Food with Mark Bittman
Mark Bittman explores all aspects of what we put in our mouths - from cooking tips and recipes to food policy and interviews.
Mark Bittman · Sweetness and Light
Show overview
Food with Mark Bittman has been publishing since 2021, and across the 5 years since has built a catalogue of 258 episodes, alongside 7 trailers or bonus episodes. That works out to roughly 150 hours of audio in total. Releases follow a weekly cadence, with the show now in its 3rd season.
Episodes typically run twenty to thirty-five minutes — most land between 30 min and 39 min — and the run-time is fairly consistent across the catalogue. It is catalogued as a EN-language Arts show.
The show is actively publishing — the most recent episode landed 3 days ago, with 32 episodes already out so far this year. Published by Sweetness and Light.
From the publisher
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.
Latest Episodes
View all 258 episodesJoseph Ogilvy on the Storied Fishing History of the California Coast
Jean-Georges Vongerichten on Watching New York Change
A Conversation with Congressman McGovern: The Food System Isn't Broken — It's Working Exactly as Designed
Hawa Hassan on Food, War, and Why Displacement Has a Flavor
Kevin Boehm on Living in his Car to Running 35 Restaurants
Dan Jacobs: Almost Winning Top Chef — and Why Milwaukee Is America’s Best Kept Secret
Shirley Chung: What Tongue Cancer Taught a Chef About Taste
Toya Boudy Starts from Scratch
Father-Daughter Time with Al Roker and Courtney Roker Laga
Laurie Woolever: Care and Feeding — and Everything in Between
Hannah Goldfield: Drinking, Not Drinking, and the In Between
Just Call Her Paola ‘Blazing the Trail’ Velez
Nasim Alikhani: Homestyle Iranian Food at Its Best
Please Don’t Pigeonhole Alicia Kennedy
Alton Brown, Talking From the Can
The Unique Complexities of Perennial Foods—and Why You Should Care
Sheldon Simeon: Ohana Means Family
When Food (Truly) Has the Capacity to Heal
S3 Ep 210Approaches to Food Access: Dylan Alverson and Jason Finder
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. Hosted on Acast. See acast.com/privacy for more information.
S3 Ep 209Helen Veit: How, Exactly, Did Kids Become So Picky?
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. Hosted on Acast. See acast.com/privacy for more information.