最高の Mark Bittman ポッドキャスト (2024)

1
Ben Mims: The Soul of a Cookie 32:27

6d ago32:27

32:27

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 th…

1
Brita and Bryce Lundberg: When Rice = Family 33:37

10d ago33:37

33:37

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://bittmanproj…

1
Warm and Cozy Chats with Regula Ysewijn and Carolyn Robb 39:05

13d ago39:05

39:05

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 i…

1
Secretary Tom Vilsack: The Future of Farming and Food 45:56

20d ago45:56

45:56

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; a…

1
Calvin Trillin and His Biggest Fan, Mark Bittman 30:30

27d ago30:30

30:30

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 l…

1
Bryan Ford: It’s a Great Time to Be a Baker 37:07

1M ago37:07

37:07

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/tus…

1
What’s It Like to Be a Chef on a Cruise Ship? 27:08

1M ago27:08

27:08

Wolfgang Maier, Executive Culinary Director of Regent Seven Seas Cruises, talks to Mark and Kate about what it's like to work with more than 400 other chefs, making 6000 meals a day; the difference between cooking for staff and cooking for guests (and the best thing about cooking for that many people); the most commonly ordered food; and how alcoho…

1
Jody Eddy: Inspired by Food in Divine Places 38:38

1M ago38:38

38:38

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 how sacred spaces reflect our …

1
Al Roker and Courtney Roker Laga: Bringing the Charm 37:04

2M ago37:04

37:04

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://bittmanprojec…

1
Alice Waters, Spence Medford, and Farm to School Lunch 48:15

2M ago48:15

48:15

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 A…

1
Alexander Smalls: In the African Community, Food Is Currency 30:18

2M ago30:18

30:18

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 Chees…

1
Julia Turshen on Feeling Gratitude in the Kitchen 31:32

2M ago31:32

31:32

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 Caesar Spaghetti on The Bittman Pro…

1
Exposing the Toxic Underbelly of Tyson Foods 31:42

3M ago31:42

31:42

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 meatpacking companies – and, by…

1
A Love Letter to Bangkok in NYC's West Village 36:21

3M ago36:21

36:21

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 wherev…

1
Exploring School Lunch In Meghalaya, India 24:37

3M ago24:37

24:37

Mark and Kathleen talk to each other from Meghalaya, in the east Khasi hills, where the government provides just 5 rupees per child per day for school lunch – about 6 cents – plus rice. They talk about the funding that's underway for a group of schools in Meghalaya to change meals there, plus what the schools can do to maintain these positive chang…

1
How Food in the US Is Used to Divide and Conquest 28:12

3M ago28:12

28:12

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 …

1
Is Alcohol the Tobacco of the 21st Century? 31:38

3M ago31:38

31:38

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 Ma…

1
Fixing the Food System, One Generation at a Time 34:19

4M ago34:19

34:19

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 whe…

1
Why There’s No Simple “Solution” to Food and Agriculture Issues 26:52

4M ago26:52

26:52

Food historian, thought-leader, and writer Julie Guthman talks to Mark and Kate about how so many of the tech "solutions" behind industrial animal production are narrow-minded; why the arguments around alternative meat don't add up and what the entrepreneurs behind it don't understand; and the real resource use comparison between pasture raised mea…

1
Jean-Martin Bauer: Famine Is Not a Natural Event 30:12

4M ago30:12

30:12

The humanitarian leader and writer talks to Mark about the paradoxes of famine; what we should be thinking about when we talk about hunger and solutions and what we can do at the global and local levels to help; and how we can raise awareness—and, in turn, prompt action. Interested in finding out more about Regent Seven Seas' new savings opportunit…

1
Senator Bennet: Food Rights Are Everyone’s Rights 28:17

4M ago28:17

28:17

Colorado Senator Michael Bennet talks to Kate and Mark about how being superintendent of Denver Public Schools stoked his interest in food rights, what inspires him and why we should feel hopeful, his newfound interest in cooking, and why cast iron reigns supreme. Interested in finding out more about Regent Seven Seas' new savings opportunity? Book…

1
Everybody Has an Idea for a Cooking Show 27:08

5M ago27:08

27:08

Writer and veteran TV producer Karen Katz talks to Mark and Kate about being PC on TV, how she learned to love cooking and to be brave in the kitchen, and being executive producer of Emeril Live during its heyday – including the hazing process. To get Karen's recipe for French Harvest Soup, head to the Bittman Project: https://bittmanproject.com/re…

1
We Love Chef Toya Boudy 40:19

5M ago40:19

40:19

The shining star of New Orleans talks to Kate and Mark about struggle meals, tourist food in her hometown, Cajun vs. Creole, and the power of tough love. To get the recipe for Toya's Eggs & Rice, head to the Bittman Project: https://bittmanproject.com/recipe/toya-boudys-eggs-rice/ Interested in finding out more about Regent Seven Seas' new savings …

1
This Is What Community Looks Like 39:23

5M ago39:23

39:23

Michelle Horovitz, LaTasha Powell, and Princess Titus – the founders of Minneapolis-based Appetite for Change – talk 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; teaching a community to cook; and what makes their new cookbook, Ap…

1
René Redzepi: "Let's Be a Part of Something Different" 42:31

5M ago42:31

42:31

Chef René Redzepi and journalist Matt Goulding talk to Mark and Kate about their new Apple TV+ show, Omnivore, and some of the shocking revelations that came from it with regards to how we feed ourselves; the evolution of Noma and what the way forward in fine dining looks like; the commonalities between chile eating, horror movie watching, and ridi…

1
Cooking Can Always Become Simpler 22:22

6M ago22:22

22:22

Today, we revisit Kate's conversation with Kerri Conan and Mark about the choreography of making meals, learning a method of cooking that will last a lifetime, and one of Mark's recent books, the completely revised How to Cook Everything Fast. To get Mark's recipe for Spinach Carbonara, head to the Bittman Project: https://bittmanproject.com/recipe…

1
Do We Ask the Organic System to Do Too Much? 26:13

6M ago26:13

26:13

Atlantic staff writer Annie Lowrey talks to Mark and Kate about her recent piece, "The Truth About Organic Milk," which details how cows are suffering on even the most humane dairy farms; why raising cows in herds on pasture isn't always enough; the pros and cons of being so strict about antibiotics; and yet, although organic farms aren’t perfect, …

1
The Sweetest of the Sweets: Abi Balingit 35:12

6M ago35:12

35:12

We revisit our episode with the lovely, lively baking genius — and recent James Beard Award winner — Abi Balingit, who talks to Holly and Mark about pork floss and ube, preconceptions about Filipino and American desserts, and fish on cookies. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please …

1
Francesco Turrisi: Pasta Rules! 28:41

6M ago28:41

28:41

The musician and avid cook talks to Mark and Kate about the learning processes of cooking and playing music, why Italians get so mad about Italian-American food, Italian food legends vs. history, and knowing your pasta. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving…

1
Khushbu Shah: Call It Fusion With Intention 26:18

6M ago26:18

26:18

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 Kh…

1
Fadi Kattan: The Real Bethlehem, and Its Food 33:34

7M ago33:34

33:34

The chef and author 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, and continues to have, on agriculture; and his new book, which is a loving tribute to his home, Bethlehem. We're sharing two recipes from…

1
What We Talk About When We Talk About BBQ 33:50

7M ago33:50

33:50

A rerun full of Southern charm! Ed and Ryan Mitchell, the dynamic father/son duo, talk to the father/daughter duo (Mark and Kate) about their respective paths to pitmaster, transforming the tradition of authentic barbecue into a pure labor of love, and why working together ended up being the best thing for both of them. Head here for the Mitchells'…

1
What’s Wrong With School Food – And What’s Right? 34:39

7M ago34:39

34:39

Kendal Chavez, Food and Hunger Advisor in the office of New Mexico Governor Michelle Lujan Grisham; Curt Ellis, co-founder of FoodCorps; and Stephanie Lip, Senior School Food Operations Specialist at the Chef Ann Foundation talk to Mark about all things school food – "the biggest restaurant chain in the country." Why what we feed our kids is fundam…

1
Unpacking 18th Century Food with A.J. Jacobs 28:32

7M ago28:32

28:32

The author of The Year of Living Constitutionally talks to Mark and Kate about how he threw an 18th century dinner party and what we can all learn from it; the things that people in the 1700s got right when it came to elections; the reactions he got when he walked around Manhattan with a tricorne hat and carrying a musket; and his family's reaction…

1
For Chantha Nguon, Family Recipes Are a Lifeline 26:43

8M ago26:43

26:43

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; how the memory of her mother's cooking saved her life; 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 …

1
What Can Make You More Susceptible to Food Addiction? 37:51

8M ago37:51

37:51

Professor Ashley Gearhardt, of the University of Michigan Department of Psychology, talks to Mark and Kate about why she's so addicted to studying the science behind ultra-processed food addiction, and how she got into it; how ultra-processed foods are different from beer or cigarettes (and how they're not); what differentiates people who get addic…

1
Alain Ducasse: The Best Is Yet to Come 28:22

8M ago28:22

28:22

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 …

1
Earth Day, with Earth Warrior Bill McKibben 30:56

8M ago30:56

30:56

Mark talks to the astute environmentalist and writer about climate: The good news and the bad, how we can stop setting things on fire, the most important thing an individual can do, and how to make good trouble. Plus: Is Earth Day still relevant? And Kate takes the next round of questions for food stylist Barrett Washburne: all about his essential …

1
What We Can Learn From School Lunch in Japan 27:29

9M ago27:29

27:29

Coming to you from Nagasaki, Japan! Mark and his partner, Kathleen Finlay, talk to each other about their trip to one of Japan's school lunch centers, a place that serves 1,750 students and serves as an excellent model for what a progressive lunch program looks like: carefully curated and delicious menu, cooked from fresh and seasonal ingredients; …

1
Alice Waters: Still Expanding Her Legacy 39:36

9M ago39:36

39:36

Mark and Kate talk to food's most tireless champion about public education as the last bastion of democracy, thirty years of Edible Schoolyard, and tomato confit. PLUS: Food stylist Barrett Washburne is back, and talks to Kate about how much food is thrown out vs eaten on a shoot, the best way to make something look like it’s fresh out of the oven,…

1
Tom Philpott: How to Unleash Innovation in Farm Country 39:46

9M ago39:46

39:46

Journalist Tom Philpott talks to Mark about how to decode wonky farm bill conversations (and why it matters), why we're having another erosion crisis, and how to turn farmers into conservationists without telling them what to do. PLUS: Food stylist Barrett Washburne talks to Kate about how he got into food styling and how he feels about it, why pot…

1
Von Diaz: The Beauty and Importance of Island Cooking 40:11

10M ago40:11

40:11

Oral historian and journalist Von Diaz talks to Mark and Kate about the connections that tropical islands share, in general and as related to cooking; the urgency to perfect dishes, build a resilient pantry, and learn to cook sustainably when living on a tropical island; the culture of kindness that seems to emanate from island living; and what got…

1
"Having Nonalcoholic Spirits Keeps Me From F-ing Up" 28:35

10M ago28:35

28:35

Washington Post columnist Allison Robicelli talks to Mark and Kate about the shame that comes with alcoholism, sobriety as a "trend" and watching things change, and why nonalcoholic beverages are so important. For the six nonalcoholic things Allison loves, head here: bittmanproject.com/food-with-mark-bittman-allison-robicelli/ Subscribe to Food wit…

1
What We Can — And Should — Learn From Peasants 23:46

10M ago23:46

23:46

Leading British social historian Patrick Joyce talks to Mark and Kate about the actual meaning behind the word "peasant" and why it's been co-opted so much, what we should be mourning about the near loss of peasant life and what we can learn from it, and the poignancy of seeing generations change. Subscribe to Food with Mark Bittman on Apple Podcas…

1
Lelani Lewis Happily Accepts the Title of Activist 34:13

10M ago34:13

34:13

The thoughtful and talented chef talks to Mark and Kate about why she named her dinner series and new book 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 re…

1
Greg D'Alesandre Really, Really Loves Chocolate 31:38

10M ago31:38

31:38

The Dandelion Chocolate Chief Sourcerer talks to Mark and Kate about why there's massive volatility in the cocoa market right now, what sustainable and fair sourcing actually means in the cocoa industry, and how and why people should think about chocolate differently. Find the recipe for Dandelion Chocolate's "Maybe the Very Best Chocolate Chip Coo…

1
Mavis-Jay Sanders: I Just Want to Feed People Good Food 26:18

11M ago26:18

26:18

Chef Mavis-Jay Sanders talks to Mark and Kate about how she got into cooking and why her parents were unsure about it, her transition from being a chef to being a chef-activist and the work she does in both areas, and why knowing how to give feedback successfully is one of the most important lessons a person can learn — in every field. Subscribe to…

1
Jamie Oliver: Cooking Is a Superpower 26:10

11M ago26:10

26:10

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/…

1
George Stiffman: What's So Special About Tofu? 24:15

11M ago24:15

24:15

Tofu evangelist George Stiffman talks to Mark and Kate about working under a fifth-generation tofu master, the vast array of misconceptions Americans have about tofu, why the misunderstood protein is better than fake meat, and a personal favorite: exploding juice tofu. View this episode's recipe and show notes here: bittmanproject.com/recipe/broken…

1
Michele Norris: Food Is How We Find Each Other 32:29

11M ago32:29

32:29

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 and show notes here: https://bittmanproject.com/recipe/michele-norriss-zucchini-bread/ Subscribe to Food with Mark Bittman on Apple …

聞く価値のあるポッドキャスト

ポッドキャスト Mark Bittman

聞く価値のあるポッドキャスト

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