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PODCAST

Food with Mark Bittman

FormerNew York Timesfood 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

arts food

All Episodes

32:27

Ben Mims: The Soul of a Cookie

Food with Mark Bittman ·

2024/12/18

The food writer and cookbook author – most recently ofCrumbs: 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

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33:37

Brita and Bryce Lundberg: When Rice = Family

Food with Mark Bittman ·

2024/12/13

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 likingFood with Mark Bittman? Got feedback? We'd love it if you'd take our (brief)

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39:05

Warm and Cozy Chats with Regula Ysewijn and Carolyn Robb

Food with Mark Bittman ·

2024/12/11

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'srecipe for Anchovy Éclairs

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45:56

Secretary Tom Vilsack: The Future of Farming and Food

Food with Mark Bittman ·

2024/12/04

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 likingFood with Mark Bittman? Got feedback? We'd love it if you'd take our

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30:30

Calvin Trillin and His Biggest Fan, Mark Bittman

Food with Mark Bittman ·

2024/11/27

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

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37:07

Bryan Ford: It’s a Great Time to Be a Baker

Food with Mark Bittman ·

2024/11/20

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 likingFood with Mark Bittman? Got feedback? We'd love it if

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27:08

What’s It Like to Be a Chef on a Cruise Ship?

Food with Mark Bittman ·

2024/11/20

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 RegentSeven Seas Cruises' Black Friday bonus offer? Head tohttps://www.rssc.com/specials.Are

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38:38

Jody Eddy: Inspired by Food in Divine Places

Food with Mark Bittman ·

2024/11/13

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

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37:04

Al Roker and Courtney Roker Laga: Bringing the Charm

Food with Mark Bittman ·

2024/11/06

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 onThe Morning Show– and Mark's onThe 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

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48:15

Alice Waters, Spence Medford, and Farm to School Lunch

Food with Mark Bittman ·

2024/10/30

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

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30:18

Alexander Smalls: In the African Community, Food Is...

Food with Mark Bittman ·

2024/10/23

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

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31:32

Julia Turshen on Feeling Gratitude in the Kitchen

Food with Mark Bittman ·

2024/10/16

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

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31:42

Exposing the Toxic Underbelly of Tyson Foods

Food with Mark Bittman ·

2024/10/09

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,

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36:21

A Love Letter to Bangkok in NYC's West Village

Food with Mark Bittman ·

2024/10/02

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

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24:37

Exploring School Lunch In Meghalaya, India

Food with Mark Bittman ·

2024/09/25

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 mealsthere, 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

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28:12

How Food in the US Is Used to Divide and Conquest

Food with Mark Bittman ·

2024/09/18

Writer Andrea Freeman, a pioneer in food politics, talks to Mark and Kate aboutthe 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

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31:38

Is Alcohol the Tobacco of the 21st Century?

Food with Mark Bittman ·

2024/09/11

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

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34:19

Fixing the Food System, One Generation at a Time

Food with Mark Bittman ·

2024/09/04

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

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26:52

Why There’s No Simple “Solution” to Food and...

Food with Mark Bittman ·

2024/08/28

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

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30:12

Jean-Martin Bauer: Famine Is Not a Natural Event

Food with Mark Bittman ·

2024/08/21

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

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