Food with Mark Bittman

Joseph Ogilvy on the Storied Fishing History of the California Coast

Joseph Ogilvy is the author of Tin Can Coast: A History of Industry, Greed, and Fishing in the Golden State. When Mark first saw the book, he exclaimed "Finally. At last!" The book is a history of the fisheries and fishing communities of the California Current, which is the ocean system that made the state of California: almost 2000 miles of the most productive waters on earth. Mark and Kate talked to Joe about how he went from chef to writer, why he felt the need to write such a comprehensive history, and a couple of the notable stories within.Read an excerpt from Tin Can Coast on The Bittman Project: https://bittmanproject.com/industry-greed-and-fishing-in-the-golden-state/Here's what was mentioned in today's podcast:Tin Can Coast: A History of Industry, Greed, and Fishing in the Golden State, by Joseph Ogilvy: https://bookshop.org/a/18956/9781639736812Cannery Row, by John Steinbeck: https://bookshop.org/a/18956/9780140187373Mark's Steamed Clams with Pasta: https://bittmanproject.com/recipe/steamed-clams-with-pasta/Sal's Place: https://www.salsplace.co/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.

Jean-Georges Vongerichten on Watching New York Change

Mark has known Jean-Georges Vongerichten since 1987, when he arrived in New York. They've written books together. They've remained close friends for nearly 40 years. Today, they talk about Jean-Georges growing up in Alsace on pork fat, juniper berries, and parsley as the only herb anyone grew, and on arriving in New York when the Union Square Greenmarket was two stands selling apples and potatoes, and on watching the whole thing transform over four decades.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.

A Conversation with Congressman McGovern: The Food System Isn't Broken — It's Working Exactly as Designed

Today, a special conversation Mark had in June with Congressman Jim McGovern (MA) at the Good Food for All Summit in DC. McGovern has spent decades in Congress fighting to protect SNAP, fund school meals, and push food security to the center of the policy conversation. He and Mark cover a lot of ground: why the food system isn't broken so much as designed, the difference between food rhetoric and actual food policy, what to make of the MAHA movement, the case for a Department of Food, and what Mark has been building with Community Kitchen.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.

Hawa Hassan on Food, War, and Why Displacement Has a Flavor

We're bringing this one back. Hawa Hassan was born in Mogadishu, fled the Somali Civil War at four, spent time in a refugee camp in Kenya, and arrived alone in Seattle at age seven. She went on to win a James Beard Award and write two of the most distinctive cookbooks in recent memory. In this conversation, she and Mark and Kate talk about her book Setting a Place for Us, which travels to eight countries affected by conflict and asks what food means when everything else has been taken away. She talks about the visa crisis that nearly stranded her in Paris on the way to Kinshasa, the hug she found in Beirut when she expected hostility, and why she always goes looking for the best of a society, not the worst.The Bittman Project is featuring three recipes from Hawa Hassan's book, Setting a Place for Us: Rice Bread: https://bittmanproject.com/recipe/rice-bread/Fresco de Melon (Cantaloupe Juice, with or without rum): https://bittmanproject.com/recipe/fresco-de-melon/Madesu (Stewed Red Beans): https://bittmanproject.com/recipe/madesu-stewed-red-beans/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.

Kevin Boehm on Living in his Car to Running 35 Restaurants

Kevin Boehm co-founded the Boka Restaurant Group nearly 25 years ago and now runs 35 restaurants across Chicago, New York, and Los Angeles. He and his partner Rob Katz won the James Beard Award for Outstanding Restaurateur in America. He also lived in his car, wrote a fake resume to get his first restaurant job, and spent two decades drinking heavily to manage bipolar disorder before getting sober. His memoir, The Bottomless Cup, covers all of it. Mark and Kate talk with Kevin about what hospitality actually means, how trauma shapes restaurant people, and the note slipped into his menu that changed the way he thought about his career.Here's what was mentioned in today's podcast:The Bottomless Cup: A Memoir of Secrets, Restaurants, and Forgiveness, by Kevin Boehm: https://bookshop.org/a/18956/9781419775246Pizza Spinello, Wellfleet, MA: https://www.pizzaspinello.com/Truro Center for the Arts at Castle Hill: https://www.castlehill.org/Salty Market, Truro, MA: https://thesaltymarket.com/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.