Food with Mark Bittman

Writer and chef Klancy Miller talks to Mark and Kate about writing the book you want to read (a la Toni Morrison), how the food world now is better than the one she entered into, and her love of pop-ups. Plus: Jerusha Klemperer, director of FoodPrint, talks to Mark about PFAS, the "forever chemicals," and how they've ended up in well water, on farms, in food, and, ultimately, in people's bodies.

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/klancy-miller-foodprint-pfas-smoked-okra-dip

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.

Michael Jacobson, one of the pioneers of food activism, talks to Mark about what we can learn about food and change from past decades, the steadfastness of our sodium consumption, why the federal government won't give big support to small farms, and a museum that explores food in all its dimensions. 

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 talks to the much admired New York Times columnist, Frank Bruni, about an unexpected introduction to getting older, what it’s like to go from revered food critic to normal diner, and how to be less fearful about what’s next.

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.

Trailblazing restaurateurs Lui and Trenor talk to Mark about the history of sushi, how they went from environmentally responsible fish to plant-based creativity, and why we don't need to choose between principles and good 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 about the show? Email food@markbittman.com.

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

The prolific and very charming doctor, professor, and author talks to Mark and Kate about how ultra-processed foods came to exist and why they're so addictive, why hangovers and recovering from illness make junk food so craveable, what kind of oils you should be cooking with, and how we can actually make moves to eat better. 

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.