Food with Mark Bittman

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 styling tools and how to take better food photos. 

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 about the show? Email food@markbittman.com.

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

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; made affordable for everyone; no time limit; a focus on service and community and making food a part of education. PLUS: More from food stylist Barrett Washburne, who talks to Kate about the laws around food styling and weird things that are done to foods — like supergluing a turkey.

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 about the show? Email food@markbittman.com.

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

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, and food styling tips and tricks. 

To get Alice Waters's recipe for Colorful Carrots with Butter and Honey, head to The Bittman Project: bittmanproject.com/recipe/alice-waterss-colorful-carrots-with-butter-and-honey/

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 about the show? Email food@markbittman.com.

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

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 pots and pans always look so clean on TV, and how to get YOUR pots and pans really clean.

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 about the show? Email food@markbittman.com.

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

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 her so interested in telling other people's stories.

To get the recipe for Von Diaz's Keshi Yena, head to the Bittman Project: https://bittmanproject.com/recipe/von-diazs-keshi-yena-stuffed-cheese/

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 about the show? Email food@markbittman.com.

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