The one and only David Byrne came to talk with us after wrapping the world tour for his new album Who Is The Sky? He's been making work that's like nothing else for 50 years — Talking Heads, solo records, film, theater, and dance. And his new book is called Sleeping Beauties, about great ideas the world forgot and then rediscovered. Kate and Mark talk with David about food, what it was like eating on tour across 150 shows, the South Indian coconut fish curry he got good at during the pandemic, and lots more.

Some things that were mentioned on today's episode:

Sleeping Beauties: Why Good Ideas Go Dormant and How They Wake Up, by David Byrne: https://bookshop.org/a/18956/9780593655276

Marco Canora, of Brodo and Hearth, and Mark making broth and chatting: https://youtu.be/QnW2qQXVArs?si=fxHaRNjCtpDvVM4U

Bittman's rye sourdough: https://bittmans.com/products/rye-sourdough

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

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Ming-Na Wen is the voice of Mulan, Fennec Shand in The Mandalorian, and, now, a cookbook author. She grew up in her family’s Chinese restaurant in Pittsburgh, the Chinatown Inn, which has been open since 1943 and which her brother still runs today. Her debut cookbook, Have You Eaten Yet?, started as a recipe collection and turned into a memoir she didn’t know she was writing. She talks with Mark and Kate about the two lives her father lived at that restaurant, the chop suey he made for Pittsburgh, the five course dinners he cooked at home, and what the phrase “have you eaten yet?” actually means when someone says it to you.

Get Ming-Na's recipe for 12345 Spareribs at The Bittman Project: https://bittmanproject.com/recipe/ming-na-wens-12345-spareribs/

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.

Florence Fabricant has been writing about food for the New York Times since 1972. She has watched farm-to-table go from fringe idea to cliche, lived through the rise of the celebrity chef, and outlasted most of the restaurants she ever wrote about. This week, she joins Mark and Kate to talk about her new memoir, Salty, Not Sweet: A Life in the Food World – a book she resisted writing for years and then couldn't stop once she started. They cover how André Soltner at Lutèce changed the way Americans thought about chefs, why food journalism has never been more democratized and never less rigorous, and the writeup she considers among her most consequential: a pitch about pigs in blankets that may have permanently changed the hors d'oeuvres table at every bar mitzvah and gala in America.

Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.

Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.

Hosted on Acast. See acast.com/privacy for more information.