The Bittman Project
Newsletter (Digital)
Through the early part of my career, I (Mark Bittman) mostly wrote about cooking and its pleasures. As I learned more, my focus evolved to include the impact that food has on humans and our relationship to the earth and one another: agriculture, processing, the environment, public health, labor, politics, racism, inequality, justice, and more. This evolved while I was at the New York Times — where I worked for 30 years — and has continued since I left, including the past two years I’ve spent running Heated on Medium.
I’m now channeling all of my energy into The Bittman Project as part of a team that shares a common set of values: specifically, that food should be fair to people and animals, affordable for everyone, nutritious, and produced in a way that respects nature and the environment. Food should also taste good; more often than not, that requires shopping, preparing, and cooking. Source
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| Scope | National |
|---|---|
| Language | English |
| Country | United States of America |
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| Frequency | Daily |
| Days Published | Mon, Tue, Wed, Thu, Fri |
Recent Articles
Search ArticlesCorn and Berries Belong Together | The Bittman Project
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what's possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
Some of Our Favorite Summer Recipes | The Bittman Project
When the weather is warm, we all tend to cook differently. Food feels fresher, there's more and better fruit readily available, maybe you've got a grill that gets put to use (Mark uses his in the winter, too). Personally, I always feel an organic reset on cooking - I feel more inspired, plus I have go-tos that I have to make every summer, like the Silver Palate pasta with brie and tomatoes and Mark's pasta with clams.
Food with Mark Bittman: Kevin Boehm | The Bittman Project
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what's possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
Do You Hide Food? | The Bittman Project
Do you hide food? I do. A while back, I was slowly making my way home from dropping Holden off at school; I was on a work call, so I couldn't take the subway. Zabar's called to me; I decided to make an impromptu stop. It was an alternate-side parking day (if you know, you know), and Nick was working from home; it was his turn to handle it. I was, at nine in the morning, thinking about lunch. I went into Zabar's, still on the Zoom call but with my phone muted, and picked up a few little things.
Spicy Cheddar Bread with Gochugaru | The Bittman Project
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what's possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
Food with Mark Bittman: Dan Jacobs | The Bittman Project
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what's possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
Will It Waffle? | The Bittman Project
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what's possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
Taking a Tour Through Italy's Cookie Towns | The Bittman Project
Italian Cookies came out in April, and in true Kate fashion, I'm just now writing about it - despite how much I love Italian cookies. I'm a fan of many types of biscotti; I'm a fan of the chocolate sandwich cookies with sprinkles; I'm a huge fan of pignoli cookies. I dream about cookies from Gencarelli's in Bloomfield, NJ; my dear friend Stephen brought us a bunch a while back and I went to town on them.
Cooking for One: Spaghetti with Miso, Garlic, and Scallions | The Bittman Project
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what's possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
When You Hear the Term 'Food Movie,' What Comes to Mind? | The Bittman Project
Name a great food movie. Over the past couple of weeks, I've asked several food-and-film loving friends this question and their answers are remarkably similar: , Babette's Feast, Eat Drink Man Woman, . These answers aren't wrong; all are excellent films with great food! But why is the short list so short? There are dozens, hundreds of other movies that teem with, even center around, food.