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

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

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

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

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

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

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

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

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.

The mother and son duo—co-authors of Heartland Masala—talk to Kate and Mark about what it was like to tour to more than 40 cities together (and, specifically, why it was so wonderful); "mock" authenticity and further thoughts on the authenticity conversation in general, especially as it relates to second-generation immigrants; and "fusion" versus "traditional." Plus: deep thoughts about butter chicken.  Get Jyoti and Auyon's recipes for Masala Brussels Sprouts: https://bittmanproject.com/recipe/masala-brussels-sprouts/ ...and Narkol Cholar Daal (Split and Hulled Chickpeas with Coconut): https://bittmanproject.com/recipe/narkol-cholar-daal-split-and-hulled-chickpeas-with-coconut/ 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 chef and activist talks to Kate and Mark about why, for the first time in 25 years, he's overhauling the menu at Craft; what makes a restaurant popular (even when it's not good); where all the good cooks have gone; and why he dislikes sous vide so much. Plus: some great cooking tips. 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.

Food policy expert Marion Nestle chats with Mark about their initial reactions to the new dietary guidelines: what's good, what's bad, and what's disturbing. Plus: Is the current protein craze just a marketing scheme that's done particularly well for the marketers, or should we all be jumping on the bandwagon? 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 comedian talks to Kate about her show, Clash of the Cookbooks, and why we need more positive television; being a podcasting pioneer; the beauty of a good graze; and, for the first time, making content that her beloved niece and nephew are allowed to watch. 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 an excellent episode from 2022, the actor (and Tiktok's favorite dad) talks to Kate and Mark about his least favorite body part, go-to meals, and making cappuccinos for the cast of Blue Velvet. Plus: the question Mark's "been meaning to ask" him for 30 years. 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 James Beard Award-winning writer talks to Kate and guest co-host Kathleen Finlay about how women are uniquely equipped to tackle and repair our broken food system; why cooperation over competition is so effective; the constant throughline when talking with only female producers; and how you can support efforts—both as a buyer and as an activist. 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.