The Bittman Project
The Editors, Kate Bittman, Kerri Conan, Mike Diago, Holly Haines, Mark Bittman, Ben Saccone, John Willoughby, Edward SchneiderA home for those who believe food is everything and should be treated that way. We celebrate the joy it brings us, but also focus on the very real challenges of making it sustainable and available for all.
| Platform |  | Pricing | Freemium | Publishes | Daily |
|---|---|---|---|---|---|
| Issues | 1353 | Subscribers | Read | bittmanproject.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
Food and the Election
Rob en Robin/The New York Times
This Is the Last Tomato Recipe You’ll Ever Want
Photo: Olimpia Davies/Unsplash+
We All Love Tinned Fish. Here’s How to Love It Even More
Photo: Kerri Conan
These Are, Hands-Down, My Favorite Pickles
Photo: Instagram/@hooplablog
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Authors
The writers behind this newsletter.
A newsletter from Mark Bittman and team of food enthusiasts. 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. We do both.
lucky to work with lots of talented people in food and publishing and other spaces, and always trying to write, cook, and/or craft something new.
Editor, writer, recipe developer, and cookbook producer. Self-proclaimed home economist. Thrilled contributor @ The Bittman Project.
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.
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.
Climate and Society Student at Columbia University
Longtime writer on cooking, food, travel and a bit of music, including over the years for The New York Times, The Washington Post, the Bittman Project, Heated/Medium, HuffPost, CN Traveler & Daily Meal. And even The Christian Science Monitor.
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