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 ArticlesFood 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.
On Our Minds and in Our Carts: Here's What to Do With All That Zucchini | The Bittman Project
On this week's episode of Food with Mark Bittman, I got to interview the chef Shirley Chung, who was introduced to me by my friend Jesse, who is also Shirley's publicist. Shirley's journey through stage four tongue cancer was so inspiring to hear about; she is really something, and I wanted to share some bits of the interview.
Food with Mark Bittman: Shirley Chung | 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.
Bonjour, Trieste | The Bittman Project
After spending a few days in and around Chioggia, places in the Venetian lagoon that are almost nothing like Venice (Chioggia is sometimes called "Little Venice," but it's not, not by a long shot), I met Kathleen in Trieste. I'd been here just about 20 years ago, en route to meeting Lidia Bastianich in Istria, where her family's roots are.
Food with Mark Bittman: Toya Boudy | 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.
No-Knead Bread, Flatbread Style | The Bittman Project
As the years have gone by, I've come to appreciate Bob's Red Mill more and more for many reasons, but especially these two: One, they're getting what were once difficult-to-find whole grains, legumes, and other ingredients (, for example), into mainstream American markets. The other has been their willingness to respond to trends in food and to create or find new and innovative products, like well-performing gluten-free flours, high-protein oats, or chickpea flour.