Recipes that take on board things like time, class, income, and sustainability may be few and far between. But they are, we believe, representative of how recipes should start to look. A collaboration with Alissa Quart and Mother Jones - bittmanproject.com/good-recipes-f…

Raise your karma: vote in the The Webby Awards for the excellent The Ants & The Grasshopper series: tinyurl.com/bdzdtpme

this maniac!

I love Trillin, I love his writing. He said yes when I asked him to be on the podcast, & before the interview, Kate said to me, “oh my god, you’re so excited, you should just do this one yourself so you can shower him with your fandom.” Friends, I did. tinyurl.com/mr2ehuu7

Catch Mark Bittman 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.

wnyc.org/story/mark-bit…

Save your cherry pits for a truly insane dessert (but not hard) that Holly Thee Scallion came up with based on my panna cotta. There's a chance that it could kill you, but it probably won't. bittmanproject.com/p/save-your-ch…

We would like to thank @Bittman for mentioning Black Farmer Fund as a resource in his newsletter, @BittmanProject. He discussed the current climate crisis and the government’s irresoluteness in addressing it.

Read more here: bittmanproject.com/p/mark-bittman…

A couple yrs ago, my grandson, Holden, was still watching Sesame Street, & one of his favorite skits was “Cookie Monster’s Foodie Truck,” so Kate made it her mission to have Cookie Monster & Gonger on the podcast. Revisiting it today. It's nothing but joy. tinyurl.com/yeawbnzv

Love this The Guardian piece by Lauren Mechling on Mark Bittman's ambitious venture to reimagine restaurants, our food system and how we eat. 🌱

Love that he's calling it Community Kitchen. 💚

Got me in the mood to plan another event for thecommunitykitchen.co 🎉

Love where Mark Bittman is going here, even thought @everytable is trying to make this work profitably. Love this line:

“If you want to do right by people in planning a new idea for the food system, you’re going to lose money,” said Patel. “And once you embrace that, the

Chris is a colleague of my SIL; it was nice to see how much the 2 of them like each other, sort of made this convo feel like a familial convo, you’ll see. Also, when he studied abroad in college, he brought just 1 book with him: How to Cook Everything tinyurl.com/4mbmerfm

Absolutely love this piece by Mike Diago — a profile of the talented, persistent chef María Mercedes Grubb. 'Obstacles loom large, but she’ll regard them as her mother always has—like they’re nothing, “na’.' bittmanproject.com/p/maria-merced…

When I got abi balingit 🌸 MAYUMU OUT NOW! 🌸's cookbook, Mayumu, in the mail, I was blown away by how beautiful + cool it is, and I was so freaking happy to talk w/ her + Holly Thee Scallion about Abi's fantastic desserts and fun ingredients, and, yes, weevils. (Couldn't resist.) tinyurl.com/srka6z5j

Can Someone Please Explain To Me What the Hell We're Waiting For? Electric cars and solar power are barely even baby steps. We need the equivalent of a war on #ClimateChange , using every resource, by Mark Bittman bittmanproject.com/p/mark-bittman… via Mark Bittmanproject Naomi Duguid (M: @[email protected])

'If you are going to wait until Miami is really a saltwater lake and it’s 110 in Phoenix every day and Canadian smoke makes everyone in the Northeast have chronic bronchitis – wait, you want worse' Mark Bittman

open.substack.com/pub/bittmanpro…

#ClimateCrisis