In this revisiting of a 2025 episode, writer, chef, and TV star Alton Brown talks to Mark and Kate about fame, "then" and now; the problem with memory—and memoir; falling up the stairs; his farewell tour; and eating on the road, monastically. 

Head to the Bittman Project for a special excerpt from Alton's collection of essays, Food for Thought: https://bittmanproject.com/alton-brown-meals-that-made-me-part-i/

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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Liz Carlisle is an associate professor in the environmental studies program at UC Santa Barbara, Aubrey Streit Krug is the director of the Perennial Cultures Lab at the Land Institute, and Leah Penniman is an acclaimed activist and farmer who co-founded Soul Fire Farm in Grafton, New York. The three joined Kate and Mark to talk about why perennial foods should be seriously considered as part of the solution to the climate crisis; what real support for perennial agriculture would look like; and the changes they've seen in the young farming community in the past 30 years.

Read an excerpt of Liz and Aubrey's new book (featuring an essay by Leah), Living Roots: The Promise of Perennial Foods, on the Bittman Project: https://bittmanproject.com/living-roots/

Follow Leah on Instagram @leahpenniman and @soulfirefarm.

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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In this revisiting of a 2022 episode, Mark talks to beloved chef Sheldon Simeon about learning to butcher chickens in first grade, the divide between Hawaiian natives and tourists, and cooking for three days straight.

Sheldon's on Instagram: @chefwonder, and you can get a bunch of his recipes on the Bittman Project!

Shoyu Chicken: https://bittmanproject.com/recipe/shoyu-chicken/

Loco Moco Gravy Rice: https://bittmanproject.com/recipe/loco-moco-gravy-rice/

Mac Salad: https://bittmanproject.com/recipe/sheldon-simeons-mac-salad/

Shoyu Dip with Sesame Crunch: https://bittmanproject.com/recipe/shoyu-dip-with-sesame-crunch/

Garden Poke: https://bittmanproject.com/recipe/garden-poke/

Maui Kale Salad with Sweet Onion Dressing: https://bittmanproject.com/recipe/maui-kale-salad-with-sweet-onion-dressing/

Pan Sushi Dynamite: https://bittmanproject.com/recipe/pan-sushi-dynamite/

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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God's Love We Deliver CEO Terrence Meck and Northwell Health's chief experience officer Sven Gierlinger join Kate and Mark to talk about how they're feeding clients and patients (respectively) carefully, and well. The two chat about how their personal medical journeys got them to where they are today, how making and serving good food can actually save health care dollars, and how the emotion behind all of it can be the best part of the job.

Sven Gierlinger: https://www.linkedin.com/in/svengierlinger/

God's Love We Deliver: glwd.org, Instagram @godslovenyc

Terrence Meck: Instagram @terrencemeck 

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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Dylan Alverson is the owner of Modern Times—now called Post Modern Times—in Minneapolis, a restaurant that stopped charging customers for food during the violent ICE occupation (and that will continue to be free). Jason Finder is the Executive Director of Good Food Works and Salad Days, which offers free grab & go salads to public spaces and high-need constituencies throughout New York City. The two joined Kate and Mark to talk about how they came to be passionate about food access and why what they're doing is working. 

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 historian and author of "Picky" talks to Kate and Mark about the history of "children's food," how pickiness is positioned at the intersection of biology and culture, generating a set of standards to get us back to a more pleasurable relationship with food (and why it'll feel counterintuitive), and the fear of parenting in "older ways" (and why people who are doing so tend to not talk about it). 

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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Thousands of workers at the JBS beef plant in Greeley, Colorado, one of the largest US meatpacking facilities, have gone on strike over alleged unfair labor practices—the first major strike at a US beef slaughterhouse in 40 years. We're revisiting our conversation with journalist Ted Genoways, who last year reported on allegations of human trafficking at the JBS plant: the viral TikTok video that started it all, the thousands of Haitian migrants in the crosshairs, and how JBS' HR department saw it as a positive thing. 

Want to listen to Ted's reporting on Greeley? You can do that here: https://revealnews.org/podcast/immigrants-on-the-line/

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 chefs, and owners of Philly's much-loved Honeysuckle, talk to Kate and Mark about how they personally define a "Black" dish; the two very distinct formats behind the food that typically represents the US Black diaspora; why their original business model didn't work and how they fixed it—and learned from it; and their big love story.

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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In this revisited episode, Mark talks to award-winning actress Laura Linney about fantastic female roles, the parallels between cooking and acting, and her memories of the iconic Truman Show.

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 Nashville-based chef talks to Kate and Mark about how and why he finally feels recognized, how his drag has served as both a crutch and a hindrance—in the food world and elsewhere, and the priceless support he grew up with from his hippie parents (and why so much of what he does comes from that). 

Read an excerpt—and get some recipes—from Arnold's book, Family Thai, on The Bittman Project: https://bittmanproject.com/my-way-or-the-thai-way/

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 supremely talented and charismatic writers talk to Kate about mail ordering fancy ice cream, the beauty of "store food," and watching hours and hours of TV together.

Get the recipe for Sam's Tuna Noodle Casserole: https://bittmanproject.com/recipe/samantha-irbys-tuna-noodle-casserole/

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.