Food with Mark Bittman
135 episodes - English - Latest episode: 17 days ago - ★★★★★ - 902 ratingsFormer New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) has a love for food and a passion for food issues. He explores all aspects of food - from what to have for dinner, how to raise healthy children, and how to make a perfect meringue to big picture questions about climate change, sustainability, and global hunger. Each week, Mark talks with celebrities, cooks, chefs, farmers, activists, policymakers, and food-lovers about the role of food in their lives, what they love to cook, and the ways that food impacts our society. Plus Mark offers handy cooking tips, recipes, answers to your questions, and much more!
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Episodes
What We Can Learn From School Lunch in Japan
April 03, 2024 10:30 - 27 minutes - 50.3 MBComing to you from Nagasaki, Japan! Mark and his partner, Kathleen Finlay, talk to each other about their trip to one of Japan's school lunch centers, a place that serves 1,750 students and serves as an excellent model for what a progressive lunch program looks like: carefully curated and delicious menu, cooked from fresh and seasonal ingredients; made affordable for everyone; no time limit; a focus on service and community and making food a part of education. PLUS: More from food stylist Ba...
Alice Waters: Still Expanding Her Legacy
March 27, 2024 10:30 - 39 minutes - 72.5 MBMark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit. PLUS: Food stylist Barrett Washburne is back, and talks to Kate about how much food is thrown out vs eaten on a shoot, the best way to make something look like it’s fresh out of the oven, and food styling tips and tricks. To get Alice Waters's recipe for Colorful Carrots with Butter and Honey, head to The Bittman Project: bittman...
Tom Philpott: How to Unleash Innovation in Farm Country
March 20, 2024 10:30 - 39 minutes - 72.8 MBJournalist Tom Philpott talks to Mark about how to decode wonky farm bill conversations (and why it matters), why we're having another erosion crisis, and how to turn farmers into conservationists without telling them what to do. PLUS: Food stylist Barrett Washburne talks to Kate about how he got into food styling and how he feels about it, why pots and pans always look so clean on TV, and how to get YOUR pots and pans really clean. Subscribe to Food with Mark Bittman on Apple Podcasts, Spo...
Von Diaz: The Beauty and Importance of Island Cooking
March 13, 2024 10:30 - 40 minutes - 73.6 MBOral historian and journalist Von Diaz talks to Mark and Kate about the connections that tropical islands share, in general and as related to cooking; the urgency to perfect dishes, build a resilient pantry, and learn to cook sustainably when living on a tropical island; the culture of kindness that seems to emanate from island living; and what got her so interested in telling other people's stories. To get the recipe for Von Diaz's Keshi Yena, head to the Bittman Project: https://bittmanpr...
"Having Nonalcoholic Spirits Keeps Me From F-ing Up"
March 06, 2024 11:30 - 28 minutes - 52.4 MBWashington Post columnist Allison Robicelli talks to Mark and Kate about the shame that comes with alcoholism, sobriety as a "trend" and watching things change, and why nonalcoholic beverages are so important. For the six nonalcoholic things Allison loves, head here: bittmanproject.com/food-with-mark-bittman-allison-robicelli/ 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 Podcas...
What We Can — And Should — Learn From Peasants
February 28, 2024 11:30 - 23 minutes - 43.5 MBLeading British social historian Patrick Joyce talks to Mark and Kate about the actual meaning behind the word "peasant" and why it's been co-opted so much, what we should be mourning about the near loss of peasant life and what we can learn from it, and the poignancy of seeing generations change. 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 ...
Lelani Lewis Happily Accepts the Title of Activist
February 21, 2024 11:30 - 34 minutes - 62.7 MBThe thoughtful and talented chef talks to Mark and Kate about why she named her dinner series and new book 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. Find the recipe for Lelani Lewis's Plantain and Pumpkin Curry on the Bittman Project: https://bittmanproject.com/recipe/lelani-lewiss-plant...
Greg D'Alesandre Really, Really Loves Chocolate
February 14, 2024 11:30 - 31 minutes - 57.9 MBThe Dandelion Chocolate Chief Sourcerer talks to Mark and Kate about why there's massive volatility in the cocoa market right now, what sustainable and fair sourcing actually means in the cocoa industry, and how and why people should think about chocolate differently. Find the recipe for Dandelion Chocolate's "Maybe the Very Best Chocolate Chip Cookies" here: https://bittmanproject.com/recipe/dandelion-chocolates-maybe-the-very-best-chocolate-chip-cookies/ Subscribe to Food with Mark Bittm...
Mavis-Jay Sanders: I Just Want to Feed People Good Food
February 07, 2024 11:30 - 26 minutes - 48.2 MBChef Mavis-Jay Sanders talks to Mark and Kate about how she got into cooking and why her parents were unsure about it, her transition from being a chef to being a chef-activist and the work she does in both areas, and why knowing how to give feedback successfully is one of the most important lessons a person can learn — in every field. 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 App...
Jamie Oliver: Cooking Is a Superpower
January 31, 2024 11:30 - 26 minutes - 47.9 MBThe wildly popular chef and champion of good food talks to Mark about what's changed in his almost 25 years of cooking in the public eye, big picture food advice, and why there's room for optimism. Find the recipes from today's episode at bittmanproject.com/recipe/jamie-olivers-charred-brussels/ and bittmanproject.com/recipe/jools-chocolate-dreams/ 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 st...
George Stiffman: What's So Special About Tofu?
January 24, 2024 11:30 - 24 minutes - 44.4 MBTofu evangelist George Stiffman talks to Mark and Kate about working under a fifth-generation tofu master, the vast array of misconceptions Americans have about tofu, why the misunderstood protein is better than fake meat, and a personal favorite: exploding juice tofu. View this episode's recipe and show notes here: bittmanproject.com/recipe/broken-cuisines-mediterranean-cherry-tomato-chickpeas/ Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen,...
Michele Norris: Food Is How We Find Each Other
January 17, 2024 11:30 - 32 minutes - 59.5 MBJournalist Michele Norris talks to Mark about how she came to start her podcast, Your Mama's Kitchen; the standout moments in her (amazing) career; and how she preps for meals 30 days ahead. View this episode's recipe and show notes here: https://bittmanproject.com/recipe/michele-norriss-zucchini-bread/ 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 Twi...
Feeding Kids Can Be a Total Pain - or Not!
January 03, 2024 11:30 - 30 minutes - 55.5 MBA perfect rerun for the new year: Chef and food stylist Aliza Sokolow, and Top Chef Canada host Eden Grinshpan chat with Kate about how we should be talking to kids about food, why kids will try the strangest things and eschew what seems like a natural win, and learning to just let go of the frustrations and roll with it. With very special guests Lily and Zoe Clark, Meera and Mario Mehta, Ayv Nivron, and Holden Traverse. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or whe...
GLWD's Andre Daquigan: Food is Love, Always
December 20, 2023 11:30 - 31 minutes - 58.4 MBGod's Love We Deliver executive chef Andre Daquigan talks to Mark and Kate about what the holidays are like at an organization that routinely prepares and delivers 13,000 meals a day; why he loves his job so much, and what makes others so passionate about the organization; and how God's Love has changed since it was founded in 1985, during the height of the AIDS crisis. View this episode's recipe and show notes here: https://bittmanproject.com/recipe/smoky-braised-winter-squash-soup/ Subs...
Kate Rutherford: Rock Climbing Meets Great Food
December 13, 2023 11:30 - 32 minutes - 58.6 MBProfessional climber and good food advocate Kate Rutherford 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. 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 Ap...
Claudia Roden and the Meaning of Jewish Food
December 06, 2023 11:30 - 28 minutes - 52.5 MBA revisiting of beloved food writer Claudia Roden's conversation with Mark, in which she talks about her days living in Europe with a bubble of Jewish refugees from Egypt, how and why that experience got her interested in collecting recipes, and the meaning of "Jewish" food. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/roden Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving ...
"Live" with José Andrés and Mark Bittman!
November 29, 2023 11:30 - 1 hour - 139 MBIn this special recording of José Andres and Mark's recent event at the Chicago Humanities Festival, José talks to Mark about why cooks are among the best people to help in an emergency, how "doing good" is not good enough anymore, the organization that changed his life, why food waste is a terrible term, and imperfect parenting. 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 Episode to Listen to While You're Cooking
November 22, 2023 11:30 - 25 minutes - 47.2 MBChef Adrienne Cheatham; Marvette Meggett and her late, wonderful mother, Emily Meggett; Senator Cory Booker; and one of the world's most beloved monsters, Sesame Street's Gonger, join Mark and Kate to talk collards, passing the baton, Thanksgiving in Vegas, and, of course, the things and people that matter most. 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...
How the Best Chefs and Cooks Do Thanksgiving
November 15, 2023 11:30 - 40 minutes - 73.8 MBThanksgiving episode one of two! In this episode — previously aired a year ago — Nigella Lawson, Tom Colicchio, Stephen Satterfield, and Sheldon Simeon talk to Mark and Kate about Thanksgiving as a Brit (Lawson), the absolute BEST way to cook your turkey (Colicchio), whether Thanksgiving is worth defending (Satterfield), and whether turkey is devil's meat (Simeon). View this episode's recipe and show notes here: https://www.bittmanproject.com/p/thanksgiving-pod Subscribe to Food with Mark ...
Vietnamese Cooking in the US Goes Full Circle
November 08, 2023 11:30 - 40 minutes - 74 MBAndrea 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. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/andrea-nguyens-char-siu-roasted-cauliflower Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and ple...
The Choreography of Cooking
November 01, 2023 10:30 - 22 minutes - 41.3 MBToday, we revisit a popular episode from a year ago: Kerri Conan and Mark talk to Kate about the revised edition of How to Cook Everything Fast, the myth of mise en place, learning a method of cooking that will last a lifetime, and Noodles with Minty Scallion Sauce and Sliced Chicken. View this episode's recipe and show notes here: https://www.bittmanproject.com/i/87455669/spinach-carbonara Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and ...
JP Park: There Are No Rules in Korean Food
October 25, 2023 10:30 - 34 minutes - 63.2 MBThe acclaimed NYC-based chef talks to Mark and Kate about how to eat Korean food, the best ways to enjoy banchan, what goes into writing a comprehensive cookbook, and how the word "authentic" translates to memory and nostalgia. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/junghyun-jp-park-napa-cabbage-kimchi-mandu 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...
Changing Lunch Options, One School at a Time
October 18, 2023 10:30 - 31 minutes - 58.6 MBWellness in the Schools co-founder Nancy Easton and WITS executive chef Bill Telepan talk to Mark about how they went from feeding one school to feeding 190, how to see real systemic change when it comes to kids and food, developing recipes for schools, and making cooking chili for 300 look easy. 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 @...
Andrew Friedman: The Lives Behind Your Meal
October 11, 2023 10:30 - 32 minutes - 59.1 MBWriter Andrew Friedman and farmer Jon Templin talk to Mark and Kate about the many people who play roles in getting your restaurant meal to the table — from farmers, to delivery people, to chefs, to servers, and more — and the nuance behind what makes it work so smoothly. 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 ...
Jacques Pépin: The Best Home Cook Ever
October 04, 2023 10:30 - 30 minutes - 56.6 MBToday, we revisit an episode that many people loved: Chef, cook, and writer Jacques Pépin talks to Mark and Kate about cooking by instinct, how to work with a recipe, and choosing a job at Howard Johnson's over one with President Kennedy. View this episode's recipe and show notes here: https://www.bittmanproject.com/i/76465159/eggs-jeannette 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 ...
The Great Potential of a Nonprofit Restaurant
September 27, 2023 10:30 - 43 minutes - 79.6 MBChef Edward Lee and Lindsey Ofcacek, founders of the Lee Initiative, talk to Mark about their upcoming think tank/nonprofit restaurant — and Mark's — plus what the restaurant of the future will look like and if we even want fine dining to continue to exist. 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 a...
Klancy Miller: Good Change in the Food World
September 20, 2023 10:30 - 36 minutes - 66.5 MBWriter and chef Klancy Miller talks to Mark and Kate about writing the book you want to read (a la Toni Morrison), how the food world now is better than the one she entered into, and her love of pop-ups. Plus: Jerusha Klemperer, director of FoodPrint, talks to Mark about PFAS, the "forever chemicals," and how they've ended up in well water, on farms, in food, and, ultimately, in people's bodies. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/klancy-miller-f...
Food: 1960s vs. Now, with Michael Jacobson
September 13, 2023 10:30 - 35 minutes - 65.9 MBMichael Jacobson, one of the pioneers of food activism, talks to Mark about what we can learn about food and change from past decades, the steadfastness of our sodium consumption, why the federal government won't give big support to small farms, and a museum that explores food in all its dimensions. 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 ...
Frank Bruni: Losing Vision, Finding Vision
September 06, 2023 10:30 - 31 minutes - 56.9 MBMark 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. 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. Want more fo...
Kin Lui and Casson Trenor: Veganizing Sushi
August 30, 2023 10:30 - 38 minutes - 70.9 MBTrailblazing restaurateurs Lui and Trenor talk to Mark about the history of sushi, how they went from environmentally responsible fish to plant-based creativity, and why we don't need to choose between principles and good food. 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. Want more foo...
Talking Junk with Chris van Tulleken
August 23, 2023 10:30 - 46 minutes - 84.2 MBThe prolific and very charming doctor, professor, and author talks to Mark and Kate about how ultra-processed foods came to exist and why they're so addictive, why hangovers and recovering from illness make junk food so craveable, what kind of oils you should be cooking with, and how we can actually make moves to eat better. 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...
Calvin Trillin: Food as Comic Relief
August 16, 2023 10:30 - 29 minutes - 54.7 MBThe 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. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/mark-bittman-applesauce 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...
How Cookie Monster Shows Kids How to Eat Well
August 09, 2023 10:30 - 27 minutes - 50.8 MBIn this 2021 episode, Mark talks to Cookie Monster and Gonger about starberries, dinner parties, and Mark's crush on Maria; plus, Rosemarie Truglio, Senior Vice President of Curriculum and Content at Sesame Workshop, joins to talk about sometimes foods vs anytime foods, softening the power of a cookie, and decades of important work at Sesame Street. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/cookie-monster-and-gonger-tell-all Subscribe to Food with Ma...
Chris Morocco: What is a Recipe, Anyway?
August 02, 2023 10:30 - 41 minutes - 76.6 MBThe food director of bon appétit talks to Mark and Kate about recipes vs. templates, his podcast, ugly 6pm scrambling, and his top four summer recipes. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/chris-moroccos-corn-and-chickpea 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 I...
Bill McKibben: There's a Lot We Can Be Doing
July 26, 2023 10:30 - 36 minutes - 67.1 MBIn this conversation from 2022, frontline climate activist Bill McKibben talks to Mark about why the 1980 presidential election resulted in the most fateful decision of our time on this planet, how we stopped thinking about society and started thinking about individuals, the interrelation of white supremacy and climate, and what we can do to move in a positive direction. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow ...
Bow Down to Dessert Queen Abi Balingit!
July 19, 2023 10:30 - 35 minutes - 64.3 MBThe lovely, lively baking genius talks to Holly Haines and Mark about pork floss and ube, preconceptions about Filipino and American desserts, and fish on cookies. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-abi-balingit 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...
Lalo García is the Definition of a Maverick
July 12, 2023 10:30 - 36 minutes - 67 MBThe Mexico City-based chef talks to Mark, Kate, and his biographer, Laura Tillman, about his incredible journey from a childhood as a migrant farmworker and subsequent deportation to star chef, why he feels like despite all he does, it will never feel like enough, and how he's managing the turning point that comes for many chefs. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-lalo-garcia-porcini Subscribe to Food with Mark Bittman on...
Revisiting a Chat with an Old Pal: Al Roker
July 05, 2023 10:30 - 31 minutes - 57.5 MBA warm and fuzzy episode from 2022! America's sweetheart Al Roker talks to Mark about his passion for weather history, how he stays positive when it comes to climate change, how he's seen food change on the TODAY set through the years, and the joy of cooking. View this episode's recipe and show notes here: 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 like to listen, and please help us ...
Nasim Alikhani: The Beauty of Layers
June 28, 2023 10:30 - 32 minutes - 58.8 MBThe wildly popular Brooklyn-based chef talks to Mark and Kate about why the slow cook makes Iranian food special, the best way to enjoy a dinner party, and leaving Iran for the US in the 1980s. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-nasim-alikhani 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...
Niki Segnit is a Self-Taught Flavor Genius
June 21, 2023 10:30 - 33 minutes - 62.2 MBThe prolific food writer talks to Mark and Kate about the un-exact nature of flavor pairing ("it should be right-ish"), why an unexpected combination like orange and coffee works so well, and the only way to eat fish and chips. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/coffee-and-maple-syrup 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 Po...
Ed and Ryan Mitchell — and the Magic of BBQ
June 14, 2023 10:30 - 32 minutes - 59.8 MBThe father/son (Ed and Ryan) team talk to the father/daughter team (Mark and Kate) about their respective paths to pitmaster, transforming the tradition of authentic barbecue into a pure labor of love, and why working together ended up being the best thing for both of them. Head here for the Mitchells' 'I Don't Eat Everybody's Potato Salad!' recipe: https://www.bittmanproject.com/p/food-with-mark-bittman-ed-and-ryan-mitchell Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, o...
Dr. David Katz Weighs in on the Body Wars
June 07, 2023 10:30 - 41 minutes - 75.5 MBKatz talks to Mark and Kate about why it's important to address weight from the heart, pharmacotherapy and the law of unintended consequences, and the goods and bads of Ozempic. 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 to Mark's newsletter The Bittman Project at www.bittma...
Selling Candy on the Subway: Kwame Onwuachi
May 31, 2023 10:30 - 26 minutes - 49.1 MBRevisiting Mark's conversation with Kwame Onwuachi, chef/owner of Tatiana, which was just named best restaurant in New York City by the New York Times. Chef Onwuachi talked to Mark about the dilemma of the creative person, "American cuisine," and infiltrating a candy selling ring on the NYC subway. Want today's recipe, Chef Kwame Onwuachi's Sweet Plantains with Avocado Crema? Get it here: https://www.bittmanproject.com/p/kwame-onwuachi Subscribe to Food with Mark Bittman on Apple Podcasts,...
To Know Tim Ryan is to Love Tim Ryan
May 24, 2023 10:30 - 36 minutes - 66.8 MBThe former congressman and Ohio Senate nominee talks to Mark and Kate about how life as a high school QB led to politics, how politics led to food, and the beauty of being home a bit more. 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 to Mark's newsletter The Bittman Project at...
Eating Jellybeans Meticulously with Sam Irby
May 17, 2023 10:30 - 32 minutes - 59.5 MBWriter and comedy queen Samantha Irby talks to Holly and Kate about palate evolutions, freaking out at Trader Joe's, and not thinking too deeply. 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 to Mark's newsletter The Bittman Project at www.bittmanproject.com. Questions or com...
A Warm Welcome to Margaret Cho & Rachel Belle
May 10, 2023 10:30 - 37 minutes - 68.8 MBIt's a feed drop! We're swapping shows with Your Last Meal with Rachel Belle — a show that, yes, asks every guest what their last meal would be, but also consults with chefs and culinary anthropologists, ice cream scientists and hungry astronauts to uncover the history, science, and culture of these dishes. The episode we're featuring today boasts a guest like no other: comedian Margaret Cho! Join her as she talks to Rachel about spam musubi, opening for Jerry Seinfeld in her late teens, and...
Senator Bennet: Access to Food is a Right
May 03, 2023 10:30 - 31 minutes - 57.1 MBColorado Senator Michael Bennet talks to Kate and Mark about how being superintendent of Denver Public Schools stoked his interest in food rights, what inspires him and why we should feel hopeful, his newfound interest in cooking, and why cast iron reigns supreme. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-senator-michael-bennet Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and pl...
Manu Buffara is Bringing Curitiba to Manhattan
April 26, 2023 10:30 - 32 minutes - 58.8 MBThe internationally-acclaimed chef talks to Kate and Mark about her new book, community gardens in action, opening a restaurant in NYC, and the time she (accidentally) fermented her clothes. 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 to Mark's newsletter The Bittman Project...
Earth Day: Jane Goodall and Lauren Sweeney
April 19, 2023 10:30 - 40 minutes - 73.9 MBIn celebration of Earth Day, Lauren Sweeney, CEO and co-founder of DeliverZero, talks to Mark about how she's changing takeout and delivery packaging and how, one day soon, single-use packaging "will seem like smoking on an airplane"; plus, a second look at a two-year-old interview with the incomparable Jane Goodall, who talks to Mark about our collective "indomitable spirit" and why she's hopeful. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-ma...
Delia Ephron on the Joys of Sisters — & Food
April 12, 2023 10:30 - 33 minutes - 61.5 MBWriter Delia Ephron talks to Kate and Mark about the fortieth anniversary of Nora Ephron's Heartburn, her food relationship with her sister, books vs. movies, and the New York culinary universe. View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-delia-ephron 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 ...