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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

32:31

Alice Waters: A Revolutionary Reinterpretation of the...

Food with Mark Bittman ·

2025/10/29

The chef and activist talks to Kate and Mark about how school lunches have changed over the years—and how they haven't, why (and how) there shouldn't be a "middle man" when schools purchase food for lunches; the "most important people in this country"—teachers and farmers; and how we can realistically make her longstanding vision for kids' relationship with food a reality.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by

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33:48

Fadi Kattan Pays a Loving Tribute to Bethlehem

Food with Mark Bittman ·

2025/10/24

In this revisiting of a 2024 episode, chef and author Fadi Kattan talks to Mark and Kate about the dangers of simplifying reality; why we should recognize and championorigin, and how doing so is a lesson in humility; the effect the Israeli conflict has had on agriculture; and his cookbook, Bethlehem.We're sharing two recipes fromBethlehemon the Bittman Project – Fig Salad, and Mujadara – and you can find them

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40:31

Paul Schiefer and Ken Cook: What Makes Amy’s So Unique

Food with Mark Bittman ·

2025/10/22

Paul Schiefer, President of Amy’s Kitchen, and Ken Cook, President and Co-Founder of Environmental Working Group, talk to Kate and Mark about scaled organic as a sustainability solution; what, specifically, makes Amy’s cooking stand out; how conventional agriculture weakens prices; and making organic easier and more accessible to all.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple

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43:06

Michael Twitty: What, Specifically, Makes Southern...

Food with Mark Bittman ·

2025/10/15

The writer and food historian talks to Kate and Mark about the "secret" language that belongs to Southern people, the problem with fantasizing about your Bubby's recipes, the two-sidedness of Southern cooking, and where to find the best food in the South.Read an excerpt from Michael Twitty'sRecipes from the American SouthonThe Bittman Project:https://bittmanproject.com/bread-so-good-you-have-to-guard-it/...and get Michael's recipes for Yeast Rolls:https://bittmanproject.com/recipe/yeast-rolls/...and

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37:19

Weight Loss: What's Science and What's Pseudoscience?

Food with Mark Bittman ·

2025/10/08

Journalist Julia Belluz and scientist Kevin Hall talk to Mark about their new book,Food Intelligence:why there's such a big gap between food science and diet fads, how the effects of our 'food environments' determine how much we eat and how much it changes our biology, and how our public outcryover the unjustness of our food system is apolitical—but is made political.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us

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26:45

Nicole Dawes: Brand Building With a Side of Childhood...

Food with Mark Bittman ·

2025/10/01

The founder of Late July Snacks and Nixie talks to Mark and Kate about why it's so important to create brands that stand for something meaningful; why she walked away from so many sales opportunities; how her parents' (her father founded Cape Cod Potato Chips and her mother owned a natural food store) beliefs and morals are deeply ingrained in her brands; and being the kid who went on a macrobiotic summer retreat with her mom. Hosted on Acast. See acast.com/privacy for more information.

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41:25

The Cancerous Elephant in Iowa’s Room

Food with Mark Bittman ·

2025/09/24

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

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31:46

Mavis-Jay Sanders and Mark Bittman: Community...

Food with Mark Bittman ·

2025/09/17

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

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31:12

Rae Gomes and Mark Bittman: Community Kitchen, Part One!

Food with Mark Bittman ·

2025/09/10

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

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37:29

Andrea and Clara Nguyen: Vegetable-Centric Vietnamese

Food with Mark Bittman ·

2025/09/03

Andrea Nguyen and her mom, Clara, talk to Mark and Kerri about what it was like coming from Vietnam to the US in 1975, rediscovering how people ate in the past—but doing so with a modern twist, why the Mediterranean diet is problematic, and rice paper gamechangers.Get Andrea's recipe forChar Siu Roasted Cauliflower on the Bittman Project:https://bittmanproject.com/recipe/andrea-nguyens-char-siu-roasted-cauliflower-bong-cai-trang-nuong-vi-xa-xiu/Subscribe to Food with Mark Bittman on Apple Podcasts,

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34:42

What the Hell Is Whole Wheat, Anyway?

Food with Mark Bittman ·

2025/08/27

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

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33:56

Paul Rice: Activism and Patience Go Hand-In-Hand

Food with Mark Bittman ·

2025/08/20

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

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33:07

Lelani Lewis: Flipping the Script on Code Noir

Food with Mark Bittman ·

2025/08/13

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

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29:39

Pooja Bavishi: “You Can’t Get More Americana Than Ice...

Food with Mark Bittman ·

2025/08/06

The up and coming queen of ice cream talks to Mark and Kate about how her ice cream brand, Malai, mimics her childhood; what it means to build your own culture; sourcing intentionally with no shortcuts—and why having a values-driven business is so important to her; and why her parents are the best people ever (and her #1 fans).The Bittman Project is featuring three recipes from Pooja Bavishi's book, Malai:Cold Coffee Milkshake:https://bittmanproject.com/recipe/cold-coffee-milkshake/Chocolate

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36:43

Why Jason Buechel Is Optimistic About the Future of...

Food with Mark Bittman ·

2025/07/30

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

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39:15

Appetite for Change: Letting the Community Lead

Food with Mark Bittman ·

2025/07/23

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

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35:38

Jenique Jones: Hunger and Poverty Are Policy Choices

Food with Mark Bittman ·

2025/07/16

The Executive Director of WhyHunger talks to Mark and Kate abouthow her grandmother’s values and being raised by Civil Rights-era elders shaped her beliefs; how she made the move from charity work to structural change—and why we need both; what it's like being a hopeless optimist; andthe most inspirational things she's seen in 16 years of working with marginalized communities.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by

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24:00

How Memories of Her Mother’s Cooking Saved Chantha...

Food with Mark Bittman ·

2025/07/09

We revisit an episode from last year, in which the author and cook talks to Kate about what she remembers about fleeing her home in Cambodia at the age of nine, five years before the genocide; why, and how, she decided to reclaim her family's recipes; and what brings her true happiness now.The recipe mentioned on today's show can be found on the Bittman Project, here:https://bittmanproject.com/recipe/chantha-nguons-sour-chicken-lime-soup-village-style-sgnao-chruok-sach-mouanSubscribe to Food with

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35:12

David A. Kessler, MD: GLP-1 Drugs and "Re-Learning"...

Food with Mark Bittman ·

2025/07/03

The author and former commissioner of the US Food and Drug Administration talks to Mark about his new book, Diet, Drugs, and Dopamine: The New Science of Achieving a Healthy Weight; why self-control isn't enough when it comes to losing—and keeping off—weight; the problem with 'eat less, exercise more"; and his own personal weight loss journey.Read an excerpt from DIET, DRUGS, AND DOPAMINE on the Bittman Project:https://bittmanproject.com/diet-drugs-and-dopamine/Subscribe to Food with Mark Bittman on

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32:19

Erik Piepenburg: Gay Restaurants and Why They’re So...

Food with Mark Bittman ·

2025/06/25

The journalist talks to Mark and Kate about his book, DINING OUT, which is the first book dedicated to the history of gay restaurants and howthey'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

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