
A 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 | Weekly | |
|---|---|---|---|---|---|
| Issues | 1372 | Subscribers | Read | bittmanproject.substack.com |
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Charred and Roasted Sweet Potatoes with Green Olive Salsa Verde. Photo: Sam Muller
Hungarian Chimney Cake from Barbecue. Photo: Nico Schinco
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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.
Writer & Environmentalist. Author of "Parenting in a Climate Crisis: A Handbook for Turning Fear into Action." I spend a lot of time thinking about how we live and parent in a world on a fire.
Co-host (and reluctant producer) of the podcast Food with Mark Bittman. Editorial Director here. Recipes are my jam.
Editor, writer, recipe developer, and cookbook producer. Self-proclaimed home economist. Thrilled contributor @ The Bittman Project.
I'm an award-winning food writer and licensed clinical social worker. Here, I'll introduce you to people in bars, restaurants, pool halls, and bodegas, where close-knit social circles still thrive. Often, they're bonded because they've shared salt.
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.
Recipes and stories from a Sichuanese living and cooking in Berlin.
Investigative journalist covering women's health, social justice and motherhood.
In the kitchen with mischievous animals. Cooking, reading, and writing. Based in LA.
PhD Student in Nutrition: Agriculture, Food and Environment at Tufts University
Mostly edible thoughts, occasionally half-baked.
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