How Cookie Monster Shows Kids How to Eat Well

Food with Mark Bittman

Sweetness and Light

Nutrition, Arts, Food, Culture, Cooking, Health & Fitness, Society & Culture

4.9 • 947 Ratings

🗓️ 9 August 2023

⏱️ 30 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

In this 2021 episode, Mark talks to Cookie Monster and Gonger about starberries, dinner parties, and Mark's crush on Maria; plus, Rosemarie Truglio, Senior Vice President of Curriculum and Content at Sesame Workshop, joins to talk about sometimes foods vs anytime foods, softening the power of a cookie, and decades of important work at Sesame Street.

View this episode's recipe and show notes here: https://www.bittmanproject.com/p/cookie-monster-and-gonger-tell-all

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Transcript

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0:00.0	Hi and welcome to Food with Mark Bitman.
0:05.0	As always you can email us at food at markbitman.com let us know what you're thinking.
0:09.5	We will reply and please do subscribe to this podcast rate us wherever you get your
0:15.8	podcasts and obviously we prefer it if you rated us highly consider to please
0:20.5	subscribe to our newsletter the bitman, which you can find at bitment
0:24.9	project.com, comes out three or four times a week and is, we think, really good.
0:30.5	Okay, back in a sec. We'll get back in a sec.
0:34.0	We'll get back to that conversation in a minute, but first I want to talk about something
0:46.7	that lots of people ask me about when it comes to global cuisines.
0:50.7	There is something magical about eating a cuisine in the place where it originated.
0:55.0	One of the reasons for that is that the dishes that define a cuisine are built around the produce that's native to a place.
1:01.0	It's why the feta and tomato and a Greek salad tastes so perfect in a place. It's why the feta and tomato in a Greek salad tastes so perfect in
1:05.0	Athens or the artichokes in olive oil in Rome are to die for. They have a
1:09.6	certain sweetness and tang that you can get close to but not easily replicate.
1:15.0	And not surprisingly, one of the best ways to get a sense for how something should taste
1:20.8	is to visit a region of the world and sample a dish in several forms from lots of different
1:26.1	neighboring areas. Then you can appreciate the local variations as well. And the most efficient way to do that,
1:32.4	for me at least, is the first-class experience of a Regent Cruz.
1:36.6	I was able to do that on our recent all-inclusive Tor Evasia.
1:40.4	I had a hankering for seafood.
1:42.2	Well, I always do. Seaf seafood that you don't get easily in the US,
1:46.0	and I had just an incredible experience in the fish markets of Busan, just overwhelming varieties of fresh seafood.
	...

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