"Having Nonalcoholic Spirits Keeps Me From F-ing Up"
Food with Mark Bittman
Sweetness and Light
4.9 • 947 Ratings
🗓️ 6 March 2024
⏱️ 31 minutes
🧾️ Download transcript
Summary
Washington Post columnist Allison Robicelli talks to Mark and Kate about the shame that comes with alcoholism, sobriety as a "trend" and watching things change, and why nonalcoholic beverages are so important.
For the six nonalcoholic things Allison loves, head here: bittmanproject.com/food-with-mark-bittman-allison-robicelli/
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Transcript
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| 0:00.0 | Hi everyone and welcome to Food. I'm Kate Bitman happy to be here. As always |
| 0:07.8 | please remember that if you have questions or feedback you can email us at |
| 0:11.6 | food at markbitman.com. We're also online at bitman project.com. |
| 0:17.0 | We're super proud of our new site and has food writing that's fun and useful in a real recipe database with more than 500 recipes soon to be in the |
| 0:24.8 | thousands. Last week Erica Hool, a new contributor, developed some delicious |
| 0:29.8 | dishes for us which are all just as good at room temp. |
| 0:33.4 | Mark wrote at length about his extensive international trip. |
| 0:36.8 | He was then in Hong Kong and Taiwan, and he's now in Japan, |
| 0:40.9 | which you'll read about soon. |
| 0:43.4 | And Carrie explained one of the best ways to use chickpeas. |
| 0:46.8 | Find it all on bitman project.com. The Famous Famous were on the |
| 1:06.5 | The famous five were away on a splendid weekend adventure. Do we have to go home today? sighed Anne. |
| 1:09.4 | I agree said Dick. Even Timmy looks sad. |
| 1:12.4 | Cheer up everyone. Grie, said Dick. Even Timmy looks sad. |
| 1:13.0 | Cheer up, everyone, Beams Julian. I booked long weekend tickets. |
| 1:18.0 | We can return any time on Monday. |
| 1:20.0 | Oh, you are clever, Julian, said Anne, save over 50% with the long weekend a ticket from |
| 1:26.1 | Great Western Railway adventures start here selected routes terms apply saving in |
| 1:31.1 | comparison to an anytime return fare. |
| 1:35.0 | We'll get back to that conversation in a minute but first I want to talk about something |
| 1:39.7 | that lots of people ask me about when it comes to global cuisines. |
| 1:43.6 | There is something magical about eating a cuisine in the place where it originated. |
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