Cooking Through the Crisis with Mark Bittman
Deep Background with Noah Feldman
Pushkin Industries
4.4 • 848 Ratings
🗓️ 18 March 2020
⏱️ 35 minutes
🧾️ Download transcript
Summary
With restaurants and bars across the country temporarily closing down due to concerns about the novel coronavirus, many of us are finding ourselves cooking for the first time in a long time. So today, Deep Background is taking a quick break from covering the spread of COVID-19 to share this conversation with Mark Bittman, the food writer who taught so many of us how to cook. The author of best-selling cookbooks like How to Cook Everything and Vegan Before 6, Bittman offers some tips on how to cook fish and reflects on what he has learned from over two decades of writing about food.
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Transcript
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| 0:00.0 | Pushkin. |
| 0:08.7 | It's hard to read the news these days without asking yourself, how did we get here? |
| 0:13.8 | Fiasco is a history podcast for the co-creators of Slow Burn. |
| 0:17.6 | In our first season, Bush v. Gore, we examine an unmistakable turning point in American politics, the 2000 election, which resulted in a high-stakes stalemate, ended with one of the most controversial rulings in Supreme Court history. So if you're trying to make sense at the present moment, check out Fiasco, Bush v. Gore. Listen on theHeart Radio app, Apple Podcasts, or wherever you listen to podcasts. |
| 0:41.4 | From Pushkin Industries, this is deep background, the show where we explore the stories behind the stories in the news. |
| 0:49.2 | These are not normal times. For the last few weeks, the only issue that's been in the news, or really on anybody's mind, has been the coronavirus. |
| 0:58.0 | Consequently, we've really been trying hard here on Deep Background to bring you updates from the leading experts, |
| 1:05.0 | on the medical side, on the economic side, and on the constitutional political side, to try to make sense of what's happening. |
| 1:12.3 | We promise to keep on doing that. |
| 1:15.1 | This episode is a little different. |
| 1:17.4 | It's about a topic that turns out to be of central importance in a moment of pandemic with everybody staying at home, |
| 1:24.2 | namely the topic of food, what we eat, why we eat it, and how we think about the |
| 1:29.1 | supply chains associated with the food that we put on the table. |
| 1:32.9 | But this episode was not recorded in the middle of the pandemic. |
| 1:37.4 | This episode was recorded before people started staying at home. |
| 1:41.6 | Nevertheless, we think it's really important to bring it to you right now |
| 1:45.0 | because in the circumstances of pandemic and social distancing, we're sitting around our houses, |
| 1:50.0 | thinking about how to put food on the table for ourselves and our loved ones, and that entails cooking. |
| 1:55.0 | Cooking not purely for pleasure, but cooking because it might be the only way you're actually going to have a properly prepared meal. |
| 2:03.0 | We know that by virtue of the fact that so many restaurants are closed in so many parts of the |
| 2:07.1 | country, and also by virtue of the fact that so many grocery stores have had their shelves |
| 2:12.3 | emptied as people go out to buy food in anticipation of possible long quarantines. |
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