Food with Mark Bittman

Jennifer Siebel Newsom, First Partner of California, joins Mark and Kate to talk about what actually happened when the state decided every public school kid deserves two free meals a day, and that more than half of those meals should come from California farms. It sounds like a policy conversation, but it's really a story about scratch kitchens, nacho bowls, salad bars, fountain milk, and what it looks like when someone decides to treat school lunch like it matters. They cover the Farm to School roadmap Jennifer built from the ground up, how California became the first state to pass universal school meals legislation, why LA Unified now only buys local, and what it would take for other states to do the same.

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A few links relevant to today's episode:

More information about California's Farm to School Program: https://cafarmtofork.cdfa.ca.gov/farm_to_fork/focus_areas/farm_to_school.html

More information about the 2026 California Farm to School Summit, October 14-15 in Sacramento: https://cafarmtoschoolsummit.com/

and, of course, Hot Lava Fudge Cakes from How to Cook Everything Kids: https://bittmanproject.com/recipe/hot-lava-fudge-cakes/

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Nik Sharma is a former molecular biologist who left his lab for a kitchen and never looked back. He's a three-time James Beard finalist, an editor-in-residence at America's Test Kitchen, and the author of Fundamentals of Flavor. We cover what baking soda actually does to meat (the meatball revelation alone is worth the episode), why you can marinate all day in yogurt but never in vinegar, and the four elements of nature as a framework for understanding everything that happens in a kitchen.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

The Bittman Project is featuring two recipes from Nik Sharma's Fundamentals of Flavor:

Sparkling Water Pancakes with Spiced Stewed Pineapple: https://bittmanproject.com/recipe/sparkling-water-pancakes-with-spiced-stewed-pineapple/

Poached Eggs with Green Chutney + Yogurt: https://bittmanproject.com/recipe/poached-eggs-with-green-chutney-yogurt/

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Justin Ellen is a phenom baker at just 22 years old, has almost a million Instagram followers, and his debut cookbook "Better Than Grandma's" is out this week. He appeared on Netflix's "Is It Cake?" at just 18, fooling the judges twice, while also missing his prom and graduation to film it. This episode was recorded in person at Mark's house in Glynwood, where Justin and Mark made bread pudding from Justin's book. Justin talks to Mark and Kate about starting his baking business accidentally at 15, making Mary J. Blige's birthday cake, and why being a young Black male baker in public matters to him. Mark talks about his own grandmother too.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

The Bittman Project is featuring three recipes from Justin Ellen's "Better Than Grandma's":

Bread Pudding: https://bittmanproject.com/recipe/bread-pudding/

Chocolate Cobbler: https://bittmanproject.com/recipe/chocolate-cobbler/

Carrot Cake with Cream Cheese Frosting: https://bittmanproject.com/recipe/carrot-cake-with-cream-cheese-frosting/

Here's what Mark and Kate mentioned in today's podcast: Fly by Jing Garlic Noodles, https://link.amazon/B0dL6xWe3

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Marion Nestle is turning 90 today and she has not slowed down. Her new book, Sugar Coated, co-written with former Kellogg vice president Lisa Sutherland, tells the story of US food and nutrition policy through cereal boxes — complete with full-color reproductions of every front and back panel of All-Bran, Rice Krispies, and Froot Loops going back to the early 1900s. Mark and Kate talk with Marion about how Kellogg broke the FDA, why the cereal industry's playbook is identical to the tobacco industry's, and what it means that RFK Jr. just declared war on petroleum dyes. Marion also reveals that Kellogg's original health food cereal was partly invented to stop people from . . . well, you'll see. 

Get an excerpt from Sugar Coated on The Bittman Project: https://bittmanproject.com/marion-nestle-sugar-coated/

Here's what Mark and Kate mentioned in today's podcast:

Yeti carbon steel pan: https://yetius.pxf.io/PzgrMz

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.

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Mara Fleishman is the co-founder and CEO of the Chef Ann Foundation, which has reached more than 19,000 schools, 35,000 school food professionals, and nearly 6 million students in its work to replace ultra-processed food with fresh, scratch-cooked meals. Before that, she spent a decade at Whole Foods as their global director of partnerships. We talk about what school food actually looks like now versus what it looked like a generation ago, why the biggest barrier to change is not budget but workforce, and how the Chef Ann Foundation is building purchasing cooperatives that connect small districts directly to local farms. Mark also has some thoughts on MAHA.

Here's what Mark and Kate mentioned in today's podcast:

Look What You Made Me Do, by John Lanchester: https://bookshop.org/a/18956/9781324131342

Whistler, by Ann Patchett: https://bookshop.org/a/18956/9780063511637

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.

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In this revisiting of an episode from last summer, 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 Cardamom Sauce: https://bittmanproject.com/recipe/chocolate-cardamom-sauce/

Crunchy Ice Cream Balls: https://bittmanproject.com/recipe/crunchy-ice-cream-balls/ 

Read more about Pooja on The Bittman Project: https://bittmanproject.com/q-and-a-with-pooja-bavishi/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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Joseph Ogilvy is the author of Tin Can Coast: A History of Industry, Greed, and Fishing in the Golden State. When Mark first saw the book, he exclaimed "Finally. At last!" The book is a history of the fisheries and fishing communities of the California Current, which is the ocean system that made the state of California: almost 2000 miles of the most productive waters on earth. Mark and Kate talked to Joe about how he went from chef to writer, why he felt the need to write such a comprehensive history, and a couple of the notable stories within.

Read an excerpt from Tin Can Coast on The Bittman Project:

 https://bittmanproject.com/industry-greed-and-fishing-in-the-golden-state/

Here's what was mentioned in today's podcast:

Tin Can Coast: A History of Industry, Greed, and Fishing in the Golden State, by Joseph Ogilvy: https://bookshop.org/a/18956/9781639736812

Cannery Row, by John Steinbeck: https://bookshop.org/a/18956/9780140187373

Mark's Steamed Clams with Pasta: https://bittmanproject.com/recipe/steamed-clams-with-pasta/

Sal's Place: https://www.salsplace.co/

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Mark has known Jean-Georges Vongerichten since 1987, when he arrived in New York. They've written books together. They've remained close friends for nearly 40 years. Today, they talk about Jean-Georges growing up in Alsace on pork fat, juniper berries, and parsley as the only herb anyone grew, and on arriving in New York when the Union Square Greenmarket was two stands selling apples and potatoes, and on watching the whole thing transform over four decades.

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.

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Today, a special conversation Mark had in June with Congressman Jim McGovern (MA) at the Good Food for All Summit in DC. McGovern has spent decades in Congress fighting to protect SNAP, fund school meals, and push food security to the center of the policy conversation. He and Mark cover a lot of ground: why the food system isn't broken so much as designed, the difference between food rhetoric and actual food policy, what to make of the MAHA movement, the case for a Department of Food, and what Mark has been building with Community Kitchen.

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.

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We're bringing this one back. Hawa Hassan was born in Mogadishu, fled the Somali Civil War at four, spent time in a refugee camp in Kenya, and arrived alone in Seattle at age seven. She went on to win a James Beard Award and write two of the most distinctive cookbooks in recent memory. In this conversation, she and Mark and Kate talk about her book Setting a Place for Us, which travels to eight countries affected by conflict and asks what food means when everything else has been taken away. She talks about the visa crisis that nearly stranded her in Paris on the way to Kinshasa, the hug she found in Beirut when she expected hostility, and why she always goes looking for the best of a society, not the worst.

The Bittman Project is featuring three recipes from Hawa Hassan's book, Setting a Place for Us: 

Rice Bread: https://bittmanproject.com/recipe/rice-bread/

Fresco de Melon (Cantaloupe Juice, with or without rum): https://bittmanproject.com/recipe/fresco-de-melon/

Madesu (Stewed Red Beans): https://bittmanproject.com/recipe/madesu-stewed-red-beans/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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Kevin Boehm co-founded the Boka Restaurant Group nearly 25 years ago and now runs 35 restaurants across Chicago, New York, and Los Angeles. He and his partner Rob Katz won the James Beard Award for Outstanding Restaurateur in America. He also lived in his car, wrote a fake resume to get his first restaurant job, and spent two decades drinking heavily to manage bipolar disorder before getting sober. His memoir, The Bottomless Cup, covers all of it. Mark and Kate talk with Kevin about what hospitality actually means, how trauma shapes restaurant people, and the note slipped into his menu that changed the way he thought about his career.

Here's what was mentioned in today's podcast:

The Bottomless Cup: A Memoir of Secrets, Restaurants, and Forgiveness, by Kevin Boehm: https://bookshop.org/a/18956/9781419775246

Pizza Spinello, Wellfleet, MA: https://www.pizzaspinello.com/

Truro Center for the Arts at Castle Hill: https://www.castlehill.org/

Salty Market, Truro, MA: https://thesaltymarket.com/

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.

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Dan Jacobs is the chef and co-owner of DanDan and EsterEv in Milwaukee, a runner-up on Season 21 of Top Chef, and one of the most quietly remarkable people to come on this show. In 2016, four months before opening his first restaurant, he was diagnosed with Kennedy's Disease, a rare neuromuscular condition often mistaken for ALS. He went on to compete on Top Chef eight years later anyway. Mark and Kate talk with Dan about navigating a progressive illness in a physical profession, why Milwaukee's restaurant scene might be the best kept secret in American food, the advocacy work that came out of the pandemic, and what it means to build a team that actually takes care of each other. Also: sourdough pizza, cranberry bogs, and a brother who should never work a host stand.

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.

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Shirley Chung is a Top Chef finalist, French Laundry veteran and José Andrés darling. In 2024, she was diagnosed with stage four tongue cancer, and it changed her life. Shirley talks about the diagnosis she almost missed, the treatment that saved her tongue, and what it felt like to slowly, painstakingly relearn how to taste. Along the way: an unlikely connection with Grant Achatz, who went through the same thing 19 years earlier and became her north star through the worst of it. She would go on to helm Night Rooster, her modern Chinese restaurant in Dallas, which she opened during recovery. Join Shirley and Kate for this incredibly inspiring story.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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Toya Boudy is back. Since her debut cookbook came out in 2023, life has thrown a lot at her: divorce, her mother's health struggles, sobriety, and raising three kids. Her new book, Cooking from Scratch, is the result of all of it. Kate and Toya talk about rebuilding after everything falls apart, and about Malinda Russell, a free woman of color who published a cookbook in 1866 and packed it with everything her community might need to survive. Toya believes Russell came to her for a reason. 

Check out all these incredible recipes from Toya's new book, Cooking from Scratch:

Crispy Potato Salad: https://bittmanproject.com/recipe/crispy-potato-salad/

African Spinach Stew: https://bittmanproject.com/recipe/african-spinach-stew/

Plain Cake: https://bittmanproject.com/recipe/plain-cake/

Homestyle White Beans: https://bittmanproject.com/recipe/homestyle-white-beans/

Oyster Dip: https://bittmanproject.com/recipe/oyster-dip/

Mini Crawfish Pies: https://bittmanproject.com/recipe/mini-crawfish-pies/

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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/everything-bagel-and-lox-strata/

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.

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We revisit Kate's conversation with the writer (and ex-Mario Batali employee and former assistant to Anthony Bourdain) Laurie Woolever, who talks about how (and if) kitchen culture has changed since the early-aughts heydey; why she never felt like a victim; her memoir, Care and Feeding; and how Anthony Bourdain put people at ease—and why people loved him so much.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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New Yorker writer Hannah Goldfield talks to Kate and Mark about "intentional drinking"; how, right now, it feels like everyone is taking a stance on where we land on the drinking spectrum; how bars and restaurants are making drinking (and not drinking) easier to navigate; and mini cocktails. 

Read Hannah's recent piece, "The Age of 'Intentional' Drinking": https://www.newyorker.com/magazine/2026/05/25/the-age-of-intentional-drinking

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.

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Baker Paola Velez talks to Kate and Holly about why and how she started Bakers Against Racism and how its influence and warmth has spread—and continues to spread; ad-libbing baked goods and feeling passionate about getting others confident enough in the kitchen to do it, too; and how romance played a factor in her career choice.

We've got recipes from Paola's book, Bodega Bakes!

Chocolate Malta Cake: https://bittmanproject.com/recipe/chocolate-malta-cake/

PB&J Pots de Crème: https://bittmanproject.com/recipe/pbj-pots-de-creme/

The Lemon Cookie: https://bittmanproject.com/recipe/the-lemon-cookie/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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Revisiting our interview with Nasim Alikhani, the wildly popular Brooklyn-based chef, who talked to Kate and Mark 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.

Get Nasim Alikhani’s recipe for Date Scrambled Eggs on the Bittman Project:

https://bittmanproject.com/recipe/nasim-alikhanis-date-scrambled-eggs/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The prolific writer talks to Kate and Mark about why her mom told her not to learn how to cook (and how the kitchen is now her happy place), the big problem with mainstream veganism (and the food that ended her vegan journey), and using food and cooking to manage loss.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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In this revisiting of a 2025 episode, writer, chef, and TV star Alton Brown talks to Mark and Kate about fame, "then" and now; the problem with memory—and memoir; falling up the stairs; his farewell tour; and eating on the road, monastically. 

Head to the Bittman Project for a special excerpt from Alton's collection of essays, Food for Thought: https://bittmanproject.com/alton-brown-meals-that-made-me-part-i/

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.

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Liz Carlisle is an associate professor in the environmental studies program at UC Santa Barbara, Aubrey Streit Krug is the director of the Perennial Cultures Lab at the Land Institute, and Leah Penniman is an acclaimed activist and farmer who co-founded Soul Fire Farm in Grafton, New York. The three joined Kate and Mark to talk about why perennial foods should be seriously considered as part of the solution to the climate crisis; what real support for perennial agriculture would look like; and the changes they've seen in the young farming community in the past 30 years.

Read an excerpt of Liz and Aubrey's new book (featuring an essay by Leah), Living Roots: The Promise of Perennial Foods, on the Bittman Project: https://bittmanproject.com/living-roots/

Follow Leah on Instagram @leahpenniman and @soulfirefarm.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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In this revisiting of a 2022 episode, Mark talks to beloved chef Sheldon Simeon about learning to butcher chickens in first grade, the divide between Hawaiian natives and tourists, and cooking for three days straight.

Sheldon's on Instagram: @chefwonder, and you can get a bunch of his recipes on the Bittman Project!

Shoyu Chicken: https://bittmanproject.com/recipe/shoyu-chicken/

Loco Moco Gravy Rice: https://bittmanproject.com/recipe/loco-moco-gravy-rice/

Mac Salad: https://bittmanproject.com/recipe/sheldon-simeons-mac-salad/

Shoyu Dip with Sesame Crunch: https://bittmanproject.com/recipe/shoyu-dip-with-sesame-crunch/

Garden Poke: https://bittmanproject.com/recipe/garden-poke/

Maui Kale Salad with Sweet Onion Dressing: https://bittmanproject.com/recipe/maui-kale-salad-with-sweet-onion-dressing/

Pan Sushi Dynamite: https://bittmanproject.com/recipe/pan-sushi-dynamite/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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God's Love We Deliver CEO Terrence Meck and Northwell Health's chief experience officer Sven Gierlinger join Kate and Mark to talk about how they're feeding clients and patients (respectively) carefully, and well. The two chat about how their personal medical journeys got them to where they are today, how making and serving good food can actually save health care dollars, and how the emotion behind all of it can be the best part of the job.

Sven Gierlinger: https://www.linkedin.com/in/svengierlinger/

God's Love We Deliver: glwd.org, Instagram @godslovenyc

Terrence Meck: Instagram @terrencemeck 

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.

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Dylan Alverson is the owner of Modern Times—now called Post Modern Times—in Minneapolis, a restaurant that stopped charging customers for food during the violent ICE occupation (and that will continue to be free). Jason Finder is the Executive Director of Good Food Works and Salad Days, which offers free grab & go salads to public spaces and high-need constituencies throughout New York City. The two joined Kate and Mark to talk about how they came to be passionate about food access and why what they're doing is working. 

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The historian and author of "Picky" talks to Kate and Mark about the history of "children's food," how pickiness is positioned at the intersection of biology and culture, generating a set of standards to get us back to a more pleasurable relationship with food (and why it'll feel counterintuitive), and the fear of parenting in "older ways" (and why people who are doing so tend to not talk about it). 

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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Thousands of workers at the JBS beef plant in Greeley, Colorado, one of the largest US meatpacking facilities, have gone on strike over alleged unfair labor practices—the first major strike at a US beef slaughterhouse in 40 years. We're revisiting our conversation with journalist Ted Genoways, who last year reported on allegations of human trafficking at the JBS plant: the viral TikTok video that started it all, the thousands of Haitian migrants in the crosshairs, and how JBS' HR department saw it as a positive thing. 

Want to listen to Ted's reporting on Greeley? You can do that here: https://revealnews.org/podcast/immigrants-on-the-line/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The chefs, and owners of Philly's much-loved Honeysuckle, talk to Kate and Mark about how they personally define a "Black" dish; the two very distinct formats behind the food that typically represents the US Black diaspora; why their original business model didn't work and how they fixed it—and learned from it; and their big love story.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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In this revisited episode, Mark talks to award-winning actress Laura Linney about fantastic female roles, the parallels between cooking and acting, and her memories of the iconic Truman Show.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The Nashville-based chef talks to Kate and Mark about how and why he finally feels recognized, how his drag has served as both a crutch and a hindrance—in the food world and elsewhere, and the priceless support he grew up with from his hippie parents (and why so much of what he does comes from that). 

Read an excerpt—and get some recipes—from Arnold's book, Family Thai, on The Bittman Project: https://bittmanproject.com/my-way-or-the-thai-way/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The supremely talented and charismatic writers talk to Kate about mail ordering fancy ice cream, the beauty of "store food," and watching hours and hours of TV together.

Get the recipe for Sam's Tuna Noodle Casserole: https://bittmanproject.com/recipe/samantha-irbys-tuna-noodle-casserole/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The mother and son duo—co-authors of Heartland Masala—talk to Kate and Mark about what it was like to tour to more than 40 cities together (and, specifically, why it was so wonderful); "mock" authenticity and further thoughts on the authenticity conversation in general, especially as it relates to second-generation immigrants; and "fusion" versus "traditional." Plus: deep thoughts about butter chicken. 

Get Jyoti and Auyon's recipes for Masala Brussels Sprouts: https://bittmanproject.com/recipe/masala-brussels-sprouts/

...and Narkol Cholar Daal (Split and Hulled Chickpeas with Coconut): https://bittmanproject.com/recipe/narkol-cholar-daal-split-and-hulled-chickpeas-with-coconut/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The chef and activist talks to Kate and Mark about why, for the first time in 25 years, he's overhauling the menu at Craft; what makes a restaurant popular (even when it's not good); where all the good cooks have gone; and why he dislikes sous vide so much. Plus: some great cooking tips.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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Food policy expert Marion Nestle chats with Mark about their initial reactions to the new dietary guidelines: what's good, what's bad, and what's disturbing. Plus: Is the current protein craze just a marketing scheme that's done particularly well for the marketers, or should we all be jumping on the bandwagon?

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The comedian talks to Kate about her 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.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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In this revisiting of an excellent episode from 2022, the actor (and Tiktok's favorite dad) talks to Kate and Mark about his least favorite body part, go-to meals, and making cappuccinos for the cast of Blue Velvet. Plus: the question Mark's "been meaning to ask" him for 30 years.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The James Beard Award-winning writer talks to Kate and guest co-host Kathleen Finlay about how women are uniquely equipped to tackle and repair our broken food system; why cooperation over competition is so effective; the constant throughline when talking with only female producers; and how you can support efforts—both as a buyer and as an activist.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The Pulitzer finalist and James Beard award winning journalist talks to Kate and Mark about how restaurant critics have to "split themselves"; being "accidentally anonymous" and how she became comfortable with telling that story; chasing curiosity; and how she went from a born and bred New Yorker to loving Detroit.

Read Lyndsay's piece, "My year in review as Free Press restaurant critic: Accidentally anonymous," which was discussed in today's episode, at the Detroit Free Press: 

https://tinyurl.com/f9cp9xpb

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.

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The innovative chef talks to Kate about the importance of cultivating one's own identity, notably when it comes to food; why he's not in the business of nostalgia; his unique ability to read the taste of food; and his new memoir, Good Taste. PLUS: More from food stylist Barrett Washburne, who talks to Kate about wasted plate space, giving props to prop stylists, and how to style brown 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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The 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 star review on Apple Podcasts.

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Chef David Nayfield (and author of Dad, What's for Dinner?) and author and educator Aliza Sokolow join Kate to chat about the quirks of cooking for (and with) and feeding kids. On the table: simple ways to get kids involved and interested in cooking (and eating good food), remembering when ketchup counted as a vegetable in schools, and understanding your roles in your kids' eating habits and patterns (you're the salesperson!). 

Get David's recipes for Chicken (Or Anything) Milanese: https://bittmanproject.com/recipe/chicken-or-anything-milanese/

...and Tuscan Sausage, Bean, and Kale Soup: https://bittmanproject.com/recipe/tuscan-sausage-bean-and-kale-soup/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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Impact/Justice's Leslie Soble, an internationally recognized voice on the carceral eating experience, talks to Kate and Mark about what eating in prison is really like. The three discuss food as an active form of punishment, the deep connection between the critical problems of hunger and food waste, creative things incarcerated people do to stay nourished, and the good work that select organizations are doing to bring better food to prisons.

Read an excerpt from Leslie's book, Eating Behind Bars: Ending the Hidden Punishment of Food in Prison, on The Bittman Project: https://bittmanproject.com/eating-behind-bars/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The chef and host of PBS's Spirit Plate talks to Kate and Mark about the moment she realized she didn't feel connected to the food she was cooking—and what she did to fix that, a dinner party that changed everything, why and how her conversations about food and culture with Native American youth around the country are so important, and one of her favorite Indigenous food traditions—cooking with rocks.

Get Pyet's recipes for Wojape BBQ Sauce: https://bittmanproject.com/recipe/wojape-bbq-sauce/

...and Roasted Sage and Maple Sweet Potatoes: https://bittmanproject.com/recipe/roasted-sage-and-maple-sweet-potatoes/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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In this episode from late 2022, the beloved restaurateurs behind New York's Via Carota and I Sodi talk to Kate and to guest host Melissa McCart about being a purist vs a regionalist, the supreme reign of artichokes, and how to buy good olive oil.

Get Via Carota's recipes for Roasted Carrots, Spiced Yogurt, and Pistachios: https://bittmanproject.com/recipe/carote-roasted-carrots-spiced-yogurt-and-pistachios/

...and Salmoriglio (Lemon and Garlic Dressing): https://bittmanproject.com/recipe/salmoriglio-lemon-and-garlic-dressing/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The director—and the first Indonesian-American filmmaker to qualify for an Oscar!—chats with Kate and Mark about his new autobiographical short film, Daly City. Nick talks about what his parents thought about the film, why the biggest challenge of making the film was finding the actors, and the themes within—notably the internal conflict of the model minority and the bittersweet nature of the American dream.

Watch Nick Hartanto's Daly City here: https://www.shortoftheweek.com/2025/11/18/daly-city/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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Bestselling—and much beloved—food writer Dorie Greenspan (new book: Dorie's Anytime Cakes) talks to Kate and her old pal Mark. Get ready for lots of reminiscing about the "old days" of food writing—when there was no internet! The three also talk about finding the ultimate end-of-day joy in cooking and baking, trying unexpected ingredients in baking, and the creativity that can be found in a single subject (like cakes). 

Get Dorie's recipes for Morning, Noon and Night Thanksgiving Cake: https://bittmanproject.com/recipe/morning-noon-and-night-thanksgiving-cake/

...and Cocoa-Swirled Pumpkin Bundt: https://bittmanproject.com/recipe/dorie-greenspans-cocoa-swirled-pumpkin-bundt/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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In this unreleased episode from 2023, Mark visits Diane Kochilas at her home in Greece; the two talk about Ikaria eating, how Greek cooking and cuisine has changed over the last couple decades—and where it seems to be heading, and why chefs in Greece have less emotional baggage (which could be a good or a bad thing, depending on which way you look at it).

Read an excerpt from Diane Kochilas's Athens: Food, Stories, Love on The Bittman Project: https://bittmanproject.com/athens-a-love-story/

...and get Diane's recipes for Greek Salad Crepes: https://bittmanproject.com/recipe/greek-salad-crepes/

...and Bean Soup Sandwich: https://bittmanproject.com/recipe/bean-soup-sandwich/

...and Chickpea Soup That Emulates Diporto’s Legendary Revithada: https://bittmanproject.com/recipe/chickpea-soup-that-emulates-diportos-legendary-revithada/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 leaving us a 5 star review on Apple Podcasts.

Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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, and Mujadara – and you can find them here.  

https://bittmanproject.com/recipe/fadi-kattans-fig-salad/

https://bittmanproject.com/recipe/fadi-kattans-mujadara/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 Podcasts.

Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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://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 Chicken and Dumplings: https://bittmanproject.com/recipe/chicken-and-dumplings/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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.

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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 farm expert Diane Rosenberg. 

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 future. 

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 will work, and what people can expect from the project. 

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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-nguyens-char-siu-roasted-cauliflower-bong-cai-trang-nuong-vi-xa-xiu/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 the Journal of Food Science here: https://www.communitygrains.com/wholegraintest-2/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 Curry: https://bittmanproject.com/recipe/lelani-lewiss-plantain-and-pumpkin-curry/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 Cardamom Sauce: https://bittmanproject.com/recipe/chocolate-cardamom-sauce/

Crunchy Ice Cream Balls: https://bittmanproject.com/recipe/crunchy-ice-cream-balls/ 

Read more about Pooja on The Bittman Project: https://bittmanproject.com/q-and-a-with-pooja-bavishi/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 resilience of the food system.

To read more about Whole Foods and MAD Agriculture's new initiative, head here: https://impact.wholefoods.com/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 Project: bittmanproject.com/coconut-cornbread-with-honey-citrus-butter

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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-mouan

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.

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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 Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

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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 OUT on the Bittman Project: https://bittmanproject.com/dining-out/

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.

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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.

Read an excerpt from Tequila Wars on The Bittman Project: https://bittmanproject.com/how-jose-cuervo-beat-the-odds/

Listen to Ted Genoways talk about human trafficking and the meatpacking industry on Food with Mark Bittman: https://tinyurl.com/bde43zep

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.

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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 Finest Things in the Sea: 

Poached Leeks with Gribiche and Smoked Trout Roe: https://bittmanproject.com/recipe/poached-leeks-with-gribiche-and-smoked-trout-roe/

Five-Layer Crab Dip: https://bittmanproject.com/recipe/five-layer-crab-dip/

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.

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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 Project: https://bittmanproject.com/recipe/masala-smashed-potatoes/

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.

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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 wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

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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 three recipes from Hawa Hassan's new book, Setting a Place for Us: 

Rice Bread: https://bittmanproject.com/recipe/rice-bread/

Fresco de Melon (Cantaloupe Juice, with or without rum): https://bittmanproject.com/recipe/fresco-de-melon/

Madesu (Stewed Red Beans): https://bittmanproject.com/recipe/madesu-stewed-red-beans/

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.

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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 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.

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The editor-in-chief of Bon Appétit and Epicurious talks to Mark and Kate about how we can—and should—have bigger conversations about food, on par with other entertainment industries; why the best restaurants are like self-portraits; the importance of social courage; and her perfect meal—fried rice and champagne. 

The Bittman Project is featuring two recipes from Bon Appétit's Art & Design Issue: 

Oyakodon: https://bittmanproject.com/recipe/oyakodon/

Red Pepper-Anchovy Toasts: https://bittmanproject.com/recipe/red-pepper-anchovy-toasts/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The writer talks to Mark and Kate about her memoir, Dirty Kitchen; living in the US as an undocumented immigrant for 22 years (and then self-deporting); what it's like to feel rooted in colonial mentality; and a common comforting mechanism of the Filipino immigrant experience.

Read an excerpt from Dirty Kitchen at the Bittman Project: https://bittmanproject.com/dirty-kitchen/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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A revisiting of a beloved episode from two years ago. Mark and Kate talk to the incomparable actor about finding comedy in a "soft" place, eating like a goldfish, love of family, and his disdain for cooking (but not eating). 

Get the recipe for Classic Levy Family Egg Salad on the Bittman Project: https://bittmanproject.com/recipe/classic-levy-family-egg-salad/

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.

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Writer and cook Rick Martinez talks to Mark and Kate about parental inspiration; being a cheesecake-obsessed teen; how Mexican-Americans are pigeonholed, culinarily; how and why he relocated from New York to Mazatlan; and his new book, Salsa Daddy. 

The Bittman Project is featuring two recipes from Rick's book, Salsa Daddy: 

Breakfast Tacos: https://bittmanproject.com/recipe/ricks-breakfast-tacos/

La Mañanera (The Morning Salsa): https://bittmanproject.com/recipe/la-mananera-the-morning-salsa/

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The author, of How to Eat Weed and Have a Good Time, talks to Kate and Holly about how she got deep into the heart of making and selling cannabis goodies, how we can learn from her mistakes (and what some of them are!), one food that cannabis should probably not go into, and why she wanted to write a "safe" weed cookbook.

Get Vanessa's recipe for Hot Honey Firecrackers on the Bittman Project: https://bittmanproject.com/recipe/hot-honey-firecrackers/

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.

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In this revisiting of a 2022 episode, Mark talks to one of our most forward-thinking Senators about Big Food's long standing capability of corrupting food policy, the possibility of real change, why a Twinkie is cheaper than an apple, and how we can find our way back to regional food systems.

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.

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The journalist talks to Mark and Kate about his latest reporting, which focuses on allegations of human trafficking at a JBS meatpacking plant in Greeley, Colorado. The viral TikTok video that started it all, the thousands of Haitian migrants in the crosshairs, and how JBS' HR department saw it as a positive thing. Plus, what it's like to report such an emotional story. 

Want to listen to Ted's reporting on Greeley? You can do that here: https://revealnews.org/podcast/immigrants-on-the-line/

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.

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Revisiting a (still quite relevant) episode from 2023: Kathleen Finlay, president of Glynwood, and Mark talk with Black Farmer Fund co-founders Olivia Watkins and Karen Washington about the special, specific challenges facing Black farmers; who the food system "belongs" to; and how to combat the inherent racial injustices in the US food system, notably as applied to farmers.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The writer—and ex-Mario Batali employee and assistant to Anthony Bourdain for a decade—talks to Kate about how (and if) kitchen culture has changed since the early-aughts heydey; why she never felt like a victim; her new memoir, Care and Feeding; and how Anthony Bourdain put people at ease—and why people loved him so much. 

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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In a rerun from 2021, the Broadway star talks to Kate about a complex mother-daughter relationship—and the therapeutic nature of writing a memoir, coming up in the worlds of acting and food, and crocheting for Hugh Jackman.

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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The philosopher and journalist talks to Mark about why the big picture surrounding food confuses people, and what we can do to remedy that dynamic; what surprised him most in his research around the global food landscape; and 'food citizens' vs 'food consumers.'

Read an excerpt from Julian Baggini's new book, 'How the World Eats,' on the Bittman Project: https://bittmanproject.com/how-the-world-eats/

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.

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In this rerun from 2024, acclaimed journalist 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 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.

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The writer, chef, and TV star talks to Mark and Kate about fame, "then" and now; the problem with memory—and memoir; falling up the stairs; his farewell tour; and eating on the road, monastically. 

Head to the Bittman Project for a special excerpt from Alton's new book, Food for Thought: https://bittmanproject.com/alton-brown-meals-that-made-me-part-i/

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.

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Professors—and ultraprocessed food experts—Ashley Gearhardt and Kelly Brownell join Mark and Kate to talk about why the robust new science about food and addiction is going to be hard to ignore, how junk food could take the path of cigarettes and opioids with regards to litigation (and how tobacco paved the way), and why marketing these foods to kids is so successful (and the many reasons why kids are so important to focus on).

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.

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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 Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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/foodwithmarkbittman-survey. Thanks for listening!

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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: Hungarian and Jewish Classics Reimagined: 

Nokedli Cacio e Pepe: https://bittmanproject.com/recipe/nokedli-in-chicken-broth-with-so-much-dill/

Poached Radishes: https://bittmanproject.com/recipe/poached-radishes/

Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 test and taste 300 cookie recipes.

The Bittman Project is featuring two recipes from Crumbs:

Brown Sugar Cinnamon Cookies (Speculoos)

https://bittmanproject.com/recipe/brown-sugar-cinnamon-cookies-speculoos/

Egyptian Stuffed Eid Cookies: 

https://bittmanproject.com/recipe/egyptian-stuffed-eid-cookies/

Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 royal chef, and how King Charles was ahead of his time.

Get Regula Ysewijn's recipe for Anchovy Éclairs here: https://bittmanproject.com/recipe/anchovy-eclairs/

Get Carolyn Robb's recipe for Raspberry-Almond Shortbread with Marzipan here: https://bittmanproject.com/recipe/raspberry-almond-shortbread-with-marzipan/

Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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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 liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

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 feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.

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://bittmanproject.com/recipe/roles-de-pimiento-asado/

Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!

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 food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Questions or comments? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey

Hosted on Acast. See acast.com/privacy for more information.