Secretary Tom Vilsack Reimagines Food Policy
Food with Mark Bittman
Sweetness and Light
4.8 • 981 Ratings
🗓️ 5 April 2022
⏱️ 57 minutes
🧾️ Download transcript
Summary
Mark is surprised by new directions taken by the USDA in this conversation with Secretary of Agriculture Tom Vilsack. The discussion continues with Ricardo Salvador, senior scientist and director of the Union of Concerned Scientists Food & Environment Program.
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Transcript
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| 0:00.0 | Greetings everyone and welcome to food with Mark Bitman. This episode |
| 0:06.8 | features my intense, dense, compelling interview as Secretary of Agriculture |
| 0:11.6 | Tom Vilsack, followed by a quick chat with my friend Ricardo |
| 0:15.8 | Salvador who helped me parse that complicated conversation. |
| 0:20.3 | I believe it's an interesting package and I think you will too. |
| 0:23.0 | As always, I hope you'll not only join us today, but subscribe, review us, give us many stars, |
| 0:28.8 | send us feedback, questions, suggestions, answers, whatever. |
| 0:35.0 | Our email address is food at Mark Bittman.com, and please check out and |
| 0:39.6 | subscribe to the Bitman Project newsletter at bitman project dot com okay on to secretary vilsack The famous five are away on a splendid weekend adventure. |
| 0:56.5 | Do we have to go home today? sighed Anne. |
| 0:59.4 | I agree said Dick. Even Timmy looks sad. |
| 1:03.0 | Cheer up, everyone, Beams Julian. |
| 1:06.0 | I booked long weekend tickets. |
| 1:08.0 | We can return any time on Monday. |
| 1:10.0 | Oh, you are clever, Julian, said Anne. Save over 50% with the long weekend a ticket from |
| 1:16.2 | Great Western Railway. Adventures start here. Selected routes terms apply. |
| 1:20.7 | Saving in comparison to an anytime return fare. |
| 1:25.0 | We'll get back to that conversation in a minute but first I want to talk about something |
| 1:30.0 | that lots of people ask me about when it comes to global cuisines. |
| 1:33.7 | There is something magical about eating a cuisine in the place where it |
| 1:37.2 | originated. |
| 1:38.3 | One of the reasons for that is that the dishes that define a cuisine |
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