Program.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Who’s Interviewing Who? It’s Laura Linney! Who’s Interviewing Who? It’s Laura Linney! Tue, 29 Mar 2022 10:00:19 GMT 31:13 62425f1e5b95c50012fd9a8c false https://shows.acast.com/markbittmanfood/episodes/whos-interviewing-who-its-laura-linney 62425f1e5b95c50012fd9a8c 6216896fd584d100134d4d24 whos-interviewing-who-its-laura-linney full 3 1 Mark talks to actress Laura Linney about the amazing women of Ozark, the parallels between cooking and acting, and her memories of the iconic Truman Show.


Stick around after the interview for Mark's classic recipe for Grilled or Broiled Shrimp Salad with Thai Basil. You'll find it here at The Bittman Project where we're building a community of home cooks around all things food.


A big thank you to Moby and The Void Pacific Choir for the new theme music.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to actress Laura Linney about the amazing women of Ozark, the parallels between cooking and acting, and her memories of the iconic Truman Show.


Stick around after the interview for Mark's classic recipe for Grilled or Broiled Shrimp Salad with Thai Basil. You'll find it here at The Bittman Project where we're building a community of home cooks around all things food.


A big thank you to Moby and The Void Pacific Choir for the new theme music.


Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.


Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.


Questions or comments about the show? Email food@markbittman.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Coming Soon: Mark is back with Laura Linney and more. Coming Soon: Mark is back with Laura Linney and more. Mon, 14 Mar 2022 17:07:57 GMT 1:51 622f766df55a4b0012934af7 false https://shows.acast.com/markbittmanfood/episodes/coming-soon-mark-is-back-with-laura-linney-and-more 622f766df55a4b0012934af7 6216896fd584d100134d4d24 coming-soon-mark-is-back-with-laura-linney-and-more trailer 3 Mark welcomes new and ‘old’ listeners to season three of Food with Mark Bittman.


Subscribe to Food with Mark Bittman to ensure you never miss an episode.


Or connect with Mark and the Bittman team at www.bittmanproject.com or on Twitter, Instagram or Facebook.


Hosted on Acast. See acast.com/privacy for more information.

]]> Mark welcomes new and ‘old’ listeners to season three of Food with Mark Bittman.


Subscribe to Food with Mark Bittman to ensure you never miss an episode.


Or connect with Mark and the Bittman team at www.bittmanproject.com or on Twitter, Instagram or Facebook.


Hosted on Acast. See acast.com/privacy for more information.

]]> Bittman Bread! Bittman Bread! Wed, 22 Dec 2021 08:05:00 GMT 29:28 f012a0d6-4273-11ec-8395-3bcb414042cf false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6a5 62168975a8d5f400126eb6a5 6216896fd584d100134d4d24 bonus 2 In this special episode, Mark and Kerri Conan talk about their new book Bittman Bread: No-Knead Whole Grain Baking for Every Day. Bittman Bread is now available wherever books are sold, and it makes a wonderful holiday gift.

We want to give a special thank you to our presenting sponsor Cairnspring Mills. Cairnspring Mills is a social purpose company that makes naturally nutritious fresh flours from local grains that are used by seven James Beard award winning chefs including some of the best bakeries on the West Coast. Each of their flours is stone-milled from a single variety of specialty grain handpicked for how it bakes and the way it tastes. Visit Cairnspring.com and use the special code Bittman20 to get 20% off your first order.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> In this special episode, Mark and Kerri Conan talk about their new book Bittman Bread: No-Knead Whole Grain Baking for Every Day. Bittman Bread is now available wherever books are sold, and it makes a wonderful holiday gift.

We want to give a special thank you to our presenting sponsor Cairnspring Mills. Cairnspring Mills is a social purpose company that makes naturally nutritious fresh flours from local grains that are used by seven James Beard award winning chefs including some of the best bakeries on the West Coast. Each of their flours is stone-milled from a single variety of specialty grain handpicked for how it bakes and the way it tastes. Visit Cairnspring.com and use the special code Bittman20 to get 20% off your first order.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Reimagining Soul Food w/ Chris Carter Reimagining Soul Food w/ Chris Carter Mon, 13 Dec 2021 08:05:00 GMT 41:29 38ec993a-22e7-11ec-89c1-8355ae513a97 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6a2 62168975a8d5f400126eb6a2 6216896fd584d100134d4d24 full 2 12 Mark talks to Rev. Dr. Christopher Carter about three eating practices to live by, soul food as a "living organism," and why Black veganism makes so much sense.

Order Dr. Carter's new book The Spirit of Soul Food: Race, Faith, and Food Justice wherever books are sold. Follow him on Twitter at @Dr_ChrisCarter or at www.drchristophercarter.com.

This episode was sponsored by Charles Schwab (www.schwab.com).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to Rev. Dr. Christopher Carter about three eating practices to live by, soul food as a "living organism," and why Black veganism makes so much sense.

Order Dr. Carter's new book The Spirit of Soul Food: Race, Faith, and Food Justice wherever books are sold. Follow him on Twitter at @Dr_ChrisCarter or at www.drchristophercarter.com.

This episode was sponsored by Charles Schwab (www.schwab.com).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Chef Yotam Ottolenghi and Mayukh Sen Chef Yotam Ottolenghi and Mayukh Sen Tue, 07 Dec 2021 08:05:00 GMT 52:15 38cb0180-22e7-11ec-89c1-4b368f56fc74 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6a3 62168975a8d5f400126eb6a3 6216896fd584d100134d4d24 full 2 11 Mark talks to Yotam Ottolenghi about veganism, the hardest vegetables to cook, and what the "real" hummus is; and to Mayukh Sen about the complicated legacy of Julia Child, the beauty and power of women in food, and what "success" for immigrants really looks like. 

Order Yotam Ottolenghi's book Ottolenghi Test Kitchen: Shelf Love and Mayukh Sen's book Taste Makers: Seven Immigrant Women Who Revolutionized Food in America wherever books are sold.

This episode was sponsored by Charles Schwab (www.schwab.com) and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to Yotam Ottolenghi about veganism, the hardest vegetables to cook, and what the "real" hummus is; and to Mayukh Sen about the complicated legacy of Julia Child, the beauty and power of women in food, and what "success" for immigrants really looks like. 

Order Yotam Ottolenghi's book Ottolenghi Test Kitchen: Shelf Love and Mayukh Sen's book Taste Makers: Seven Immigrant Women Who Revolutionized Food in America wherever books are sold.

This episode was sponsored by Charles Schwab (www.schwab.com) and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Ray Anthony Barrett Talks Art and Food Ray Anthony Barrett Talks Art and Food Mon, 29 Nov 2021 18:18:00 GMT 30:15 38a90ac6-22e7-11ec-89c1-7f553d0c5b36 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6a4 62168975a8d5f400126eb6a4 6216896fd584d100134d4d24 full 2 10 Mark talks with chef and artist Ray Anthony Barrett about the connection between art and food. Follow Ray on Instagram at @rayanthonybarrett, and you can learn more about his catering and pop-up kitchen Cinque at www.cinquelosangeles.com.

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off) and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks with chef and artist Ray Anthony Barrett about the connection between art and food. Follow Ray on Instagram at @rayanthonybarrett, and you can learn more about his catering and pop-up kitchen Cinque at www.cinquelosangeles.com.

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off) and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The New Guard of the Food World The New Guard of the Food World Mon, 22 Nov 2021 08:05:00 GMT 29:41 38873cfc-22e7-11ec-89c1-8b22f82e7dbe false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6a6 62168975a8d5f400126eb6a6 6216896fd584d100134d4d24 full 2 9 Mark talks to new publisher and vegan extraordinaire Bryant Terry about the reinvention of food media, nurturing his daughter in the kitchen, and why he chose to include meat in his new book. Plus, a conversation with seventeen-year-old Rahanna Bisseret Martinez about the problems with food television, tweaking her family's recipes, and how to foster a love of cooking in young people. 

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off) and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to new publisher and vegan extraordinaire Bryant Terry about the reinvention of food media, nurturing his daughter in the kitchen, and why he chose to include meat in his new book. Plus, a conversation with seventeen-year-old Rahanna Bisseret Martinez about the problems with food television, tweaking her family's recipes, and how to foster a love of cooking in young people. 

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off) and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Rhiannon Giddens and Francesco Turrisi Rhiannon Giddens and Francesco Turrisi Mon, 15 Nov 2021 08:05:00 GMT 37:06 386541e2-22e7-11ec-89c1-23846e51a1e9 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6a7 62168975a8d5f400126eb6a7 6216896fd584d100134d4d24 full 2 8 Mark talks to the prolific musicians about being "the other," the profound similarities between food and music, and biscuits vs. scones. Be sure to check out Rhiannon Giddens and Francesco Turrisi's new album They're Calling Me Home.

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off), and Hodo Foods ( www.hodofoods.com/bittman to get your coupon to try ANY Hodo products).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to the prolific musicians about being "the other," the profound similarities between food and music, and biscuits vs. scones. Be sure to check out Rhiannon Giddens and Francesco Turrisi's new album They're Calling Me Home.

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off), and Hodo Foods ( www.hodofoods.com/bittman to get your coupon to try ANY Hodo products).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Cookie Monster and Gonger Tell All! Cookie Monster and Gonger Tell All! Mon, 08 Nov 2021 08:05:00 GMT 31:22 38434254-22e7-11ec-89c1-6f248e47e08f false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6a8 62168975a8d5f400126eb6a8 6216896fd584d100134d4d24 full 2 7 Two of the world's best-loved monsters talk to Mark about "starberries," cooking together, and missing Gordon and Maria. Plus, Rosemarie Truglio, Senior Vice President of Curriculum and Content at Sesame Workshop, on Sesame's food content and how Cookie Monster plays a pivotal role. 

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off), and Hodo Foods ( www.hodofoods.com/bittman to get your coupon to try ANY Hodo products).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Two of the world's best-loved monsters talk to Mark about "starberries," cooking together, and missing Gordon and Maria. Plus, Rosemarie Truglio, Senior Vice President of Curriculum and Content at Sesame Workshop, on Sesame's food content and how Cookie Monster plays a pivotal role. 

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off), and Hodo Foods ( www.hodofoods.com/bittman to get your coupon to try ANY Hodo products).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Sutton Foster and the Beauty of First Tastes Sutton Foster and the Beauty of First Tastes Mon, 01 Nov 2021 07:05:00 GMT 31:02 38212048-22e7-11ec-89c1-97bdc16fc533 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6a9 62168975a8d5f400126eb6a9 6216896fd584d100134d4d24 full 2 6 Kate Bittman talks to the actress and author about her coming up in the worlds of acting and food, crafting the blues away, and crocheting for Hugh Jackman.

Order Sutton Foster's new book Hooked: How Crafting Saved My Life wherever books are sold. This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off), and Hodo Foods ( www.hodofoods.com/bittman to get your coupon to try ANY Hodo products).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Kate Bittman talks to the actress and author about her coming up in the worlds of acting and food, crafting the blues away, and crocheting for Hugh Jackman.

Order Sutton Foster's new book Hooked: How Crafting Saved My Life wherever books are sold. This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off), and Hodo Foods ( www.hodofoods.com/bittman to get your coupon to try ANY Hodo products).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Black Farmers and the Way Forward Black Farmers and the Way Forward Mon, 25 Oct 2021 07:05:00 GMT 39:46 37fe874a-22e7-11ec-89c1-b3caecf8bab1 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6aa 62168975a8d5f400126eb6aa 6216896fd584d100134d4d24 full 2 5 Mark talks to author/filmmaker Natalie Baszile and farmer and advocate Melony Edwards about farming joy, reparations, and how to incentivize sustainable practices. Order Natalie's book We Are Each Other's Harvest: Celebrating African American Farmers, Land, and Legacy wherever books are sold.

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off), and Hodo Foods ( www.hodofoods.com/bittman to get your coupon to try ANY Hodo products).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to author/filmmaker Natalie Baszile and farmer and advocate Melony Edwards about farming joy, reparations, and how to incentivize sustainable practices. Order Natalie's book We Are Each Other's Harvest: Celebrating African American Farmers, Land, and Legacy wherever books are sold.

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off), and Hodo Foods ( www.hodofoods.com/bittman to get your coupon to try ANY Hodo products).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> <![CDATA[Stanley Tucci's Life Through Food]]> Tue, 19 Oct 2021 03:10:00 GMT 30:06 37bb313e-22e7-11ec-89c1-8346c782a9fc false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6ab 62168975a8d5f400126eb6ab 6216896fd584d100134d4d24 full 2 4 Mark talks to the adored actor Stanley Tucci about his delicious childhood, acting vs. food, and Fluffernutter sandwiches. Order his book Taste: My Life Through Food wherever books are sold.

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), O Olive Oil (www.ooiliveoil.com/Food for 20% off at this url), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to the adored actor Stanley Tucci about his delicious childhood, acting vs. food, and Fluffernutter sandwiches. Order his book Taste: My Life Through Food wherever books are sold.

This episode was sponsored by Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), O Olive Oil (www.ooiliveoil.com/Food for 20% off at this url), Mr. Espresso (www.mrespresso.com and promo code FreeShip1978 for free shipping), and Luke's Lobster (www.lukeslobster.com and promo code BITTMAN15 for 15% off).

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Marcia Chatelain and the McUniverse Marcia Chatelain and the McUniverse Mon, 11 Oct 2021 16:57:00 GMT 31:00 37998d22-22e7-11ec-89c1-bb4c9baa760c false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6ac 62168975a8d5f400126eb6ac 6216896fd584d100134d4d24 full 2 3 Mark talks to Pulitzer Prize winner Dr. Marcia Chatelain about the fascinating relationship between Black America and McDonalds, how McDonalds can lift people up (and bring them down), and her dreams for her child's future eating habits. 

Order Marcia's book Franchise: The Golden Arches in Black America wherever books are sold. Today's episode was sponsored by Brami Snacks (promo code BITTMAN30), Mr. Espresso (promo code FREESHIP1978, and O Olive Oil.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to Pulitzer Prize winner Dr. Marcia Chatelain about the fascinating relationship between Black America and McDonalds, how McDonalds can lift people up (and bring them down), and her dreams for her child's future eating habits. 

Order Marcia's book Franchise: The Golden Arches in Black America wherever books are sold. Today's episode was sponsored by Brami Snacks (promo code BITTMAN30), Mr. Espresso (promo code FREESHIP1978, and O Olive Oil.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> David Sedaris on the Beauty of Jello David Sedaris on the Beauty of Jello Mon, 04 Oct 2021 12:46:00 GMT 43:40 3777e262-22e7-11ec-89c1-87d3fad1bdee false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6ad 62168975a8d5f400126eb6ad 6216896fd584d100134d4d24 full 2 2 Mark talks to one of the world's funniest people David Sedaris about cooking while bathing, the art of joke-telling, and why Jello should not be made from scratch. 

Order David's new book A Carnival of Snackery: Diaries (2003-2020) wherever books are sold. Today's episode was sponsored by Brami Snacks (promo code BITTMAN30), Mr. Espresso (promo code FREESHIP1978, and O Olive Oil.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to one of the world's funniest people David Sedaris about cooking while bathing, the art of joke-telling, and why Jello should not be made from scratch. 

Order David's new book A Carnival of Snackery: Diaries (2003-2020) wherever books are sold. Today's episode was sponsored by Brami Snacks (promo code BITTMAN30), Mr. Espresso (promo code FREESHIP1978, and O Olive Oil.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> José Andrés on Feeding the World José Andrés on Feeding the World Mon, 27 Sep 2021 07:05:00 GMT 50:10 7106db10-1f21-11ec-ba1b-3b4a86069744 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6ae 62168975a8d5f400126eb6ae 6216896fd584d100134d4d24 full 2 1 Mark talks to chef and philanthropist José Andrés about how he ate growing up, his pivot from full-time chef to well-known humanitarian, and how the pandemic has changed him and the way he does business.

Follow José on social media at @chefjoseandres and World Central Kitchen at @WCKitchen. Find the recipes from today's episode at at www.bittmanproject.com.

Today's episode was sponsored by Betterhelp (www.betterhelp.com/food), Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FREESHIP1978 for free shipping), and O Olive Oil (www.ooiliveoil.com/Food for 20% off.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to chef and philanthropist José Andrés about how he ate growing up, his pivot from full-time chef to well-known humanitarian, and how the pandemic has changed him and the way he does business.

Follow José on social media at @chefjoseandres and World Central Kitchen at @WCKitchen. Find the recipes from today's episode at at www.bittmanproject.com.

Today's episode was sponsored by Betterhelp (www.betterhelp.com/food), Brami Snacks (www.bramisnacks.com and promo code BITTMAN30 for 30% off), Mr. Espresso (www.mrespresso.com and promo code FREESHIP1978 for free shipping), and O Olive Oil (www.ooiliveoil.com/Food for 20% off.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Activist Raj Patel on Food Justice Activist Raj Patel on Food Justice Mon, 02 Aug 2021 16:49:00 GMT 47:49 0be4dedc-bc6e-11eb-9b07-df3235f55a3c false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6af 62168975a8d5f400126eb6af 6216896fd584d100134d4d24 Activist Raj Patel discusses food sovereignty and how to make our global food system more just. full 1 11 Mark talks with activist Raj Patel talks about food sovereignty, making our global food system more just, his role in the Via Campesina movement, and his new film The Ants & The Grasshopper. Follow Raj at www.rajpatel.org and on Twitter at @_RajPatel.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks with activist Raj Patel talks about food sovereignty, making our global food system more just, his role in the Via Campesina movement, and his new film The Ants & The Grasshopper. Follow Raj at www.rajpatel.org and on Twitter at @_RajPatel.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Moby Talks Music, Veganism, and Sobriety Moby Talks Music, Veganism, and Sobriety Mon, 26 Jul 2021 07:05:00 GMT 51:58 016f9d70-bc6e-11eb-9559-2bc15b77d005 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6b0 62168975a8d5f400126eb6b0 6216896fd584d100134d4d24 full 1 10 Mark talks to the hugely popular musician Moby about veganism (to preach or not to preach?), philanthropy, music, and the hard realities of sobriety. Follow him on Twitter on @Moby.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to the hugely popular musician Moby about veganism (to preach or not to preach?), philanthropy, music, and the hard realities of sobriety. Follow him on Twitter on @Moby.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Chef Tom Colicchio Talks Food and Food Advocacy Chef Tom Colicchio Talks Food and Food Advocacy Mon, 19 Jul 2021 07:05:00 GMT 44:28 fa15c5b8-bc6d-11eb-9b07-dbbe9910ed05 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6b1 62168975a8d5f400126eb6b1 6216896fd584d100134d4d24 full 1 9 From Gramercy Tavern to Top Chef, Tom Colicchio is an icon in the food world and powerful force for better food policy. He talks about the many hats he wears, his role as head judge on Top Chef, how his restaurants adapted during the pandemic, and his newest book.

See Tom Colicchio on Bravo's Top Chef and subscribe to his podcast Citizen Chef. Follow him on Twitter, Instagram, and Facebook at @tomcolicchio. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> From Gramercy Tavern to Top Chef, Tom Colicchio is an icon in the food world and powerful force for better food policy. He talks about the many hats he wears, his role as head judge on Top Chef, how his restaurants adapted during the pandemic, and his newest book.

See Tom Colicchio on Bravo's Top Chef and subscribe to his podcast Citizen Chef. Follow him on Twitter, Instagram, and Facebook at @tomcolicchio. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Bon Appétit Editor Dawn Davis Bon Appétit Editor Dawn Davis Mon, 12 Jul 2021 07:05:00 GMT 42:04 f2c0b75a-bc6d-11eb-9b07-27a64eacfac7 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6b2 62168975a8d5f400126eb6b2 6216896fd584d100134d4d24 Editor-in-Chief of Bon Appétit, about her passion for New York, revamping one of the oldest brands in food media, and how food really does affect almost everything. full 1 8 Mark talks to Dawn Davis, Editor-in-Chief of Bon Appétit, about her passion for New York, revamping one of the oldest brands in food media, and how food really does affect almost everything.

Subscribe to Bon Appétit at www.bonappetit.com. Follow Bon Appétit at @bonappetit on Twitter and @bonappetitmag on Facebook and Instagram. Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to Dawn Davis, Editor-in-Chief of Bon Appétit, about her passion for New York, revamping one of the oldest brands in food media, and how food really does affect almost everything.

Subscribe to Bon Appétit at www.bonappetit.com. Follow Bon Appétit at @bonappetit on Twitter and @bonappetitmag on Facebook and Instagram. Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Ever Hopeful Jane Goodall The Ever Hopeful Jane Goodall Mon, 05 Jul 2021 07:05:00 GMT 32:08 eae258fe-bc6d-11eb-a2b5-6f67757f3d58 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6b3 62168975a8d5f400126eb6b3 6216896fd584d100134d4d24 Mark talks to Jane Goodall about (not) eating animals, her work beyond the chimps, and precisely why she remains ever hopeful. full 1 7 Mark talks to Jane Goodall about (not) eating animals, her work beyond the chimps, and precisely why she remains ever hopeful. Order Jane's new cookbook #EATMEATLESS: Good for Animals, the Earth & All wherever books are sold. Visit www.janegoodall.org to learn more about the wonderful work of The Jane Goodall Institute. Follow Jane on Twitter and Instagram at @JaneGoodallInst and @JaneGoddall on Facebook.

Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to Jane Goodall about (not) eating animals, her work beyond the chimps, and precisely why she remains ever hopeful. Order Jane's new cookbook #EATMEATLESS: Good for Animals, the Earth & All wherever books are sold. Visit www.janegoodall.org to learn more about the wonderful work of The Jane Goodall Institute. Follow Jane on Twitter and Instagram at @JaneGoodallInst and @JaneGoddall on Facebook.

Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Big Barbecue Special with Adrian E. Miller The Big Barbecue Special with Adrian E. Miller Mon, 28 Jun 2021 16:56:00 GMT 44:53 e392361e-bc6d-11eb-b179-6f17f148b420 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6b4 62168975a8d5f400126eb6b4 6216896fd584d100134d4d24 full 1 6 Mark talks to Adrian E. Miller about the true definition of barbecue, its roots and evolution, and his years-long, comprehensive food journey


Order Adrian's new book Black Smoke: African Americans and the United States of Barbecue wherever books are sold. Find the recipes from today's episode at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to Adrian E. Miller about the true definition of barbecue, its roots and evolution, and his years-long, comprehensive food journey


Order Adrian's new book Black Smoke: African Americans and the United States of Barbecue wherever books are sold. Find the recipes from today's episode at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Stephen Satterfield on Food Origins and Race Stephen Satterfield on Food Origins and Race Mon, 21 Jun 2021 07:05:00 GMT 39:52 d5ba48d8-bc6d-11eb-af13-874cca794080 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6b5 62168975a8d5f400126eb6b5 6216896fd584d100134d4d24 full 1 5 Mark talks to Stephen Satterfield about the problematic nature of the luxury food and wine industry, the value of pursuing a place of origin in all things (including food), and how his new show, Netflix's High on the Hog, is both timely and way past time. 

Watch Stephen Satterfield's new series High on the Hog now streaming on Netflix. Follow Stephen on Twitter and Instagram at @isawstephen. Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to Stephen Satterfield about the problematic nature of the luxury food and wine industry, the value of pursuing a place of origin in all things (including food), and how his new show, Netflix's High on the Hog, is both timely and way past time. 

Watch Stephen Satterfield's new series High on the Hog now streaming on Netflix. Follow Stephen on Twitter and Instagram at @isawstephen. Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> The Graceful Evolution of Eric Ripert The Graceful Evolution of Eric Ripert Mon, 14 Jun 2021 07:05:00 GMT 50:25 cd9998ca-bc6d-11eb-af13-6fd6a3518231 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6b6 62168975a8d5f400126eb6b6 6216896fd584d100134d4d24 Chef Eric Ripert talks about cooking fish and vegetables, his famous mentors in the kitchen, and the challenges of running a restaurant during the pandemic. full 1 4 Mark talks with the legendary chef of Le Bernadin about his lifelong influences, using your common sense when it comes to sustainability, the pleasures of cooking simply, and the challenges and silver linings of the pandemic. Plus Mark and Team Bittman share some of Eric Ripert's simple and delicious vegetable recipes, and they answer your questions about those ubiquitous restaurant pepper grinders, breaking the rules when cooking, and making your own crackers.

Order Eric Ripert's book Vegetable Simple wherever books are sold. Follow Eric on Instagram and Twitter at @ericripert and on Facebook at @ChefEricRipert. Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks with the legendary chef of Le Bernadin about his lifelong influences, using your common sense when it comes to sustainability, the pleasures of cooking simply, and the challenges and silver linings of the pandemic. Plus Mark and Team Bittman share some of Eric Ripert's simple and delicious vegetable recipes, and they answer your questions about those ubiquitous restaurant pepper grinders, breaking the rules when cooking, and making your own crackers.

Order Eric Ripert's book Vegetable Simple wherever books are sold. Follow Eric on Instagram and Twitter at @ericripert and on Facebook at @ChefEricRipert. Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Carla Hall Takes a Culinary Tour of the South Carla Hall Takes a Culinary Tour of the South Mon, 07 Jun 2021 10:05:00 GMT 42:28 c6d217ce-bc6d-11eb-8f9d-4b6b7c92ce35 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6b7 62168975a8d5f400126eb6b7 6216896fd584d100134d4d24 Chef Carla Hall discusses the history of soul food, her southern roots, and more. full 1 3 Mark talks to Chef Carla Hall about how she found her way back to her roots, the difference between soul food and Southern food, and why dairy does not belong in shrimp and grits. Mark shares Carla's recipes for smashed carrots with curry oil, pickled cucumber calad, watermellon with mint and lime, and Team Bittman answers listener questions.

Order Carla's book Carla Hall's Soul Food: Everyday and Celebration wherever books are sold and follow her on Instagram @carlahall, on Twitter @carlahall, and on Facebook at @ChefCarlaHall. Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Mark talks to Chef Carla Hall about how she found her way back to her roots, the difference between soul food and Southern food, and why dairy does not belong in shrimp and grits. Mark shares Carla's recipes for smashed carrots with curry oil, pickled cucumber calad, watermellon with mint and lime, and Team Bittman answers listener questions.

Order Carla's book Carla Hall's Soul Food: Everyday and Celebration wherever books are sold and follow her on Instagram @carlahall, on Twitter @carlahall, and on Facebook at @ChefCarlaHall. Find the recipes from today's episode at at www.bittmanproject.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

]]> Ted Danson on Eating Fish with a Clean Conscience Ted Danson on Eating Fish with a Clean Conscience Tue, 01 Jun 2021 17:17:00 GMT 47:41 c76bfcfa-c293-11eb-8fae-23b9e949be8a false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6b8 62168975a8d5f400126eb6b8 6216896fd584d100134d4d24 Food writer Mark Bittman talks with Ted Danson and Daniel Pauley about eating fish responsibly, overfishing, and saving our oceans. full 1 2 Actor Ted Danson is well known for Cheers and Curb Your Enthusiasm, but he is also a passionate advocate for ocean health and founder of Oceana. Ted and ocean scientist Dr. Daniel Pauly talk about sustainability, how to enjoy fish responsibily, and the impact that industrial fishing is having on global climate change. I also offer a couple of delicious (and sustainable) fish recipes inspired by my trip to Bermuda, and I answer your questions on “real sourdough,” expiration dates, and the perfect easy dessert.

Learn more about what you can do to end overfishing and save our oceans at www.oceana.org. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow me on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to my newsletter The Bittman Project.

Hosted on Acast. See acast.com/privacy for more information.

]]> Actor Ted Danson is well known for Cheers and Curb Your Enthusiasm, but he is also a passionate advocate for ocean health and founder of Oceana. Ted and ocean scientist Dr. Daniel Pauly talk about sustainability, how to enjoy fish responsibily, and the impact that industrial fishing is having on global climate change. I also offer a couple of delicious (and sustainable) fish recipes inspired by my trip to Bermuda, and I answer your questions on “real sourdough,” expiration dates, and the perfect easy dessert.

Learn more about what you can do to end overfishing and save our oceans at www.oceana.org. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow me on Twitter at @bittman, and on Facebook and Instagram at @markbittman, and subscribe to my newsletter The Bittman Project.

Hosted on Acast. See acast.com/privacy for more information.

]]> Nigella Lawson Nigella Lawson Tue, 01 Jun 2021 04:18:00 GMT 47:34 aa025f90-bc6e-11eb-9b07-87e7d2e465af false https://www.airwavemedia.com/food 62168975a8d5f400126eb6b9 6216896fd584d100134d4d24 Mark talks with the Queen of British Cooking, Offers Spring Recipes, and Answers Your Questions full 1 1 It's our first episode of Food with Mark Bittman, and today I'm joined by the fabulous Nigella Lawson. She talks about cooking during the pandemic, food snobbery, and the pleasures of using less popular ingredients from rhubarb to celeriac. We bond over our equally terrible knife skills and Nigella takes issue the term "guilty pleasure." Team Bittman Project answers your questions from the perfect number of pizza toppings to a dad doesn't know what to feed his two vegetarian daughters. I also share my recipes for asparagus and leek soup and a simple and declines herb omelette.

Our Nigella Lawson's new book Cook, Eat, Repeat wherever books are sold, and follow her at Nigella.com or on Twitter at @Nigella_Lawson. The recipes on today’s show can be found in the episode show-notes or at BittmanProject.com or MarkBittman.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow me on Twitter at @bittman, and on Facebook and Instagram at @markbittman.

Hosted on Acast. See acast.com/privacy for more information.

]]> It's our first episode of Food with Mark Bittman, and today I'm joined by the fabulous Nigella Lawson. She talks about cooking during the pandemic, food snobbery, and the pleasures of using less popular ingredients from rhubarb to celeriac. We bond over our equally terrible knife skills and Nigella takes issue the term "guilty pleasure." Team Bittman Project answers your questions from the perfect number of pizza toppings to a dad doesn't know what to feed his two vegetarian daughters. I also share my recipes for asparagus and leek soup and a simple and declines herb omelette.

Our Nigella Lawson's new book Cook, Eat, Repeat wherever books are sold, and follow her at Nigella.com or on Twitter at @Nigella_Lawson. The recipes on today’s show can be found in the episode show-notes or at BittmanProject.com or MarkBittman.com. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please leave us a 5 star review on Apple Podcasts. Follow me on Twitter at @bittman, and on Facebook and Instagram at @markbittman.

Hosted on Acast. See acast.com/privacy for more information.

]]> Bittman Bite: The Perfect Five Minute Salad Bittman Bite: The Perfect Five Minute Salad Sat, 22 May 2021 08:00:00 GMT 1:48 56b6e210-b84b-11eb-a9d9-773709411fce false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6ba 62168975a8d5f400126eb6ba 6216896fd584d100134d4d24 Mark has a wonderful spring salad that you can make in five minutes plus a preview of Food with Mark Bittman trailer 1 Food with Mark Bittman is coming May 24. In the meantime, I'll share with you my recipe for the perfect five minute Spring salad - arugula with balsamic strawberries and goat cheese
.

  • Hull and slice a pint of strawberries and put them in a large salad bowl.
  • Toss with two tablespoons balsamic vinegar and several grinds of black pepper.
  • Let sit for five minutes.
  • Add a bunch of arugula, some crumbled goat cheese, and a sprinkle of salt.
  • Drizzle with olive oil, toss, and serve. 
  • This is the best five minute salad you can make in the Spring.


Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Hosted on Acast. See acast.com/privacy for more information.

]]> Food with Mark Bittman is coming May 24. In the meantime, I'll share with you my recipe for the perfect five minute Spring salad - arugula with balsamic strawberries and goat cheese
.

  • Hull and slice a pint of strawberries and put them in a large salad bowl.
  • Toss with two tablespoons balsamic vinegar and several grinds of black pepper.
  • Let sit for five minutes.
  • Add a bunch of arugula, some crumbled goat cheese, and a sprinkle of salt.
  • Drizzle with olive oil, toss, and serve. 
  • This is the best five minute salad you can make in the Spring.


Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Hosted on Acast. See acast.com/privacy for more information.

]]> Bittman Bite: Grilled Chicken Kabobs Bittman Bite: Grilled Chicken Kabobs Fri, 21 May 2021 08:00:00 GMT 1:57 cadf85ba-b84c-11eb-9531-a70e8612bb11 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6bb 62168975a8d5f400126eb6bb 6216896fd584d100134d4d24 Mark has chicken kabobs for your weekend grilling and a preview of Food with Mark Bittman trailer 1 Food with Mark Bittman is coming May 24. In the meantime, enjoy some outdoor grilling this weekend with Mark's easy recipe for chicken kabobs.

  • Cut boneless chicken breasts or thighs into chunks.
  • Combine a teaspoon of paprika, a teaspoon of cinnamon, a dash of nutmeg, salt, and pepper together in a small bowl.
  • Toss the chicken with a few tablespoons of olive oil and some fresh lemon juice.
  • Sprinkle well with the spice mixture.
  • Thread the chicken onto skewers and grill until done.
  • Then serve with lemon wedges. 
  • It takes just a couple of minutes more to slice up some eggplant and zucchini and throw them onto the grill with the kebabs. 


Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Hosted on Acast. See acast.com/privacy for more information.

]]> Food with Mark Bittman is coming May 24. In the meantime, enjoy some outdoor grilling this weekend with Mark's easy recipe for chicken kabobs.

  • Cut boneless chicken breasts or thighs into chunks.
  • Combine a teaspoon of paprika, a teaspoon of cinnamon, a dash of nutmeg, salt, and pepper together in a small bowl.
  • Toss the chicken with a few tablespoons of olive oil and some fresh lemon juice.
  • Sprinkle well with the spice mixture.
  • Thread the chicken onto skewers and grill until done.
  • Then serve with lemon wedges. 
  • It takes just a couple of minutes more to slice up some eggplant and zucchini and throw them onto the grill with the kebabs. 


Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Hosted on Acast. See acast.com/privacy for more information.

]]> Bittman Bite: Fish Tacos Bittman Bite: Fish Tacos Thu, 20 May 2021 08:00:00 GMT 2:14 dd9680f8-b849-11eb-bd25-8b1cdb7b7007 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6bc 62168975a8d5f400126eb6bc 6216896fd584d100134d4d24 trailer 1 Food with Mark Bittman is coming May 24. Until then, here is a simple and delicious recipe for fish tacos.

  • Cook a chopped red onion in olive oil for a minute or two.
  • When it’s soft, add a big pinch of ground cumin or coriander and some salt and pepper.
  • Keeping the heat relatively high, add a pound or so of fish fillets and stir to break them into chunks, cooking until they’re just opaque.
  • Turn off heat, squeeze lime juice over the mixture and scrape up any browned bits from the bottom of the pan.
  • Warm corn tortillas and fill with the fish mixture.
  • Top with shredded cabbage, chopped tomato or tomatillos, a splash of hot sauce, and a dollop of sour cream. 
  • Any firm white fish works well here; or try crab or shrimp. 


Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Hosted on Acast. See acast.com/privacy for more information.

]]> Food with Mark Bittman is coming May 24. Until then, here is a simple and delicious recipe for fish tacos.

  • Cook a chopped red onion in olive oil for a minute or two.
  • When it’s soft, add a big pinch of ground cumin or coriander and some salt and pepper.
  • Keeping the heat relatively high, add a pound or so of fish fillets and stir to break them into chunks, cooking until they’re just opaque.
  • Turn off heat, squeeze lime juice over the mixture and scrape up any browned bits from the bottom of the pan.
  • Warm corn tortillas and fill with the fish mixture.
  • Top with shredded cabbage, chopped tomato or tomatillos, a splash of hot sauce, and a dollop of sour cream. 
  • Any firm white fish works well here; or try crab or shrimp. 


Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Hosted on Acast. See acast.com/privacy for more information.

]]> Bittman Bite: The Best Grilled Cheese Ever Bittman Bite: The Best Grilled Cheese Ever Wed, 19 May 2021 10:00:00 GMT 2:17 b144364a-b83e-11eb-b080-23b75431db76 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6bd 62168975a8d5f400126eb6bd 6216896fd584d100134d4d24 trailer 1 Food with Mark Bittman is coming May 24. In the meantime, here is a delicious recipe for grilled tomato sandwich with blue cheese spread .

  • Mash blue cheese with a little softened cream cheese, chopped chives, and just enough milk to make it spreadable.
  • Smear a thin layer on slices of good bread.Top with ripe tomato, salt, and pepper.
  • Make sandwiches and slip into a buttered hot frying pan. (If you’re making more than one sandwich, assemble them on a baking sheet and broil them on both sides.)
  • Press down gently when you flip the sandwich and keep cooking until golden and gooey.
  • Cut on the diagonal and serve with pickles or chow chow.
  • Thinly sliced roast beef will bulk this up considerably.


Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Hosted on Acast. See acast.com/privacy for more information.

]]> Food with Mark Bittman is coming May 24. In the meantime, here is a delicious recipe for grilled tomato sandwich with blue cheese spread .

  • Mash blue cheese with a little softened cream cheese, chopped chives, and just enough milk to make it spreadable.
  • Smear a thin layer on slices of good bread.Top with ripe tomato, salt, and pepper.
  • Make sandwiches and slip into a buttered hot frying pan. (If you’re making more than one sandwich, assemble them on a baking sheet and broil them on both sides.)
  • Press down gently when you flip the sandwich and keep cooking until golden and gooey.
  • Cut on the diagonal and serve with pickles or chow chow.
  • Thinly sliced roast beef will bulk this up considerably.


Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Hosted on Acast. See acast.com/privacy for more information.

]]> Bittman Bite: Summer Gazpacho Bittman Bite: Summer Gazpacho Wed, 19 May 2021 00:31:26 GMT 2:17 3ff09930-b838-11eb-90cc-273437bc2054 false https://shows.acast.com/markbittmanfood/episodes/62168975a8d5f400126eb6be 62168975a8d5f400126eb6be 6216896fd584d100134d4d24 trailer 1 Food with Mark Bittman is coming May 24. In the meantime, here is Mark's favorite recipe for a refreshing summer gazpacho.

  • Core and seed ripe, juicy tomatoes and cut into chunks. 
  • Peel and seed a cucumber and roughly chop. 
  • Peel a clove or two of garlic. 
  • Cut the crusts from a couple of thick slices of good white bread and tear them up. 
  • Puree everything in a blender with salt, pepper, lots of olive oil, and a splash of sherry vinegar, adding just enough water (or ice) to thin the mixture. Serve garnished with a drizzle of olive oil and chopped basil or mint leaves. 
  • Try peaches or melons instead of tomatoes, or add anchovies for more flavor. 


Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Hosted on Acast. See acast.com/privacy for more information.

]]> Food with Mark Bittman is coming May 24. In the meantime, here is Mark's favorite recipe for a refreshing summer gazpacho.

  • Core and seed ripe, juicy tomatoes and cut into chunks. 
  • Peel and seed a cucumber and roughly chop. 
  • Peel a clove or two of garlic. 
  • Cut the crusts from a couple of thick slices of good white bread and tear them up. 
  • Puree everything in a blender with salt, pepper, lots of olive oil, and a splash of sherry vinegar, adding just enough water (or ice) to thin the mixture. Serve garnished with a drizzle of olive oil and chopped basil or mint leaves. 
  • Try peaches or melons instead of tomatoes, or add anchovies for more flavor. 


Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Hosted on Acast. See acast.com/privacy for more information.

]]>