Food with Mark Bittman

Mark Bittman, Kate Bittman

Booking Overview

This is a weekly food interview show covering cooking, restaurants, food policy, sustainability, and the social impact of food, with recurring conversations featuring chefs, restaurateurs, authors, activists, and other food-world professionals. Credible pitches include accomplished chefs and restaurateurs, food and cookbook authors, farmers, sustainability experts, advocates, and policymakers with distinctive expertise or compelling personal stories; booking difficulty is medium.

Metrics

Episodes: 257

Frequency: Weekly

Rating: 4.8/5.0

Estimated listeners: 10k-100k

Gender skew: Neutral

Location: USA

Instagram: 25.0k followers

Contact Information

Publicly listed emails

food@markbittman.com

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Host

Mark Bittman - Former New York Times food journalist and bestselling author of How to Cook Everything, VB6, and Animal, Vegetable, Junk.

Kate Bittman - Mark Bittman's daughter and co-host, contributing to conversations about cooking, food, and its broader social impact.

Booking Intelligence

Booking Requirements

medium

Typical Credentials:

Established chefs, restaurateurs, food authors, farmers, activists, policymakers, and food-industry professionals with recognized expertise, notable ventures, media visibility, or a compelling personal connection to food.

Required Achievements:

James Beard recognition, Top Chef appearances or finalist status, Leading notable restaurants, Publishing a memoir or cookbook, Building recognized food or policy initiatives

Recent Guest Discussions

Kevin Boehm - Hospitality, Restaurant Leadership, Trauma And Recovery, Sobriety, And His Career In The Restaurant Industry.

Dan Jacobs - Living With A Progressive Neuromuscular Condition While Working In Restaurants, Milwaukee's Food Scene, Advocacy, And Building Supportive Teams.

Shirley Chung - Recovering From Stage-four Tongue Cancer, Relearning Taste, Restaurant Leadership, Modern Chinese Cuisine, And Resilience.

Recent Topics

Cooking, Food Policy, Sustainability, Restaurants, Nutrition

Episodes

Here's the recent few episodes on

Food with Mark Bittman

Jean-Georges Vongerichten on Watching New York Change

August 12, 2026

Mark has known Jean-Georges Vongerichten since 1987, when he arrived in New York. They've written books together. They've remained close friends for nearly 40 years. Today, they talk about Jean-Georges growing up in Alsace on pork fat, juniper berries, and parsley as the only herb anyone grew, and on arriving in New York when the Union Square Greenmarket was two stands selling apples and potatoes, and on watching the whole thing transform over four decades.Subscribe to Food with Mark Bittman ...

A Conversation with Congressman McGovern: The Food System Isn't Broken — It's Working Exactly as Designed

August 05, 2026

Today, a special conversation Mark had in June with Congressman Jim McGovern (MA) at the Good Food for All Summit in DC. McGovern has spent decades in Congress fighting to protect SNAP, fund school meals, and push food security to the center of the policy conversation. He and Mark cover a lot of ground: why the food system isn't broken so much as designed, the difference between food rhetoric and actual food policy, what to make of the MAHA movement, the case for a Departm...

Hawa Hassan on Food, War, and Why Displacement Has a Flavor

July 29, 2026

We're bringing this one back. Hawa Hassan was born in Mogadishu, fled the Somali Civil War at four, spent time in a refugee camp in Kenya, and arrived alone in Seattle at age seven. She went on to win a James Beard Award and write two of the most distinctive cookbooks in recent memory. In this conversation, she and Mark and Kate talk about her book Setting a Place for Us, which travels to eight countries affected by conflict and asks what food means when everything else has been taken away. S...

Publicly listed emails

food@markbittman.com

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