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The Bittman Project

The Editors, Bridget Shirvell, Kate Bittman, Kerri Conan, Shared Salt Social Club, Holly Haines, Mark Bittman, Xueci Cheng, Lisa Rab, Erika Houle, Ben Saccone, John Willoughby, Molly, Michael W. Twitty

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
Substack
PricingFreemiumPublishesWeekly
Issues1372SubscribersRead bittmanproject.substack.com

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Latest Issues

Recent posts by this newsletter. Browse the email archive.

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Authors

The writers behind this newsletter.

  • The Editors

    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.

  • Bridget Shirvell

    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.

  • Kate Bittman

    Co-host (and reluctant producer) of the podcast Food with Mark Bittman. Editorial Director here. Recipes are my jam.

  • Kerri Conan

    Editor, writer, recipe developer, and cookbook producer. Self-proclaimed home economist. Thrilled contributor @ The Bittman Project.

  • Shared Salt Social Club

    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.

  • Holly Haines
  • Mark Bittman

    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.

  • Xueci Cheng

    Recipes and stories from a Sichuanese living and cooking in Berlin.

  • Lisa Rab

    Investigative journalist covering women's health, social justice and motherhood.

  • Erika Houle

    In the kitchen with mischievous animals. Cooking, reading, and writing. Based in LA.

  • Ben Saccone

    PhD Student in Nutrition: Agriculture, Food and Environment at Tufts University

  • John Willoughby
  • Molly

    Mostly edible thoughts, occasionally half-baked.

  • Michael W. Twitty
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