# Mark Bittman
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Oppdatert:
mark bittman (born February 17, 1950) is an American food journalist, author, and former columnist for The New York Times. Currently, he is a fellow at the Union of Concerned Scientists.
== Career ==
Bittman is a journalist, food writer, and author of 14 books, including the bestselling How to Cook Everything and Vegan Before 6 P.M. (VB6).
Mara Fleishman on MAHA, Michelle Obama, and Why Everyone Suddenly Agrees on School Food
Mara Fleishman is the co-founder and CEO of the Chef Ann Foundation, which has reached more than 19,000 schools, 35,000 school food professionals, and nearly 6 million students in its work to replace ultra-processed food with fresh, scratch-cooked meals. Before that, she spent a decade at Whole Foo…
Happy 90th Birthday, Marion Nestle! Plus: How a Cereal Company Broke the FDA
Marion Nestle is turning 90 today and she has not slowed down. Her new book, Sugar Coated, co-written with former Kellogg vice president Lisa Sutherland, tells the story of US food and nutrition policy through cereal boxes — complete with full-color reproductions of every front and back panel of Al…
Nik Sharma: If You Understood What Was Happening in Your Kitchen, You'd Cook Completely Differently
Nik Sharma is a former molecular biologist who left his lab for a kitchen and never looked back. He's a three-time James Beard finalist, an editor-in-residence at America's Test Kitchen, and the author of Fundamentals of Flavor. We cover what baking soda actually does to meat (the meatball revelati…
Jennifer Siebel Newsom: What California Got Right About School Food
Jennifer Siebel Newsom, First Partner of California, joins Mark and Kate to talk about what actually happened when the state decided every public school kid deserves two free meals a day, and that more than half of those meals should come from California farms. It sounds like a policy conversation,…
Episode 327 - Mark Bittman
This week we welcome legendary cookbook author, journalist, and all around fabulous human Mark Bittman to the pod. He and Tom talk all things food, and more. Enjoy!
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Florence Fabricant: On Being Salty, Making Pigs-In-Blankets Famous, and Why Influencers Drive Her Nuts
Florence Fabricant has been writing about food for the New York Times since 1972. She has watched farm-to-table go from fringe idea to cliche, lived through the rise of the celebrity chef, and outlasted most of the restaurants she ever wrote about. This week, she joins Mark and Kate to talk about h…
What Mark Bittman Actually Makes for Dinner
Mark Bittman's latest cookbook, How to Cook Everything Vegan, isn't meant to convince you to declare yourself a 24/7 vegan. Instead, Mark explains in this episode of The Dinner Plan with Maggie Hoffman, he's trying to inspire you to cook more plant-based meals. (And trying to help you make them del…
Ming-Na Wen: Empress, Princess, Goddess, Restaurant Kid
Ming-Na Wen is the voice of Mulan, Fennec Shand in The Mandalorian, and, now, a cookbook author. She grew up in her family’s Chinese restaurant in Pittsburgh, the Chinatown Inn, which has been open since 1943 and which her brother still runs today. Her debut cookbook, Have You Eaten Yet?, started a…
Built to Scale: Lessons from a Founder Who Sold
In this Founder Fundraising Journey episode, host Hannah Dittman sits down with Zoë Sakoutis, Co-Founder and CEO of Bittman’s and founder of Blueprint, to trace her path from bootstrapping a cold-pressed juice brand to a full acquisition, and now to raising capital again for a whole grain sourdough…
David Byrne on Cooking, Writing Songs to His Apartment, and What He Ate on His World Tour
The one and only David Byrne came to talk with us after wrapping the world tour for his new album Who Is The Sky? He's been making work that's like nothing else for 50 years — Talking Heads, solo records, film, theater, and dance. And his new book is called Sleeping Beauties, about great ideas the …
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