Food with Mark Bittman

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

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,...

The writer and food historian talks to Kate and Mark about the "secret" language that belongs to Southern people, the problem with fantasizing about your Bubby's recipes, the two-sidedness of Southern cooking, and where to find the best food in the South.  Read an excerpt from Michael Twitty's  Recipes from the American South  on  The Bittman Project :  https://bittmanproj...

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

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 macrobioti...

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...

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...

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...

Andrea Nguyen and her mom, Clara, talk to Mark and Kerri about what it was like coming from Vietnam to the US in 1975, rediscovering how people ate in the past—but doing so with a modern twist, why the Mediterranean diet is problematic, and rice paper gamechangers. Get Andrea's recipe for Char Siu Roasted Cauliflower on the Bittman Project:  https://bittmanproject.com/recipe/andrea-nguye...

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"...

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 takin...

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 showb...

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 Bavish...

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...

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...

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

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...

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...

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

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

The chef and author of  How to Cook the Finest Things in the Sea  talks to Mark and Kate about what to look for when you walk into a fish market—and what to avoid; the myth of "sushi grade" fish; the importance of fish farming; and how to get the crispiest, most delicious fish skin. The Bittman Project is featuring three recipes from Ari Kolender's new book, How to Cook the Fin...

The prolific food writer and cook talks to Mark and Kate about having one foot in two cultures; the auntie whisperer network – or, how Indians in America learned to make do without some of their beloved staples, and how they learned to make do with what was readily available; and why and how the term "fusion" got a dirty rep. Find the recipe for Khushbu's Masala Smashed Potatoes on the Bittman Pro...

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

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

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