Food with Mark Bittman

The Pulitzer finalist and James Beard award winning journalist talks to Kate and Mark about how restaurant critics have to "split themselves"; being "accidentally anonymous" and how she became comfortable with telling that story; chasing curiosity; and how she went from a born and bred New Yorker to loving Detroit.

Read Lyndsay's piece, "My year in review as Free Press restaurant critic: Accidentally anonymous," which was discussed in today's episode, at the Detroit Free Press: 

https://tinyurl.com/f9cp9xpb

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.

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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 prop stylists, and how to style brown 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.

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

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/

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.

Chef David Nayfield (and author of Dad, What's for Dinner?) and author and educator Aliza Sokolow join Kate to chat about the quirks of cooking for (and with) and feeding kids. On the table: simple ways to get kids involved and interested in cooking (and eating good food), remembering when ketchup counted as a vegetable in schools, and understanding your roles in your kids' eating habits and patterns (you're the salesperson!). 

Get David's recipes for Chicken (Or Anything) Milanese: https://bittmanproject.com/recipe/chicken-or-anything-milanese/

...and Tuscan Sausage, Bean, and Kale Soup: https://bittmanproject.com/recipe/tuscan-sausage-bean-and-kale-soup/

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.

Impact/Justice's Leslie Soble, an internationally recognized voice on the carceral eating experience, talks to Kate and Mark about what eating in prison is really like. The three discuss food as an active form of punishment, the deep connection between the critical problems of hunger and food waste, creative things incarcerated people do to stay nourished, and the good work that select organizations are doing to bring better food to prisons.

Read an excerpt from Leslie's book, Eating Behind Bars: Ending the Hidden Punishment of Food in Prison, on The Bittman Project: https://bittmanproject.com/eating-behind-bars/

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.