Food with Mark Bittman

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

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

Bob Klein, founder of Community Grains and a pioneer restaurateur, joins scientist David Killilea, who has researched the authenticity of whole grain claims. They dive into the truth about whole wheat, uncovering industry practices that often mislabel products. Discover the significance of germ in wheat and the implications of consuming 'dead wheat.' They also discuss the shortcomings of the American diet and the importance of choosing true whole grains for health. Prepare to rethink your understanding of wheat!

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

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

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

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

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

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

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