“I read a lot around Darwin as I got older, and I began to understand that the feelings that I was having of a connection to animals were based on biology, not just emotion. I was seeing life forms that were more like me than not. And I grew up with that, and I tried to integrate that in my own life. And it’s always imperfect, but over time I think I’ve gotten better at it.” — Ethan Brown
“It’s not the magnitude of the challenge that does in the human spirit. It’s whether we can see a place for ourselves.” — Frances Moore Lappé
On today’s episode of Food with Mark Bittman, I talk separately to two of my favorite people — really. The first is Ethan Brown, who is the founder, president, and CEO of Beyond Meat. Ethan and I joke that we’ve been having an ongoing conversation for 13 years, but it’s true. I wrote about him in the Times in 2012, and we’ve been friends ever since, despite — or maybe because — he’s trying to change me. He’s a wonderful guy.
My second guest is another longtime friend, the great Frances Moore Lappé, who wrote the trailblazing book, Diet for a Small Planet, which just celebrated its 50th anniversary. (In all, it’s sold more than three million copies.) Frankie, as she’s known to many, is a true inspiration, someone I frequently quote and refer people to.
As you may have noticed, today’s episode has a theme, that of plant-centered eating. The first reason is one I’ve already mentioned: Both Ethan and Frankie are people that I find inspirational and wonderful. The second is that I just released an interactive guide to cooking called How to Eat Less Meat. My team worked incredibly hard on this course; take one look at it, and that much is evident. It’s an entirely new way to cook, and I don’t want you to be put off by the format, because it can seem strange — it’s text-based. But don’t let that stop you from trying it; think on-demand, completely-tailored-to-your-time-frame cooking.
Back to the podcast: Please listen, subscribe, and review. And we’d love to hear your food-related questions, as we’d like to start doing live Q&A: Email us: food@markbittman.com. The recipe featured in this week’s episode is below.
Thank you, as always. — Mark
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Garlic and Leek Ricotta Spread
New for this edition, this rich and savory spread is delicious atop toasted bread and served alongside a bowl of greens. Great as an appetizer for a small gathering or for a special lunch. — Diet for a Small Planet, Revised and Updated
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