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Food with Mark Bittman: Paul Rice

The founder of Fair Trade USA talks to Mark about why he consciously chose the world of commerce as his vehicle for change—and why it’s relatively easy to move companies in the right direction; why the glimpses of future behavior being showcased by Millennials and Gen Zers should be viewed positively; how to dissect conscious capitalism; and how, without being too Pollyanna-ish, we should be taking the long view when it comes to companies making responsible decisions.

By Kate Bittman Published August 20, 2025

Food with Mark Bittman: Pooja Bavishi

The up and coming queen of ice cream talks to Mark and Kate about how her ice cream brand, Malai, mimics her childhood; what it means to build your own culture; sourcing intentionally with no shortcuts—and why having a values-driven business is so important to her; and why her parents are the best people ever (and her #1 fans).

By Mark Bittman Published August 6, 2025

Food with Mark Bittman: Jason Buechel

The CEO of Whole Foods Market and VP Amazon Worldwide Grocery Stores talks to Mark and Kate about growing up as a 4H kid and how that’s influenced him; how he’s trying to change grocery shopping; how Gen Z is going to shift demand and interest in more sustainable practices; and Whole Foods and MAD Agriculture’s new initiative—one that aims to change biodiversity at a macro level and strengthen the long term resilience of the food system.

By Mark Bittman Published July 30, 2025

Food with Mark Bittman: Jenique Jones

The Executive Director of WhyHunger talks to Mark and Kate about how her grandmother’s values and being raised by Civil Rights-era elders shaped her beliefs; how she made the move from charity work to structural change—and why we need both; what it’s like being a hopeless optimist; and the most inspirational things she’s seen in 16 years of working with marginalized communities.

By Mark Bittman Published July 17, 2025

Food with Mark Bittman: David A. Kessler, MD

The author and former commissioner of the US Food and Drug Administration talks to Mark about his new book, Diet, Drugs, and Dopamine: The New Science of Achieving a Healthy Weight; why self-control isn’t enough when it comes to losing—and keeping off—weight; the problem with ‘eat less, exercise more”; and his own personal weight loss journey.

By Mark Bittman Published July 3, 2025

Food with Mark Bittman: Erik Piepenburg

The journalist talks to Mark and Kate about his book, DINING OUT, which is the first book dedicated to the history of gay restaurants and how they’ve shaped our culture; why he was reluctant to include his own personal stories—and what convinced him to do so; how the culture has changed over the years, and why; and Mark’s gay restaurant tour of 1970s New York City.

By Kate Bittman Published June 25, 2025

Food with Mark Bittman: Ted Genoways

Journalist Ted Genoways talks to Mark about his book, Tequila Wars: José Cuervo and the Bloody Struggle for the Spirit of Mexico, which is the first biography of Cuervo; about how Cuervo was responsible for the first cartel—and what it was like when cartels were simply business collectives; about how Cuervo saw the future of Mexico; and about why tequila is at the nexus of food and power.

By Kate Bittman Published June 18, 2025

Food with Mark Bittman: Ari Kolender

The chef and author of How to Cook the Finest Things in the Sea talks to Mark and Kate about what to look for when you walk into a fish market—and what to avoid; the myth of “sushi grade” fish; the importance of fish farming; and how to get the crispiest, most delicious fish skin.

By Kate Bittman Published June 11, 2025

Food with Mark Bittman: Daniela Oancea

The Corporate Beverage Manager for Regent and Oceania talks to Mark and Kate about how growing up in Transylvania prepared her for hospitality life; how trends have changed on cruise ships, from sobriety to liquor preferences; the rise of solo travelers; and where in the world some of her favorite bars are.

By Kate Bittman Published June 4, 2025

Food with Mark Bittman: Hawa Hassan

The author and chef talks to Mark and Kate about how and why her personal experiences have prompted her to share the experiences of others; telling a better story of what it means to be displaced; the most harrowing travel experience she had while working on her latest book, Setting a Place for Us; and where to find the best sushi outside of Japan.

By Mark Bittman Published May 28, 2025

Food with Mark Bittman: The Simpsons!

Rob LaZebnik and Jeff Westbrook, co-executive producers on The Simpsons, talk to Mark and Kate about the great joys of writing for Homer; the food-related caveat that got Paul McCartney on the show; Lisa predicting the Trump presidency; and where the inspiration came from for their recent episode—one that focuses on avocados and making fun of pickleball.

By Kate Bittman Published May 21, 2025

Food with Mark Bittman: Jamila Robinson

The editor-in-chief of Bon Appétit and Epicurious talks to Mark and Kate about how we can—and should—have bigger conversations about food, on par with other entertainment industries; why the best restaurants are like self-portraits; the importance of social courage; and her perfect meal—fried rice and champagne.

By Kate Bittman Published May 14, 2025

Food with Mark Bittman: Jill Damatac

The writer talks to Mark and Kate about her memoir, Dirty Kitchen; living in the US as an undocumented immigrant for 22 years (and then self-deporting); what it’s like to feel rooted in colonial mentality; and a common comforting mechanism of the Filipino immigrant experience.

By Kate Bittman Published May 7, 2025

Food with Mark Bittman: Rick Martinez

Writer and cook Rick Martinez talks to Mark and Kate about parental inspiration; being a cheesecake-obsessed teen; how Mexican-Americans are pigeonholed, culinarily; how and why he relocated from New York to Mazatlan; and his new book, Salsa Daddy.

By Kate Bittman Published April 23, 2025

Food with Mark Bittman: Vanessa Lavorato

The author of How to Eat Weed and Have a Good Time talks to Kate and Holly about how she got deep into the heart of making and selling cannabis goodies, how we can learn from her mistakes (and what some of them are!), one food that cannabis should probably not go into, and why she wanted to write a “safe” weed cookbook.

By Kate Bittman Published April 16, 2025

Food with Mark Bittman: Cory Booker

In this revisiting of a 2022 episode, Mark talks to one of our most forward-thinking Senators about Big Food’s long standing capability of corrupting food policy, the possibility of real change, why a Twinkie is cheaper than an apple, and how we can find our way back to regional food systems.

By Mark Bittman Published April 9, 2025

Food with Mark Bittman: Ted Genoways

The journalist talks to Mark and Kate about his latest reporting, which focuses on allegations of human trafficking at a JBS meatpacking plant in Greeley, Colorado. The viral TikTok video that started it all, the thousands of Haitian migrants in the crosshairs, and how JBS’ HR department saw it as a positive thing. Plus, what it’s like to report such an emotional story.

By Kate Bittman Published April 2, 2025

Food with Mark Bittman: Laurie Woolever

The writer—and ex-Mario Batali employee and assistant to Anthony Bourdain for a decade—talks to Kate about how (and if) kitchen culture has changed since the early-aughts heydey; why she never felt like a victim; her new memoir, Care and Feeding; and how Anthony Bourdain put people at ease—and why people loved him so much. 

By Kate Bittman Published March 16, 2025

Food with Mark Bittman: Sutton Foster

The Broadway star talks to Kate about a complex mother-daughter relationship—and the therapeutic nature of writing a memoir, coming up in the worlds of acting and food, and crocheting for Hugh Jackman.

By Kate Bittman Published March 12, 2025

Food with Mark Bittman: Alton Brown

The writer, chef, and TV star talks to Mark and Kate about fame, “then” and now; the problem with memory—and memoir; falling up the stairs; his farewell tour; and eating on the road, monastically.

By Kate Bittman Published February 19, 2025