Share
Food with Mark Bittman
Alexander Smalls: In the African Community, Food Is Currency
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 Cheese Pap on The Bittman Project: https://bittmanproject.com/recipe/caesar-spaghetti/
Get the recipe for Peanut Butter Porridge with Fruit on The Bittman Project: https://bittmanproject.com/recipe/peanut-butter-porridge-with-fruit/
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? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey
More episodes
View all episodes
137. Secretary Tom Vilsack: The Future of Farming and Food
45:56||Season 3, Ep. 137The 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; and where the real opportunities lie.Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!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? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey136. Calvin Trillin and His Biggest Fan, Mark Bittman
30:30||Season 3, Ep. 136The 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-applesauceAre you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!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? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey135. Bryan Ford: It’s a Great Time to Be a Baker
37:07||Season 3, Ep. 135Baker 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/tustacas/Roles de Pimiento Asado: https://bittmanproject.com/recipe/roles-de-pimiento-asado/Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!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? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey134. What’s It Like to Be a Chef on a Cruise Ship?
27:08||Season 3, Ep. 134Wolfgang 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 alcohol consumption has changed.Interested in finding out more about Regent Seven Seas Cruises' Black Friday bonus offer? Head to https://www.rssc.com/specials. Are you liking Food with Mark Bittman? Got feedback? We'd love it if you'd take our (brief) survey: http://bit.ly/foodwithmarkbittman-survey. Thanks for listening!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? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey133. Jody Eddy: Inspired by Food in Divine Places
38:38||Season 3, Ep. 133Writer 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 modern world and are as dynamic and fundamental to our society as they ever were.The Bittman Project is featuring two recipes from Elysian Kitchens:Honey-Glazed Turkey Tinga: https://bittmanproject.com/recipe/honey-glazed-turkey-tinga/Beer-and-Honey-Glazed Pork Loin with Roasted Apples:https://bittmanproject.com/recipe/beer-and-honey-glazed-pork-loin-with-roasted-apples/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? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey132. Al Roker and Courtney Roker Laga: Bringing the Charm
37:04||Season 3, Ep. 132The 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://bittmanproject.com/recipe/everything-bagel-and-lox-strata/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? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey131. Alice Waters, Spence Medford, and Farm to School Lunch
48:15||Season 3, Ep. 131Mark 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 America – is working on furthering the mission of great food for America's kids. And there’s more, as Alice (especially) discusses the critical importance of the relationship between school and 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? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey129. Julia Turshen on Feeling Gratitude in the Kitchen
31:32||Season 3, Ep. 129Writer 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 Project: https://bittmanproject.com/recipe/caesar-spaghetti/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? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey