Former New York Times food journalist and #1 bestselling author Mark Bittman ( How to Cook Everything; VB6; Animal, Vegetable, Junk ) is joined by co-host (and daughter) Kate to explore all aspects of food – from what to have for dinner, how to raise healthy children, and how to perfect your cooking routine to big picture questions about climate change, sustainability, food policy, and global hunger. Each week, Mark and Kate talk with cooks, celebrities, chefs, farmers, activists, policymakers, and food-lovers about the role of food in their lives, what they love to cook, and the ways that food impacts our society. Plus Mark and Kate offer handy cooking tips, recipes, answers to your questions, and much more. If you have a minute, we'd love it if you'd take a short survey about our show! Head here: <a href="https://acast-d25653fd59cf.intercom-clicks.com/via/e?ob=ZiXljT9gcP5b%2FVTtaDfIJX03bQwEfgWGtbIFpa60NheaVuvO0ziwzLRXOTCj%2F6%2BH&h=59898
Pitch Analysis
Required Pod Score for this show. PitchCentric checks your profile against host openness, topical fit, and audience signals before you generate a pitch.
Contact path
Verified email
Booking probability
37%
Guest openness
Selective
Verified email on file
84/100
Required Score
Sign up to generate a grounded pitch for Food with Mark Bittman.
Food with Mark Bittman is a arts podcast hosted by Mark Bittman, with 257 episodes on record and a Required Pod Score of 84. PitchCentric scores this show on Booking Probability, Listen Score, and live audience signals refreshed every 24 hours.
About the host
Mark Bittman hosts Food with Mark Bittman, a arts show with 257 episodes published.
Our AI reads these to draft pitches. Use them as grounding for a pitch that cites a real guest and a specific topic.
Episode #227
Jean-Georges Vongerichten on Watching New York Change
Aug 12, 202635 minS3
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 on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com . Hosted on Acast. See acast.com/privacy for more information.
A Conversation with Congressman McGovern: The Food System Isn't Broken — It's Working Exactly as Designed
Aug 5, 202639 minS3
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 Department of Food, and what Mark has been building with Community Kitchen. Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com . Hosted on Acast. See acast.com/privacy for more information.
Hawa Hassan on Food, War, and Why Displacement Has a Flavor
Jul 29, 202626 minS3
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. She talks about the visa crisis that nearly stranded her in Paris on the way to Kinshasa, the hug she found in Beirut when she expected hostility, and why she always goes looking for the best of a society, not the worst. The Bittman Project is featuring three recipes from Hawa Hassan's book, Setting a Place for Us: Rice Bread: https://bittmanproject.com/recipe/rice-bread/ Fresco de Melon (Cantaloupe Juice, with or without rum): https://bittmanproject.com/recipe/fresco-de-melon/ Madesu (Stewed Red Beans): https://bittmanproject.com/recipe/madesu-stewed-red-beans/ Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com . Hosted on Acast. See acast.com/privacy for more information.
Zzz . . . Drift off to this snoozy reading of "In the South Seas" by Robert Louis Stevenson zzz Hosted on Acast. See acast.com/privacy for more information.
Kevin Boehm on Living in his Car to Running 35 Restaurants
Jul 22, 202636 minS3
Kevin Boehm co-founded the Boka Restaurant Group nearly 25 years ago and now runs 35 restaurants across Chicago, New York, and Los Angeles. He and his partner Rob Katz won the James Beard Award for Outstanding Restaurateur in America. He also lived in his car, wrote a fake resume to get his first restaurant job, and spent two decades drinking heavily to manage bipolar disorder before getting sober. His memoir, The Bottomless Cup , covers all of it. Mark and Kate talk with Kevin about what hospitality actually means, how trauma shapes restaurant people, and the note slipped into his menu that changed the way he thought about his career. Here's what was mentioned in today's podcast: The Bottomless Cup: A Memoir of Secrets, Restaurants, and Forgiveness , by Kevin Boehm: https://bookshop.org/a/18956/9781419775246 Pizza Spinello, Wellfleet, MA: https://www.pizzaspinello.com/ Truro Center for the Arts at Castle Hill: https://www.castlehill.org/ Salty Market, Truro, MA: https://thesaltymarket.com/ Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com . Hosted on Acast. See acast.com/privacy for more information.
Every question we get asked before someone starts their trial.
If you have a concern about deliverability, AI quality, data privacy, or whether this will actually work for your specific situation, it's probably answered below.
What is the difference between Founder Solo and Founder Pro?
Founder Solo gives you 50 AI pitches per month using the credit model (Standard pitches cost 1 credit, Enriched pitches cost 2). Founder Pro raises that to 200 credits per month and adds full Booking Probability access, unlimited Magic Match, Apollo enrichment credits, and data export capabilities. Both plans use the same credit system, so you can stretch your monthly budget further by using Standard-mode drafting.
How do agency tiers work?
Agency tiers have no base fee. You pay per managed client and per talent profile. Agency Standard is $199 per client per month; Agency Pro is $399 per client per month. Both add $39 per talent profile per month. Your own team's user seats are always free.
What is a talent profile?
A talent profile represents one person (founder, executive, or spokesperson) you are booking onto podcasts. It includes their bio, topics, headshots, and outreach history. Team plans include 5 profiles; agency plans are pay-as-you-go.
Can I switch plans later?
Yes, at any time. Upgrades take effect immediately; downgrades apply at the end of the current billing period. Contact support if you need help migrating between plan families.
Do you offer a free trial?
Every paid plan includes a 15-day free trial. Your card is saved at signup but you will not be charged until day 16. Cancel any time from your dashboard.
What happens if I cancel?
You keep access until the end of your current billing period. No charges after that. Your data is retained for 30 days in case you reactivate.
Is the 20% annual discount automatic?
Yes. Select Annual on the pricing toggle and the discounted price is applied automatically at checkout. The annual price shown is the full year cost.
What if I have more than 50 profiles or 20 clients?
That is our Enterprise tier. Contact our sales team and we will build a custom plan with volume pricing, a dedicated account manager, and SLA guarantees.
