Raise your karma: vote in the The Webby Awards for the excellent The Ants & The Grasshopper series: tinyurl.com/bdzdtpme

this maniac!

I love Trillin, I love his writing. He said yes when I asked him to be on the podcast, & before the interview, Kate said to me, “oh my god, you’re so excited, you should just do this one yourself so you can shower him with your fandom.” Friends, I did. tinyurl.com/mr2ehuu7

Catch Mark Bittman talks about his new project, Community Kitchen, a chain of restaurants that would offer healthy food, from sustainable farms, pay a living wage to its workers and let customers pay what they can.

wnyc.org/story/mark-bit…

Save your cherry pits for a truly insane dessert (but not hard) that Holly Thee Scallion came up with based on my panna cotta. There's a chance that it could kill you, but it probably won't. bittmanproject.com/p/save-your-ch…

We would like to thank @Bittman for mentioning Black Farmer Fund as a resource in his newsletter, @BittmanProject. He discussed the current climate crisis and the government’s irresoluteness in addressing it.

Read more here: bittmanproject.com/p/mark-bittman…

A couple yrs ago, my grandson, Holden, was still watching Sesame Street, & one of his favorite skits was “Cookie Monster’s Foodie Truck,” so Kate made it her mission to have Cookie Monster & Gonger on the podcast. Revisiting it today. It's nothing but joy. tinyurl.com/yeawbnzv

Love this The Guardian piece by Lauren Mechling on Mark Bittman's ambitious venture to reimagine restaurants, our food system and how we eat. 🌱

Love that he's calling it Community Kitchen. 💚

Got me in the mood to plan another event for thecommunitykitchen.co 🎉

Love where Mark Bittman is going here, even thought @everytable is trying to make this work profitably. Love this line:

“If you want to do right by people in planning a new idea for the food system, you’re going to lose money,” said Patel. “And once you embrace that, the

Chris is a colleague of my SIL; it was nice to see how much the 2 of them like each other, sort of made this convo feel like a familial convo, you’ll see. Also, when he studied abroad in college, he brought just 1 book with him: How to Cook Everything tinyurl.com/4mbmerfm

Absolutely love this piece by Mike Diago — a profile of the talented, persistent chef María Mercedes Grubb. 'Obstacles loom large, but she’ll regard them as her mother always has—like they’re nothing, “na’.' bittmanproject.com/p/maria-merced…

When I got abi balingit 🌸 MAYUMU OUT NOW! 🌸's cookbook, Mayumu, in the mail, I was blown away by how beautiful + cool it is, and I was so freaking happy to talk w/ her + Holly Thee Scallion about Abi's fantastic desserts and fun ingredients, and, yes, weevils. (Couldn't resist.) tinyurl.com/srka6z5j

Can Someone Please Explain To Me What the Hell We're Waiting For? Electric cars and solar power are barely even baby steps. We need the equivalent of a war on #ClimateChange , using every resource, by Mark Bittman bittmanproject.com/p/mark-bittman… via Mark Bittmanproject Naomi Duguid (M: @[email protected])

'If you are going to wait until Miami is really a saltwater lake and it’s 110 in Phoenix every day and Canadian smoke makes everyone in the Northeast have chronic bronchitis – wait, you want worse' Mark Bittman

open.substack.com/pub/bittmanpro…

#ClimateCrisis

'I'd rather sleep in a strange bed than cook in a kitchen that isn't mine.' Six tips from Kerri to make cooking in other people's kitchens less weird. bittmanproject.com/p/tips-for-coo…