Jamila Robinson: The Food World Deserves a Seat at the Table
Food with Mark Bittman
Sweetness and Light
4.9 • 947 Ratings
🗓️ 14 May 2025
⏱️ 38 minutes
🔗️ Recording | iTunes | RSS
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Summary
The editor-in-chief of Bon Appétit and Epicurious talks to Mark and Kate about how we can—and should—have bigger conversations about food, on par with other entertainment industries; why the best restaurants are like self-portraits; the importance of social courage; and her perfect meal—fried rice and champagne.
The Bittman Project is featuring two recipes from Bon Appétit's Art & Design Issue:
Oyakodon: https://bittmanproject.com/recipe/oyakodon/
Red Pepper-Anchovy Toasts: https://bittmanproject.com/recipe/red-pepper-anchovy-toasts/
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Transcript
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| 0:00.0 | Welcome to food. I'm Kate Bittman. I hope you're enjoying being here with us, and if that's the case, you might want to find us online at bitmanproject.com, where we've got more than 1,500 recipes, cooking how-toes, essays about how food affects us, Mark's opinions, our recommendations for things to eat and cookware |
| 0:22.6 | and books, and a lot more. It's a burgeoning community, and if you care about food, I'm fairly |
| 0:27.9 | certain you'll enjoy our site. Bitman listener, and since you're |
| 0:47.4 | hopefully enjoying the show, I'd like to introduce you to another one that you might like, |
| 0:52.1 | Dishin Up Diaspora. The show, currently in its second season, |
| 0:55.9 | explores the deep connections between food, culture, and identity, and is hosted by the award-winning |
| 1:02.1 | chef Emmy. Dishin-up Diaspora was created to preserve stories, uncover identity through food, |
| 1:08.8 | and highlight the ways we're all connected. I don't know how anyone |
| 1:12.3 | can't get behind that goal. Episodes range from insightful interviews with some of the biggest names |
| 1:17.3 | in the food world to deep dive solo episodes on single food topics. The podcast uncovers the real |
| 1:23.8 | stories behind ingredients, dishes, and culinary traditions, showing how migration, |
| 1:29.6 | memory, and personal history shape the way we cook and eat. Whether it's tracing the roots of |
| 1:34.9 | tapioca to the Amazon or exploring how people infuse their identity into the foods they make, |
| 1:40.6 | Dishinup Diaspora reminds us that food is more than what's on the plate. It's how we |
| 1:45.3 | connect, tell our stories, and find common ground. Check it out wherever you like to get your |
| 1:50.8 | podcasts. |
| 1:58.5 | Fun fact. When I was doing some research for today's episode, I learned that Bon Appetit Magazine was started in 1956 as a liquor store giveaway. |
| 2:10.4 | How random is that? |
| 2:11.9 | I've been trying to find a picture of the original cover and have so far been unsuccessful, |
| 2:16.8 | but it is so fun to look at vintage |
| 2:19.4 | magazine covers. Anyway, our guest today is Jamila Robinson, who recently celebrated her |
| 2:27.0 | one-year anniversary as editor-in-chief of Bon Appetit and Epicurious. I hadn't met her before we interviewed her, but my dad had, |
... |
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