Mark Bittman - Podcast Details

Shows

Food with Mark BittmanErik Piepenburg: Gay Restaurants and Why They’re So ImportantThe 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...2025-06-2532 min

Food with Mark BittmanTed Genoways: How José Cuervo Marked a Turning Point in Mexico’s HistoryJournalist 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 meatpack...2025-06-1842 min

Changed My MindWho really decides what's on your plate? (with Mark Bittman)We're joined by Mark Bittman, whose career has taken him from America's most beloved cookbook author to one of our most outspoken food system critics, arguing that the modern food system is degrading human and planetary health. We'll be discussing how Mark changed his mind from seeing the problem with the food system as primarily a matter of individual consumer choices to recognizing them as deeply embedded in corporate power and government policy. We’ll explore how this fundamentally changed his approach to fixing our food system: pivoting from a focus on teaching people how to cook we...2025-05-2745 min

Food with Mark BittmanMark on the Good Citizen Podcast, with Ted Roosevelt VIn an interview on Ted Roosevelt V's Good Citizen Podcast, Mark talks about how his career went from tenant organizing to food, why taking junk food away—a la MAHA—is not a fix for the bigger issues at hand, the lifespan of all the grains we grow in the US, and why no one understands the Farm Bill.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at...2025-04-0931 min

Food with Mark BittmanJulian Baggini: How the World EatsThe 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 Ap...2025-03-0540 min

Food with Mark BittmanAlton Brown Looks BackThe 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 @bittm...2025-02-1930 min

Food with Mark BittmanJared Blumenfeld: Let's Fight for a Joyful FutureThe 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 w...2025-02-0535 min

Food with Mark BittmanBradley Tusk Knows Firsthand: Feeding People Is a Solvable ProblemThe 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 B...2025-01-2941 min

Food with Mark BittmanPaula Daniels Is Arranging a World Around Good FoodThe 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...2025-01-2242 min

Food with Mark BittmanPhoebe Robinson and the Beauty of Nerding OutThe 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...2025-01-0835 min

Food with Mark BittmanKate Rutherford: At the Intersection of Rock Climbing and Good FoodRevisiting 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...2025-01-0130 min

Food with Mark BittmanJeremy Salamon: Hungarian Food From a 2nd Generation POVThe 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...2024-12-2534 min

Food with Mark BittmanBen Mims: The Soul of a CookieThe 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/...2024-12-1832 min

Food with Mark BittmanBrita and Bryce Lundberg: When Rice = FamilyThe 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...2024-12-1333 min

Food with Mark BittmanWarm and Cozy Chats with Regula Ysewijn and Carolyn RobbRevisiting 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 Marzi...2024-12-1139 min

Food with Mark BittmanSecretary Tom Vilsack: The Future of Farming and FoodThe 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 Bit...2024-12-0445 min

Food with Mark BittmanCalvin Trillin and His Biggest Fan, Mark BittmanThe 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-applesauceAre 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 t...2024-11-2730 min

Food with Mark BittmanBryan Ford: It’s a Great Time to Be a BakerBaker 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...2024-11-2037 min

Food with Mark BittmanWhat’s It Like to Be a Chef on a Cruise Ship?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...2024-11-2027 min

Food with Mark BittmanJody Eddy: Inspired by Food in Divine PlacesWriter 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/Be...2024-11-1338 min

Food with Mark BittmanAl Roker and Courtney Roker Laga: Bringing the CharmThe 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 T...2024-11-0637 min

Food with Mark BittmanAlexander Smalls: In the African Community, Food Is CurrencyThe 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/Su...2024-10-2330 min

Food with Mark BittmanJulia Turshen on Feeling Gratitude in the KitchenWriter 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...2024-10-1631 min

Food with Mark BittmanEverybody Has an Idea for a Cooking ShowWriter 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...2024-08-0727 min

Food with Mark BittmanWe Love Chef Toya BoudyThe 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-collectionSubscribe to Food with Mark Bittman on Ap...2024-07-3140 min

Food with Mark BittmanThis Is What Community Looks LikeMichelle 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-butterInterested in finding out more about Regent Seven S...2024-07-2439 min

Food with Mark BittmanCooking Can Always Become SimplerToday, 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 Tw...2024-07-1022 min

Food with Mark BittmanKhushbu Shah: Call It Fusion With IntentionThe 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...2024-06-1226 min

Food with Mark BittmanFadi Kattan: The Real Bethlehem, and Its FoodThe 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...2024-06-0533 min

Your Mama’s KitchenMark BittmanAward-winning food writer and journalist Mark Bittman walks us through the evolution of his relationship with all things culinary, beginning with his upbringing on the Lower East Side of Manhattan. Bittman describes how he first started using cookbooks, the impact of global politics on his perspective, and how his mother and grandmother influenced his cooking habits.Mark Bittman is a food writer and journalist who has authored thirty books on a variety of topics. His work discusses the pleasures of food, how to prepare it, and its impact on our bodies and on the world at large...2024-04-1734 min

Food with Mark BittmanAlice Waters: Still Expanding Her LegacyMark 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...2024-03-2739 min

Food with Mark BittmanVon Diaz: The Beauty and Importance of Island CookingOral 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 App...2024-03-1340 min

Food with Mark Bittman"Having Nonalcoholic Spirits Keeps Me From F-ing Up"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 co...2024-03-0628 min

Food with Mark BittmanLelani Lewis Happily Accepts the Title of ActivistThe 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 li...2024-02-2134 min

Food with Mark Bittman"Live" with José Andrés and Mark Bittman!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, an...2023-11-291h 16

suket urip[Epub] [READ] Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal by Mark Bittman [Epub] [READ] Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal by Mark Bittman Read Online Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal by Mark Bittman is a great book to read and that's why I recommend reading or downloading ebook Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal for free in any format with visit the link button below. **Read Book Here ==> https://nembesanga.blogspot.com/48932367-animal-vegetable-junk **Download Book Here ==> https://nembesanga.blogspot.com/48932367-animal-vegetable-junk Book Synopsis : From the #1 New York Times...2023-09-0100 min

suket warlapar[Epub] [READ] Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal by Mark Bittman [Epub] [READ] Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal by Mark Bittman Read Online Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal by Mark Bittman is a great book to read and that's why I recommend reading or downloading ebook Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal for free in any format with visit the link button below. **Read Book Here ==> https://nembesanga.blogspot.com/48932367-animal-vegetable-junk **Download Book Here ==> https://nembesanga.blogspot.com/48932367-animal-vegetable-junk Book Synopsis : From the #1 New York Times...2023-09-0100 min

Food with Mark BittmanCalvin Trillin: Food as Comic ReliefThe 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-applesauceSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @ma...2023-08-1629 min

Food with Mark BittmanBow Down to Dessert Queen Abi Balingit!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-balingitSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us 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 a...2023-07-1935 min

Food with Mark BittmanLalo García is the Definition of a MaverickThe 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-porciniSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving...2023-07-1236 min

Food with Mark BittmanNasim Alikhani: The Beauty of LayersThe 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-alikhaniSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and...2023-06-2832 min

Food with Mark BittmanEd and Ryan Mitchell — and the Magic of BBQThe 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-mitchellSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star r...2023-06-1432 min

Food with Mark BittmanSenator Bennet: Access to Food is a RightColorado 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-bennetSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twi...2023-05-0331 min

Food with Mark BittmanEarth Day: Jane Goodall and Lauren SweeneyIn 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-daySubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen...2023-04-1940 min

Food with Mark BittmanDelia Ephron on the Joys of Sisters — & FoodWriter 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-ephronSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us 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 M...2023-04-1233 min

Food with Mark BittmanJosé Andrés: Shorter Walls, Longer TablesThe 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-andresSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us 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...2023-03-2947 min

Food with Mark BittmanAdam Gopnik Knows the Secret to SoufflésThe 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-gopnikSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us 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 Mar...2023-03-1532 min

The Shift"Be Careful Who You Pretend To Be" - Mark BittmanEpisode 2: On this episode of The Shift, Christina (@quotesbychristie) talks to Mark Bittman (@bittman) - award winning cookbook author, former New York Times food columnist, and current host of the podcast Food with Mark Bittman - about how he started writing about food, his best advice for life, staying true to yourself, and what he's been cooking.Want to watch The Shift? Check us out on our YouTube channel here.-----Links:* Food with Mark Bittman -----Show Notes: (00:56) - How do you introduce yourself...2023-03-1517 min

Food with Mark BittmanThe Unprecedented Eric RipertRevisiting 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-ripertSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbit...2023-03-0145 min

Food with Mark BittmanMrs. Brightside: The Inspiring Toya BoudyThe 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-boudyWe would appreciate it so much if you'd take our listener survey! Less than five minutes, we promise. https://survey.fan/markbittmanSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star re...2023-02-2242 min

Food with Mark BittmanVishwesh Bhatt: WTF Does Heritage Truly Mean?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-bhattWe would appreciate it so much if you'd take our listener survey! Less than five minutes, we promise. https://survey.fan/markbittmanSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star revi...2023-02-1531 min

Food with Mark BittmanA Quick Hello From MarkThe 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.co...2022-07-2601 min

Food with Mark BittmanHow Purposeful Farming Can Change EverythingMark 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/regenerativeSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. S...2022-07-0545 min

Food with Mark BittmanVive La Femme: Samantha Irby and Lindy WestThe 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/irbywestSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman...2022-06-2142 min

Food with Mark BittmanJuneteenthKayla 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/juneteenthSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on...2022-06-1430 min

Food with Mark BittmanGreat Food, Big Love, and Miss Emily MeggettEmily 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 App...2022-06-0727 min

Food with Mark BittmanKwame Onwuachi & the Draw of Intentional FoodThe 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...2022-05-2427 min

Food with Mark BittmanLesley Nicol on Veganism & Being Mrs. PatmoreMark 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...2022-05-1734 min

One Real Good Thing with Ellie KriegerTake Food Seriously with Mark BittmanIf you think nutritious, affordable, environmentally-friendly food is a right for all, there are things you can do, large and small, to move the needle in that direction. In this episode Mark Bittman, a leading voice in global food culture and policy for more than three decades, discusses why taking food seriously is a key mindset shift that can really make a difference. Bittman has written thirty books, including the How to Cook Everything series, Food Matters, and two books in 2021: Animal, Vegetable, Junk: A History of Food from Sustainable to Suicidal, and Bittman Bread: No-Knead Whole Grain B...2022-05-1534 min

Food with Mark BittmanFrank Bruni and the Hidden Beauty of AgingMark 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 wher...2022-05-1032 min

Food with Mark BittmanThe Joyful Anomaly: Al RokerMark 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...2022-04-2631 min

Food with Mark BittmanWho’s Interviewing Who? It’s Laura Linney!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...2022-03-2931 min

Food with Mark BittmanComing Soon: Mark is back with Laura Linney and more.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.2022-03-1401 min

Food with Mark BittmanBittman's Back: Season Three!Mark welcomes new and ‘old’ listeners to season three of Food with Mark Bittman. See acast.com/privacy for privacy and opt-out information.2022-03-1101 min

Food with Mark BittmanBittman Bread!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...2021-12-2229 min

KPFA - UpFrontFund Drive Special with Bryant Terry on Black Food and Mark Bittman on Animal, Vegetable, Junk + Bittman Bread On today’s show: 0:08 – We spend out first our with Bryant Terry (@bryantterry), Chef-in-Residence at the Museum of the African Diaspora in San Francisco and editor-in-chief of 4 Color Books joins us to discuss a massive collaboration he edited called Black Food. FUND DRIVE SPECIAL – Pledge $200 and receive a copy of Bryant Terry’s Black Food. 1:08 – Mark Bittman (), veteran food journalist, mostly at the New York times, author of the How to Cook Everything series joins us to discuss his book Animal, Vegetable, Junk: A History of Food from Sustainable to Suicidal. FUND DRIVE...2021-12-0931 min

Food with Mark BittmanRhiannon Giddens and Francesco TurrisiMark 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 wi...2021-11-1537 min

Food with Mark BittmanCookie Monster and Gonger Tell All!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 pr...2021-11-0831 min

Food with Mark BittmanSutton Foster and the Beauty of First TastesKate 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...2021-11-0131 min

Food with Mark BittmanBlack Farmers and the Way ForwardMark 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).2021-10-2539 min

The Edge with Mark ThompsonAnimal, Vegetable, Junk... Best-Selling Author, Food Writer, Mark Bittman...Plus...Homegrown Hate...The Rise of White Nationalism & Militant IslamistsBest selling author Mark Bittman...Plus..Author and Researcher Sara Kamali, PHD To call Mark Bittman an authority on food and eating is to understate it in the extreme. His columns, books and writings have, for decades, in the New York Times and elsewhere, celebrated the delights of food and the changing nature of trends in what we eat. In his latest book, ANIMAL, VEGETABLE, JUNK he takes on Big Food and reexamines that nature of the food we eat, how it's prepared and where it comes from. It's a revolutionary notion and c...2021-08-2258 min

The Edge with Mark ThompsonAnimal, Vegetable, Junk... Best-Selling Author, Food Writer, Mark Bittman...Plus...Homegrown Hate...The Rise of White Nationalism & MilitantBest selling author Mark Bittman...Plus..Author and Researcher Sara Kamali, PHD To call Mark Bittman an authority on food and eating is to understate it in the extreme. His columns, books and writings have, for decades, in the New York Times and elsewhere, celebrated the delights of food and the changing nature of trends in what we eat. In his latest book, ANIMAL, VEGETABLE, JUNK he takes on Big Food and reexamines that nature of the food we eat, how it's prepared and where it comes from. It's a revolutionary notion and comprehensive treatment of a subject Bittman has w...2021-08-2258 min

Ordinary Vegan PodcastOrdinary Vegan Podcast #99-Mark Bittman - How To Eat More SustainablyAs many of us know, the food we eat impacts everything. Current food systems are failing us in terms of livelihoods, inequality, human health, and the environment. Today’s guest, renowned writer, Mark Bittman, is one of the most successful food writers of all time. Over the past 30 years, he has penned over 17,000 recipes and countless books, including the best-selling book “How To Cook Everything.” In the past, he wrote mostly about the pleasures of cooking but has shifted gears to become a food activist. Today, Mark Bittman inspires us to eat a healthy diet that is also sustainable. I...2021-07-1435 min

The Best Advice ShowKnife Skills Are Bulls*it with Mark BittmanMark Bittman is an American food journalist, author, and former columnist for The New York Times. Knife Skills Are Bulls*it from THE BITTMAN PROJECT To offer your own advice, call Zak @ 844-935-BEST TRANSCRIPT: ZAK: It's The Best Advice Show where every episode I give you one discrete morsel of advice. Today, I'm pleased to welcome back, Mark Bittman, the famous food writer and cookbook author. You know Mark is? He's like your uncle who reminds you, it's fine. Just relax. For example, sometimes you hear a chef talk about how important knife skills are. Mark Bittman disagrees. MARK...2021-07-0904 min

The Best Advice ShowKnife Skills Are Bulls*it with Mark BittmanMark Bittman is an American food journalist, author, and former columnist for The New York Times.Knife Skills Are Bulls*it from THE BITTMAN PROJECTTo offer your own advice, call Zak @ 844-935-BESTTRANSCRIPT: ZAK: It's The Best Advice Show where every episode I give you one discrete morsel of advice. Today, I'm pleased to welcome back, Mark Bittman, the famous food writer and cookbook author. You know Mark is? He's like your uncle who reminds you, it's fine. Just relax. For example, sometimes you hear a chef talk about...2021-07-0904 min

The Best Advice ShowReframing Protein with Mark BittmanMark Bittman is an American food journalist, author, and former columnist for The New York Times.TRANSCRIPT:ZAK: Guess who's back. Back again. Bittman's back. Tell your friends. Bittman's back. Bittman's back. Mark Bittman is back to talk about protein.MARK: We do have an obsession with protein and the fact is that the official recommendation for our protein intake is about double what most people need. So, if you're following labels or MyPlate or whatever you're probably eating twice as much protein as you need to eat already. But everybody is obsesses...2021-06-2507 min

The Best Advice ShowReframing Protein with Mark BittmanMark Bittman is an American food journalist, author, and former columnist for The New York Times. TRANSCRIPT: ZAK: Guess who's back. Back again. Bittman's back. Tell your friends. Bittman's back. Bittman's back. Mark Bittman is back to talk about protein. MARK: We do have an obsession with protein and the fact is that the official recommendation for our protein intake is about double what most people need. So, if you're following labels or MyPlate or whatever you're probably eating twice as much protein as you need to eat already. But everybody is obsesses with protein so they're eating more. And...2021-06-2505 min

Reversing Climate ChangeS2E69: Mark Bittman on the political economy of junk food60% of the calories in our food supply are alleged to be ultra-processed junk. So, when did we lose our way? When did we go from growing food to feed our communities to growing food for profit? And how do we find our way back to a just food system—and society? Mark Bittman is a former New York Times columnist and bestselling author of 30-plus books, including the well-known How to Cook Everything series. His new release is called Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal. On this episode of Reversing Climate Change, Ma...2021-06-2241 min

The Best Advice ShowEating Ice Cream for Dinner with Mark BittmanMark Bittman is an American food journalist, author, and former columnist for The New York Times.TRANSCRIPT:ZAK: If you're a home cook you probably know the name, Mark Bittman. He's a legendary food writer. I've been cooking out of his How To Cook Everything book which my cousin, the goatman gave me when I was in college. I love Mark Bittman. He has a new podcast it's called Food with Mark Bittman and he's here on Food Friday with some very simple, yet profound advice.ZAK: You said something. I think it...2021-06-1803 min

Food with Mark BittmanThe Graceful Evolution of Eric RipertMark 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 r...2021-06-1450 min

Talking Beats with Daniel LelchukEp. 97: Mark Bittman"We don't take food seriously enough. Children aren't taught what it means to grow food and what this is all about." Beloved and authoritative food writer Mark Bittman, armed with a new book: Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal. The conversation, which goes in many directions, is not the typical food discussion. Far from just a string of kitchen techniques, charming recipes, and culinary advice from a great cook, Mark and Daniel go on a guided tour of the food system of this country— and address some longstanding problems as well...2021-06-0842 min

Food with Mark BittmanCarla Hall Takes a Culinary Tour of the SouthMark 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...2021-06-0742 min

Food with Mark BittmanBittman Bite: The Perfect Five Minute SaladFood 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....2021-05-2201 min

Food with Mark BittmanBittman Bite: Grilled Chicken KabobsFood 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 s...2021-05-2101 min

Food with Mark BittmanBittman Bite: Fish TacosFood 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...2021-05-2002 min

Food with Mark BittmanBittman Bite: The Best Grilled Cheese EverFood 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 co...2021-05-1902 min

Food with Mark BittmanBittman Bite: Summer GazpachoFood 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...2021-05-1902 min

The mindbodygreen PodcastThe huge food issues affecting our health | Mark Bittman, award-winning food journalistMark Bittman: "Now there's this [new] kind of malnutrition, where people are getting too many of the wrong calories and not enough nutrients.”Bittman, an award-winning food journalist, joins mbg co-CEO, Jason Wachob, to discuss the problems lurking in food you probably don’t know about, plus:*Why your food isn't as nourishing as you think**Why kids should learn about where their food comes from to stay healthy**What you can do now to help build a better food system**How much corn you're really eating without knowing it*2021-03-0352 min

Kickass NewsMark Bittman on Our Complicated History with FoodJames Beard Award-winning food writer and #1 bestselling author Mark Bittman offers a panoramic view of how the frenzy for food has driven human history to some of its most catastrophic moments, from slavery and genocide to our current moment, wherein Big Food exacerbates climate change, plunders our planet, and sickens its people. Mark reveals how he first got the world to take food issues seriously, how we can rethink our food distribution systems, and take a different approach to feeding the world’s hungry. We discuss America's junk food epidemic, how to tell junk from real food, and how government far...2021-03-0241 min

The Dr. Hyman ShowThe History Of Our Food System: What’s Wrong And How To Fix It with Mark BittmanThe History Of Our Food System: What’s Wrong And How To Fix It | This episode is brought to you by Bioptimizers, Thrive Market, and Athletic GreensWhat do wealth inequality, chronic disease, climate change, and the industrialization of agriculture all have in common? The answer is food, and more specifically our food system. Very few people are able to connect the dots between some of the world’s most pressing issues in a way that lets us see the big picture. My guest on today’s episode of The Doctor’s Farmacy, Mark Bittman, is someone w...2021-02-101h 07

Get Top Full Audiobooks in History, WorldAnimal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book by Mark BittmanPlease visithttps://thebookvoice.com/podcasts/1/audiobook/569111to listen full audiobooks. Title: Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book Author: Mark Bittman Narrator: Mark Bittman Format: Unabridged Audiobook Length: 12 hours 53 minutes Release date: February 2, 2021 Ratings: Ratings of Book: 5 of Total 1 Genres: World Publisher's Summary: "Epic and engrossing." —The New York Times Book Review From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity’s appetite for food, farmland, and the money behind it all—and how a better future is within...2021-02-0212h 53

Get Top Full Audiobooks in History, WorldAnimal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book by Mark BittmanPlease visit https://thebookvoice.com/podcasts/1/audiobook/569111 to listen full audiobooks. Title: Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book Author: Mark Bittman Narrator: Mark Bittman Format: Unabridged Audiobook Length: 12 hours 53 minutes Release date: February 2, 2021 Ratings: Ratings of Book: 5 of Total 1 Genres: World Publisher's Summary: "Epic and engrossing." —The New York Times Book Review From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity’s appetite for food, farmland, and the money behind it all—and how a better future is wit...2021-02-0203 min

Listen to Best Full Audiobooks in Non-Fiction, Social ScienceAnimal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book by Mark BittmanPlease visit https://thebookvoice.com/podcasts/1/audiobook/569111 to listen full audiobooks. Title: Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book Author: Mark Bittman Narrator: Mark Bittman Format: Unabridged Audiobook Length: 12 hours 53 minutes Release date: February 2, 2021 Ratings: Ratings of Book: 5 of Total 1 Genres: Social Science Publisher's Summary: "Epic and engrossing." —The New York Times Book Review From the #1 New York Times bestselling author and pioneering journalist, an expansive look at how history has been shaped by humanity’s appetite for food, farmland, and the money behind it all—and how a better future...2021-02-0203 min

Embrace The Eye-Opening Full Audiobook Now, Thriller Fans!How To Eat: All Your Food and Diet Questions Answered: A Food Science Nutrition Weight Loss Book by Mark Bittman, David KatzPlease visithttps://thebookvoice.com/podcasts/1/audiobook/569046to listen full audiobooks. Title: How To Eat: All Your Food and Diet Questions Answered: A Food Science Nutrition Weight Loss Book Author: Mark Bittman, David Katz Narrator: Robert Fass Format: Unabridged Audiobook Length: 7 hours 13 minutes Release date: March 3, 2020 Genres: Medicine & Naturopathy Publisher's Summary: Bestselling author Mark Bittman and physician David Katz cut through all the noise on food, health, and diet to give you the real answers you need What is the “best” diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which are bad...2020-03-037h 13

Feel The Full Audiobook Everyone Is Talking About — So Game-Changing!How To Eat: All Your Food and Diet Questions Answered: A Food Science Nutrition Weight Loss Book by Mark Bittman, David KatzPlease visithttps://thebookvoice.com/podcasts/1/audiobook/569046to listen full audiobooks. Title: How To Eat: All Your Food and Diet Questions Answered: A Food Science Nutrition Weight Loss Book Author: Mark Bittman, David Katz Narrator: Robert Fass Format: Unabridged Audiobook Length: 7 hours 13 minutes Release date: March 3, 2020 Genres: Fitness, Diet & Nutrition Publisher's Summary: Bestselling author Mark Bittman and physician David Katz cut through all the noise on food, health, and diet to give you the real answers you need What is the “best” diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which are b...2020-03-037h 13

Discover Top Full Audiobooks in Health & Wellness, Fitness, Diet & NutritionHow To Eat: All Your Food and Diet Questions Answered: A Food Science Nutrition Weight Loss Book by Mark Bittman, David KatzPlease visit https://thebookvoice.com/podcasts/1/audiobook/569046 to listen full audiobooks. Title: How To Eat: All Your Food and Diet Questions Answered: A Food Science Nutrition Weight Loss Book Author: Mark Bittman, David Katz Narrator: Robert Fass Format: Unabridged Audiobook Length: 7 hours 13 minutes Release date: March 3, 2020 Genres: Fitness, Diet & Nutrition Publisher's Summary: Bestselling author Mark Bittman and physician David Katz cut through all the noise on food, health, and diet to give you the real answers you need What is the “best” diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which...2020-03-0303 min

Discover Top Full Audiobooks in Health & Wellness, Fitness, Diet & NutritionHow To Eat: All Your Food and Diet Questions Answered: A Food Science Nutrition Weight Loss Book by Mark Bittman, David KatzPlease visithttps://thebookvoice.com/podcasts/1/audiobook/569046to listen full audiobooks. Title: How To Eat: All Your Food and Diet Questions Answered: A Food Science Nutrition Weight Loss Book Author: Mark Bittman, David Katz Narrator: Robert Fass Format: Unabridged Audiobook Length: 7 hours 13 minutes Release date: March 3, 2020 Genres: Fitness, Diet & Nutrition Publisher's Summary: Bestselling author Mark Bittman and physician David Katz cut through all the noise on food, health, and diet to give you the real answers you need What is the “best” diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which are b...2020-03-037h 13

The Dr. Hyman ShowWhy Food Matters More Than You Think: From Plate to Planet with Mark BittmanFood impacts everything, which is why changing the way we eat and working towards a new food system can be so powerful and far-reaching. Cooking at home used to be the norm but it’s become the exception. Food marketing has convinced us our kitchens are holding us hostage and that true freedom is convenience, found in packaged and fast foods. In fact, 50% of meals are now eaten away from home. That’s why cooking at home is a revolutionary act. When we prepare our own meals, we can control what’s really going into our bodies...2019-08-071h 04

How to Listen to Audiobook in Nonfiction, Social SciencesA Bone to Pick by Mark Bittman | Free AudiobookListen to full audiobooks for free on :https://hotaudiobook.com/freeTitle: A Bone to Pick Author: Mark Bittman Narrator: Robert Fass Format: Unabridged Length: 8 hrs and 56 mins Language: English Release date: 05-05-15 Publisher: Random House Audio Genres: Nonfiction, Social Sciences Summary: Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times' only dedicated opinion columnist covering the food beat, Bittman routinely makes listeners think twice about how the food we eat is produced, distributed, and cooked and shines a bright light...2015-05-058h 56