Articles / This Week on Bittman Project, a Weekend Bonus Recipe, Plus Links

This Week on Bittman Project, a Weekend Bonus Recipe, Plus Links

Published May 20, 2022


Here’s a roundup of what was on The Bittman Project this week, plus a recipe for very in-season rhubarb crisp, and a couple of links to what we’re reading right now. Read on for more.

On Wednesday, we launched our new interactive project How to Eat Less Meat, a 30-day, SMS-based meal planner.

The Bittman Project
Want to Eat Less Meat?
I’m excited about a new cooking product that my team and I have created that really speaks to our values. It’s environmentally-minded, saves you time, and presents us all with something new and potentially exciting. It also happens to be tech-forward…
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Kayla Stewart wrote about the New Orleans cook who debuted on public television a full decade-plus before Julia Child. Read more about it here.

The Bittman Project
The Black Creole Chef Who Paved the Way for Food TV
In 1949 — more than a decade before Julia Child’s television debut — a boisterous Creole chef put on a cook’s uniform and made history. That was the year New Orleans NBC affiliate WDSU aired the first of many episodes of “Lena Richard’s New Orleans Cook Book.” Running twice a week through 1950, its host, Lena Richard, would become the first Black woman to have her own cooking television show, breaking through barriers imposed by the Jim Crow-era South, and helping a wider audience learn more about the Black roots of Creole cuisine…
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On the podcast, timed with the release of “Downton Abbey: A New Era,” we’ve got the delightful Lesley Nicol. And Mark gives you his recipe for English Cream Scones.

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