Podcasts about junk a history

This is the final installment of our 5 Non-Negotiables of the Left series where we detail three short-term goals to take back the country and two long-term fights that must be waged for the sake of our democracy and the planet. This fifth entry speaks to the now back-burnered but ever-present threat to life on this planet: Climate change. This is the most difficult case we’ll make to you. We expect pushback and disappointment at first but if we do our job, we’ll shift you to acknowledgement and resolve. This fifth Non-Negotiable isn’t for us. It’s for someone you might know, but more than likely it’s for someone you’ll never meet. We present the establishment of The Climate Trust: Social Security for the Planet. Chapters Intro: 00:00:57 Chapter One: Diet, Exercise and Nuclear Power. 00:01:25 Chapter Two: The Social Cost of Carbon. 00:06:21 Chapter Three: Settling into Reality. 00:10:37 Chapter Four: We’ve Known It All Along. 00:17:55 Non-Negotiable #5: The Climate Trust. 00:26:36 Post Show Musings: 00:30:30 Outro: 01:23:22 Resources IPCC: Summary for Policymakers — Special Report on Climate Change and Land Institute for Policy Integrity: Gauging Economic Consensus on Climate Change The Center for Climate & Security: Chronology of Military and Intelligence Concerns About Climate Change World Economic Forum: This is How Climate Change Could Impact The Global Economy Swiss Re: World economy set to lose up to 18% GDP from climate change if no action taken, reveals Swiss Re Institute's stress-test analysis The New York Times: 40 Million People Rely on the Colorado River. It’s Drying Up Fast. The Black Vault: Global Climate Change Implications for the U.S. Navy Thomas Malthus: On the Principle of Population United Nations: Food Systems Summit United Nations: Secretary-General’s Chair Summary and Statement of Action on the UN Food Systems Summit US EPA: Global Greenhouse Gas Overview Penn State: Plant-Based Diet Rodale Institute: Farming Systems Trial Coller FAIRR Protein Producer Index The EAT-Lancet Commission on Food, Planet, Health Energy Education: Discovery of the greenhouse effect APS: August 1856: Eunice Foote Concludes That Carbon Dioxide Could Warm the Atmosphere, Three Years Before John Tyndall Did DQYDJ: Income Percentile Calculator for the United States Eunice Foote: Circumstances Affecting the Heat of the Sun’s Rays CNA: National Security and the Threat of Climate Change GovInfo: National Security Implications of Global Climate Change to 2030 U.S. Department of Defense: Department of Defense 2014 Climate Change Adaptation Roadmap Global Monitoring Laboratory: Chlorofluorocarbons (CFCs) UNIDO: HCFC Phase-Out PBS NewsHour: Antarctic ozone hole believed to be shrinking Book Love James Howard Kunstler: The Long Emergency: Surviving the End of Oil, Climate Change, and Other Converging Catastrophes of the Twenty-First Cent Cass R. Sunstein: Climate Justice: What Rich Nations Owe the World—and the Future Tad Delay: Future of Denial: The Ideologies of Climate Change Nicoletta Batini: The Economics of Sustainable Food: Smart Policies for Health and the Planet Mark Bittman: Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal: A Food Science Nutrition History Book Michael T. Klare: All Hell Breaking Loose: The Pentagon's Perspective on Climate Change Lester R. Brown: Plan B 3.0: Mobilizing to Save Civilization John Tyndall: Heat Considered as a Mode of Motion William Stanley Jevons: The Coal Question UNFTR Resources Building the Climate Industrial Complex. The Montreal Protocol. Phone A Friend: Tad Delay. A (Mostly) Vegan World. UNFTR Non-Negotiables. -- If you like #UNFTR, please leave us a rating and review on Apple Podcasts and Spotify: unftr.com/rate and follow us on Facebook, Bluesky, TikTok and Instagram at @UNFTRpod. Visit us online at unftr.com. Buy yourself some Unf*cking Coffee at shop.unftr.com. Check out the UNFTR Pod Love playlist on Spotify: spoti.fi/3yzIlUP. Visit our bookshop.org page at bookshop.org/shop/UNFTRpod to find the full UNFTR book list, and find book recommendations from our Unf*ckers at bookshop.org/lists/unf-cker-book-recommendations. Access the UNFTR Musicless feed by following the instructions at unftr.com/accessibility. Unf*cking the Republic is produced by 99 and engineered by Manny Faces Media (mannyfacesmedia.com). Original music is by Tom McGovern (tommcgovern.com). The show is hosted by Max and distributed by 99. Podcast art description: Image of the US Constitution ripped in the middle revealing white text on a blue background that says, "Unf*cking the Republic."Support the show: https://www.buymeacoffee.com/unftrSee omnystudio.com/listener for privacy information.

This episode is packed with information and resources to help you on your way! We are teaching and learning about the importance of food values and intentional eating. We are also sharing our journeys with food, the significance of understanding food choices, and how to cultivate a sense of wonder about the food we consume. Here we go: Diet for a New America by John RobbinsThe Food Revolution by John RobbinsThe Omnivore's Dilemma: A Natural History of Four Meals by Michael PollanFood Rules by Michael PollanFolks, This Ain't Normal by Joel SalatinNourishing Traditions by Sally FallonAnimal, Vegetable, Junk: A History of Food from Sustainable to Suicidal by Mark BittmanThe Biggest Little Farm documentary: https://www.imdb.com/title/tt8969332/ToxyFree Valet Service: https://www.toxyfreepath.com/toxyfree-valetPour Moi Climate Smart Skincare –– This is the skincare regimen we both use and love. It's affordable luxury skincare from France. It's unlike any skincare line in the world – and so are the results. Use code PM20 for an extra 20% off almost everything in the Pour Moi store online!https://shop.pourmoiskincare.com/Connect with Us!Our Website: https://www.besttothenest.com/On Instagram: https://www.instagram.com/besttothenest?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Our Facebook Group:https://www.facebook.com/groups/1088997968155776/Best to the Nest is our podcast all about creating strong, comfortable, beautiful nests that prepare us to fly. We are the podcast that brings you home. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This episode is packed with information and resources to help you on your way! We are teaching and learning about the importance of food values and intentional eating. We are also sharing our journeys with food, the significance of understanding food choices, and how to cultivate a sense of wonder about the food we consume. Here we go:  Diet for a New America by John Robbins The Food Revolution by John Robbins The Omnivore's Dilemma: A Natural History of Four Meals by Michael Pollan Food Rules by Michael Pollan Folks, This Ain't Normal by Joel Salatin Nourishing Traditions by Sally Fallon Animal, Vegetable, Junk: A History of Food from Sustainable to Suicidal by Mark Bittman The Biggest Little Farm documentary: https://www.imdb.com/title/tt8969332/ ToxyFree Valet Service: https://www.toxyfreepath.com/toxyfree-valet Pour Moi Climate Smart Skincare –– This is the skincare regimen we both use and love. It's affordable luxury skincare from France. It's unlike any skincare line in the world – and so are the results. Use code PM20 for an extra 20% off almost everything in the Pour Moi store online! https://shop.pourmoiskincare.com/ Connect with Us! Our Website: https://www.besttothenest.com/ On Instagram: https://www.instagram.com/besttothenest?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw== Our Facebook Group: https://www.facebook.com/groups/1088997968155776/ Best to the Nest is our podcast all about creating strong, comfortable, beautiful nests that prepare us to fly. We are the podcast that brings you home. Learn more about your ad choices. Visit podcastchoices.com/adchoices

As Congress negotiates a new “Farm Bill” – they do so every 5 years – will health, nutrition, poverty, and nature/climate get seats at the table or will Big Ag and Big Food dominate and dictate as usual? Speaking of food, here's my 2021 conversation with MARK BITTMAN, longtime fixture at the New York Times, author of 30 books, about one of his latest – ANIMAL, VEGETABLE, JUNK: A History of Food from Sustainable to Suicidal. How did things get so bad and how can we turn things around before it's too late? Learn more at markbittman.com

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

We have a complicated relationship with our food. We need food to live, yet we've become removed from the food we eat and how it's grown and processed. Even with the best intentions, today's ultra-processed foods make it hard for us to know exactly what we're eating or how the methods used to mass produce our food affect our environment and health. And I haven't even touched on how food has led to war, famine, poverty, and enslavement. This hour, we talk about the history of agriculture, where it went wrong, and how we might begin to cultivate food that is kinder to our bodies, our earth, and our fellow humans. GUEST: Mark Bittman: Author of Animal, Vegetable, Junk: A History of Food From Sustainable To Suicidal, among many other books The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. Join the conversation on Facebook and Twitter. Colin McEnroe, Jonathan McNicol, and Cat Pastor contributed to this show, which originally aired February 3, 2021. Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

In June 2022 Slow Food elected a young and inspiring woman as Secretary General: Marta Messa. Marta is also director of Slow Food Europe, so we asked her our questions about the political power of food in the world and about the upcoming opportunities to achieve a good, clean, and fair food policy in Europe. How can we save the world through food? Why is food so political? Is Europe on the tracks to transition to sustainable food systems or are we going backwards? But also... what is Marta's favorite winter dish?  Tune in to find out!  Useful links mentioned in the podcast: - Book: "Animal, Vegetable, Junk: A History of Food, From Sustainable to Suicidal" : https://markbittman.com/avj - Book: "Oryx and Crake": https://www.goodreads.com/book/show/46756.Oryx_and_Crake - Podcast: "The Daily" by the NYT: https://www.nytimes.com/column/the-daily    Do not hesitate to follow @SlowFoodEurope on Twitter, as well as @MartaMessa. And if you don't yet follow @slowfoodyouthnetwork on Instagram, time to catch up! Host: Alice Poiron Production Guest: Marta Messa Post-production: Valentina Gritti Music: Leonardo Prieto A project by Slow Food Youth Network Financed by the European Union. The contents of this podcast are the sole responsibility of the author and CINEA is not responsible for any use that may be made of the information contained therein.

We have a complicated relationship with our food. We need food to live, yet we've become removed from the food we eat and how it's grown and processed. Even with the best of intentions, today's ultra-processed foods make it hard for us to know exactly what we're eating or how the methods used to mass produce our food are affecting our environment and our health. And I haven't even touched on how food has led to war, famine, poverty, and enslavement. This hour, we talk about the history of agriculture, where it went wrong, and how we might begin to cultivate food that is kinder to our bodies, our earth, and our fellow humans. GUEST: Mark Bittman: Author of Animal, Vegetable, Junk: A History of Food From Sustainable To Suicidal, among many other books The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Join the conversation on Facebook and Twitter. Colin McEnroe, Jonathan McNicol, and Cat Pastor contributed to this show, which originally aired February 3, 2021. Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

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.

When Maggie tells people she's retiring, the most common question she gets is about medical insurance, and the second question is what she's going to do with her time and if she will get bored. Of course, she will not get bored.  She has a lot of plans and goals!Why she is using the term bucket list:The formal definition of a “bucket list” is “a number of experiences or achievements that a person hopes to have or accomplish during their lifetime.”The term bucket list has been around forever, and it often has connotations of things you want to do when you find out you're dying or crazy big-time adventurous goals you want to get to someday.Maggie got the idea to use the term “bucket list” around my early retirement plans from Chris and Deb with Go Bucket Yourself.  We had them on the podcast on episode 131 - An unconventional and extraordinary life with Chris and Deb.What's on Maggie's bucket list?Maggie has defined her Freedom Five for how she plans to spend her early retirement intentionally:SLOW down and be present.  Meditate daily.  Single-task.  Finish things.  Be more present when doing things.  Slow down.  Spend more quality time with kids, husband, family, and friends.  Organize and minimize!  Learn how to relax.HEALTH and fitness.  Eat well, more natural and home-cooked food and less processed food.  Take vitamins.  Workout more often and with more variety, like building strength through push-ups and pull-ups.  Strengthen core to prevent future back issues and other injuries.  Take daily walks.LEARN things.  Explore ideas and curiosities.  Build furniture.  Learn to make things vs. buying them (soap, candles, bread, etc.).  Do more DIY projects.  Learn to quilt from mom.  Learn aikido.  Read more books + listen to more podcasts.HELP people and causes.  This is a mix of everything from helping within her community at her kid's schools to helping friends and family to helping people halfway around the world.  Friends on FIRE podcast is right at the top of this category!  Make other people's lives easier.  Volunteer.ADVENTURES and travel.  Be more adventurous and experience-driven, large and small.  Spend more time finding great travel deals.  Travel the world, with and without the kids.  Plan family adventures and teach kids the value of experiences and travel.Maggie also shared a glimpse into her husband Greg's plans and goals.  His retirement plans are a bit less to-do focused than Maggie's. Instead, he plans to focus more on building strong habits and intentions.  We close out this episode with Maggie sharing a feelings update now that she's about 30 working days away from her early retirement.  Top 3 Takeaways:The concept of a bucket list is fun.  It's a new take on a “to-do” list of sorts.There's value in spending time thinking about how you want to spend your “early retirement.”  If you can't think of anything, you might want to rethink your actual plan and approach.You can have a bucket list without retiring!  Dream big and small!  Simple things can have a significant impact on your day-to-day happiness.References:friends on FIRE podcast #131 | An unconventional and extraordinary life with Chris and Debfriends on FIRE episode #096 | Freedom is the ultimate financial goal, not retirementhttps://gobucketyourself.com/The Bucket List movieBook: Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal by Mark Bittman---Follow friends on FIRETwitterInstagramFacebookLinkedInLeave us a voicemail or text us: 404-981-3370eMail us at:  friendsonfiremm@gmail.comVisit our website: www.friendsonfire.org---Other LinksMaggie's Blog: Mostly Minimal LifeMike's Book: Your New Relationship with Money

As many of you know, we've had this on the pod-docket for months. It's finally time to unf*ck our food system and talk about veganism. We decided not to pursue this topic from a moral or ethical perspective, but that doesn't mean this isn't a story about justice. 40% of the world's working population is in some way employed in the food and agriculture sector. A third of all food is wasted. 50% of the earth's land has been cleared for livestock and farming. Overfishing and chemical runoff is destroying marine life. In our pursuit to feed the world, we're killing the planet and ourselves in the process. Today's episode examines the cycle of madness that is the industrial agriculture and food supply chain. So while there are no tips on how to “go vegan,” the conclusion (spoiler) is that we all better figure out how. Chapters Intro: 00:00:39 Prelude: 00:03:08 Segment 1: 00:05:22 Segment 2: 00:13:26 Segment 3: 00:18:29 Segment 4: 00:31:48 Segment 5: 00:37:06 Segment 6: 00:45:30 Show Notes: 00:52:24 Resources: 00:52:45 Book Love: 00:53:17 Pod Love: 00:53:49 Emails + Shoutouts: 01:03:20 Outro: 01:13:30 Resources On the Principle of Population by Thomas Malthus UN: Food Systems Summit UN: Food Systems Statement of Action EPA: Global Greenhouse Gas Emissions Data Penn State College of Agricultural Sciences: Plant-Based Diet Research Rodale Institute: Farming Systems Trial FAIRR: Protein Producer Index The EAT: Lancet Commission on Food, Planet, Health Book Love Nicoletta Batini: The Economics of Sustainable Food: Smart Policies for Health and the Planet Mark Bittman: Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal Pod Love Eat the Rich: Episodes 104 and 105 on the United Fruit Company Outrage & Optimism: Setting the Table for a Food Revolution Our Hen House Total Liberation Podcast The ChickPeeps  Brown Vegan Podcast Doc Love Forks Over Knives Game Changers Vegan Influencers @VegaNzinga @BigBoxVegan @IyeLovesLife @NotUrTypicalVegan @TheKoreanVegan @TraderJoesGoesVegan @QueerBrownVegan @Vegan_Abolitionniste @JewishVeg @BlackForager -- If you like #UNFTR, please leave us a rating and review on Apple Podcasts: unftr.com/rate and follow us on Facebook, Twitter and Instagram at @UNFTRpod. Visit us online at unftr.com. Buy yourself some Unf*cking Coffee at shop.unftr.com. Subscribe to Unf*cking The Republic on Substack at unftr.substack.com to get the essays these episode are framed around sent to your inbox every week. Check out the UNFTR Pod Love playlist on Spotify: spoti.fi/3yzIlUP. Visit our bookshop.org page at bookshop.org/shop/UNFTRpod to find the full UNFTR book list. Access the UNFTR Musicless feed by following the instructions at unftr.com/accessibility. Unf*cking the Republic is produced by 99 and engineered by Manny Faces Media (mannyfacesmedia.com). Original music is by Tom McGovern (tommcgovern.com). The show is written and hosted by tofurkey and distributed by honey bees. Podcast art description: Image of the US Congress ripped in the middle revealing white text on a blue background that says, "Unf*cking the Republic." See omnystudio.com/listener for privacy information.

Longtime food journalist Mark Bittman says America's food system needs to be reimagined so land is used fairly and well and people have access to food that promotes health, not illness. His latest book, Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal, tells the story of humankind through the lens of food. The frenzy for food has driven human history to some of its most catastrophic moments from slavery and colonialism to our current moment of Big Food. Big Food—driven by corporate greed and gluttony—is exacerbating climate change, plundering the planet, and sickening people. He speaks with Kathleen Finlay, president of the Glynwood Center for Regional Food and Farming, about what needs to change so that agriculture doesn't wreck the planet and healthy food is available to all.

Food writer Mark Bittman says our modern food system has evolved into something that's feeding us unhealthy foods, wrecking the environment, and reinforcing inequality. In a conversation with Matt Galloway from May, he explains why changing that model is urgent, and talks about his book, Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal.

On this episode of Frank Buckley Interviews, we revisit conversations with experts who provide potentially lifestyle-altering insight into some of the things we all deal with in our daily lives that we may not always conciouslly thinking about. Tristan Harris, a technology ethicist, explains the dangers of persuasive technology, as discussed in the Netflix documentary "The Social Dilemma." Trusted food authority Mark Bittman discusses his book "Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal" and describes how "impossible meat" and meatless alternatives don't really have the benefits you might think. CEO Dan Price details what happened when he took a massive pay cut to give his employees a $70,000 minimum annual salary.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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 writer Mark Bittman says our modern food system has evolved into something that's feeding us unhealthy foods, wrecking the environment, and reinforcing inequality. He tells us why he thinks changing that model is urgent, and talks about his new book, Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal.

Learn about fermented proteins, dairy without the cow, and the exciting field of nutrition communication! Special guest - Kathleen Nay of Perfect Day. Good Reads The Lean Start Up by Eric Reis Perfect Day Knowledge Base Sapiens: A Brief History of Humankind by Yuval Noah Harari Homo Deus by Yuval Noah Harari Eating Animals by Jonathan Saffron Foer We Are the Weather: Saving the Planet Begins at Breakfast by Jonathan Safran Foer Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal by Mark Bittman Other References Sitara Cacao Perfect Day Brave Robot Ice Cream The Omnivore's Dilemma by Richie Chevat Food Inc. by Robert Kenner Credits Cover art by Shawna Design Beats by Londo Edited by Jonathan LeRoy & Lily Moseley Executive Producer Lily Moseley Correction: Ayo mentions eating Perfect Day ice cream when he meant to refer to Brave Robot ice cream.

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.

When a guy who’s written 30,000 recipes, 30 books, and spent decades with the New York Times writes a book with the title – ANIMAL, VEGETABLE, JUNK: A History of Food from Sustainable to Suicidal - I take notice. What drove him to write this? What does someone who loves food say about how badly things have gotten for humans, animals, natural systems, and the climate? What do we need to do to turn things around before it’s too late? Scroll down for Bittman articles and a TED talk.

With 30% Resisting Vaccination, the U.S. is Unlikely to Reach Herd Immunity | The GOP's Great White Hope, Florida Governor DeSantis's Authoritarian Bent | Mark Bittman's Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal. backgroundbriefing.org/donate twitter.com/ianmastersmedia facebook.com/ianmastersmedia

When a guy who’s written 30,000 recipes, 30 books, and spent decades with the New York Times writes a book with the title – ANIMAL, VEGETABLE, JUNK: A History of Food from Sustainable to Suicidal - I take notice. What drove him to write this? What does someone who clearly knows and loves food have to say about how badly things have gotten - and what we need to do to turn things around before it’s too late?

Mark Bittman, author of 30 books including the newly released Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal, joined Iliza to answer listener questions about what we eat, and also weighed in on some bonus wedding queries.

Mark Bittman, author of 30 books including the newly released Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal, joined Iliza to answer listener questions about what we eat, and also weighed in on some bonus wedding queries.This week's sponsors:Function of Beauty: Go to functionofbeauty.com/iliza to take your quiz and save 20% on your first order.Athena Club: Go to athenaclub.com and use promo code ILIZA to get 20% off your first order.Hello Tushy: Go to hellotushy.com/iliza to get 10% off plus free shipping.

What we grow determines how we eat, and what we eat determines how we live and die. These simple but overlooked truths drive the work of the longtime food writer Mark Bittman, whose new book, Animal, Vegetable, Junk: A History of Food, From Sustainable to Suicidal, takes an ambitious look at the flaws of the industrialized food system and the politics of transforming it. On Episode 29 of The Politics of Everything, hosts Laura Marsh and Alex Pareene talk with Bittman about the difficulty of eating ethically, the way food connects to nearly every other important issue of our time, and how change starts less with what we buy or cook than how we vote—and organize. Learn more about your ad choices. Visit megaphone.fm/adchoices

The article is available at https://www.pgurus.com/the-lament-of-the-kulaks/The positioning of the ongoing agitation, mostly in Punjab and Haryana, has been brilliant. Full marks for marketing, because we are programmed to be sentimental towards annadaatas. Food, after all, is pretty elemental. Farmers everywhere are a dour lot, prone to being glum -- often with justification -- about bad weather, subsidies and the antics of politicians.But the sad fact of the matter is that this particular agitation is not a farmer agitation. It is a kulak revolt. Those who remember their Soviet history will recall how kulaks, landed farmers with a few acres, zamindars or janmi, were ruthless exploiters of the landless peasantry. They were liquidated remorselessly by Stalin and company. Lenin called them “bloodsuckers, vampires, plunderers of the people and profiteers, who fatten on famine”.If you see this as a kulak revolt, a lot of things fall into place, for example the deluxe arrangements for the protesters encamped in Delhi: electric leg-massagers, pizza delivery, stylish tents. A far cry from our image of the lone, skinny, hard-scrabble farmer, eking out a perilous, hand-to-mouth existence.Professional agitators, andolanjeevi, have infiltrated the protests; so have separatists, and, fishing in troubled waters, nearby foes. There is a pattern of keeping India on the boil with internal agitations, while there is a state of war on the Tibetan border. Koodankulam, Sterlite, Pegatron, anti-CAA riots, Bangalore riots, now ‘farmer’ riots. You can connect the dots.Worryingly, the agitation has metamorphosed into, first, a religious revolt, with overseas Sikhs in Canada leading the charge; and then into a caste cleavage, with the protesters being largely upper-caste Jats, with almost no representation by the landless peasants, mostly SC. Fault lines, very Chanakyan: create bhedam, exploit the animosities, introduce anarchy.The alleged reason for the ‘farmer’ protests is that the small farmer will lose out to big, bad corporates. There is a grain of truth to this, but only if you extrapolate wildly. That has happened, for example, with the giant factory farms in the US, with thousands of acres under cultivation; just 2% of the population produces food-like substances for the entire country. (There is also $20 billion in annual subsidies for cotton, wheat, rice, corn and soy, but let’s ignore that for the moment.)The downside is that industrial agriculture has devastated the land, plundered groundwater, introduced poisonous chemicals, and generally wrought havoc, including with CO2 emissions and water pollution from animal husbandry. There have been horror stories such as the cultivation of water-loving rice in arid California, leading, for example, to selenium poisoning.In a new book, “Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal”, NYTimes food writer Mark Bittman lays out how factory farming has led to low-nutrition, high-calorie junk food being the norm in the US. The result is an epidemic of obesity, diabetes, and heart disease. Moreover, the land is degraded: Bittman talks about how you cannot even find earthworms in factory-farm land, a clear indication of dead top-soil.So excessive corporatization is not healthy either. The key is moderation. Today, small farms are under-productive: records show that in ancient Tamil Nadu, it was possible to produce more than 15 tons of paddy per hectare, but today, our productivity is in the low single digits, and it is among the lowest in the world. So consolidation, larger farms, mechanization, and investment in technology can improve agricultural output and outcomes.So can the opportunity for farmers to sell to anybody, without being constrained to sell to the monopoly mandis or APMCs and thus the arhatiyas or commission agents. Part of the solution is to shorten the supply chain: today, there are five or six go-betweens separating farm and consumer. A single vertically integrated buyer (such as ITC with its e-choupals and factories making value-added products, or a Reliance which also has retail outlets) wil be much more efficient, and both the actual farmer and the consumer will benefit from disintermediation.Such producers will have an incentive to add silos, cold chains and value-added processing plants (eg. ketchup instead of tomatoes), all of which the government failed to do, because it ignored agriculture in the go-go “temples of modern India are dams and factories” Nehruvian era. Not that agribusiness is benign, but they know where there is profit to be made. In an era of uncertainty among the big producers (US, Canada, Australia) due to global warming, India’s heat-tolerant crop varieties may well be a precious asset in the medium term.In the long run, India can and should become one of the world’s agricultural superpowers.But obviously the intermediaries will lose out in the short term. A good number of the kulaks are also commission agents. The Farm Acts will require non-farmers in the supply chain to register their PAN numbers, thus becoming subjected to income tax (instead of masquerading as farmers and gaining the benefits of free water, free electricity, and tax-free incomes while enjoying above-market guaranteed procurement prices) and this surely will hurt the kulaks.It has been a gigantic subsidy, estimated by Balbir Punj in “Protest of the Privileged” (Feb 9, Indian Express) to be at Rs. 2 lakh crores in unnecessary, excess inventory held in FCI warehouses, not to mention farm loan waivers of Rs. 2.34 lakh crores over several years. And this is not going to the poverty-stricken marginal tenant farmer or landless laborer, but to the kulaks. The Farm Acts 2020 will reduce the transfer of taxpayer money to wealthy kulaks in Punjab and Haryana.This is the real reason behind the protests, if you strip away all the rhetoric.941 words, 9 Feb 2021 This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rajeevsrinivasan.substack.com

We have a complicated relationship with our food. We need food to live; yet, we've become removed from the food we eat and how it's grown and processed. Even with the best of intentions, today's ultra-processed foods make it hard for us to know exactly what we're eating or how the methods used to mass produce our food are affecting our environment and our health. And I haven't even touched on how food has led to war, famine, poverty, and enslavement. Today, we talk about the history of agriculture, where it went wrong, and how we might begin to cultivate food that is kinder to our bodies, our earth, and our fellow humans. GUEST: Mark Bittman is the author of 30 books, most recently, Animal, Vegetable, Junk: A History of Food From Sustainable To Suicidal. He was a food columnist and writer at the New York Times for 30 years. He’s currently Special Advisor on Food Policy at Columbia University’s Mailman School of Public Health. Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.