Tom Philpott: How to Unleash Innovation in Farm Country
Food with Mark Bittman
Sweetness and Light
4.9 • 947 Ratings
🗓️ 20 March 2024
⏱️ 43 minutes
🧾️ Download transcript
Summary
Journalist Tom Philpott talks to Mark about how to decode wonky farm bill conversations (and why it matters), why we're having another erosion crisis, and how to turn farmers into conservationists without telling them what to do. PLUS: Food stylist Barrett Washburne talks to Kate about how he got into food styling and how he feels about it, why pots and pans always look so clean on TV, and how to get YOUR pots and pans really clean.
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Transcript
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| 0:00.0 | Hi all and welcome to Food. I'm Kate Bitman and if I've counted correctly this is the 100th episode of season 3 of this podcast. |
| 0:11.0 | So an extra thanks to you for being here. |
| 0:13.7 | Remember you can always email us at food at markbitman.com |
| 0:17.8 | and that you can find us online at bitman project. |
| 0:20.3 | com. |
| 0:21.1 | Last week featured notably Mark and Kathleen's travels through Japan, where they did a ton, but my favorite part, I think, was their exploration of lunch at a school on the island of Kyushu where everything is made from scratch. |
| 0:34.9 | Dashi chopped vegetables, chicken, rice, fish. |
| 0:38.3 | It sounds fantastic and the pictures are just so joyful. |
| 0:43.0 | Also, Ed Schneider makes the case for beans with pasta |
| 0:46.0 | and of course, don't forget to check out |
| 0:48.0 | Von Diaz's recipe for Keshayana. |
| 0:51.0 | Stuff cheese, yes please, fitman project.com. We'll get back to that conversation in a minute, but first I want to talk about |
| 1:08.7 | something that lots of people ask me about when it comes to global cuisines. |
| 1:12.4 | There is something magical about |
| 1:14.7 | eating a cuisine in the place where it originated. One of the reasons for that is |
| 1:18.8 | that the dishes that define it cuisine are built around the produce that's |
| 1:22.1 | native to a place. |
| 1:23.5 | It's why the feta and tomato and a Greek salad |
| 1:26.2 | tastes so perfect in Athens, |
| 1:28.1 | or the artichokes in olive oil in Rome are to die for. |
| 1:31.5 | They have a certain sweetness and tang that you can get close to but not easily replicate. |
| 1:37.0 | And not surprisingly, one of the best ways to get a sense for how something should taste is to visit a region of the world |
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