Food with Mark Bittman

Mark talks to writer Bee Wilson about the disconnect between politicians and food, why Finland and South Korea are places to pay attention to, and the palm oil controversy. View this episode's recipe and show notes here:  https://www.bittmanproject.com /p/beewilson Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leavin...

Mark talks to anthropologist Barbara King and reducetarian Brian Kateman about the future of meat, the meaninglessness of the term "plant-based," and how animals feel. View this episode's recipe and show notes here:  https://www.bittmanproject.com /p/king-kateman Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow b...

Mark talks to writer Michael Twitty about the origins of a cuisine, Twitty's days as a Hebrew school teacher, and the significance of Driving Miss Daisy. View this episode's recipe and show notes here:  https://www.bittmanproject.com /p/twitty 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 o...

Mark and Kate talk to everyone's favorite actor about his least favorite body part, go-to meals, and making cappuccinos for the cast of Blue Velvet. View this episode's show notes here:  https://www.bittmanproject.com /p/maclachlan 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 Podc...

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...

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, a...

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 Subscr...

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 liste...

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...

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,...

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, Spotif...

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 .  Subscrib...

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...

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 whe...

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 leavin...

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, her...

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 r...

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 li...

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...

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 gr...

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...

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 t...

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.

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 f...

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.sch...