In this unreleased episode from 2023, Mark visits Diane Kochilas at her home in Greece; the two talk about Ikaria eating, how Greek cooking and cuisine has changed over the last couple decades—and where it seems to be heading, and why chefs in Greece have less emotional baggage (which could be a good or a bad thing, depending on which way you look at it).

Read an excerpt from Diane Kochilas's Athens: Food, Stories, Love on The Bittman Project: https://bittmanproject.com/athens-a-love-story/

...and get Diane's recipes for Greek Salad Crepes: https://bittmanproject.com/recipe/greek-salad-crepes/

...and Bean Soup Sandwich: https://bittmanproject.com/recipe/bean-soup-sandwich/

...and Chickpea Soup That Emulates Diporto’s Legendary Revithada: https://bittmanproject.com/recipe/chickpea-soup-that-emulates-diportos-legendary-revithada/

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 chef and activist talks to Kate and Mark about how school lunches have changed over the years—and how they haven't, why (and how) there shouldn't be a "middle man" when schools purchase food for lunches; the "most important people in this country"—teachers and farmers; and how we can realistically make her longstanding vision for kids' relationship with food a reality.

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.

In this revisiting of a 2024 episode, chef and author Fadi Kattan 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 on agriculture; and his cookbook, Bethlehem. 

We're sharing two recipes from Bethlehem on the Bittman Project – Fig Salad, and Mujadara – and you can find them here.  

https://bittmanproject.com/recipe/fadi-kattans-fig-salad/

https://bittmanproject.com/recipe/fadi-kattans-mujadara/

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.

Paul Schiefer, President of Amy’s Kitchen, and Ken Cook, President and Co-Founder of Environmental Working Group, talk to Kate and Mark about scaled organic as a sustainability solution; what, specifically, makes Amy’s cooking stand out; how conventional agriculture weakens prices; and making organic easier and more accessible to all.

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 writer and food historian talks to Kate and Mark about the "secret" language that belongs to Southern people, the problem with fantasizing about your Bubby's recipes, the two-sidedness of Southern cooking, and where to find the best food in the South. 

Read an excerpt from Michael Twitty's Recipes from the American South on The Bittman Project: https://bittmanproject.com/bread-so-good-you-have-to-guard-it/

...and get Michael's recipes for Yeast Rolls: https://bittmanproject.com/recipe/yeast-rolls/

...and Chicken and Dumplings: https://bittmanproject.com/recipe/chicken-and-dumplings/

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.

Journalist Julia Belluz and scientist Kevin Hall talk to Mark about their new book, Food Intelligence: why there's such a big gap between food science and diet fads, how the effects of our 'food environments' determine how much we eat and how much it changes our biology, and how our public outcry over the unjustness of our food system is apolitical—but is made political.

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.

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

In recent years, the state of Iowa has had the second-highest rate of cancer in the US; it's also one of only two states where cancer rates are increasing. This alarming rise in disease is the crux of a new initiative that is pinpointing agricultural chemicals as a key suspect in this uptick. Today, Mark talks to Adam Shriver, Director of Wellness and Nutrition at the Harkin Institute (and head of the initiative); Richard Deming, who has been a cancer doctor in Iowa for almost 40 years; and factory farm expert Diane Rosenberg. 

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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Mavis-Jay Sanders, Culinary Director of the new nonprofit restaurant Community Kitchen (launching September 19!) and Mark Bittman, Founder of Community Kitchen (and, of course, co-host of this podcast) talk to Kate about how they're bringing awe and joy to their dining room; the specifics around how the team collaborates; the supreme importance of ingredients; and Community Kitchen's potential to showcase what part of a rational food system might look like—and what that could mean for the future. 

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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Rae Gomes, Executive Director of the new nonprofit restaurant Community Kitchen (launching September 19!) and Mark Bittman, Founder of Community Kitchen (and, of course, co-host of this podcast) talk to Kate about the revolutionary restaurant's launch: exactly how they're making top tier chef prepared meals accessible, what success in the self described "money losing" venture would look like, how they managed to hire such a talented and traditional hospitality-oriented staff, how the tiered pricing will work, and what people can expect from the project. 

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.