Food with Mark Bittman

The 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 Bitt...

The 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 yo...

The 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 Bittma...

The 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/foodwith...

Revisiting 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  F...

The 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: Hungar...

The 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 te...

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 liking...

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 roya...

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 likin...

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-applesauce Are you liking  Food with Mark Bittman ? Got fee...

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:...

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 find...

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 fundament...

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 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/everyt...

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 g...

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://bittma...

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/reci...

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 b...

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 gr...

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 meals there, plus what the schools can do to maintain these positive changes when the funding runs out. Subscribe to Fo...

Writer Andrea Freeman, a pioneer in food politics, talks to Mark and Kate about the 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 s...

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...

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...

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....