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...
Jul 26, 2022•1 min
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...
Jul 19, 2022•37 min•Season 3Ep. 17
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 ...
Jul 12, 2022•40 min•Season 3Ep. 16
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 @bit...
Jul 05, 2022•46 min•Season 3Ep. 15
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 o...
Jun 28, 2022•32 min•Season 3Ep. 14
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 ...
Jun 21, 2022•42 min•Season 3Ep. 13
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 Po...
Jun 14, 2022•31 min•Season 3Ep. 12
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 le...
Jun 07, 2022•28 min•Season 3Ep. 11
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...
May 31, 2022•38 min•Season 3Ep. 10
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. F...
May 24, 2022•27 min•Season 3Ep. 9
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 Inst...
May 17, 2022•35 min•Season 3Ep. 8
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 where...
May 10, 2022•32 min•Season 3Ep. 7
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 @markb...
May 03, 2022•37 min•Season 3Ep. 6
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 o...
Apr 26, 2022•32 min•Season 3Ep. 5
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 . Ques...
Apr 19, 2022•24 min•Season 3Ep. 4
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 Faceb...
Apr 12, 2022•25 min•Season 3Ep. 3
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 ...
Apr 05, 2022•54 min•Season 3Ep. 2
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 Ap...
Mar 29, 2022•31 min•Season 3Ep. 1
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.
Mar 14, 2022•2 min
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 b...
Dec 22, 2021•29 min
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 l...
Dec 13, 2021•41 min•Season 2Ep. 12
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....
Dec 07, 2021•52 min•Season 2Ep. 11
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 ...
Nov 29, 2021•30 min•Season 2Ep. 10
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...
Nov 22, 2021•30 min•Season 2Ep. 9
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...
Nov 15, 2021•37 min•Season 2Ep. 8
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.lukeslobs...
Nov 08, 2021•31 min•Season 2Ep. 7
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...
Nov 01, 2021•31 min•Season 2Ep. 6
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 ( ww...
Oct 25, 2021•40 min•Season 2Ep. 5
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 BI...
Oct 19, 2021•30 min•Season 2Ep. 4
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...
Oct 11, 2021•31 min•Season 2Ep. 3
