Food with Mark 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 project – School Lunch Across America – is working on furthering the mission of great food for America's kids. And there’s more, as Alice (especially) discusses the critical importance of the relationship between school and 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.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 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 recipe for Wild Greens and Cheese Pap on The Bittman Project: https://bittmanproject.com/recipe/caesar-spaghetti/Get the recipe for Peanut Butter Porridge with Fruit on The Bittman Project: https://bittmanproject.com/recipe/peanut-butter-porridge-with-fruit/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.

Julia Turshen, a renowned writer and food champion, shares her insights on the joys and challenges of home cooking. She discusses how the pandemic shifted our dinner routines and the impact of 'aspirational cooking' on people's kitchen habits. Julia emphasizes nurturing gratitude in culinary practices, the importance of flexibility in meal planning, and the emotional connections that food fosters. She also reflects on her journey towards inclusivity within the food community and how mentorship plays a vital role in cooking.

Alice Driver, a journalist and author known for her exposé on Tyson Foods, discusses her investigative work with the company's workforce, which is predominantly composed of immigrants and refugees. She uncovers alarming truths about the high injury rates and the culture of gaslighting that employees endure. The conversation dives into the exploitation of labor, including the rising trend of underage workers, and critiques the meat industry's practices and its bipartisan support. Driver also touches on the emotional toll of the pandemic on those within the industry.

Jen Saesue and Max Wittawat, owner and chef (respectively) at NYC's wildly successful Bangkok Supper Club, talk to Kate and Mark about bringing Bangkok to life in New York, being jaded by fine dining, the art of ordering Thai food, and the secret to Max's toasted rice powder. 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.

Discover the challenges of the school lunch program in Meghalaya, where just 5 rupees per child fuels creativity and resilience. Learn how NESFAS enhances meal quality through local involvement and indigenous food practices. Dive into the vibrant culinary traditions showcased in school lunches, emphasizing community values. Hear personal stories highlighting the cultural significance of these meals, their impact on children's health, and the innovative strategies to sustain improvements post-funding.

Writer Andrea Freeman, a pioneer in food politics, talks to Mark and Kate about the history of food politics, from colonization to slavery to the Americanization of immigrant food culture; how the way we operate now is rooted in these practices; how Big Food has figured out how to meet kids where they are at any given point in time—from television to TikTok; and how oppression in the US has shaped cultural norms to make racial health disparities appear natural—and, as a result, impossible to solve through government interference.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.

Journalist Tim Requarth talks to Mark about the French Paradox and the "J-shaped" relationship between alcohol consumption and health, the inconvenience of alcohol being a little good for you, the less drinking trend and where it's headed (what will alcohol consumption look like in 2080?), and Mark's brushes with sobriety.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.

John Ikerd, one of the leading experts in the world on the economics of sustainable agriculture, and environmental activist Mackenzie Feldman talk to Mark about how they learn from each other, despite — or perhaps because of — their age gap; why recreating local food systems is so important; and what people in their 20s are most concerned about when it comes to food and agriculture.Interested in finding out more about Regent Seven Seas' new savings opportunity? Book any voyage and get 5% off all subsequent voyages that are part of Regent's Voyage Collection Debut. Head here: https://www.rssc.com/2026-2027-voyage-collectionSubscribe 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.

Julie Guthman, a noted food historian, critiques the narrow-minded tech solutions in industrial animal production. She highlights the flaws in arguments for alternative meats and the misconceptions held by entrepreneurs. The conversation dives into the real resource comparisons between pasture-raised, factory-farmed, and fake meats. Guthman urges a deep understanding of food production complexities beyond simplistic solutions, particularly those emerging from Silicon Valley, advocating for sustainable farming over mere technological fixes.