Podcasts about cook everything

How can we get our kids cooking with us (or even FOR us) in the kitchen? Mark Bittman, longtime chef, food writer, and author of the new book HOW TO COOK EVERYTHING: KIDS, has some incredibly simple tips for bringing kids into the cooking process. Mark Bittman is the author of more than thirty books, including the How to Cook Everything series. Over his long career at The New York Times, Bittman wrote for both the food and opinion pages. Mark, Amy, and Margaret discuss: Why this cookbook is for novice adult cooks, too The really simple ways to get picky eaters to start to branch out Why cooking with your kids is about so much more than getting dinner on the table Here's where you can find Mark:  bittmanproject.com @markbittman on social media Buy HOW TO COOK EVERYTHING - KIDS: https://bookshop.org/a/12099/9780544790322 mom friends, funny moms, parenting advice, parenting experts, parenting tips, mothers, families, parenting skills, parenting strategies, parenting styles, busy moms, self-help for moms, manage kid's behavior, teenager, tween, child development, family activities, family fun, parent child relationship, decluttering, kid-friendly, invisible workload, default parent, kids diets, kids nutrition, cooking with kids, cooking for kids, kitchen tips, cooking tips, easy weeknight dinners, easy recipes for kids, picky eaters, picky eater recipes, kids recipes Learn more about your ad choices. Visit megaphone.fm/adchoices

Stephanie Lau is on a mission to bring people together. A CPA by day, she started a monthly potluck called Cookbook Club out of her one-bedroom apartment in Brooklyn. Today, the Cookbook Club events draw dozens of attendees.In this episode, host Abena Anim-Somuah dives deep into the world of cookbooks with Stephanie. They discuss the titles Stephanie grew up with, including “Joy of Cooking” and Mark Bittman's “How to Cook Everything,” and why it's important for her to feature authors of color like Hetty Lui McKinnon and Natasha Pickowicz. Stephanie also talks about balancing her full-time job as an accountant with her new role as a community-builder.Don't miss Stephanie's voicemail to her future self.More on Stephanie: InstagramFollow Abena on InstagramCherry Bombe on InstagramFuture Of Food Is You transcripts can be found hereHosted by Abena Anim-SomuahProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network

Part 1 of our 2024 Moms, Dads, and Grads Recommendation Extravaganza, in which Jeff and Rebecca answer listener book recommendations requests. Subscribe to the podcast via RSS, Apple Podcasts, and Spotify. For more industry news, sign up for our Today in Books daily newsletter! Looking for a thoughtful Mother's Day gift? Go beyond the tried and true flowers and chocolate and give the gift of reading with Tailored Book Recommendations! Our bibliologists are standing by to help your mom find her next favorite read, delivered right to her inbox or doorstep. And with gifts starting at just $18, there's something for any budget! Head to mytbr.co/gift to send the gift of reading to the book nerd in your life! This content contains affiliate links. When you buy through these links, we may earn an affiliate commission. Books and authors recommended in this episode: Musicophilia by Oliver Sacks The Creative Act by Rick Rubin Bel Canto by Ann Patchett The Violin Conspiracy by Brendan Slocumb Klara and the Sun by Kazuo Ishiguro Brandon Taylor Lauren Groff Transcendent Kingdom by Yaa Gyasi Mouth to Mouth by Antoine Wilson The Wager by David Grann In the Heart of the Sea by Nathaniel Philbrick The Perfect Storm by Sebastian Junger Jane Harper Walter Mosley Joe Ide Bluebird, Bluebird by Attica Locke The Searcher by Tana French The Woman Next Door by Yewande Omotoso Sipsworth by Simon Van Booy Our Souls at Night by Kent Haruf Cast, Catch, Release by Marina Gibson - coming June 4 Standing in a River Waving a Stick by John Gierach A River Runs Through It by Norman Maclean The Longest Silence by Thomas McGuane We Ride Upon Sticks by Quan Barry George Saunders The Hike by Drew Magary Pym by Mat Johnson Tiffany Reisz Sierra Simone Kennedy Ryan A Sport and a Pastime by James Salter The Change Room by Karen Connelly Bake Me a Story by Nadiya Hussain America's Test Kitchen Complete Cookbook for Young Chefs How to Cook Everything by Mark Bittman Gilead by Marilynne Robinson The Real Work by Adam Gopnik Hammerhead by Nina MacLaughlin Spartina by John Casey All the Beauty in the World by Patrick Bringley The Alternatives by Caoilinn Hughes Wait by Gabriella Burnham - coming May 21 The Celebrants by Stephen Rowley Siracusa by Delia Ephron Lies and Weddings by Kevin Kwan Dial A for Aunties by Jesse Q. Sutanto Erasure by Percival Everett James by Percival Everett Beautyland by Marie-Helene Bertino There There by Tommy Orange Stay True by Hua Hsu Real Americans by Rachel Khong Anita de Monte Laughs Laughs by Xochitl Gonzalez Ways to Make Sunshine by Renée Watson The List of Things That Will Not Change by Rebecca Stead The Vanderbeekers of 141st Street by Karina Yan Glaser A Boy Called Bat by Elana K. Arnold The Care and Feeding of a Pet Black Hole by Michelle Cuevas Learn more about your ad choices. Visit megaphone.fm/adchoices

Mark Bittman has been writing about food since 1980, and has been a leading voice in global food culture and policy for more than a generation. He has written thirty books, including the How to Cook Everything series, Food Matters, VB6 (the first popular book about part-time veganism), and, in 2021, Animal, Vegetable, Junk: A History of Food from Sustainable to Suicidal, which The New York Times called “epic and engrossing.”   Bittman spent three decades at the Times, where he created “The Minimalist” – a weekly column that ran for thirteen years without interruption – and had a five-year stint as the Sunday Magazine's lead food writer. At that same time – 2010 to 2015 – he became and remained the country's first weekly opinion writer at a major publication to concentrate on food. His influence on mainstream attitudes about food and agriculture during that period is immeasurable, and he is still consulted frequently by politicians, policy-makers, academics, NGO and non-profit leaders, and others concerned about the future of food.   He continues to produce books in the How to Cook Everything series, the general cooking bible for a quarter-century, and has hosted or been featured in four television series, including the Emmy-winning Showtime series about climate change “Years of Living Dangerously” and “Spain ... On the Road Again,” with Gwyneth Paltrow. He has won countless awards for journalism, books, and television. .   Bittman was a regular on the Today show from 2005 to 2010 (and still appears occasionally, as recently as this past October), and has been a guest on countless television and radio programs. His 2007 Ted Talk, “What's wrong with what we eat,” has been viewed five million times, and he was among the opening speakers at this year's Aspen Ideas Institute, where he spoke about Community Kitchen. He is a fellow at Yale and is on the faculty of Columbia's Mailman School of Public Health. Bittman is currently the editor-in-chief of The Bittman Project, which produces a newsletter, website, and the podcast “Food, with Mark Bittman.”   Mark lives in the Hudson Valley of New York with his partner, Kathleen Finlay, who runs the Glynwood Center for Regional Food and Farming and is the founder of Pleiades, a national network of women leaders addressing environmental and social justice. He is the founder and current leader of Community Kitchen, about which more information is forthcoming months.  On this episode, Mark joins host Mitchell Davis and discusses improving the industrial food system in America, developing a national network of non-profit restaurants, and why nutritious food is a human right. Follow Mark on Instagram @markbittman, Facebook @markbittman and Twitter @bittman For more on Mark and his work, visit:  www.markbittman.com

Mark Bittman, food journalist, former NYT recipe columnist, and the author of How to Cook Everything (Houghton Mifflin Harcourt, 2008) and other cookbooks, talks about his new project, Community Kitchen, a chain of restaurants that would offer healthy food, from sustainable farms, pay a living wage to its workers and let customers pay what they can.

Imgur AlbumSpecial Ingredients - Coarse Grind CornmealHow to Cook Everything by Mark BittmanRecipe-4-6 short rib portions3 yellow onionsSmall, red potatoes2-3 cups of beef stockFresh, flat leaf parsley3-4 heads of garlic4 tablespoons dijon mustard2 tablespoons grated horseradish2 tablespoons olive oilSalt and Pepper to tasteStart by browning your short ribs in the olive oil in a heavy-bottom pot, pan, or dutch oven. Spend about 20 minutes developing a nice crust over all surface areas. Remove the browned beef from the pot and set aside.Thinly slice your onions and add them to the pot. Bring the heat up to medium high and cook the onions until golden brown, about 20 minutes. Return the beef to the pot atop the onions. Add the beef stock so that the liquid comes halfway up the sides of the beef. Bring this to a simmer, cover, and simmer on the stovetop for 3 hours.At this point, start the polenta (recipe below)Quarter your potatoes, and remove the cloves of garlic from their papers. Add these to the pot and simmer for an additional 1-1.5 hours. When the polenta is finished, plate portions of it and allow to cool at room temperature. Remove the short ribs and potatoes from the sauce and set aside. Gently stir in the dijon mustard and horseradish until it is fully incorporated into the sauce. Rest a portion of short rib atop the polenta. Gently set in potatoes on either side of the meat, and spoon approximately a half cup of the mustard sauce over the meat. Coarsely chop the parsley and garnish the plate generously. Polenta recipe-1 cup of coarse-ground cornmeal4 cups of water.75 cups beef stock1.5 tablespoons butter/ghee1 teaspoon saltCombine the water, salt, and cornmeal in a pan. Bring this to a simmer and stir vigorously to combine to a normalized consistency. Barely simmer for an hour, until the cornmeal is fully hydrated with a supple, soft texture. Add the beef stock and stir to incorporate. Once a smooth, soft consistency is achieved, stir the butter/ghee into the warm gruel.

Food royalty Mark Bittman joins us today to talk about a career spanning from the late seventies and early eighties until now. Of course he's the author of the 1998 cookbook How To Cook Everything and the series that followed, he worked with the New York Times for 30 years including at his minimalist column, and has made America aware of the systemic problems embedded in how we eat with books like Animal, Vegetable, Junk. Today we hear a reflective side of Bittman. We'll hear about his grandparents, who settled in the U.S. after leaving Europe, how the media has changed since he joined the industry, and his take on America's food problem. Ezra --- Send in a voice message: https://podcasters.spotify.com/pod/show/newsnerds/message

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

From acclaimed home-cooking expert and #1 New York Times bestselling author Mark Bittman comes a completely revised edition of HOW TO COOK EVERYTHING FAST that features color photos and hundreds of simple and flavorful recipes to get dinner on the table in no time flat.The secret to cooking fast is cooking smart-choosing and preparing ingredients that make the most of your time in the kitchen. But "fast" doesn't mean compromising on quality or resorting to packaged shortcuts; instead, Bittman offers savvy hacks-broiling rather than baking, using less liquid for a faster boil, and taking advantage of downtime for last-minute prep. Variations, tips, quick side dishes, make-ahead components, and kitchen insights abound. The results are innovative, easy-to-follow recipes for the food you want to eat today and new strategies for becoming a faster-and better-cook.What's new in this edition?All recipes have been re-tested, streamlined for clarity, and updated and improved as needed.

This is the second part of our two part holiday gift guide! Chet and Priya dive deeper into their favorite food-related gifts - kitchen tools, cookbooks, serving ware, mushroom grow kits, chocolate, and more! Chet's nibble: endive salad with pear and gorgonzola dolce, Priya's nibble: leftover enchilada Links to Gifts in Pt 2: TOOLS Thermapen https://www.thermoworks.com Thermapen Dupe that Priya has - https://buythermopro.com/product/tp-03/ Webstaurant Store https://www.webstaurantstore.com Areaware https://www.areaware.com Heath https://www.heathceramics.com Dutch Oven Finds https://dutchovenfinds.com Fishes' Eddy https://fishseddynyc.com Cascadia Mushrooms https://cascadiamushrooms.com/ Smallhold Mushrooms https://smallhold.myshopify.com/ Stick with Me Sweets https://swmsweets.com Topogato https://topogato.com Monsoon Chocolates https://monsoonchocolate.com Vosges https://www.vosgeschocolate.com COOKBOOKS The Cook You Want To Be by Andy Baraghani Afro Vegan by Bryant Terry (ANY Bryant Terry) Chetna's Healthy Indian Vegetarian by Chetna Makan Gaza Kitchen by Laila el-Haddad and Maggie Schmitt Zaitoon by Yasmin Khan ZAHAV by Michael Solomonov & Steven Cook 5 Ingredients by Jamie Oliver How to Cook Everything by Mark Bittman Cookies by Martha Stewart Dorrie's Cookies by Dorrie Greenspan Bravetart by Stella Parks FOOD BOOKS Seconds - Bryan Lee O'Malley Blood Bones and Butter - Gabrielle Hamilton Crying in H Mart - Michelle Zauner Created by Chet Siegel & Priya Patel // Produced & Edited by Kurt Cruz // Developmental Producer - Jeremy Redleaf // Theme Music by The Weekend Ladies Check us out on Twitch and Instagram @nibblesandbitspod & on Twitter @nibsandbitspod

Author of “How to Cook Everything Fast” Mark Bittman shot dried peas out of a blow gun, cut fudge from his book. Find out more when Mark takes a Beyond the Mic Short Cut. Beyond the Mic with Sean Dillon is the conversation series where actors, artists, authors, and more go deeper than a traditional interview. They go “Beyond the Mic”.

Our favorite season is beckoning, and we're talking about the slow-down of the year. As we get excited about tea, sweaters, golden light, and liminal spaces, we also dig into the ways that social media can create a false sense of urgency, preventing us from integrating our experiences in deeper ways. Of course, no episode of Hearth & Heather is complete without a lot of laughing, so we also talk about our squash preferences, and a book that was so good we got mad. Bonus Download: Along with this episode, we're posting a PDF of a Winter Solstice Spell Jar ritual that we mentioned in Episode 5.Mentioned in episode:The Art of Simple Food by Alice WatersHow to Cook Everything by Mark BittmanAcorn Squash Lasagna by Martha StewartHow to do Nothing by Jenny OdellLalah Delia and sacred experiences“on being off social media,” Emily McDowell's newsletter“Take a step back: Notes from a social media break,” Lisa Olivera's newsletterWe Were Made for These Times by Kaira Jewel LingoSacred Harp SingingCocaine and Rhinestones podcastMirrors in the Earth by Asia SulerPatton Oswalt, The Birthday Clown From HellDigital Minimalism by Cal NewportHow a photo and video-sharing social networking service gave me my best friends, true love, a beautiful career, and made me want to die by Marlee GraceDigital Wellbeing app for AndroidA Deadly Education by Naomi NovikWinter Solstice candle ritual (PDF), by Shanalee Hampton

New York Times Mark Bittman's book "How to cook everything FAST"Mark shares:-How to set up the kitchen-Time Management in the kitchen -Package meals compared to you prepping meals-Spices, mistakes, broiling-Why cooking is like a puzzle...and more Order Mark's book here 

All means in thirty minutes or less. Amazing for every taste on the planet.

All means in thirty minutes or less. Amazing for every taste on the planet.

If you think nutritious, affordable, environmentally-friendly food is a right for all, there are things you can do, large and small, to move the needle in that direction. In this episode Mark Bittman, a leading voice in global food culture and policy for more than three decades, discusses why taking food seriously is a key mindset shift that can really make a difference. Bittman has written thirty books, including the How to Cook Everything series, Food Matters, and two books in 2021: Animal, Vegetable, Junk: A History of Food from Sustainable to Suicidal, and Bittman Bread: No-Knead Whole Grain Baking for Every Day. He spent three decades at The New York Times, where he created “The Minimalist” and his 2007 Ted Talk, “What's wrong with what we eat,” has been viewed five million times. He is a fellow at Yale and is on the faculty of Columbia's Mailman School of Public Health, and has won numerous awards for both journalism and books. Bittman is currently the editor-in-chief of The Bittman Project, which sponsors a newsletter, website, and the podcast “Food, with Mark Bittman.”  See omnystudio.com/listener for privacy information.

60% of the calories in our food supply are alleged to be ultra-processed junk. So, when did we lose our way? When did we go from growing food to feed our communities to growing food for profit? And how do we find our way back to a just food system—and society? Mark Bittman is a former New York Times columnist and bestselling author of 30-plus books, including the well-known How to Cook Everything series. His new release is called Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal. On this episode of Reversing Climate Change, Mark joins Ross and Radkhika to explain how the food system shaped our history and vice versa, describing how the Enclosure Movement may have turned food into a profit-making political tool and created the health crisis we're facing. He weighs in on why educating kids about good food is the first step in creating a just food system and advocates for subsidies to support getting good food to more people. Listen in for Mark's perspective on investing federal dollars in regenerative agriculture and learn how he thinks about making the phrase ‘land reform' common in our political discourse. Resources Mark's Website Subscribe to The Bittman Project Newsletter Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal by Mark Bittman How to Cook Everything: Simple Recipes for Great Food by Mark Bittman Jared Diamond Land Enclosure Books by James C. Scott Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser Supersize Me Books by Will Durant Books by Marion Nestle Renewable Fuel Standard Program Joel Salatin at Polyface Farms Full Belly Farm The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support

"We don't take food seriously enough. Children aren't taught what it means to grow food and what this is all about." Beloved and authoritative food writer Mark Bittman, armed with a new book: Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal. The conversation, which goes in many directions, is not the typical food discussion. Far from just a string of kitchen techniques, charming recipes, and culinary advice from a great cook, Mark and Daniel go on a guided tour of the food system of this country— and address some longstanding problems as well. Why do cornfields only grow solely corn while a wild field in nature grows multitudes of different plants and flowers? How can we think about putting the planet's well-being ahead of corporate agro profits? Mark puts food and agriculture in the greater context of the social issues he has been advocating for his entire life. Support Talking Beats with Daniel Lelchuk on Patreon. Mark Bittman is the author of 30 books, including the How to Cook Everything series and the #1 New York Times bestseller VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He was a food journalist and columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and stayed for 30 years. Bittman has starred in four television series, including Showtime's Emmy-winning Years of Living Dangerously. He is a longtime TODAY regular and has made hundreds of television, radio, and podcast appearances, including on Jimmy Kimmel Live!, RealTime with Bill Maher, and CBS's The Dish; plus NPR's All Things Considered, Fresh Air, and Morning Edition. Bittman has written for countless publications and spoken at dozens of universities and conferences; his 2007 TED talk, “What's wrong with what we eat,” has almost five million views. He was distinguished fellow at the University of California, Berkeley, and a fellow at the Union of Concerned Scientists. He has received six James Beard Awards and an IACP Award. Bittman is currently Special Advisor on Food Policy at Columbia University's Mailman School of Public Health, where he teaches and hosts a lecture series called Food, Public Health, and Social Justice. He is also the editor-in-chief of Heated.

Food with Mark Bittman is coming May 24. In the meantime, I'll share with you my recipe for the perfect five minute Spring salad - arugula with balsamic strawberries and goat cheese
. Hull and slice a pint of strawberries and put them in a large salad bowl. Toss with two tablespoons balsamic vinegar and several grinds of black pepper. Let sit for five minutes. Add a bunch of arugula, some crumbled goat cheese, and a sprinkle of salt. Drizzle with olive oil, toss, and serve.  This is the best five minute salad you can make in the Spring. Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet. Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don't miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Learn more about your ad choices. Visit megaphone.fm/adchoices

Food with Mark Bittman is coming May 24. In the meantime, enjoy some outdoor grilling this weekend with Mark's easy recipe for chicken kabobs. Cut boneless chicken breasts or thighs into chunks. Combine a teaspoon of paprika, a teaspoon of cinnamon, a dash of nutmeg, salt, and pepper together in a small bowl. Toss the chicken with a few tablespoons of olive oil and some fresh lemon juice. Sprinkle well with the spice mixture. Thread the chicken onto skewers and grill until done. Then serve with lemon wedges.  It takes just a couple of minutes more to slice up some eggplant and zucchini and throw them onto the grill with the kebabs.  Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet. Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don't miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Learn more about your ad choices. Visit megaphone.fm/adchoices

Food with Mark Bittman is coming May 24. Until then, here is a simple and delicious recipe for fish tacos. Cook a chopped red onion in olive oil for a minute or two. When it's soft, add a big pinch of ground cumin or coriander and some salt and pepper. Keeping the heat relatively high, add a pound or so of fish fillets and stir to break them into chunks, cooking until they're just opaque. Turn off heat, squeeze lime juice over the mixture and scrape up any browned bits from the bottom of the pan. Warm corn tortillas and fill with the fish mixture. Top with shredded cabbage, chopped tomato or tomatillos, a splash of hot sauce, and a dollop of sour cream.  Any firm white fish works well here; or try crab or shrimp.  Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet. Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don't miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're launching our new podcast network Airwave on Monday, May 24, starting with our first original podcast FOOD WITH MARK BITTMAN. Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) is obsessed with everything about food. Each week on FOOD, Mark sits down with a different guest, ranging from Chef Tom Colicchio to Jane Goodall to Carla Hall, and to important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet. They talk recipes, ingredients, how to shop, what to cook tonight, and what you can do to help build a better food system. Mark even takes your questions, and gives advice – cooking and otherwise! Whatever you want is fair game, from how to boil an egg to how to feed your picky toddler to how to increase people’s control over the role food plays in our lives. Click here to subscribe now to FOOD WITH MARK BITTMAN on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

Food with Mark Bittman is coming May 24. In the meantime, here is Mark's favorite recipe for a refreshing summer gazpacho. Core and seed ripe, juicy tomatoes and cut into chunks.  Peel and seed a cucumber and roughly chop.  Peel a clove or two of garlic.  Cut the crusts from a couple of thick slices of good white bread and tear them up.  Puree everything in a blender with salt, pepper, lots of olive oil, and a splash of sherry vinegar, adding just enough water (or ice) to thin the mixture. Serve garnished with a drizzle of olive oil and chopped basil or mint leaves.  Try peaches or melons instead of tomatoes, or add anchovies for more flavor.  Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet. Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don't miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Learn more about your ad choices. Visit megaphone.fm/adchoices

Food with Mark Bittman is coming May 24. In the meantime, here is a delicious recipe for grilled tomato sandwich with blue cheese spread . Mash blue cheese with a little softened cream cheese, chopped chives, and just enough milk to make it spreadable. Smear a thin layer on slices of good bread.Top with ripe tomato, salt, and pepper. Make sandwiches and slip into a buttered hot frying pan. (If you're making more than one sandwich, assemble them on a baking sheet and broil them on both sides.) Press down gently when you flip the sandwich and keep cooking until golden and gooey. Cut on the diagonal and serve with pickles or chow chow. Thinly sliced roast beef will bulk this up considerably. Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet. Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don't miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Learn more about your ad choices. Visit megaphone.fm/adchoices

Former New York Times food journalist and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) is obsessed with everything about food. Each week on FOOD, Mark sits down with a different guest, ranging from Chef Tom Colicchio to Jane Goodall to Carla Hall, and to important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.  They talk recipes, ingredients, how to shop, what to cook tonight, and what you can do to help build a better food system. Mark even takes your questions, and gives advice – cooking and otherwise! Whatever you want is fair game, from how to boil an egg to how to feed your picky toddler to how to increase people's control over the role food plays in our lives.  Food is the one substance that connects everything to everything else, and it connects us all: Not only can we not live without it, not only does it determine much of what goes on in the world, but – We Love It! Subscribe now to FOOD WITH MARK BITTMAN on Apple Podcasts, Spotify, or wherever you get your podcasts, and don't miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Keep up with Mark at www.markbittman.com or www.bittmanproject.com. Follow Mark on Twitter @bittman and on instagram @markbittman. FOOD WITH MARK BITTMAN is an Airwave Media podcast.  Learn more about your ad choices. Visit megaphone.fm/adchoices

We love hopping in on the conversation of others when it comes to food and all the delicious debates that surround it. This time, we're adding our two cents' worth to a The Ezra Klein Show episode, where he speaks to author and columnist, Mark Bittman, who wrote 'How to Cook Everything' and writes for The New York Times column, The Minimalist. They touch on pertinent and thought-inducing concepts such as externalities of food manufacturing, food's purpose, and the social and commercial construct of taste. 

For 30-plus years, Mark Bittman has been, hands-down, the most influential food writer in America. He worked as a star food columnist at the New York Times. He’s written 16 best-selling books and cookbooks, including How to Cook Everything, How to Cook Everything Vegetarian and The Minimalist Cooks at Home. His latest book is Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal. It isn’t a cookbook. You won’t find any recipes in it. Instead, it’s an ambitious and clear-eyed survey of the past, present and future of agriculture. From the advent of farming over 10,000 years ago to the rise of industrial agriculture and hyper-processed junk food, Bittman somehow manages to synthesize thousands of years of history into a thoughtful and convincing argument for radical change within our modern food system. And although it isn’t a cookbook, I wouldn’t say the book is a departure from his past work — it’s the culmination and the crowning achievement to a life dedicated to teaching people how to cook, and eat, ethically, healthfully and with pleasure. Buy the book at the acresusa.com bookstore. Use the coupon code MAYPOD for 10% off on all titles.

Freedom of choice lies at the heart of American society. Every day, individuals decide what to eat, which doctors to see, who to connect with online, and where to educate their children. Yet, many Americans don’t realize that these choices are illusory at best. By the start of the 21st century, every major industrial sector in the global economy was controlled by no more than five transnational corporations, and in about a third of these sectors, a single company accounted for more than 40 percent of global sales. So, why does this matter? Public health expert Dr. Nicholas Freudenberg believes it matters a great deal. In his book At What Cost: Modern Capitalism and the Future of Health, he confronts how globalization, financial speculation, monopolies, and control of science and technology have led to free consumer choice being all but gone, and with it, the personal protections guarding our collective health. He joined us in conversation with global food culture expert Mark Bittman to argue that the world created by 21st-century capitalism is simply not fit to solve our most serious public health problems, from climate change to opioid addiction. With an incisive investigation and impeccably detailed research, Dr. Freudenberg looked toward a better future, arming ordinary citizens with the knowledge of our current state of being—and insight for what we can do to ensure a healthier collective future. Nicholas Freudenberg, DrPH, MPH, is Distinguished Professor of Public Health at the City University of New York Graduate School of Public Health and Health Policy, Director of the CUNY Urban Food Policy Institute, and Founder of Corporations and Health Watch, a website that monitors the impact of corporations on health. He is the author or co-author of five other books and more than 100 scientific articles. His work has been supported by the National Institutes of Health, the U.S. Centers for Disease Control, the Robert Wood Johnson Foundation, and the Open Society Institute. Mark Bittman has been a leading voice in global food culture and policy for more than three decades. His first cookbook was Fish: The Complete Guide to Buying and Cooking, and he has since written or co-written thirty others, including the How to Cook Everything series. His writing has been seen in The New York Times and The New York Times Magazine, and he was a Today show regular, as well as appearing on Jimmy Kimmel Live! and NPR’s All Things Considered, among others. He has hosted or been featured in four television series, including Years of Living Dangerously on Showtime and On the Road Again with Gwyneth Paltrow. Buy the Books: https://www.thirdplacebooks.com/book/9780190078621  https://www.thirdplacebooks.com/book/9781328974624  Presented by Town Hall Seattle. To become a member or make a donation click here. 

A century ago, food was industrialized. Since then, new styles of agriculture and food production have written a new chapter of human history, one that's driving both climate change and global health crises. Best-selling food authority Mark Bittman will offer a panoramic view of the story and explain how we can rescue ourselves from the modern wrong turn. Mark Bittman has been a leading voice in global food culture and policy for more than three decades. Born in New York City in 1950, Bittman began writing professionally in 1978. After five years as a general assignment reporter, he turned all of his attention to food. His first cookbook, Fish: The Complete Guide to Buying and Cooking, was published in 1994 and remains in print; since then he has written or co-written thirty others, including the How to Cook Everything series. Bittman was a distinguished fellow at the University of California, Berkeley and a fellow at the Union of Concerned Scientists; he remains a fellow at Yale and is now on the faculty of Columbia University's Mailman School of Public Health. He has received six James Beard Awards, four IACP Awards, and numerous other honors. He is also the editor-in-chief of "The Mark Bittman Project," a newsletter and website focusing on all aspects of food, from political to delicious. His most recent book is his history of food and humanity, Animal, Vegetable, Junk. MLF ORGANIZER Patty James NOTES MLF: Health & Medicine SPEAKERS Mark Bittman Fellow, Yale University; Faculty Member, Mailman School of Public Health, Columbia University; Winner of 6 James Beard Awards; Editor-in-Chief, "The Mark Bittman Project"; Author, Animal, Vegetable, Junk Patty James M.S., N.C. Nutritionist; Chef; Author—Moderator In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on March 24th, 2021 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

A century ago, food was industrialized. Since then, new styles of agriculture and food production have written a new chapter of human history, one that’s driving both climate change and global health crises. Best-selling food authority Mark Bittman will offer a panoramic view of the story and explain how we can rescue ourselves from the modern wrong turn. Mark Bittman has been a leading voice in global food culture and policy for more than three decades. Born in New York City in 1950, Bittman began writing professionally in 1978. After five years as a general assignment reporter, he turned all of his attention to food. His first cookbook, Fish: The Complete Guide to Buying and Cooking, was published in 1994 and remains in print; since then he has written or co-written thirty others, including the How to Cook Everything series. Bittman was a distinguished fellow at the University of California, Berkeley and a fellow at the Union of Concerned Scientists; he remains a fellow at Yale and is now on the faculty of Columbia University's Mailman School of Public Health. He has received six James Beard Awards, four IACP Awards, and numerous other honors. He is also the editor-in-chief of "The Mark Bittman Project," a newsletter and website focusing on all aspects of food, from political to delicious. His most recent book is his history of food and humanity, Animal, Vegetable, Junk. MLF ORGANIZER Patty James NOTES MLF: Health & Medicine SPEAKERS Mark Bittman Fellow, Yale University; Faculty Member, Mailman School of Public Health, Columbia University; Winner of 6 James Beard Awards; Editor-in-Chief, "The Mark Bittman Project"; Author, Animal, Vegetable, Junk Patty James M.S., N.C. Nutritionist; Chef; Author—Moderator In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on March 24th, 2021 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

Mark Bittman taught me to cook. I read his New York Times cooking column, “The Minimalist,” religiously. I bought “How to Cook Everything,” that red brick of a cookbook, and then, when I gave up meat, I bought its green companion, “How to Cook Everything Vegetarian.” He was like my cranky, no-B.S. food uncle.But now Bittman wants to do more than teach me, or you, how to cook. He wants to convince us that the whole food system has fallen into calamity. His new book, “Animal, Vegetable, Junk” is a stunning reinterpretation of humanity’s relationship to the food it forages, grows and, nowadays, concocts. It’s about the marvel of the modern food system, which feeds more than seven billion people and offers more food, with more variety, at less cost, than ever before. But even more so, it’s about the malignancy of that food system, which is sickening us, poisoning the planet and inflicting so much suffering on other creatures that the mind breaks contemplating it.Even as someone who is fairly critical of our modern food system, I wasn’t prepared for the scale or sweep of Bittman’s indictment. And I’m not sure I’ve bought into every piece of it. But it is bracing. And it raises profound questions about the relationship among humans, animals, plants, capitalism, technology and morality. So I asked him on the show to discuss it.Recommendations: Classic Indian Cooking by Julie SahniHow to Cook Everything Vegetarian by Mark Bittman Lord Emsworth by P.G. Wodehouse The New Book of Middle Eastern Food by Claudia RodenThe Old World Kitchen: The Rich Tradition of European Peasant Cooking by Elisabeth LuardThe Optimist's Telescope by Bina Venkataraman The Wuggie Norple Story by Daniel Manus Pinkwater and Tomie dePaola Thoughts? Email us at ezrakleinshow@nytimes.com. New episodes every Tuesday and Friday.“The Ezra Klein Show” is produced by Roge Karma and Jeff Geld; fact-checking by Michelle Harris; original music by Isaac Jones; mixing by Jeff Geld.

The History Of Our Food System: What’s Wrong And How To Fix It | This episode is brought to you by Bioptimizers, Thrive Market, and Athletic GreensWhat do wealth inequality, chronic disease, climate change, and the industrialization of agriculture all have in common? The answer is food, and more specifically our food system. Very few people are able to connect the dots between some of the world’s most pressing issues in a way that lets us see the big picture. My guest on today’s episode of The Doctor’s Farmacy, Mark Bittman, is someone who does exactly that in an effort to achieve a different future for food. Mark Bittman is the author of thirty acclaimed books, including How to Cook Everything and the #1 New York Times bestseller, VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health... for Good. He was a New York Times columnist for more than two decades and has hosted four TV series, including the Emmy-winning Years of Living Dangerously. He is currently on the faculty of Columbia University and is the editor in chief of the blog The Bittman Project, and his most recent book is Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal.This episode is brought to you by Bioptimizers, Thrive Market, and Athletic Greens.Right now you can try Bioptimizers Magnesium Breakthrough for 10% off, just go to bioptimizers.com/hyman and use the code HYMAN10 at checkout.Thrive is offering all Doctor's Farmacy listeners an amazing deal. You will receive an extra 25% off your first purchase and a free gift when you sign up for Thrive Market. Just head over to thrivemarket.com/Hyman. Athletic Greens is offering Doctor’s Farmacy listeners a full year supply of their Vitamin D3/K2 Liquid Formula free with your first purchase, plus 5 free travel packs. Just go to athleticgreens.com/hyman to take advantage of this great offer.Here are more of the details from our interview:Answering the question, what would a good food system look like? (9:29)Looking back at the development and resulting consequences of our agricultural system (11:17)Tracing today’s wealth inequality, food industrialization, and monocrop culture back to the agricultural pursuits of the nineteenth century (18:27)Making measurable, incremental change to improve our modern food system (29:43)What individuals can do to improve our food system (32:26)The cost of failing to name that we are in a national food crisis (33:34)Is Big Food rethinking its role in our food system? (38:29)Incentivizing regenerative agriculture, nationally and internationally (40:46)Improving national food policy (48:08)The link between agriculture and climate change, and the role of animal production in climate change (50:30)Learn more about Mark Bittman at https://www.markbittman.com/ and get his new book, Animal Vegetable Junk: A History of Food, From Sustainable to Suicidal at https://www.markbittman.com/book-covers-descriptions/yd23vsv00b8bbc0c5rupl6fzq5ofka.Access Mark Bittman’s newsletter The Bittman Project at https://www.bittmanproject.com/.Follow Mark on Facebook @markbittman, on Instagram @markbittman, and on Twitter @bittman.Articles referenced:Long-latency deficiency disease: insights from calcium and vitamin D https://pubmed.ncbi.nlm.nih.gov/14594776/Paradigm Shift: The End of “Normal Science” in Medicinehttps://drhyman.com/blog/2010/12/21/paradigm-shift-the-end-of-normal-science-in-medicine/ See acast.com/privacy for privacy and opt-out information.

On today's episode of All in the Industry®, Shari Bayer's guest is legendary food writer Mark Bittman, a leading voice in global food culture and policy for more than three decades.  Mark is a former, longstanding columnist for The New York Times, and the author of 30 books, including the How to Cook Everything series. He has made countless TV and radio appearances, and has received six James Beard Awards, four IACP Awards, and numerous other honors.  He is the editor-in-chief of The Bittman Project, and he just released his latest book, Animal, Vegetable, Junk, A History of Food, from Sustainable to Suicidal.Today's show also features Shari's PR tip to live a healthy lifestyle; Industry News discussion; and outdoor Solo Dining experience at Kimika in Nolita, NYC. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Image courtesy of Mark Bittman.Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

Join us for a conversation with legendary food writer Mark Bittman to discuss his brand new book Animal, Vegetable, Junk, a history of food and humanity. Mark has been a leading voice in global food culture and policy for more than three decades. Born in New York City in 1950, Bittman began writing professionally in 1978. After five years as a general assignment reporter, he turned all of his attention to food. His first cookbook, Fish: The Complete Guide to Buying and Cooking, was published in 1994 and remains in print; since then he has written or co-written thirty others, including the How to Cook Everything series. He has received six James Beard Awards, four IACP Awards, and numerous other honors. Mark is also the editor-in-chief of The Mark Bittman Project, a newsletter and website focusing on all aspects of food - from political to delicious.Heritage Radio Network is a listener supported nonprofit podcast network. Support Why Food? by becoming a member!Why Food? is Powered by Simplecast.

Guest Mark Bittman is one of the most successful food writers of all time. Over the past 30 years, he has penned over 17,000 recipes and countless books, including the How to Cook Everything series. He was also the lead food writer for the New York Times Magazine. Recently, he shifted gears to become a food academic and activist. His latest book is Animal Vegetable Junk, which gives a comprehensive tour of the history of food, and how it has impacted humanity and the environment. On the pod, Bittman shares how he broke into the food writing business, how he comes up with recipe ideas, and his concerns about and solutions for our not-so-nutritious national diet. 

There is a saying, “If you want a happy ending, read a cookbook”. Our guest, Laura Lucchese, is in a book club that always ends well because her group reads and then produces a group meal from cookbooks. James Beard, the great culinary expert said, food is our common ground, a universal experience. In our mind, to bring books and food together is a match made in heaven. Laura tells us how many cookbooks have a narrative story just like a traditional book, why cooking from a cuisine outside your own encourages discussion, and how modern cookbooks offer a different philosophy to entertaining that diverges from the older well-known cookbook authors like Martha Stewart. Books mentioned in this episode: 1- Six Seasons by Joshua McFadden and Martha Holmberg 2- How to Cook Everything by Mark Bittman 3- Smitten Kitchen Cookbook by Deb Perelman 4- Dining In by Alison Roman 5- Nothing Fancy by Alison Roman 6- Indianish by Priya Krishna 7- Bottom of the Pot by Naz Deravian 8- Buttermilk Graffiti by Edward Lee 9- Smoke and Pickles by Edward Lee 10- Everyday is Saturday by Sarah Copeland 11- How They Choked by Georgia Bragg 12- Simple by Yotam Ottolenghi 13- Do You Mind If I Cancel by Gary Janetti 14- Me Talk Pretty One Day by David Sedaris 15- Bad Blood by John Carreyrou 16- A Gentleman from Moscow by Amor Towles 17- All the Ugly and Wonderful Things by Bryn Greenwood 18- Sourdough by Robin Sloan You can find us on FB, instagram (@perksofbeingabookloverpod) and on our blog site at www.perksofbeingabooklover.com Perks airs on Forward Radio 106.5 FM and forwardradio.org every Wednesday at 6 pm, Thursdays at 6 am and 12 pm. We have purchased the rights to the theme music used.

There is a saying, “If you want a happy ending, read a cookbook”. Our guest, Laura Lucchese, is in a book club that always ends well because her group reads and then produces a group meal from cookbooks. James Beard, the great culinary expert said, food is our common ground, a universal experience. In our mind, to bring books and food together is a match made in heaven. Laura tells us how many cookbooks have a narrative story just like a traditional book, why cooking from a cuisine outside your own encourages discussion, and how modern cookbooks offer a different philosophy to entertaining that diverges from the older well-known cookbook authors like Martha Stewart. Books mentioned in this episode: 1- Six Seasons by Joshua McFadden and Martha Holmberg 2- How to Cook Everything by Mark Bittman 3- Smitten Kitchens Cookbook by Deb Perelman 4- Dining In by Alison Roman 5- Nothing Fancy by Alison Roman 6- Indianish by Priya Krishna 7- Bottom of the Pot by Naz Deravian 8- Buttermilk Graffiti by Edward Lee 9- Smoke and Pickles by Edward Lee 10- Everyday is Saturday by Sarah Copeland 11- How They Choked by Georgia Bragg 12- Simple by Yotam Ottolenghi 13- Do You Mind If I Cancel by Gary Janetti 14- Me Talk Pretty One Day by David Sedaris 15- Bad Blood by John Carreyrou 16- A Gentleman from Moscow by Amor Towles 17- All the Ugly and Wonderful Things by Bryn Greenwood 18- Sourdough by Robin Sloan You can find us on FB, instagram (@perksofbeingabookloverpod) and on our blog site at www.perksofbeingabooklover.com Perks airs on Forward Radio 106.5 FM and forwardradio.org every Wednesday at 6 pm, Thursdays at 6 am and 12 pm. We have purchased the rights to the theme music used.

Denise Fletcher: “I wanted to showcase everything that we have – everything that I know – not only for us Singaporeans, but also to show the world what we have. I also hope that my cookbook is a form of representation, a voice for groups that are lesser known in Singapore, especially in a culinary sense. Just in that ‘Other' racial category, you have the Gujaratis, the Parsis, the Arabs. Singaporeans still don't really know how rich our culture is, how diverse. I hope my readers will take the opportunity to discover what's in their backyard through their cooking pot.” Fletcher, the author of Mum's Not Cooking & How To Cook Everything Singaporean joins Singapore Noodles founder Pamelia Chia to discuss her latest cookbook, plus: *Why the busyness of modern life is a paradox* *The inspiration behind Mum's Not Cooking* *Why we risk losing our heritage with an ‘all or nothing' attitude* *What exactly is so unique about Singaporean food* *Why Singlish should never die out* *Defining what is 'Singaporean' when it comes to food*

Today, Kaytee and Meredith are discussing: Bookish Moments: a spicy take on a classic and bookish gluttony Current Reads: we’re telling each other about six recent reads and talking each other into and out of reading them Deep Dive: our favorite cookbooks, as we head into the holiday season Book Presses: food-centered delight and family-centered drama As per usual, time-stamped show notes are below with references to every book and resource we mentioned in this episode. If you’d like to listen first and not spoil the surprise, don’t scroll down!  New: we are now including transcripts of the episode. These are generated by AI, so they may not be perfectly accurate, but we want to increase accessibility for our fans! *Please note that all book titles linked below are Amazon affiliate links. Your cost is the same, but a small portion of your purchase will come back to us to help offset the costs of the show. Thanks for your support!*   . . . . . Book of the Month - ad: 1:39 - The Star-Crossed Lovers of Tuscany by Lori Nelson Spielman 3:20 - Memorial by Bryan Washington 5:00 - Use our Link and the code CURRENTLYREADING to get your first book for just $9.99 Bookish Moments of the Week: 6:09 - The Popcast (most recent Flavortown episode) 6:22 - Rebecca by Dauphne DuMaurier 7:06 - Jane Eyre by Charlotte Bronte 8:46 - Anne of Green Gables by LM Montgomery 9:18 - Libby - the BEST library app Current Reads: 11:01 - In the Market for Murder by T.E. Kinsey (Meredith) 11:11 - A Quiet Life in the Country by T.E. Kinsey 14:27 - The City We Became by NK Jemison (Kaytee) 14:43 - The Fifth Season by NK Jemison 17:15 - City of Girls by Elizabeth Gilbert 17:31 - New York by Edward Rutherford 18:27 - The Obsession by Nora Roberts (Meredith) 23:55 - I Will Judge You By Your Bookshelf by Grant Snider (Kaytee) 24:06 - @tonightsbookishfeast on Instagram 27:13 - A Curse So Dark and Lonely by Brigid Kemmerer 27:21 - Girl, Serpent, Thorn by Melissa Bashardoust (Meredith) 31:13 - Luster by Raven Leilani (Kaytee) 32:02 - The Need by Helen Phillips Deep Dive - Our Favorite Cookbooks: 35:58 - The Barefoot Contessa by Ina Garten 36:22 - The Barefoot Contessa at Home by Ina Garten 36:25 - Modern Comfort Food by Ina Garten 37:09 - How to Cook Everything by Mark Bittman 37:12 - America’s Test Kitchen Complete Cookbook 37:14 - Salt Fat Acid Heat by Samin Nosrat 38:27 - Martha Stewart’s Cookbook 39:16 - Magnolia Table by Joanna Gaines (and Volume 2) 40:29 - America’s Test Kitchen Perfect Cookie Cookbook 41:06 - Start to Cook from Usborne 41:19 - The America’s Test Kitchen Complete Cookbook for Young Chefs 42:36 - Eat at Home cooks - Kaytee’s meal planning website Books We Want to Press Into Your Hands: 44:37 - Save Me the Plums by Ruth Reichl (Meredith) 44:57 - Garlic and Sapphires by Ruth Reichl 46:22 - The Two-Family House by Lynda Cohen-Loigman (Kaytee) Connect With Us: Meredith is @meredith.reads on Instagram Kaytee is @notesonbookmarks on Instagram Mindy is @gratefulforgrace on Instagram Mary is @maryreadsandsips on Instagram currentlyreadingpodcast.com @currentlyreadingpodcast on Instagram currentlyreadingpodcast@gmail.com

We spoke with Paula Forbes of Stained Page News, a newsletter about cookbooks. For her, it's a place to geek out about cookbooks - where she can write about news, recipes, and upcoming releases. Paula has a multifaceted view of the culinary world. She worked as a professional cookbook critic for over a decade, writing for publications like Eater, Epicurious, Lucky Peach, and Food 52. She also has a background in cooking for restaurants, and in 2008 she published her own cookbook, The Austin Cookbook.We talked about the worlds of food blogging and cookbook writing, what makes a good cookbook, and what it was like for Paula to write her own cookbook after years of reviewing them. LinksStained Page News, Paula's newsletterPaula on TwitterThe Austin Cookbook, Paula's cookbook Highlights(2:23) Paula's writing journey, from writing cookbook reviews to blogging to starting her newsletter (12:38) Why people buy cookbooks, even though so many recipes are online now(18:42) How the 2008 recession coincided with the rise of food bloggers(25:44) Paula's favorite types of cookbooks, and the overall qualities that make good cookbooks (37:34) The process of writing a cookbook On similarities between cooking and writing:The feeling you get from cooking in a restaurant and writing a solid blog post that goes up really quickly is very similar to me. A very speedy, quick strategy is involved. You have to be very efficient.On having a community of newsletter readers:I think that in the grand scheme of things, you're never going to make it rich with a cookbook website or TV show. But being able to focus on a self-selecting audience who has said, "Okay, I'm interested in this topic. I'm interested in cookbooks. I want to hear what you have to say about them.” It amplifies what you're saying so much more.On the process of writing a cookbook:It's a hell of a process. You have to be so organized and you have to be just on top of everything. It's so much more data than just writing the text of the thing. Cookbooks are so much work and I have so much respect for anyone who tries to write one.TranscriptNadia (00:22):We see a lot of food writers on Substack, but your publication, Stained Page News, stood out to me because you're specifically focused on cookbooks - which just said to me that this person isn't just really into food as a broader topic, but you have this truly geeky obsession with cookbooks specifically that I really want to hear more about. How did you come to fall in love with this topic?Paula (00:44):Way back when I graduated from college, I originally thought that I wanted to go to grad school and go into academia. And what I wanted to do was ... This was not really a thing that existed then, but I wanted to look at food cultural history of the 20th century through the lens of books as a literature.Paula (01:19):I applied to grad school a bunch of times and didn't get in because people kept saying, "You're a great candidate, but we don't have anyone here who can help you study that." So, in the meantime, I started writing book reviews, freelance, for a Typepad blog because this was what, 2007, 2008? And then later for outlets and I've been covering cookbooks ever since.Nadia (01:52):Wow, this got me even more excited about this topic. So, you really are coming at it from a researcher mindset way back in the day of wanting to just understand cookbooks as a genre, it sounds like, before you got into writing. You mentioned writing on a blog in the early days and then writing professionally and now you have a newsletter on Substack - how does that experience of early blogging compare to writing today?Paula (02:23):That's why I started the newsletter, it's because I missed blogging. So, I started writing cookbook reviews and later just about everything else for a blog called Eat Meat Daily that no longer exists. And they looked at the liberal arts of food. It was art, it was film, it was books. And just generally weird stuff with a good sense of humor.Paula (02:52):So, I started there and that was a very late odds style blog. And then from there, I moved on to writing for Eater, which is a different style of blog.Nadia (03:13):So, for folks who haven't read Eater, can you tell us a little bit about how it's different?Paula (03:23):I can't really speak to their current style of blogging, but when I worked there, it was very quick hit news, re-blogs, everything with a sense of humor - sense of humor and a point of view of restaurant insiders. But the two were different and that one was very much ... Eater was very much volume-driven when I worked there, so it was very much get in, get out of the story. Get it up, have the best headline, that kind of thing.Paula (04:02):And I missed that. I also have a background in cooking in restaurants and the feeling you got from cooking in a restaurant and writing a really solid blog post that goes up quickly is very similar to me. A very speedy, quick strategy is involved. You have to be very efficient - so figuring out how to do that in my head scratches the itch of like, "Okay, now I'm working." And that doesn't really exist anymore in media, near as I can tell, at least not in my circles.Paula (04:48):So, I missed it. I missed talking about cookbook news which I didn't really see anyone doing. And I just started tweeting stuff. And then, people started picking up stuff I was tweeting and I was like, "Well, this is not great because I'm a freelance writer, and I would like to be making some money off of the scoops I'm finding." There is one in particular that was after Anthony Bourdain passed away.Paula (05:29):They announced that they were going to be publishing a book that he had been working on when he passed away. And so, I tweeted about it and everyone linked to the tweet. People magazine linked to the tweet. It was wild, and I was just like, "Why am I just throwing the stuff up on Twitter when I'd be writing it?" So, that's a very long way of saying that the newsletter scratches both the quick hit, how much information can you relay in one sentence thing that I got from blogging, and also fills the hole of the cookbook news that I wasn't seeing other places.Nadia (06:14):That makes sense. It sounds so simple but I feel like the addition of an email list really just changes that relationship. Even if you have a popular blog post and it goes super viral and everyone is reading it, you never really know who's on there and they kind of go off into the ether and do something else. But when you have a place for people to subscribe and get more of it, then it's you're actually building this relationship within an ongoing audience.Paula (06:41):Yeah, and especially with a topic like my topic which is so focused. I think that in the grand scheme of things, cookbooks are not ... You're never going to make it rich with a cookbook website or TV show or whatever but being able to focus it at a self-selecting audience who has said, "Okay, I'm interested in this topic. I'm interested in cookbooks. I want to hear what you have to say about them.” It amplifies what you're saying so much more.Nadia (07:13):I'm curious whether you feel like you've created a different sense of community because you're this independent writer at the center of your work versus writing about cookbooks and reviewing them on say Eater or Food 52's communities.Paula (07:29):Gosh, not really. I don't allow comments on my newsletter.Nadia (07:35):Oh, interesting.Paula (07:37):So, I actually did on today's newsletter but it's a rarity for me. The newsletter management for me is very much about the path of least resistance in many ways. And it came down to: did I want to spend a ton of time moderating comments? And I've decided that that was not for me.Nadia (08:03):I really like that. I respect that. Actually, I noticed that you started writing Stained Page News a few years ago and then you went on hiatus and then you brought it back. And I just thought it was great because a lot of writers struggle with getting into this rhythm and feel maybe over-obligated to do more or maybe respond to or moderate comments or write all the time and consistently. Do you have any advice or learnings from this experience of being able to step away and come back again?Paula (08:36):Yeah. Gosh, how did that happen? I mean, the money is the big part of that, not to get into the weeds about the money - but as a freelancer, you can only spend so much time on things that don't pay. So that was part of why I stepped away, just I couldn't excuse it anymore. I couldn't make the time and I wasn't about to give up weekends or anything. You know, freelancers deserve downtime too.Paula (09:07):So, having an outlet where I could make some money off of it was honestly a huge, huge deal for me. I priced it pretty low, I think. It's five bucks a month and I did that specifically because I know that things come up where you can't do it occasionally and I didn't want people to feel like we're paying her 20 bucks a month or whatever it is, and then she doesn't write. That's not to say ... I write pretty much every week.Paula (09:45):But things come up. You get sick. You want to take a vacation, whatever. It's not going to happen every week, but I do think that if you're consistent in your publishing week to week, you will see it in open rates and you will see it in click-throughs and you will see it in the number of people who respond to the newsletter and it snowballs for sure.Nadia (10:09):You mentioned one of the reasons for stepping away is that you couldn't justify it as a non-paid thing you're doing versus the other paid work you had to focus on. Had you considered doing paid subscriptions previously? I know you did end up adding them when you moved to Substack.Paula (10:28):I didn't. It hadn't really occurred to me as an option. I had tried to figure out how to do affiliate links. Amazon doesn't let you do affiliate links and emails as I'm sure you know and people listening might not know. But I was doing a thing where I would send the email and then I would put the text of the newsletter on my website, but I really have to completely reformat it just so I can put in the Amazon links and then no one was ever using that.Paula (11:01):So, it's this huge thing and I was just like, "There's just no way. There's no way I'm ever going to be able to make money off of this." You all made the paid subscription thing really easy honestly.Nadia (11:16):How has having paid subscriptions changed your relationship with your writing if at all - since I imagine it does allow you to focus a little bit more time on that?Paula (11:25):Yeah. I feel a responsibility to my readers even though I tried to price it affordably. I'm never, ever, ever going to take for granted the fact that someone would give me money to read an email from me. So, I definitely take that into consideration. For example, recently, I used to send my newsletters Wednesdays and Fridays because new cookbooks come out on Tuesdays so I wanted it to be when books would come out and also that there had been articles written about the books would run Tuesday or Wednesday when food sections publish also.Paula (12:11):So, the Wednesday articles are the free article and the Friday issue was the paid and I was noticing that the Friday paid issue was kind of skimpy. So, I moved it to Tuesdays so that there would be more time and more time for things to happen so that I could give my paid subscribers a meatier issue every week.Nadia (12:38):That makes sense. I'd love to just dive into cookbooks themselves since we've been talking about you and your publication a bit, but you also write about this really fascinating topic that you have a lot of insight into. I would love to just maybe kick things off by talking about why people buy cookbooks.Nadia (12:57):I think about the cookbooks I've received from my mother. She loves cooking. I do too, and so food has become this way for us to bond - especially when I was younger and making that transition from angsty teenager to a person that my mother can actually converse with.Nadia (13:13):And so, my experience of cookbooks has been that they bring us closer to other people or remind us of a sense of place. Does that align with what you've seen? Why do people buy cookbooks in a world where so much cooking now happens through online recipes?Paula (13:29):Sure. I mean, gosh, I think there are tons of reasons why people buy cookbooks. Where do I start? So, first of all, I think that there are two different ways that people react or interact with cookbooks, which is that some people are very recipe-driven. I'm going to follow this recipe. I'm going to panic if I have parsley and not basil. I'm going to frantically text my friend, Paula, to see if I can cut it down to serve four instead of eight, that kind of thing, because I do get these texts.Nadia (14:07):You must be that person for all your friends.Paula (14:11):And then the other people who just glance at it and, "Oh, kale, potato, sausage soup, great." And just do whatever they want. So, I think you start there. So there's just two schools of people. The people who are real sticklers for the recipes are the people who are buying very generalist cookbooks. I'm talking about The Joy of Cooking or New York Times Cookbook, those kinds of things, How to Cook Everything by Mark Bittman.Paula (14:42):But also a lot of the books that are like weeknight dinners, the healthy food that still tastes good, basic pastas, those kinds of things, things that are very action-oriented. So, those consumers of cookbooks, people who are like, "I'm buying this book because I literally want to make this thing for dinner."Paula (15:04):Then you have the other people who are buying them for inspiration for ideas, launch pads, and those are people who are maybe buying more restaurant books, international cookbooks, books that are very visual. There's also professionals buying cookbooks and there's also people who are buying them to read them as literature. And there are people who are buying them as status objects to have on their coffee table.Paula (15:38):And there are people who are buying them as souvenirs. I went to this restaurant on my vacation and then now I want their cookbook as a totem of that time that I spent at that restaurant. So, I think there's a lot of different reasons that people buy cookbooks.Nadia (15:56):Yeah, sounds like it. You had a little brainstorm right there. Do you find that cookbook publishers nudge authors into appealing to one of these certain kinds of markets the way that we might expect an editor for someone who's writing in journalism to maybe nudge them towards certain kinds of audiences? Does that happen with cookbooks?Paula (16:21):Absolutely. I would even take it a step further and say those certain publishers tend to publish different books for different audiences. I mean, that's not 100% true across the board, but if you look at Phaidon for example, they are known for doing these big artsy chef and restaurant books from renowned chefs around the world. But then also they do these “food bibles” where it will be the big book of Irish cooking - or those are the most recent ones. That's not the title but it's called The Irish Cookbook.Paula (17:01):Anyway, they've done them for Indian, Thailand and Mexico and all these different countries. So, they gear that way, these big books. You got Ten Speed which does a lot of books with chefs. Each publisher finds their niche and cultivates that audience. Of course, there are outliers to all of that, that people will tell me about the second they listen to those.Nadia (17:29):I guess there are a lot of different types of cookbook authors as well, right? I'm thinking about the domestic brand types like Martha Stewart or Chrissy Teigen or chefs or food critics. And so, there's just like different publishers that appeal to different types of authors?Paula (17:49):Mm-hmm. There are so many more cookbook authors than you would ever even think of. There are a lot of people who write small volumes that are a book about jam, or a book about Jewish baking or a book about ... I don't know. I don't even cover the diet books but there are a whole thing of cooking for diabetes and all of that. So, there are all these wings of cookbook authorship that it's pretty endless. There's a lot to write about.Nadia (18:22):How do cookbooks intersect with the rise of food blogging in the last 10 or 20 years? You've got like Spin Kitchen or pioneer women types who've written their own cookbooks. Do you see food blogging as this democratizing force for cookbooks - of allowing you entrance into the market? Or did it negatively impact the demand for cookbooks?Paula (18:42):How do I put this? I think that the demand for cookbooks is not linked to food blogging. And the reason that I will say that is because I think that the demand for cookbooks was more tied to the 2008 recession which coincided with the rise of food bloggers for maybe the same reason, which is a very complicated way to answer that question.Paula (19:13):What I will say is that, like you said, a lot of the big names of that first generation of food bloggers have written cookbooks to great success. And also that people are still doing that. And then these days, you tend to see also YouTubers and Instagram influencers who write cookbooks as well.Nadia (19:41):I had no idea that the 2008 recession coincided with the rise of food bloggers. And as I'm hearing that, I'm just thinking about right now experiencing the COVID pandemic that we're seeing right now and how that is correlated with a rise in people writing on Substack and I'm wondering if it's similar forces at work. Can you tell us just a little bit about what that was like in 2008?Paula (20:03):I mean, that was mostly just due to the fact that people couldn't afford to eat out anymore so they were eating at home. There was also, at the time, cultural discovery. I was a young person then, and so, it just seemed like everyone I knew was 25 and teaching themselves how to cook.Paula (20:24):I'm sure that's not what it looked from the outside, but what I do know is that book sales started going up and then there was this real big boom in cookbook publishing and it's been chugging along ever since. Near as I can tell in the current crisis, cookbook sales are doing okay, maybe even up.. But anecdotally I've noticed - and I've been covering this for 10 to 12 years -Paula (20:55):I've noticed significantly fewer book deal news coming across my desk, so that's a little troubling to me. But hopefully, people are just being cautious and it will pick up again in the fall.Nadia (21:09):That's really interesting to think about. What is the role of narrative in cookbooks, because I mean, as we're just thinking about the different types of people that buy cookbooks and why, there is this tendency for me to initially think of cookbooks as essentially how-to books. But then, you can look at it through this narrative lens as well where then I start thinking about them in relation to this broader genre of food memoirs.Nadia (21:35):I'm thinking about Tamar Adler's An Everlasting Meal which straddled both genres of cookbook and memoir. Where's the line between something being a memoir about food versus a how-to sort of cookbook?Paula (21:50):Yeah, I mean, I don't know that there needs to be a line there. I think that what you're doing with the memoir is you're trying to evoke the feeling of being in a place and time. And you're trying to represent something you remember as best as you can remember it. And I think that a recipe does the same thing in a much more obviously tactile and real world way but that that can be part of the experience of evoking this memory, I'm thinking specifically about restaurant cookbooks.Paula (22:30):Restaurants aren't supposed to last forever. They're a business that is born and has a heyday and then probably someday end - hopefully with everyone retiring very happy and well off. But in the meantime, it's a feeling that can go away. I mean as we're learning the hard way right now, the atmosphere and the buzz of a busy restaurant and the food it cooks, it's not a forever thing. Gosh, I didn't mean to get this depressing. But that narrative follows that, can evoke that and can be a record of what that energy was while in existence.Nadia (23:22):It's just like, I mean, that just also makes the case for books more broadly. It's a really beautiful take, and I appreciate it because it just makes me think about how when we are talking about online food blogging versus cookbooks and how those two things can coexist. And similarly, just writing in general, there's a place to write tweets. There's a place to write blog posts and there's always going to be this place to write books just because it is like this more permanent record or a marker in time as you were saying to capture a certain sentiment that maybe a short form can't always do.Paula (23:59):Yeah, absolutely, and that it can look at it from different angles. You can have a cookbook where you involve the pastry chef and you have some sample playlists from the music that plays in the restaurant. You have the photographs of the space. And maybe you have a few testimonials from customers and that kind of thing and then all of it builds and adds to become as close as you can get to the restaurant itself.Paula (24:29):And I think that the recipes are a key part of that because you can say, "Okay, well, what about an episode of some TV show where they interview chefs and go to restaurants and things." But it's the food, the food is the thing. And so, when you have that recipe, you can understand how the food has been ... Even if you don't make them at home, even if you don't recreate it in your own kitchen, you can still read about it and say, "Okay, well, they made it with this brand of soy sauce instead of this brand of soy sauce because so and so was from here. But at this market, they only have this."Paula (25:03):And then, "Oh, they have this wild technique where they salt mushrooms two hours ahead," whatever. You read the thing and you learn all this stuff about what went into this restaurant in a way that you can't learn otherwise.Nadia (25:23):Yeah, that sounds like it's like the recipe isn't just a process or a list of steps but it's a peek behind the curtain to see what really goes into, especially as you're saying, with a restaurant cookbook. What's the mark of a good cookbook for you?Paula (25:36):What's the mark of a good cookbook? I don't know.Nadia (25:41):I mean, just what are your favorite types?Paula (25:44):Yeah, I was going to say there's a difference between a good cookbook and a cookbook that I get excited about. I like really weird cookbooks. I mean if something surprises me, that's going to get me excited. Weird art, weird design makes me excited. Sort of over-the-top writing makes me excited.Paula (26:12):But what makes for a good cookbook - that most people who aren't the crazy cookbook lady are going to think is good - is I want to be able to open to three separate pages and want to make one of the recipes, I would say, is big. I think that information beyond the recipes that you can use in multiple settings is important for me.Paula (26:42):A really good cookbook, if I'm going to keep a cookbook in my kitchen, I need info in it beyond the recipes that are useful to me in more than one way. So, say you have a book on sourdough and sourdough starters. I want to be able to read about how the starter can be applied to bread versus pizza versus muffins or whatever. And that to me is a book that's not just a one-off disposable cookbook. That's a book that has earned its keep on its spot on my shelf.Nadia (27:27):What are some styles or trends that you've seen in cookbooks over the years? Especially just comparing like modern, let's say post internet style cookbooks - are they really different from the cookbooks of the '50s?Paula (27:39):Oh, gosh.Nadia (27:39):We're going all the way back, maybe the '90s.Paula (27:44):I mean cookbook, you would be shocked how much cookbooks have changed. I bought this cookbook recently from 1999 and the photographs, if you didn't know it was from 1999, you would think from the '80s. You would not be able to guess.Paula (27:58):So since I've started writing about cookbooks, the big things have been most books drop the jackets. So we don't do jackets anymore. There was this big trend towards unfinished paper. So it was this matte finish that in my opinion made the photos look blurry as opposed to a glossy finish paper, which people like because the unfinished paper is thicker and it makes your book look bigger. But I think it made the photography look terrible and we seemed to be moving away from that a little bit, so that's good.Paula (28:40):The big trend recently has been the white covers with the photos with the white border around the photo. Alison Roman's cookbooks have that. What else? As far as topics go, there was a big restaurant push that we seem to be coming out of where it's just like, "Oh, if you're the big chef in your size town, you should have a cookbook." There's always been nerdy bread boy books. There are always men who write these like “my bread journey” cookbooks.Paula (29:22):Now, we're seeing more regional international cookbooks which I think is good. Like not just, I don't know, China but specific regions of China. That kind of thing I think is great.Nadia (29:37):I love it. I love the aesthetic ones, the changes that you mentioned. I'd love to just see your collection of cookbooks all lined up chronologically. I imagine you could just visually see how much they have changed over time.Paula (29:50):Probably, yeah.Nadia (29:52):Fun project. How does an author go about getting a cookbook published? Is it similar to getting books published in general? Is there anything special about the cookbook genre?Paula (30:01):How you get a book published, I mean it's about the same. It's similar to the nonfiction world where you write a book proposal and then you get the advance and then you write the cookbook with proposals. You need a whole list, all of the recipes listed ahead of time so you know what every single recipe in the book is going to be. And you also have to develop them.Paula (30:32):So, I'm working on a proposal right now and I think we have 12 full recipes and then five to eight sub-recipes that are real short. Here is the stock that goes into the soup kind of thing. And then of course, the cookbook publishers are often specialized publishers. They're not publishing novels and other things but they're part of those publishers.Nadia (31:01):How do they coordinate all that gorgeous photography? I mean, design falls under the publisher. Where do all the photography come from?Paula (31:10):Well, I can tell you how it worked on my book.Nadia (31:12):Yes, so I'd love to hear about your book.Paula (31:15):So, I wrote the Austin Cookbook. I wrote it in 2016. It came out in 2018. We shot the photography ... I worked with a photographer from Dallas-Fort Worth named Robert Strickland who's an excellent photographer, A+ to Robert. He came down for two long weekends when we shot all of the food where we worked with the food stylist for studio food shots. And then, I don't know how many weekends he came down to shoot the restaurants. And we shot some of the food in the restaurants also. So, the book is a collection of restaurant recipes from Austin restaurants.Paula (32:06):When all the photography was done, I sent that to the publisher. And I also sent them an email with a million links to Flickr and Instagram and all these things that I just thought looked Austin-y, murals and colors and just all kinds of random stuff I thought might be useful. And then they had their designer put it all together. They had a fun idea where some of the font for the headings of the recipes was inspired by old Tex-Mex menus and stuff like that. It's all very evocative of the thing, and I think that that's right that it should be like that.Nadia (32:56):It's kind of cool because as a writer, I imagine there aren't that many genres that are so photography heavy. Producing this cookbook is really an entire production process of not just writing the words but also having a vision for the visuals and knowing how you want to portray them.Nadia (33:17):And so, you're not just writing out words but you're also having to think in terms of imagery and layout, which just draws upon many more skills and maybe some of those other writers are comfortable with.Paula (33:29):You know though, it's not dissimilar from blogging.Nadia (33:32):In what way?Paula (33:34):If you're thinking about white space, you're thinking about how do I break this up with headers so that it's easily skimmable? You're thinking about how long are people's attention spans? It's not writing a novel. You're not going to have a wall of text. So how are you guiding the readers' eyes across ... I mean I didn't design the book, but how are you breaking up that information into these digestible little chunks.Nadia (34:06):That's a really good point. I guess I'd never really thought of that. I'm such a text-heavy person. I'm just like I can't do anything that involves images. The writing that I do doesn't really have any images in it and stuff. But you're right, I definitely think about the breaking up of paragraphs and texts. And there's sort of different styles too.Nadia (34:22):Some people really lean into the long rambling style and enormous paragraphs. And they make use or work for it. And then other people do that one line, one dramatic statement per paragraph. So, yeah, you're right. I mean even bloggers have to be thinking about how they visually lay things out to draw people in.Paula (34:41):Well, for my newsletter for example, certain sections I do bullet points. I always bold cookbook titles and cookbook author names. I'll bold a few keywords in a quote. And that's the same muscle. It's like, "Here's where I want you to look."Nadia (35:00):Right. You still need to draw people's eye in even if you're just writing text without photos. We talked a little bit about the fact that you wrote your own cookbook and you wrote that after being a cookbook critic for over a decade now. After years of reviewing other people's cookbooks, what prompted you to cross over and try to write your own?Paula (35:24):It was something I always wanted to do. And it was an opportunity that came up. It was not my idea to write the book. It was an opportunity that came up from my agent. And I was like, "Yes, absolutely." I wanted to experience the process of it because for example before that, I was reviewing cookbooks and I always ... Obviously, a lot more people than the author are going to the cookbook but I always use the author's name as sort of this authorial presence when I would talk about the book.Paula (36:04):But I think it was really useful in showing me how much of the process is actually totally out of the hands of the author. Things like a common complaint you'll hear about cookbooks if you go to an Amazon review is that the ingredients are on a different page than the instructions. You have to flip back and forth between the ingredients and the instruction. And often there's no getting around that but there's also just like 17 people who influenced that.Paula (36:37):So I think that going through the process of publishing a cookbook was really illustrative to me of just how many hands are in the thing. And this is not a shade on my publisher, Abrams - they were great. But just living the experience, I think, really informed my ability to review cookbooks. I'm probably going to do more. We'll see.Nadia (37:05):More cookbooks? They're addictive, book writing things. I just published my first book. It's a nonfiction book and it definitely had that same sort of takeaway as like wow, so many people go into writing this final thing. Unfortunately, your name appears as the author which means that if everything is amazing, then the credit goes to you and if there's anything wrong with it, then it also looks like something that you wrote which is this very weird experience.Nadia (37:34):I'm curious about your research process just to sort of trade notes. I love the book writing process now in retrospect - but during it, it was miserable in a lot of ways because you're just trapped in front of your laptop and you're typing all the time. And I have this very glamorous image of cookbook writing by contrast being this feast of the senses where you're cooking and you're hosting taste test parties. You're going out to eat for inspiration. Take me down a notch, what is the process of writing a cookbook really like?Paula (38:06):It's a little bit of that.Nadia (38:08):Damn it.Paula (38:08):It was a lot of sending emails. So, my book was recipes from restaurants. So it was a lot, a lot, a lot of emailing chefs and publicists. And chefs are not necessarily known for email etiquette or even having a computer in their office in their restaurants, so it was a lot of trying to track people down reminding them, "Oh, yeah. I'm Paula Forbes with the project where we're doing all the Austin restaurant cookbooks or recipes," and reminding them who you are and all the things. So that was probably the first four months of it.Paula (38:54):And then I did do a lot of recipe testing. I had a dinner party every Friday for about three months.Nadia (39:02):You're everyone's favorite friend.Paula (39:05):I don't know. A big thing with me was I didn't want to waste the food, but it got to be a lot of work and it got to some weird dinner parties when you started only having a few recipes left and you're like, "Well, these things don't really go together," but you'll eat it and you'll be happy.Paula (39:27):So, it was that and then very heavy on copy edits are huge in cookbooks - like you always want the ingredients in the order they appear in the recipe for example. What else? It's like that. We had to wait until my book was published in metric and then, what do you call it, imperial.Nadia (39:52):Imperial, yeah, I guess so.Paula (39:56):Cups and teaspoons.Nadia (39:58):Right, that one.Paula (39:59):So there was a lot of how do we translate this, figuring how much stuff weighed months after you had tested it, that kind of thing.Nadia (40:12):You had recipes in your book that were from restaurants but then you also had to test them out yourself. Are you adjusting their recipes at all or is it just to ensure that someone reading it could then replicate the same experience?Paula (40:30):I cut the size down. So, often, their chefs would send me just their actual recipe which made five gallons of enchilada sauce or whatever it was. And so, I would have to cut that down to the amount of enchilada sauce that would go on one lasagna pan of enchiladas and then also talk about how to make the enchiladas, because that would be different than how they would make it in the restaurant. But the recipes themselves I didn't change. So the amount of chili powder or garlic or the taste of the thing is the same but just at a home scale.Nadia (41:10):Got it. And so, it's like you're co-writing with the restaurants in a sense, because they're agreeing to give up their recipes for your book and you have to convince them of that, I assume. And then you're taking that and putting in this right narrative and context that people will enjoy them.Paula (41:29):And you know it's also a lot of interviews and telling their stories and that kind of thing, too.Nadia (41:38):Just to wrap up, you've had this privileged experience of seeing cookbooks on both sides, both as the author and as a person reviewing them. Did that writing experience give you more empathy for others writing cookbooks?Paula (41:55):Yes and no. A good friend of mine once told me that bad recipes are stealing. You are stealing money from people who spent that money on their food and they were expecting to be able to make X and if it doesn't work, and that's on you, that's stealing. So I still firmly, firmly believe that and I don't think anyone has any business publishing recipes that are not thoroughly tested and worked. So, that's what I'll say for starters.Paula (42:36):But yeah, I mean I think it's a scary thing to write a cookbook. I think I know every single weird thing in my cookbook that no one will ever, ever notice. And they don't keep me up at night but I know they're there. There's no mistakes in it or anything, just you know - you always know the weird thing like, “Oh, that condensation on that glass and that photo is slightly off," or that kind of stuff that no one cares about.Paula (43:06):Yeah, I have empathy for that. It's a hell of a process. You have to be so organized and you have to be just on top of everything. It's so much more data than just writing the text of the thing. It's so much work. Cookbooks are so much work and I have so much respect for anyone who tries to write one - unless they don't test the recipes. Thank you for subscribing. Share this episode.

Episode 45 July 23 2020 On the Needles 2:29 Bay area fiber fair   4 Day KAL Soundtrack Pullover by Marie Greene, Neighborhood Fiber Co.: studio DK in Ward Circle (blue) and Broadway Market (grey)-- DONE!!   EmPower People cowl by Casapinka, Mouse House Fiber Co Storr in moxie-- DONE!   Criterion Cowl by Casapinka, Lady Dye Yarns (Big Minis): Color A: Mrs. Hudson (lt. pink), Color B: Moriarty (grey), Color C: Irene Adler (hot pink)   Bautista by Celia McAdam Cahill, YakLux by Invictus Yarns 2020 NoCKRs colorway JAPANESE YARN Hamanaka  Check out their Bonny fluorescents! Ito.  Incredible color palette. Avril. I’m enthralled with the fuwa fuwa tail yarn. Habu Textiles. Lots of plant fiber yarns. Noro Yarn. Has super-colorful yarn & on-line magazine. Daruma. Wide variety, and I loved the Genmou line. On the Easel 15:41 Limn + Latitude : Japan!  Nearly finished with my 100 Day Project. Ordered patterns from Hotpatterns.com Making a Gouache Zine. And a Creativity Deck. On the Table 25:51 Boys: Easy Pan Steaks By Ayesha Curry Camembert Pasta from Jamie Oliver Grilled Cheese from Sheet Pan Suppers by Molly Gilbert and Tomato Soup from How to Cook Everything by Mark Bittman   French onion frittata (here is an omelet version, I dont think it’s the one I originally was inspired by, but it’s close)   Toffee Bars, take 2. This is the perfect reproduction; we just mix in choc chips, no nuts. Easy! Spaghetti Carbonara Plum compote is in the works! On the Nightstand 40:28 Party of Two by Jasmine Guillory Olivia & Max Two Janes by Louisa Luna New Moon and Eclipse by Stephenie Meyer The Hate U Give by Angie Thomas  Starr The Deep by Rivers Solomon Glass Hotel  by Emily St. John Mandel The Water Dancer by Ta’Nehisi Coates Mexican Gothic by Silvia Moreno-Garcia Bingo 1:02:53 Starts friday evening may 22, ends Sept 7 Need to post a photo of completed Bingo with #CCRRsummerbingo2020 to instagram or Ravelry   Double batch   Finished a work-in-progress: family-friend Quilt! Wrote a gratitude list. Read The Water Dancer on Monica’s recommendation.

I'm sharing the quarantine cookbooks and recipes that have been the most used and helpful to me during these first few weeks of the global pandemic. These are the titles that have been feeding my soul, my tummy, and aligning with my community. I’ve been buying a local CSA box from Local Roots NYC, while independently supporting my favorite Greenmarket farmers.  When I get my Local Roots CSA subscription box delivered, I go straight to the indexes of my favorite cookbooks to uncover any recipes I can create with my new produce finds. What have you been eating? Show me your meals on Instagram and Twitter using #BriBooks. Subscribe to our newsletter bribookspod.com/newesletter and check out more behind-the-scenes photos on bribookspod.com!  Bri Books 6 Best Cookbooks for Nourishing Meals During Quarantine 3:00 - Book 1: “From the Oven to the Table: Simple Dishes that Look After Themselves” by Diana Henry. Thanks to the Local Roots CSA, I’ve been able to experiment more with cooking meats! This cookbook is full of tips on what to look for in your fresh produce and ingredients. The recipes are so simple, and they make you feel alive from the inside out. 6:30 - Book 2: “How to Cook Everything” by Mark Bittman. I mentioned this book on the Bri Books episode “How to Build Confidence in the Kitchen” featuring Danielle and Sherrod of “Slice and Torte” Podcast. This cookbook is where I go for technique and ingredient-specific help. For example, I was in search of a chili recipe to make with my Local Roots ground beef, and found the perfect one in “How to Cook Everything” (pssst…here’s the recipe.) 8:20 - Book 3: “Every Day is Saturday: Recipes and Strategies for Easy Cooking Every Day of the Week” by Sarah Copeland. This cookbook is the ultimate comfort food companion. Every recipe tastes like you’re eating at your favorite neighborhood joint; these recipes are 100% restaurant-worthy quality. I love Sarah Copeland’s ‘catch-all’ take on easy, leftovers-based, nibbly Sunday night dinners. The meals in this cookbook call on ingredients you already have--especially the mains! The "Every Day Is Saturday" cookbook reminds me to be my own best chef.  11:40 - Book 4: “Jubilee: Recipes for Two Centuries of African-American Cooking” by Toni Martin-Tipton. I mentioned this book on the “5 Most Delicious Cookbooks” episode of Bri Books. This book brings together the depth of African-American cuisine and techniques, and shines a loving light on the roots of American food. This cookbook is built on learning and sharing our knowledge, and I’m 100% committed. 13:00 - Book 5: “Vegetable Kingdom” by Bryant Terry. Terry is a James Beard Award-winning chef, educator and author of the iconic book “Afro-Vegan.” Terry’s renowned for his efforts to create a healthy and equitable food system. This cookbook is already inspiring the ways I take in the fresh flavors of spring. 14:50 - Book 6: “Cook Beautiful” by Athena Calderone, which I discovered at Sezane, one of my favorite French brands. Athena is a creator of beauty, a stylist, a lifestylist, an interior expert and advocate, she breathes life/ texture creativity into rooms. In this cookbook, she reveals the secrets to preparing unforgettable meals. You can feel how Athena loves to create a sense of belonging and warmth in both food and in life. One of my favorite things about the book is that it’s broken into seasons--you can come back to different sections for inspiration! Athena was featured on Glamour.com as 1 of 11 female interior designers to support (and follow on Instagram). Athena Calderone’s entire ethos is that you don’t need a sprawling space and an endless supply of farm-fresh food to live well— just need a bit of tender care, attention to detail, and inspiration. But the farm-fresh food doesn’t hurt ;) (Hiii, Local Roots!) What have you been eating? Show me your meals on Instagram and Twitter using #BriBooks. Subscribe to our newsletter bribookspod.com/newesletter!

From Pushkin Industries, introducing Deep Background with Noah Feldman.Every story has a backstory, even in today's 24-hour news cycle. In Deep Background, Harvard Law School professor and Bloomberg Opinions columnist Noah Feldman will bring together a cross-section of expert guests to explore the historical, scientific, legal, and cultural context that help us understand what's really going on behind the biggest stories in the news.With restaurants and bars across the country temporarily closing down due to concerns about the novel coronavirus, many of us are finding ourselves cooking for the first time in a long time. So today, Deep Background is taking a quick break from covering the spread of COVID-19 to share this conversation with Mark Bittman, the food writer who taught so many of us how to cook. The author of best-selling cookbooks like How to Cook Everything and Vegan Before 6, Bittman offers some tips on how to cook fish and reflects on what he has learned from over two decades of writing about food.Learn more and subscribe to Deep Background on Apple Podcasts, Spotify, or wherever you listen.See omnystudio.com/listener for privacy information.

With restaurants and bars across the country temporarily closing down due to concerns about the novel coronavirus, many of us are finding ourselves cooking for the first time in a long time. So today, Deep Background is taking a quick break from covering the spread of COVID-19 to share this conversation with Mark Bittman, the food writer who taught so many of us how to cook. The author of best-selling cookbooks like How to Cook Everything and Vegan Before 6, Bittman offers some tips on how to cook fish and reflects on what he has learned from over two decades of writing about food. Learn more about your ad choices. Visit podcastchoices.com/adchoices

From Pushkin Industries, introducing Deep Background with Noah Feldman. Every story has a backstory, even in today's 24-hour news cycle. In Deep Background, Harvard Law School professor and Bloomberg Opinions columnist Noah Feldman will bring together a cross-section of expert guests to explore the historical, scientific, legal, and cultural context that help us understand what's really going on behind the biggest stories in the news. With restaurants and bars across the country temporarily closing down due to concerns about the novel coronavirus, many of us are finding ourselves cooking for the first time in a long time. So today, Deep Background is taking a quick break from covering the spread of COVID-19 to share this conversation with Mark Bittman, the food writer who taught so many of us how to cook. The author of best-selling cookbooks like How to Cook Everything and Vegan Before 6, Bittman offers some tips on how to cook fish and reflects on what he has learned from over two decades of writing about food. Learn more and subscribe to Deep Background on Apple Podcasts, Spotify, or wherever you listen.

Forget paleo, keto, and intermittent fasting—we're getting to the truth of how you really should be eating this week with Mark Bittman and Dr. David L. Katz. Their latest book is called How to Eat: All Your Food and Diet Questions Answered, and in this episode they discuss the importance of using both science and common sense when it comes to our consumption. Mark is a leading voice in the food world, having written over 30 books on the topic, including the New York Times bestseller How to Cook Everything. Dr. Katz is the founding director of Yale University's Yale-Griffin Prevention Research Center, as well as the founder and president of the True Health Initiative. Have an idea for a future episode? Call us at 347-687-8109 and leave a voicemail, or write to us at upgrade@lifehacker.com. We want to hear from you!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in to our 1st BioReset™ Podcast as Dr. Cook breaks down everything you need to know about viruses.With 25 years of experience in researching the topic of virology, Dr. Cook relays the history of viruses and patterns we are experiencing, such as those dating back to the 1918 Spanish Flu outbreak. He will highlight the symptoms that one might experience, cumulating in what could become a cytokine storm (a perfect storm the world of viruses).  Most importantly, he shares progressive strategies, medical treatments that might help cure the virus, as well as preventative remedies including a plethora of vitamins such as Curcumin, Querceti and probiotics.Moreover, hear about BioReset™ Medical and Dr. Cook's approach to addressing other complex illnesses and progressive treatments they employ, including Ozone and NAD+ therapies and treatments.   

Episode 35 March 10, 2020 On the Needles 1:01 Stitches West recap Lady Dye yarns Among Friends Slubby yarn Sincere Sheep murnong hat, Sincere Sheep Eureka DK in Hothor’s Gem and Girl on the Rocks SW BFL sock in Munchkin -- DONE!! Gnome is where you hang your hat by Sara Schira--DONE!! Vanilla is the New Black by Anneh Fletcher, white birch fiber arts 80/20 sock: Hellbent Feminist She-Devil colorway -- DONE!! Brickyard by Elizabeth Doherty, Studio DK from Neighborhood Fiber Co in Sanctuary City -- DONEish Porthole Cowl by Knitting Expat Designs, Three Irish Girls Yarn: Adorn Sock in Maple Vanilla mini set (2009), Westerly Sea Sock in Ocean Gradient (merino/sea cell- natural seaweed fiber, 2010)   On the Easel 17:37 Limn + latitude--Working on depictions of Australia. Working on watercolor grid pad from Case for Making. “Cup” theme this month with Daria. Contemplating #100DayProject… On the Table 25:16 Tres Leches Cake from The Cake Doctor Bakes Gluten-Free Tomato Soup with Chickpeas and Moroccan Spices and Spicy Lamb Meatballs from Vegan Vegetarian Omnivore by Anna Thomas Best Instant Pot Chocolate Cake Food52 Yogurt biscuits from How to Cook Everything by Mark Bittman Asparagus Frittata with cheddar New ricciarelli recipe (double the recipe—you’re welcome). Nima—gluten sensor! One-pan Mexican chicken and Rice from Alex Snodgrass’ The Defined Dish. I added black beans & cheddar. On the Nightstand 39:32 11-22-63 by Stephen King (audio) The Secret Chapter (The Invisible Library series) by Genevieve Cogman Half Spent was the Night by Ami McKay Bromance Book Club by Lyssa Kay Adams   Long Petal in the Sea by Isabel Allende   The Unquiet Dead by Ausma Zehanat Khan (audio)  The Starless Sea by Erin Morgenstern The Girl with the Louding Voice by Abi Daré Carpenteria by Alexis Wright The Mercies by Kiran Millwood Hargraves Giveaway! 57:51

It’s Halloween! Ron and Andy are in charge of Diane’s kids, for some reason. Leslie is flustered because she and Ben are planning to start their life together, but all of a sudden, Ben might not be coming back to Pawnee. What a surprise! But spoiler alert: it’s not the biggest surprise of the episode.Meanwhile, some of the gang is watching thriller-we-wish-was-real Death Canoe 4. In more serious news, Jerry also suffers a fart attack, necessitating the need for a garage sale. What kind of fun treasure will the Pawnee crew dig up? Plus, it’s the birth of Rent-a-Swag! Tom finally has a great business idea, and we’re so proud of him.We also dive into all the random pizza holidays that have been created over the past few years. And Joey shares a fun book worth checking out, Mark Bittman’s How to Cook Everything. What a tasty tome!EPISODES5, E5: Halloween SurpriseDRINK OF THE EPISODEBrethen of the Road Riesling from WincTOP 5 OF THE EPISODEThings to Look for in a New HomeCATEGORIESHorror Movies

JANET REICH ELSBACH lives in a rural community in Western Massachusetts. She teaches writing to high school students and to adults with developmental disabilities and, for over ten years, was a counselor to new and growing families. She writes about how all the numerous things going on in the average life collide with making dinner on her blog A Raisin & a Porpoise. Janet is a graduate of Stanford University with a degree in Anthropology and a focus on writing and holds a Masters in Education from New York University. She has chased strange ingredients, healing nutrition, and good food all her life and is a regular contributor to the Berkshire Festival of Women Writers. Her writing has appeared on Food52, Modern Loss, Manifest Station, Role/Reboot, and Verily Magazine. Get the Book Extra Helping: https://www.amazon.com/Extra-Helping-Connecting-Building-Community/dp/161180602X/ref=sr_1_1?keywords=extra+helping&qid=1580484617&sr=8-1 Reviews about the Book “Extra Helping is a generous, nourishing, and luminous work.  More than a cookbook, it’s a reminder of the role food can play in connecting and healing us—especially  during difficult days. It is a timely and hopeful work, crafted with boundless heart and love.”—Dave Isay, founder of StoryCorps “Extra Helping is the definitive guide for those of us who express love through the gift of food. Liberally dredged in Janet’s warm, witty prose, you’ll want to devour both the writing and recipes like buckwheat-studded chocolate bark, richly spiced tofu chorizo, and chocolate pudding so silky it will make you weep with joy. These dishes travel easily to loved ones in need of TLC, but also risk becoming part of your everyday repertoire.”—Alanna Taylor-Tobin, author of Alternative Baker: Reinventing Dessert with Gluten-Free Grains and Flours   “Whether life is in joyful disarray or has been upended by sorrow, Extra Helping is the cookbook you need. A master class in the art of nurture, the gift of this volume is that simply leafing through its pages leaves the reader feeling soothed, calmed, and ready to offer support to friends, family, and community. If food is your preferred expression of love, you will feel instantly at home within these pages.”—Marisa McClellan, author of Naturally Sweet Food in Jars   “Finally, a book that gives us the courage to make a difference and the tools to get there. Now we can help our friends through the roughest year or even the roughest Thursday, whether it’s with congee, carnitas, ginger custard, or the greatest chocolate pudding I’ve ever tasted. Extra Helping will make you a better cook, a better friend, and a better human.”—Alana Chernila, author of Eating from the Ground Up   “There’s a ton of wisdom in this book. Truthfully, it’s not so much a cookbook as it is a manual about how to nurture with recipes as the supporting actors. But those recipes happen to be quite alluring. I’ve been immersed in recipes for forty years, and this lineup really offers a new slant. It made me want to go straight to the kitchen and start cooking.”—Sara Moulton, host of Sara’s Weeknight Meals and author of Sara Moulton’s Home Cooking 101   “Just reading Extra Helping is healing, as it gently talks you through the sort of sustenance that will get you through a tough spell, as well as provide you with enough support to help someone you care about in a meaningful way. Everything is restoratively delicious—the broths and soups are effortless and the hot drinks feel imperative. And in case you’re wondering, the cookies, meatballs, tiny pancakes, and teeny cakes all feel like exactly what I want to eat to feel well and good and happy, always.”—Maggie Battista, author of Food Gift Love "A small, quirky, and insanely kind collection, Elsbach's first cookbook combines elements of Mollie Katzen’s The Moosewood Cookbook and Mark Bittman’s How to Cook Everything oeuvres. With a unique tone and caring approach, Elsbach identifies eight different lifecycle occasions, from births to passings, that demand lovingly delivered food. Her audience is everyone who wants to help their friends and loved ones during such times, and she provides 70–plus recipes for doing just that."—Booklist, starred review  ======================  Request to Join the FREE Meredith Atwood Community & Coaching https://meredith-atwood-coaching.mn.co/ ======================  Buy Meredith’s Books: The Year of No Nonsense https://amzn.to/3su5qWp Triathlon for the Every Woman: https://amzn.to/3nOkjiH =======================   Follow Meredith Atwood & The Podcast on Social: Web: http://www.swimbikemom.com Instagram: http://instagram.com/swimbikemom   =======================  Want to Connect?  Email: same24hourspodcast@gmail.com =======================  Credits: Host & Production: Meredith Atwood Copyright 2017-2020, 2021 All Rights Reserved, Meredith Atwood, LLC

There is a saying, “If you want a happy ending, read a cookbook”. Our guest, Laura Lucchese, is in a book club that always ends well because her group reads and then produces a group meal from cookbooks. James Beard, the great culinary expert said, food is our common ground, a universal experience. In our mind, to bring books and food together is a match made in heaven. Laura tells us how many cookbooks have a narrative story just like a traditional book, why cooking from a cuisine outside your own encourages discussion, and how modern cookbooks offer a different philosophy to entertaining that diverges from the older well-known cookbook authors like Martha Stewart. Books Mentioned in this Episode. Six Seasons by Joshua McFadden and Martha Holmberg How to Cook Everything by Mark Bittman Smitten Kitchen Cookbook by Deb Perelman Dining In by Alison Roman Nothing Fancy by Alison Roman Indianish by Priya Krishna Bottom of the Pot by Naz Deravian Buttermilk Graffiti by Edward Lee Smoke and Pickles by Edward Lee Everyday is Saturday by Sarah Copeland How They Choked by Georgia Bragg Simple by Yotam Ottolenghi Do You Mind If I Cancel by Gary Janetti Me Talk Pretty One Day by David Sedaris Bad Blood by John Carreyrou A Gentleman from Moscow by Amor Towles All the Ugly and Wonderful Things by Bryn Greenwood Sourdough by Robin Sloan You can find us on FB, instagram (@perksofbeingabookloverpod) and on our blog site at www.perksofbeingabooklover.com Perks airs on Forward Radio 106.5 FM and forwardradio.org every Wednesday at 6 pm, Thursdays at 6 am and 12 pm. We have purchased the rights to the theme music used.        

Mark Bittman, author of the book How to Cook Everything and editor-in-chief of Heated, sits down with Bloomberg journalist Deena Shanker to talk about the key to making good, affordable food—without abusing the environment. Read our favorite highlights of this episode as you listen HERE. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts. Apple Podcasts Stitcher Google Play Spotify Become a Food Tank member for exclusive benefits: join HERE! Follow Food Tank on Social Media: Twitter Facebook Instagram LinkedIn Youtube

In May, Tesla, the electric vehicle manufacturer run by billionaire Elon Musk, filed a patent to put lasers on its cars. While this might sound like a step toward some kind of James Bond-mobile, the intent is actually to use the lasers to clean dirt and grime from windshields and the lenses of cameras used for self-driving features. It’s a high-tech ambition that hints at Tesla’s larger goals. The news also came the same week that Elon Musk takes the stand in a trial where he’s accused of defaming a British diver last year. It’s a tumultuous time for Tesla and Musk both. This week on Gadget Lab, WIRED transportation writer Alex Davies comes on the show to chat about Tesla's latest automotive machinations and what they mean for the company. (Of course we also talk about the Cybertruck.) Then the gang shares their best travel tips, just in time for the holidays. Show Notes:  Read more about Tesla’s laser-Windex here. You can also keep up with Musk’s notorious "Pedo guy" trial and all the latest Tesla news here. Find more of our travel news and advice here and check out our Gadget Lab team's favorite gear to accompany you on your trip. Recommendations: Alex recommends How to Cook Everything by Mark Bittman. (Also you should preorder Alex’s book Driven: The Race to Create the Autonomous Car.) Mike recommends The War on Cars podcast, in particular the episode with legal scholar Sarah Seo about how private car ownership has created an “automotive police state.” Arielle recommends the Dictionary of Obscure Sorrows. Alex Davies can be found on Twitter @adavies47. Arielle Pardes is @pardesoteric. Michael Calore is @snackfight. Lauren is @LaurenGoode. Bling the main hotline at @GadgetLab. Our theme music is by Solar Keys. How to Listen You can always listen to this week's podcast through the audio player on this page, but if you want to subscribe for free to get every episode, here's how: If you're on an iPhone or iPad, open the app called Podcasts, or just tap this link. You can also download an app like Overcast or Pocket Casts, and search for Gadget Lab. If you use Android, you can find us in the Google Play Music app just by tapping here. We’re on Spotify too. You can also download an app like Pocket Casts or Google Podcasts, and search for Gadget Lab. And in case you really need it, here's the RSS feed. Learn more about your ad choices. Visit megaphone.fm/adchoices

We're in the Holiday Spirit this episode, giving you some of our favorite gift recommendations! Please stop into the store and chat with us in person for even more personalized recommendations for everyone on your list! Join the movement to support Gibson's Bookstore this holiday season by giving audiobooks from Libro.fm. Choose specific audiobooks to gift or select from 1, 3, 6, or 12 month memberships.   Gift any 3, 6, or 12 month audiobook membership and as a thank you for supporting Gibson's Bookstore, you'll receive Audiobook of the Year and #1 New York Times bestseller, Circe by Madeline Miller as our gift to you. Visit libro.fm/holiday for more information!  Gibson's Bookstore Website Instagram Facebook Twitter Libro.fm (Our Audiobook Platform) Email us at thelaydownpodcast(at)gmail(dot)com  You can now use the code “LAYDOWN” for 3 audiobooks for the price of 1! Click this link to redeem! Or at checkout, use offer code: LAYDOWN Click the link in order to purchase the book from our store, or click the "Libro.fm" link to get the Audiobook on Libro.fm. Thanks for shopping local! Currently Reading Ryan -  Thirteen Doorways, Wolves Behind Them All by Laura Ruby (Libro.fm) Bone Gap by Laura Ruby (Libro.fm) The Binding by Bridget Collins (Libro.fm) Kelso -  The Price of Salt: Or Carol by Patricia Highsmith (Libro.fm) Wow, No Thank You.: Essays by Samantha Irby (March 31, 2020) (Libro.fm) We Are Never Meeting in Real Life.: Essays by Samantha Irby (Libro.fm) Hillary- Antisocial: Online Extremists, Techno-Utopians, and the Highjacking of the American Conversation by Andrew Marantz (Libro.fm) Crime in Progress: Inside the Steele Dossier and the Fusion GPS Investigation of Donald Trump by Glenn Simpson & Peter Fritsch (Libro.fm) Holiday Gift Recommendations: Ryan -  An Absolutely Remarkable Thing by Hank Green (Libro.fm) *Just Announced* A Beautifully Foolish Endeavor (July 2020) In Other Lands by Sarah Rees Brennan (Libro.fm) The World of It by Alyse Wax Harry Potter and the Goblet of Fire (Illustrated Edition) by J.K. Rowling & Jim Kay Once & Future by Amy Rose Capetta and Cori(y) McCarthy (Libro.fm)  Sword in the Stars by Amy Rose Capetta and Cori(y) McCarthy (Event) The Once and Future King by T.H. White (Libro.fm) The Mists of Avalon by Marion Zimmer Bradley (Libro.fm) The Starless Sea by Erin Morgenstern (Libro.fm) (Event) Kelso -  Beastie Boys Book by Michael Diamond & Adam Horovitz The Beautiful Ones by Prince (Libro.fm) Movies (And Other Things) by Shea Serrano (Libro.fm) Basketball (And Other Things) by Shea Serrano (Libro.fm) Hillary -  The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, Megan Scott How to Cook Everything by Mark Bittman Essential Ottolenghi by Yotam Ottolenghi Prune by Gabrielle Hamilton You Suck At Cooking A Pattern Language by Christopher Alexander At Home by Bill Bryson (Libro.fm) NEIBA Catalog (Full List Here - You can also pick up a catalog in the bookstore!) Fire, Ice, and Physics: The Science of Game of Thrones by Rebecca C. Thompson (Libro.fm) Brilliant Maps for Curious Minds by Ian Wright The Crayons' Christmas by Drew Daywalt & Oliver Jeffers The Day the Crayons Quit by Drew Daywalt & Oliver Jeffers The Night Before Christmas Sleigh Bell Gift Set by Clement C. Moore Angelina Ballerina by Katharine Holabird Gideon the Ninth by Tamsyn Muir (Libro.fm) Ninth House by Leigh Bardugo (Libro.fm) Change Is the Only Constant: The Wisdom of Calculus in a Madcap World by Ben Orlin Non-Book Items (In-Store Only): Disney Villainous Game & Expansion Pack, 2-6 Players ages 10+  Gibson's Bookstore Merchandise: T-Shirts, Vinyl Stickers, Enamel Pins!  Gift Cards Socks by Blue Q and Sock it To Me Shashibo Shape-Shifting Mystery Box Fidget Puzzle Toy Cast Iron Bookends Upcoming Events: Midnight Merriment  Book Club Discusses Cold Comfort Farm (Postponed) Mitch Albom, presented with Northeast Delta Dental Erin Morgentsern presents The Starless Sea Sword in the Stars tour, with Amy Rose Capetta and Cori(y) McCarthy

Creating optimal health and a life you love is about setting the right foundation and putting in the right inputs to get the right results. And the first step is your vision. What do you want your present and future to look like? How do you see yourself? What can you do to get there? In this mini-sode, Dr. Hyman explores with his guests, Mark Bittman, Cal Newport, and Vishen Lakhiani, the importance of creating a vision for your life, particularly in the face of the barrage of food marketing to which we are all exposed.Mark Bittman is the author of more than 20 acclaimed books, including the “How to Cook Everything” series. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and still writes occasionally.Mark is currently a member of the faculty of Columbia University’s Mailman School of Public Health and is writing a new cookbook called “Dinner for Everyone” to share how simple and delicious it can be to cook at home, no matter what your dietary preferences are.Cal Newport is an associate professor of computer science at Georgetown University and writes about the impact of technological innovations on our culture. He is the author of six books, including Digital Minimalism and Deep Work.Vishen Lakhiani is the founder of Mindvalley University, a former computer engineer, and is noted for his ability to integrate information across the field of human transformation into unified models. His book, “The Code of the Extraordinary Mind,” was a New York Times bestseller and hit the coveted number one spot on Amazon five times in 2017. Vishen also founded A-Fest, the transformational festival described as the “TED meets Coachella” of the industry.Listen to Dr. Hyman’s full-length conversation with Mark Bittman: https://DrMarkHyman.lnk.to/MarkBittmanListen to Dr. Hyman’s full-length conversation with Cal Newport: https://DrMarkHyman.lnk.to/CalNewportListen to Dr. Hyman’s full- length conversation with Vishen Lakhiani: https://DrMarkHyman.lnk.to/VishenLakhiani See acast.com/privacy for privacy and opt-out information.

Welcome to Episode 28 of Nooks and Crannies! Halloween Spectacular: Self Immolating Sens Fans, Floppy Disked ICQ chatting, Making Bread with Cod Baskets.   :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: (4:37) Evan immediately breaks his promise of a “no rant” episode by absolutely loosing it on Ottawa Senator’s owner Eugene Melnyk. Folks this is the best rant in Nooks and Crannies history! In solidarity with my valiant co host, here are just a few stories that support his vitriol; Gambling Debts, apparently he is trying to get his private jet back (sad really), how he literally guilt tripped a diehard Sens fan into giving him a chunk of their liver! and of course, rumors continue to swirl about him selling the team but he won’t because he is likes this shit. Oh, and we also talk about the Canucks, who are going to be okay going forward, Poor Evan.    (18:13) Hold onto your Cod Basket’s folks, cuz its time for another Canadian Heritage Moment! This week we are discussing the fake-Italian not quite British ‘explorer’ John, don’t you dare call me Giovanni, Cabot, and the “discovery” of cod off the coast of Newfoundland! Fish heads, fish heads, eat them up yum! (22:25) Get your floppy disks out folks, we are taking the time machine back to like I dunno, lets say 1989…Its another addition of “Dimming 90’s Memories with Mamoo”. Matty explains to Evan what the eff DOS is, how to download shareware games from a Surrey Library database, stealing AOL CD’s, and the glorious world of ICQ *Uh..uooo! (Side Note: First Google suggestion on ICQ was “Is ICQ still a thing?” Apparently it is!! Then Evan turns the tables, talking about the quite frightening sounding Omegle… :( According to their still existing website, they see things a little differently: The Internet is full of cool people; Omegle lets you meet them. When you use Omegle, we pick someone else at random so you can have a one-on-one chat. (35:50) Then for no reason whatsoever, Matty decided to explain to Epen how to make bread from hand (by hand?). Two notes that I forgot to mention, for egg wash; add a small splash of water and whip that up a bit with a fork, secondly; when baking with milk add no more than half what the recipe calls for, for liquid (this recipe calls for 2 cups of water, sub 1 of those for milk), and you will want to microwave that milk first (like 20-30 seconds). Enjoy! Even though your first loaf will suck… (44:55) And to wrap things up, the fella’s felt obliged to talk about their least favorite holiday, Halloween *We also hate Thanksgiving, which happens in October in Canada, not really sure why…Anyway, we keep it rather non-ranty, we talk about our favorite childhood costumes, trick or treat strategies (including Matty’s full sized chocolate bar recon schemes), teenage hijinx *including Matty’s near nard loss due to a hammered down screetch-a-roo, and why we both hate adult Halloween, but also why we need to get Evan back into that cape and bejeweled crown! ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Episode 28 Links: Fun Eugene Melnyk Story’s: https://www.macleans.ca/society/health/did-eugene-melnyk-jump-the-queue-for-a-new-liver/ https://www.cbc.ca/news/canada/ottawa/ottawa-senators-owner-eugene-takes-legal-action-to-get-private-jet-back-1.5287642 https://thehockeywriters.com/ottawa-senators-ownership-problem-an-nhl-problem/ https://www.cbc.ca/news/canada/ottawa/casino-cash-chips-melnyk-1.5304618 James Beard bread book: https://www.goodreads.com/book/show/545911.Beard_on_Bread Mark Bittman’s How to Cook Everything: http://www.howtocookeverything.com/ John Cabot, Canadian Heritage Minute: https://www.youtube.com/watch?v=ds8G9sFOK5w  :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: N&C Links All The Episodes Drop us a line: Nooksandcranniespod@gmail.com Facebook:  https://www.facebook.com/nooksandcranniespodcast Ponder Evan’s Blurry Pictures: https://www.instagram.com/nooks_and_crannies_pod/ Find Nooks and Crannies on Spotify Graphics by Donna Hume ::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: Theme Music Attribution: Cullah - "Neurosis of the Liver" on "Cullah The Wild" https://www.cullah.com/discography/cullah-the-wild/neurosis-of-the-liver  Under license (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/  

Author, editor-in-chief of Heated, and former New York Times columnist Mark Bittman talks about what it means for food to be “good,” how to know it's good, buy it and cook it. He guides us to think deeply about the food system and how it can be improved. Bittman is celebrating the 20th anniversary of his generation-defining cookbook How to Cook Everything, the definitive guide to simple home cooking. The new edition of the book has been completely revised for today's cooks while retaining Bittman's trademark minimalist style: easy-to-follow recipes and variations, and tons of ideas and inspiration. Bittman will celebrate this landmark in American food with a reception. He will be in conversation with author and Real Food Media's Anna Lappé. This program is part of our Food Lit series, underwritten by the Bernard Osher Foundation. MLF Organizer: Elizabeth Carney MLF: Business & Leadership, Food Matters Learn more about your ad choices. Visit megaphone.fm/adchoices

Food impacts everything, which is why changing the way we eat and working towards a new food system can be so powerful and far-reaching. Cooking at home used to be the norm but it’s become the exception. Food marketing has convinced us our kitchens are holding us hostage and that true freedom is convenience, found in packaged and fast foods. In fact, 50% of meals are now eaten away from home. That’s why cooking at home is a revolutionary act. When we prepare our own meals, we can control what’s really going into our bodies, and we also get to buy ingredients that meet our standards and values, like humane treatment of farmworkers and animals. Today’s guest on The Doctor’s Farmacy is one of my personal mentors and idols as a leader in the food movement. Mark Bittman is the author of more than 20 acclaimed books, including the How to Cook Everything series. He was a food columnist, opinion columnist, and the lead magazine food writer at the New York Times, where he started writing in 1984 and still writes occasionally. Mark is currently a member of the faculty of Columbia University’s Mailman School of Public Health and is writing a new cookbook called Dinner for Everyone to share how simple and delicious it can be to cook at home, no matter what your dietary preferences are.This episode of The Doctor’s Farmacy is brought to you by Thrive Market. Thrive Market has made it so easy for me to stay healthy, even with my intense travel schedule. I never let myself get into a food emergency. Instead, I always carry enough food with me when I’m on the go, for at least a full day. I order real, whole foods online from Thrive Market.Right now, Thrive is offering all Doctor’s Farmacy listeners a great deal: you will receive an extra 25% off your first purchase plus a free 30 day membership to Thrive. There’s no minimum amount to buy and no code at checkout. All you have to do is head over to http://thrivemarket.com/farmacy See acast.com/privacy for privacy and opt-out information.

Let’s talk cookbooks, featuring “Slice and Torte” podcast hosts Danielle and Sherrod--the cookbooks the ones that changed our lives, the ones that challenged our pallets, and the ones that never should’ve been printed. Slice & Torte on Instagram, Apple Podcasts, Stitcher, and on their site!  “Slice & Torte” podcast is a conversation about food as if it were pop culture. Two cooks from different perspectives, Danielle and Sherrod, love to “make food that’s simple and delicious, and warms the soul.”   0:30 - Danielle and Sherrod introduction: “By day,” Danielle is a Senior Analyst for a healthcare company and Sherrod is a UX Designer for a medical device company. “By night,” they cook too much, buy too many plates, and create “Slice and Torte”.   5:00 - How Sherrod and Danielle decided to share their passion for food through podcasting.   6:00 - How design, art and science merge to create the “Slice and Torte” podcast and platform.   7:55 - “When did you turn on the stove for the first time?” and early memories of cooking (including Danielle’s incredible story of cooking for her family...at age four.)   9:40 - How Sherrod’s great aunt set him on his path of loving food and community.   11:35 - The Four Cookbook #BriBooks -Chrissy Teigen's “Cravings” -”How to Cook Everything” by Mark Bittman -“Rodale’s Garden Fresh Cooking” -“Vintage Pies” by Ann Haney Collins   12:20 - Cookbooks for building confidence: “The Martha Stewart Cooking School,” “Cook with Jamie” by Jamie Oliver.   16:24 - What cooking has taught both Sherrod and Danielle about themselves.   17:30 - “Cooking is the highest form of magic. it’s the only way I know to stop time, to cure disease, to completely change a good day from a bad day. Understanding that at ones core is so fulfilling, because when you can do that, you can do things like change your outlook!” - Sherrod Faulk, “Slice & Torte” podcast   19:05 - “What I’ve learned is that there's only suggestions, there’s no rules. The kitchen is the one place where literally what I want goes. No one can tell me what to do. I can try whatever I want to try. For me, that’s very freeing and relaxing. And I’ve learned, there’s nothing I can’t make. Even if it doesn’t exist yet, I can make it and invent it. I’ve also learned, it’s OK to fail. But, that sense of failure is so freeing, and I don’t know many other places where you can feel good about failing other than the kitchen.” - Danielle Jones, “Slice & Torte” podcast   BREAK   21:00: #BriBooks Cookbook #1: “Rodale’s Garden Fresh Cooking” and eating with the seasons/ seasonality. “Rodale’s Garden Fresh Cooking” my go-to for ingredient-based cooking. Each chapter focuses on a specific crop. Listen to “Bri Books all about “Rodale’s Garden Fresh Cooking,” featuring the incredible @ABeautifulNest.   24:10 - Seasonality 101 and eating with the seasons, and shoutout to farmers markets! @GrowNYC Grand Army Plaza Greenmarket warrior!   26:15 #Bribooks Cookbook #2: “Vintage Pies:Classic American Pies for Today's Home Baker” by Anne Collins. These aren’t your aunty’s sweet potato and pumpkin pies. Danielle gives her take on a few bizarre pies from America’s history, including Amber Pie, Boiled Cider Pie, Grape Pie...and Jefferson Davis Pie.   29:30 #Bribooks Cookbook #3: “Cravings” by Chrissy Teigen. One of the strengths of the book is that it felt like a quick trip to the grocery store could pull off all recipes--no specialty store required.   30:40: “No food is exclusionary in this world. everyone eats. these ingredients are available to everyone. It’s well worth it for people to get out of their comfort zones, go to grocery stores in neighborhoods you’ve never explored, talk to people you wouldn’t normally talk to. Get out and explore.” - Sherrod   31:45 - Sherrod and Danielle on “Cravings” by Chrissy Teigen and how it’s a highly-social cookbook, great for people who entertain.   34:05 - #Bribooks Cookbook #4: “How to Cook Everything” by Mark Bittman   35:00 - Why we don’t understand cookbooks that don’t have photos?!   BREAK   37:45 - GAME TIME! Let’s play “Read It, Reading It, Wrote It,” inspired by “Slice & Torte’s “Love It, Hate It, Ate It segments! “Read It” =  a book you feel like you read and it taught you something about uncovering passions, etc “Reading It” = A book you’re reading or want to read next “Wrote It” = The book that resonated with you so deeply, you feel you could’ve written it!   38:30 - Sherrod’s “Read It”: Martha Stewart’s book “Entertaining” cookbook taught him that cooking isn’t *just* cooking. “Cooking is a way to have fun, to have a party, to change people's’ lives, to get outside your own culture,  a way to take a trip around the world.”   39:50 - Danielle’s “Reading It”: “Birdbox” by Josh Malerman,  and “The Brief and Wondrous Life of Oscar Wilde” by Junot Diaz.   40:30 - Sherrod’s “Reading It”: “Mastering the Art of Japanese Homecooking” by Masaharu Morimoto   42:00 - Danielle’s “Wrote It”: “The Cooking Gene” by Michael Twitty and “Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee” by Bee Wilson   43:20 - Brionna’s #bribooks: “Everyday is Saturday: Recipes and Strategies for Easy Cooking Every Day of the Week” by Sarah Copeland   44:10 - Danielle’s “Read It”: “Between Harlem & Heaven” by Alexander Smalls all about Afro-Asian-American cooking and history 45:00 - Sherrod’s “Wrote It”: “Mrs. Wheelbarrow's Practical Pantry” by Cathy Barrow, and “It’s All Easy: Super Delicious Recipes for a Home Cook”

The last in our three-part Food in a Bowl series, this week’s episode features hacks and how-to’s so you can build your best food bowls yet! Together, we will figure out the logistics of actually making food bowls a staple in your meal planning without feeling like you’re prepping literally everything always. This kind of episode is one of my favorites because we make can make life simpler but also more full . . . by filling it with things that matter, like delicious meals in a bowl. Helpful Companion Links Are you signed up for the Latest Lazy Letter? June’s edition comes out next week, so don’t miss it if you’re looking for a new book to read or a podcast to listen to plus I give readers an inside look at my book writing process. I use Kokuho rice and a Japanese rice cooker that literally has no English words on it. If you don’t want to invest in a rice cooker, I suggest using Mark Bittman’s How to Cook Everything. Looking for my fake fancy Asian lettuce wraps recipe? Here you go. Yum-Yum Sauce makes every rice bowl better in my opinion. This is what we use. There’s a spicy version and regular. Here are five easy to customize food bowl dinner options.  If you have questions, join me this Thursday on Instagram around 12:15 pm EST for a LIVE Q&A session. Download a transcript of this episode! See acast.com/privacy for privacy and opt-out information.

Episode 12 April 4, 2019 Now on Spotify and pocket casts On the Needles 3:34 My Leftie: Miss Babs Yummy fingering in slate & reds (baby yarn in aubergine, lady bug, mahogany, ruby spinel and tulipa) Imagined Landscapes Imagikniting KAL DONE!   Willow Cowl by Amelia Lyon, Desert Vista Dyeworks DK (100% merino), Orcas colorway (black, white, lavender, lilac) DONE!   Garter Stitch Baby Kimono by Joji Locatelli, Three Irish Girls Adorn sock (80/20 merino/nylon SW), Smoke on the Water Whisper Socks: Regia design line by Arne and Carlos On the Easel 14:00 Paintings for the babies!! #100DayProject with Lindsay Jean Thompson. starts April 2nd!  I’m doing #100Chromatics. Finished Oil painting class with Erika Lee Sears on Creative Bug Board and Brush On the Table 22:58 More Smitten Kitchen Every Day: Carmelized Cabbage Risotto, Dutch Boy with Mushroom SauceCouldn’t find savory but several breakfast ones romesco/egg/chickpea/spinach bowl   I cooked a WHOLE (well, half) salmon in parchment! Special sauce that Monica won’t let me say on the air. (wink wink) EXTRA HELPINGS: Spring food favorites Absurdly addictive asparagus from Food52.com All the asparagus. Including the strata (I build mine in a loaf pan with sliced sourdough layers). Shrimp Scampi from How to Cook Everything by Mark Bittman.  (I also love his How to BAKE Everything cookbook) Melting Potatoes from Smitten Kitchen Strawberry-Rhubarb Cobbler from Fields of Greens by Annie Somerville All the strawberries. Including from-scratch biscuits Short Stacks Editions, also check Amazon On the Nightstand 44:10 Everything Here is Beautiful by Mira T. Lee Witch of Willow Hall by Hester Fox Ritz and Escoffier: The Hotelier, the Chef, and the Rise of the Leisure Class by Luke Barr Kinship of Secrets by Eugenia Kim Baby Teeth by Zoje Stage Golden State by Ben H. Winters  

Many people in the modern world have become distant from their food. They may not know where it's grown, who grows it, who produces it, or who harvests it, what impact its production has on the environment, how it is processed, how to prepare it, and more. A champion of shrinking this distance and of understanding how all these pieces fit together is an activist, and an advocate, and a journalist. A person whose career has been devoted to making it easier for people to eat healthy food, and good food, Mark Bittman. About Mark Bittman Mark Bittman was an opinions columnist for the New York Times, a food columnist for the paper's dining section, and the lead food writer for the New York Times magazine. His column, known as The Minimalist ran for more than 13 years. He also hosted a weekly Minimalist cooking video on the New York Times website. He is a member of the Faculty of the Columbia University' Mailman School of Public Health. He also appeared as a guest judge on the Food Network's Chopped. Mark is the author of 14 books, including the bestselling book "How to Cook Everything," which I happen to love, and "Vegan Before 6." Interview Summary You were a correspondent for the climate change documentary called Years of Living Dangerously. Why would a climate change documentary include a food journalist? Well, you know, it's interesting that you're asking that question because in a way it was a bone of contention between the producers and me. I thought there should have been much more food substance in Years of Living Dangerously. They wanted to do some and they also liked me. They liked my voice, they liked my TV presence and so on. So, I wound up reporting on methane production--but not from cows. From leaks and methane wells and on hurricane or Superstorm Sandy and its impact on the New Jersey coastline. So I really didn't get to talk about agriculture, but as, as you know I'm sure, agriculture is a major contributor to greenhouse gas production. And quite possibly the leading if not the second leading, it depends how you look at it, contributor to climate change. So I'm still waiting for the show that talks about climate change and agriculture because it is a big deal. So our listeners will have varying levels of knowledge of the impact of food production on the environment. If you to put together a show that you just said mentioned, what would you include in it? There are many problems with agriculture in the industrialized West. But, I think probably the primary one is our is industrial production of animals--it is the biggest single contributor to climate change in agriculture. And it also has a number of other egregious environmental effects. So from the lagoon, the waste lagoons that are the result from hog production to the air pollution that results from chicken houses and so on. I mean, we're talking about anonymous looking barns that may have hundreds of thousands of chickens in them, and thousands of hogs in them. Which are, you know, really, really big numbers of animals kept in crowded, torturous and pollution-producing situations. Is there an alternative to these kinds of things if the world wants as much meat as it does? Well, the second half of that question sort of takes issue with the first. The alternative is really going to be to eat less meat. And, you know, what's happening in the world today is that countries like India and China with huge populations, and increasing numbers of people with relative wealth--and the word relative is important here--but enough money to be able to buy meat. Those people want to eat like Americans have eaten for the last 50 to 70 years. But the real key to environmental sanity and a number of other things, but let's just say environmental-ecological sanity, is for us to eat the way the Chinese and the Indians have eaten traditionally. Which is to say a more plant-based diet. And I wouldn't say meat is forbidden. I wouldn't say that we have to stop eating meat. But from a public health perspective. And a personal health perspective, and environmental perspective, and for that matter from a moral perspective--we'd all be better off eating less than half the amount of meat we now. What I'm hearing from you is a little unusual to be hearing from a cookbook author. There are people who write  food cookbooks, or food columns, for example. People who work on environmental issues,  who are advocates--but not that many people do all these things. You do. Why do you believe it's important to put all these pieces together? I love that question by the way. I do think that cooking remains an important tool in helping people eat better. When you cook, it's almost impossible to eat as badly as you do when you don't. When you look at what you're putting in your body in a raw, unprocessed state, it's much easier to eat well than it is when you go through a drive-through window and just ask for whatever you're craving. And you and I both know we could spend a lot of time talking about the degradation, I guess is the word, of the food environment. The way that food has been increasingly presented to us in the last 50 years. Which just makes it easier and easier for people to eat badly. Cooking is one of the tools that helps people eat better. At the same time, we need policy changes. We need to be pressuring food companies to do things differently. We need regulations so that our food system doesn't increasingly produce food that's bad for us while having a negative impact on the environment. And that is not something that is under an individual's control. Those are societal changes. So while I started out as a cookbook author and I do strongly believe in cooking, I also think it's important to talk about the kind of changes we need to make as a group, as a society, in order to produce food better, eat better food, and steward the land and the earth in general better. What's happened with norms around cooking over the years and how many people are doing it compared to before? Well, it's very hard to gather numbers because if you go to the store and buy a microwave pizza, buy a chocolate cake, and buy a six pack of coke. And you bring that home and microwave the pizza and cut up the cake, that counts as cooking according to USDA numbers. So it's hard to know. It's hard to know who's cooking what and how many people are doing it. Anecdotally, it does seem like the numbers plummeted in the seventies, eighties, and nineties, and have climbed a little bit since then. That is Millennials are cooking more than the generations that preceded them. But for real numbers, it's hard to know when one of the indicators of how many people are cooking versus how many people aren't is chronic disease. And we believe, and  some studies that would back us up, we believe that the more you cook, the less susceptible you are to chronic disease such as diabetes and coronary artery disease, high blood pressure and so on. Conditions that are caused by the way we live. A lifestyle, which may mean everything from smoking to cooking to eating to exercise and so on. As chronic disease numbers increase, and they have, it's easy to believe that the numbers of people who cook or are going down. If the numbers are trending up for the Millennial generation, why do you think that is? Is it because they're more interested than generations that preceded them in the story of their food, where it came from, how it was produced and things? Well, I think there is that, but I also think in the last 20 years, let's say it's become increasingly evident that the food system does not serve the people that it should be helping. That isgreater:, the greater population. And that's caused many people, starting with Frances Moore Lappe in the seventies, but continuing with Eric Schlosser and the film Food, Inc. And so on. People have been exposed to information about how the food system is not serving them, and they're trying to figure out, at least some are trying to figure out, how to make it work better for greater numbers of people. If we're talking generalities, and it seems we are big picture stuff, I want to say that if you asked most people what a food system ought to look like, they might give an answer like: it should provide the greatest number of people with the best nutrition possible while doing the least damage that it possibly can to animals and the land and workers and so on. And that is not what we have. We have a food system that's designed strictly for the profit of the people who are running it. And that's a bad public health decision, and that's a bad environmental decision. And I think people are starting to see that and trying to turn that around. At least I hope so. That represents a big change because at one point if you'd ask people what a good food system would be, it would be two whoppers for $2. Well, if you know, if that's your definition of a good food system, then we're practically there! But when you look at chronic disease numbers and when you look at environmental damage and so on, then you're looking at something different than two Whoppers for $2. It does depend what you think is the greatest good for the greatest number. I suppose. Let's shift gears a bit and talk about your book Vegan Before 6. In this book, you discuss a flexitarian way of eating. Could you explain that concept? I mean really, flexitarianism is not that different from being omnivorous. That is to say, someone who defines themselves as a flexitarian will eat everything, or can choose to eat everything. But the trends in good diets today is to emphasize plant foods. And the trend is to emphasize unadulterated, minimally-processed plant foods. So it's fine to say eat more plant foods, but let's remember that both French fries and coke have their origins in plants. So we have to talk about what kind of plants we want to emphasize. And, as most people know, that means unprocessed fruits and vegetables, whole grains, olive oils, nuts, and seeds. So, it doesn't mean you can't eat meat. You can eat dairy, you can eat cheese. It doesn't even mean you can't eat junk food now and then. It means that the emphasis on our diets should be  unprocessed plant food. And that in a way goes back to one of the earlier questions you asked earlier, which is how we can we continue to eat and produce meat at the rate that we are? And the answer is we really cannot. It's a diet of kindness, isn't it? So it's a diet that is kind to the environment, kind to animals and kind to your own health. I thought you were making a pun, but yeah, it's a diet of kindness. But it's also a diet of respect and wisdom. I mean, if we want to be here a hundred years from now, we want to consider ourselves people who do the right thing. And we want to live long enough to do the right thing, then we need to take a close look not only at our diets but at the way we produce food because agriculture and diet are closely aligned. They could not be more closely aligned in that each affects the other. So how do we grow food and what food do we choose to grow? What food do we choose to eat and how do we produce it? These are all kind of the same question. And if we want those things to be sustainable, which is, if, you know, people sometimes mock the word sustainable, but it's a very real and useful word. If we want those things to be sustainable, if we want human and other life on earth to be sustainable, then we need sustainable agriculture and sustainable diets. And that's not what we have right now. As you project out into the future, what are some pieces of the food picture that alarm you most? You know, it's sad but true that you and I had this discussion 10 years ago, and I think the answers have not changed much. I have a pet three things that alarm me the most, but one of them is the routine use of antibiotics in the production of animals. This is something that could be easily changed and could have been changed 10 years ago. It certainly should have been changed during the Obama Administration. And it hasn't been. So if you're giving animals antibiotics routinely, prophylactically, preventively, then you're enabling the crowding of animals in production facilities, and you're making antibiotics less efficient, less effective when it comes to treating humans. That is really a scary thing. And as a result, we have bacteria that are antibiotic resistant now that we didn't use to have. And humans are dying as a result of this. So that's my number one. My number two, and I know you and I are closely aligned with this, my number two is that there's virtually no regulation on the selling of junk food to children. And that means that we're normalizing bad diets for kids who don't know any better. Which means every year that  happens means another year of adults who struggle with bad diet. So that would be my second. And the third is a little more technical, but basically, it's that we grow so much food using the technique that's generally called monoculture, which means we grow one crop at a time on very large swaths of land, which encourages mechanization, which in turn encourages the use of pesticides and other chemicals. And encourages the growing of crops like corn and soybeans, which mostly are used--to come full circle--to feed those industrially-produced animals and to produce the junk food that's making us sick. So those three things are my top, my top scary things and if you asked me if I think they're going to change it sorta depends which side of the bed I wake up on. I certainly hope they're going to change. What are some of the things you see as positive signs? They signs are smaller, but they're not insignificant. And they're more individual. I think one of the things that I see are farmers who are choosing to grow a variety of crops and a variety of crops that go to feed real people and steward the land. We see that all over the country and all over the world. We see farmers who are choosing to grow crops in a sustainable manner. I wouldn't say organic, although that's part of it,but the word that we choose to use more of these days is agroecologically. That is agriculture with an eye towards ecology. We see things like good food purchasing program, which helps cities determine who's growing and producing and selling things in a sustainable manner, and focus their purchasing on those producers. So it's not global the way you can say monoculture industrial agriculture is global, but these are things that we're seeing more and more of. And they are encouraging. You're publishing a newsletter that people can receive by email now. I receive it and  like it a lot. Can People get it? Yeah. The newsletter is new. It's just about two months old and anyone can can receive it by just going to http://markbittman.com. And I welcome you to do that. It's actually it's actually a good week to do that because we have some interesting stuff coming up, but yes, thank you for that, Kelly.   Produced by Deborah Hill at the Duke World Food Policy Center

"If you wander around the city, if you are able to stop and listen, the stories are all right there." - Matt Galloway What's your Toronto all about? Christina and Wendy talk about their respective Torontos. Then, Christina interviews CBC Metro Morning host Matt Galloway, and we find out about his Toronto - and also what his favourite book is this year, and why he's so important to librarians. Books, music and talks mentioned in this episode: The Art of Inclusion by Matt Galloway - Walrus Talks Books by Peter Carey Their Eyes Were Watching God by Zora Neale Hurston Books by Langston Hughes Cab Calloway Count Basie Brother by David Chariandy I’ve Been Meaning To Tell You: a Letter to My Daughter by David Chariandy Midnight’s Children by Salman Rushdie Books by Dionne Brand How to Cook Everything by Mark Bittman Don Quixote by Miguel de Cervantes Sing Unburied Sing by Jesmyn Ward Warlight by Michael Ondaatje Boys: What It Means to Become a Man by Rachel Giese Motherhood by Sheila Heti Funny Boy by Shyam Selvadurai uTOpia: Towards a New Toronto edited by Jason McBride and Alana Wilcox Stroll: Psychogeographic Walking Tours of Toronto by Shawn Micallef Frontier City: Toronto on the Verge of Greatness by Shawn Micallef Fifteen Dogs by Andre Alexis The Hidden Keys by Andre Alexis Scarborough by Catherine Hernandez Bloodletting and Miraculous Cures by Vincent Lam What We All Long For by Dionne Brand Love Enough by Dionne Brand Consolation by Michael Redhill Further Reading: ‘Da Kink in My Hair by Trey Anthony Kim’s Convenience by Ins Choi Station Eleven by Emily St. John Mandel Toronto Comics by various contributors Spacing Magazine Subdivided: City-Building in an Age of Hyper-Diversity edited by John Lorinc and Jay Pitter Towerkind by Kat Verhoeven The Ward: the Life and Loss of Toronto’s First Immigrant Neighbourhood edited by John Lorinc, Michael McClelland, Ellen Scheinberg, Tatum Taylor And, of course, browse the Local History section online, or at your local branch! Click here for a transcript of this episode. Your hosts: Christina, Mike, Jason, and Wendy Contact us at shelveunder@torontopubliclibrary.ca Please take our survey.

Improving your nutrition means getting in the kitchen and shaking things up. Kirsten and Amie give you their pics for can't-lose cookbooks. Whether you are brand new in the kitchen or a seasoned cook looking to shake things up (or just want a good laugh), there is something here for everyone. Here are the books we discuss: The Gluten-Free Almond Flour Cookbook by Elana Amsterdam Beyond Bacon by Stacy Toth and Matt McCarry How to Cook Everything by Mark Bittman Fifty Shades of Kale by Dr. Drew Ramsey and Jennifer Iserloh Forgotten Skills of Cooking by Darina Allen The Hoosier Cookbook by Elaine Lumbra and Jacqueline Lacy

Origin Stories On the Needles 2:59 You Can Knit That by Amy Herzog On the Easel 4:55 ArtSpan open studios On the Table 7:04 Bon Appetit Mad Hungry by Lucinda Scala Quinn Smitten Kitchen  How to Cook Everything and How to Bake Everything by Mark Bittman Dinner: A Love Story by Jenny Rosenstrach Chicken with artichokes in creamy mustard sauce  Keepers and The Dinner Plan by Kathy Brennan and Caroline Campion Dinner: Changing the Game by  Melissa Clark On the Nightstand 20:08 Team of Rivals by Doris Kerns Goodwin Peter Heller The Dog Stars Celine Station Eleven by Emily St. John Mandel Alice Hoffman The Dove Keepers Practical Magic Faerie Knitting with Lisa Hoffman Rules of Magic The Good Earth by Pearl S. Buck A Tree Grows in Brooklyn by Betty Smith Dorothy Dunnett Lymond Chronicles King Hereafter Kate Atkinson Life After Life Started Early, Took My Dog Behind the Scenes at the Museum Transcription I am, I am, I am by Maggie O’Farrell Harry Potter series by J.K. Rowling  Discovery of Witches by Deborah Harkness   Jonathan Strange & Mr. Norrell by Susanna Clarke Discworld Series by Terry Pratchett Valiant Ambition by Nathaniel Philbreck

Today's guest was an anesthesiologist at the top of his game before he changed his focus to become a leader in Regenerative Medicine. His name is Dr. Matt Cook and he has repaired injuries for many top-tier athletes, enabling their bodies to heal in ways that are not normally possible.In addition, Dr. Cook sits on the scientific advisory board of several high profile medical companies and is a true a leader in the emerging fields of Musculoskeletal Ultrasound imaging, nerve hydrodissection, and stem cell medicine.Dr. Cook also runs BioReset Medical and this episode of Bulletproof Radio was recorded live in his offices in Los Gatos California.Enjoy the show!

Today's guest was an anesthesiologist at the top of his game before he changed his focus to become a leader in Regenerative Medicine. His name is Dr. Matt Cook and he has repaired injuries for many top-tier athletes, enabling their bodies to heal in ways that are not normally possible.In addition, Dr. Cook sits on the scientific advisory board of several high profile medical companies and is a true a leader in the emerging fields of Musculoskeletal Ultrasound imaging, nerve hydrodissection, and stem cell medicine.Dr. Cook also runs BioReset Medical and this episode of Bulletproof Radio was recorded live in his offices in Los Gatos California.Enjoy the show!

We’ve followed the career of cookbook author and op-ed columnist Mark Bittman for nearly two decades, through his How to Cook Everything series and his writing in The New York Times and other publications. In this lively interview, Mark discusses how he started writing about food (it’s a great story), reading the comments (he doesn’t), and if the Amazon–Whole Foods hookup will end up on the right, or wrong, side of history.We also speak with our current TASTE Cook In Residence Therese Nelson. She tells us about the website she founded, Black Culinary History, as well as the stories she’s been working on for TASTE, including one on the legacy of George Washington Carver.

Journalist, author, environmental and nutrition advocate — none of these labels adequately captures the impact of Mark Bittman's career across 21 books, countless articles and his work on multiple television series.  The author of the now-classic guide How to Cook Everything and award-winning Food Matters has become one of the voices we turn to to help us make sense of the sometimes bewildering choices that face us in the store, in the restaurant, or in the kitchen.  And now, over an open flame:  his latest is the eye-poppingly illustrated and backyard-barbecue inspiring new book How to Grill Everything.  He joined us in the studio, to talk about the art of the grill — and how he developed his unique approach to writing about food.

  Happiness is a widely defined word. My thesis? Don’t pursue it directly.   Discussed: – The multiple definitions of happiness – Etymology of the word “happy” – Happiness as a recipe of chili – Happiness as a well-rehearsed orchestra   Mentioned: The Five Minute Journal CNVC.org needs inventory How to Cook Everything by Mark Bittman   Read more Ep. 11 – The (Delicious) Definition of Happiness → The post Ep. 11 – The (Delicious) Definition of Happiness appeared first on joel bein.

Don't be afraid. It can be really fun to host a party, so if you're thinking of sliding one into your December calendar, I've got you covered. Stuff Mentioned: How to Never Run Out of Food at a Party Quit Throwing Fancy Bridal Showers (some food philosophy hangs out here) Favorite recipe sources: The Kitchn (great for beginners), Smitten Kitchen (better for folks with some cooking chops), Amanda Frederickson (smack dab in the middle), Mad Hungry (simple and accessible... this book and this book get a lot of play around here), and Mark Bittman (not for newbies or people who need photos... I don't use his site but do use How to Cook Everything and How to Cook Everything Fast on an almost weekly basis) Holiday Mixtape by Nick Flora and Stacy Lantz See acast.com/privacy for privacy and opt-out information.

Recording Date: November 7, 2017 Hosts: Lauren Martino and David Payne Episode Summary: Cooking enthusiasts Dana Alsup, a librarian at Marilyn Praisner Library, and Nalani Devendra, a library associate at Silver Spring Library, discuss the joys and challenges of cooking and how MCPL can make your next meal a delicious one.  Guests: Librarian Dana Alsup and Library Associate Nalani Devendra Featured MCPL Service: Science, Technology, Engineering, and Math (STEM) resources and events. Our Go! Kits contain books, science tools, a tablet, and more selected to encourage parents/caregivers and children to actively explore the world around them. We have Little Explorer Go! Kits for children ages 3-6 and Young Voyager Go! Kits for children ages 7-12.  What Our Guests Are Currently Reading:  Dana Alsup: Magpie Murders by Anthony Horowitz. Horowitz has also written for the television series Foyles War and Midsomer Murders. Dana also recently read Almost Sisters by Joshilyn Jackson. Nalani Devendra: Future Crimes by Marc Goodman Books, Magazines, Cooking Shows, and Other Items of Interest Mentioned During this Episode: 641.5: The call number for cookbooks at MCPL.  America's Test Kitchen: A  cooking show on WETA. The show has an extensive website that includes an archive of old shows. MCPL has a large collection of America's Test Kitchen cookbooks.  Barefoot Contessa: An American cooking show on the Food Network featuring celebrity chef Ina Garten, who has authored several cookbooks and has an extensive cooking website.   Bon Appetit: This food magazine is available in print at several MCPL branches. It is available online through our RBdigital Magazines service.  The Can't Cook Book: 100+ Recipes for the Absolutely Terrified by Jessica Seinfeld. Giada De Laurentis: Chef, writer, and television personality. Host of the Food Network's Giada at Home. MCPL owns many of her cookbooks.  Paula Deen: Celebrity chef, restaurant owner, and author. MCPL owns a number of her cookbooks.   First Bite by Bee Wilson: A look at how individual's food habits are formed.  The Forest Feast blog: Erin Gleeson's blog features mostly vegetarian recipes and entertaining ideas.   The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods by Erin Gleeson The Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family by Erin Gleeson The Forest Feast for Kids: Colorful Vegetarian Recipes that Are Simple to Make by Erin Gleeson The Food Network: Cable and satellite television channel focused on food.  How to Cook Everything by Mark Bittman Other Items of Interest: Flipster: An online collection of full color magazines that includes the magazines Food & Wine and Cooking Light.  RBdigital Magazines: This online collection of full color magazines includes several cooking magazines such as Bon Appetit, Eating Well, Food Network Magazine, and more.  Read the full transcript

This week was home cooking week, and that means Zach and Luka can cook absolutely anything featured on the show, no questions asked!

I recorded this episode while vacationing in Bali (!!),in between surfing lesson and a delicious authentic Balinese dinner. While there, I broke down my “Transformational Reading” reading list, and what’s helping me be more strategic and get better quality reading time. I want to make my reading as intentional as possible--reading for transformation, not just information. So each quarter I’m reading a transformative  book to develop a working knowledge of different topics.   2:25: Q1: “The Ultimate Small Business” My goal is, if I watch or engage with anything small business-related, I’m not hung up on the vocabulary and technicalities--this book will help me gain a certain fluency (or at least comfort hearing the language) of business. 3:30: A bit of my briCandles founder’s story: What started as creative personalized gifts (my candles) has become an online shop, with nowhere to go but up! 4:42: I partnered with friend and founder of “Gabby’s Nice Things” lotion to sell candle and lotion combo boxes for Christmas. We did an extraordinary job, and the process alone was so eye-opening. I want to make sure that at every turn, I’m learning and getting my hands on transformational new information. 5:30 Q2: “The Motley Fool Investment Guide for Teens.” I learned about this book from the Think and Grow Chick Courtney Sanders. She has amazing resources when it comes to understanding money and how to make it work for you. 6:15 Why I’m buying book for cousins: I want to understand how to build knowledge of wealth, how to create value and create wealth and it’s something I want to pass on to my cousins/ next generation. 7:50: Q3: “How to Cook Everything” by Mark Bittman. I’m excited to learn the basics of how to make good food.I want to understand the basic art and science behind feeding myself and feeding others. Excited to read it this summer with my CSA! 9:08: Q4: “Effective Project Management.” This book was thrifted to me by someone who had just completed their MBA.  I’m becoming the best team member I can be and the best leader I can be. Recap: Q1: “The Ultimate Small Business Guide” Q2: “The Motley Fool’s Guide to Investing” Q3:  “How To Cook Everything” Q4:  “Effective Project Management”

Mark Bittman (@bittman) is the author of 20 acclaimed books, including the How to Cook Everything series, Food Matters, and his latest, How to Bake Everything -- which is on a coveted shelf in my own kitchen. For more than two decades, Mark's popular and compelling stories appeared in The New York Times, where he was ultimately the Lead Food Writer for the Sunday Magazine. He became the country's first food-focused op-ed columnist for a major news publication. He starred in four TV series including the Emmy Award-winning Years of Living Dangerously. He's been a distinguished fellow at the University of California, Berkeley, a fellow at the Union of Concerned Scientists, and was recently appointed to the faculty of Columbia University's Mailman School of Public Health. Throughout his career, Mark has strived for the same goal: to make food and all of its aspects understandable -- and he also extends that to a brand-new podcast called Get Bitt. In this episode, we talk about: My fasting regimen -- why I do it the way I do it Mark's favorite failures and what he's learned from them. Mark's first piece that broke him into the world of journalism. And much, much more. Please enjoy this episode with Mark Bittman! This podcast is brought to you by Vimeo Pro, which is the ideal video hosting platform for entrepreneurs. In fact, a bunch of my start-ups are already using Vimeo Pro. WealthFront uses it to explain how WealthFront works. TaskRabbit uses it to tell the company's story. There are many other names who you would recognize among their customers (including Airbnb and Etsy). Why do they use it? Vimeo Pro provides enterprise level video hosting for a fraction of the usual cost. Features include: Gorgeous high-quality playback with no ads Up to 20 GB of video storage every week Unlimited plays and views A fully customizable video player, which can include your company logo, custom outro, and more You get all this for just $199 per year (that's only $17 per month). There are no complicated bandwidth calculations or hidden fees. Try it risk-free for 30 days. Just go to†Vimeo.com/business to check it out. If you like it, you can use the promo code "Tim" to get 25% off. This is a special discount just for you guys. This podcast is also brought to you by Wealthfront. Wealthfront†is†a massively disruptive (in a good way) set-it-and-forget-it investing service, led by technologists from places like Apple and world-famous investors. It has exploded in popularity in the last two years and now has more than $2.5B under management. In fact, some of my good investor friends in Silicon Valley have millions of their own money in Wealthfront. Why? Because you can get services previously limited to the ultra-wealthy and only pay pennies on the dollar for them, and it's all through smarter software instead of retail locations and bloated sales teams. Check out wealthfront.com/tim, take their risk assessment quiz, which only takes two to five minutes, and they'll show you--for free exactly the portfolio they'd put you in. If you want to just take their advice and do it yourself, you can. Or, as I would, you can set it and forget it. Well worth a few minutes: wealthfront.com/tim. Show notes and links for this episode can be found at www.fourhourworkweek.com/podcast.***If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to convince hard-to-get guests. I also love reading the reviews!For show notes and past guests, please visit tim.blog/podcast.Sign up for Tim’s email newsletter (“5-Bullet Friday”) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Interested in sponsoring the podcast? Visit tim.blog/sponsor and fill out the form.Discover Tim’s books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissFacebook: facebook.com/timferriss YouTube: youtube.com/timferriss

Nearly every topic you can think of, and many you hoped wouldn’t, have surfaced during the 2016 presidential election. But there’s been almost zero talk by either candidate of the thing that fuels the country: our food system. On today’s episode, Mark Bittman dishes on how the next president might tackle food and agriculture. Bittman is most famous for the Minimalist recipe column he wrote for the New York Times and award-winning cookbooks like How to Cook Everything. He was also the only national newspaper columnist tapped with covering food politics and policy. Also: Tom gives you the low-down on how agribusinesses are spending their campaign money, and Maddie has the scoop on some cooking tips from WikiLeaks.

Mark Bittman—the beloved New York Times food writer and author of the megaselling How to Cook Everything—joins his friend, master chef Mario Batali, for a gastronaut’s tête-à-tête. Mario celebrates slow food in his new book, America Farm to Table, which pays homage to American farmers with brilliant recipes created from their lovingly grown top-of-the-line produce; Bittman—who’s just revolutionized everyday cooking with his new magnum opus, How to Cook Everything Fast—shares his genius for creating maximum flavor with ease in minimal time. Hear both sides! Moderated by Sam Sifton, food editor at The New York Times. Recorded October 12, 2014 at 92nd Street Y.

Morrious Cook will take us behind the scenes and describe what led up to his arrest; Sentenced to 30  years for aggravated robbery.  Did he do it?  Was he involved?  What degree was he involved? So often when we read this or that in the headlines or in the news we have a tendency of believing it...It has been proven that even a lie if it is told repeatedly; over and over again we the people believe it...  Mr. Morrious Cook joins us here  and sets the record straight in part two of our four part interview right here on GREGSPEAKS.

Mark Bittman, New York Times food columnist and bestselling author of How to Cook Everything,  talks about his latest book, The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living.