Food Is Everything. Let’s Treat It That Way.
Through the early part of my career, I (Mark Bittman) mostly wrote about cooking and its pleasures. As I learned more, my focus evolved to include the impact that food has on humans and our relationship to the earth and one another:
agriculture, processing, the environment, public health, labor, politics, racism, inequality, justice, and more.
This evolved while I was at the New York Times — where I worked for 30 years — and has continued since I left, including the two years I spent running Heated on Medium.
I’m now channeling all of my energy into The Bittman Project as part of a team that shares a common set of values:
specifically, that food should be fair to people and animals, affordable for everyone, nutritious, and produced in a way that respects nature and the environment.
Food should also taste good; more often than not, that requires shopping, preparing, and cooking.
Lots of food publications embrace the pleasurable and entertaining parts of food and ignore everything else; others focus on the serious issues and ignore the joy. The Bittman Project does both.
It’s also essential that we continue to support work from everyone, particularly BIPOC writers, photographers, and illustrators. In doing so, we’re delivering the best of what’s out there on food and cooking — right now, straight to your inbox.
Subscribe for Full Access
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.
Our Team
Mark Bittman
Mark Bittman has been a leading voice in food culture and policy for forty years. He has written thirty books, including How to Cook Everything and Animal, Vegetable, Junk. He is the editor-in-chief of The Bittman Project.
Kate Bittman
I oversee the content for the site and podcast, and am always looking for new talented people to spotlight. Nothing better than working with a team you love. Constantly trying to write, cook, and/or craft something new.
Holly Haines
Kerri Conan
Editor, writer, recipe developer, and cookbook producer. Self-proclaimed home economist. Thrilled contributor @ The Bittman Project.
Mike Diago
I'm a social worker, writer and home cook based in New York's Hudson Valley. I'm interested in how people come together within and across cultures through food.
