Food with Mark Bittman
Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything; VB6; Animal, Vegetable, Junk) is joined by co-host (and daughter) Kate to explore all aspects of food – from what to have for dinner, how to raise healthy children, and how to perfect your cooking routine to big picture questions about climate change, sustainability, food policy, and global hunger. Each week, Mark and Kate talk with cooks, celebrities, 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 and Kate offer handy cooking tips, recipes, answers to your questions, and much more. 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.
Show episodes
Writer Jody Eddy joins Mark and Kate to talk about her new book, Elysian Kitchens: Recipes Inspired by the Traditions and Tastes of the World's Sacred Spaces. Jody shares the most notable things she encountered in her research travels, how gaining ancient wisdom and feeling serendipitous along the way changed her, and
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
Mark and Kate talk with Alice Waters, founder of the Edible Schoolyard Project, and Spence Medford, senior vice president at The Henry Ford Museum of American Innovation. Together, they analyze why there are reasons to be optimistic about school lunch, and especially about school-supported agriculture. The team's new p
The chef and cookbook writer talks to Mark and Kate about being a Black man in opera, and why he left the art behind to become a chef; traveling through Africa and the beauty of educating others on the continent's cooking traditions; and the one food tradition he encountered in his journeys that shocked him. Get the re
Writer and food champion Julia Turshen talks to Mark and Kate about the beauty and the struggles that come with being a diligent home cook, how 2020 changed the way we make dinner (and clean up), if "aspirational cooking" has made people cook less, and her new cookbook, What Goes with What. Get Julia's recipe for Caesa
Reporter Alice Driver talks with Mark and Kate about her work with Arkansas-based Tyson employees – many of whom are immigrants and refugees – for her book, Life and Death of the American Worker. She explains why the number of injuries at the company is higher than reported; how employees feel gaslit; why support for m