YouSaid · the spoken record

Mark Bittman

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55
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2016-12-05
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2016-12-05
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  1. “Those are great questions. Thank you for asking them. I mean, you know, I have a live and well website called MarkBitman.com. So that's where you can find me most easily. And I'd love people to listen to Git and tell us either on the GetBit site or through Gwitter, which I'm at Bitmen, what they think of it. Yeah, and of course I'd love people to check out how to bake everything, but that goes without saying. And now I hope that after this conversation, people are curious about it and we'll check it out. It's obviously a great season for it. And it's like everything else I've done. The most accessible possible book I could do so yeah those are those are my two requests I think”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  2. “But you know that people always used to say that you can judge it, you can judge a restaurant best on its roast chicken because it's the hardest thing to make. Now, I don't think that's actually true, but many people think that making a great roast chicken is actually, and it's true, making a great roast chicken is not easy. Making a decent roast chicken is pretty easy, but making a great one is not easy.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  3. “Well, it might be a cheap, but I would say something like pizza It's got cooking and baking in it. So it's more than, you know, you're making a sauce, which I think is an incredibly valuable thing. And you're learning how to make a dough that incorporates yeast, which is something that can really serve you well. But I always say when people say, how should I start? I say just pick up a cookbook and find something that really appeals to you. Find something that you want to make and then take your time and tackle that. Yeah, that is what I think. I think that the best dish for a person to cook first is the dish that appeals to that person most. And that's sort of the way I best know to guarantee or at least to nearly guarantee success.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  4. “I always feel like this title, which has a story of its own, is... It was a bit tongue-in-cheek at the beginning. I always feel like I have to apologize for it, even though it's obviously not meant to be taken literally.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  5. “or even a cookie. It's sort of more free form and flowing. I mean, on the other hand, there's nothing more beautiful than an omelette. So cooking can be, of course, as beautiful as baking. But I think that both have that thing in common. You start a project in a reasonably short period of time, you finish it. It has a lot of wonderful aesthetic qualities. And you get to eat it. And you get to nurture people. Often you get to nurture people you care about, which is quite an incredible thing.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  6. “Here's the thing I don't think that baking is all that different from cooking, and I think the answer to that question goes for cooking as well as baking, and the answer is you wind up with a finished product that makes you happy in a variety of ways, plus you can eat it. So if baking is your passion, I think maybe you're more interested in the final product having a very specific shape and form that's pleasing to the eye. Because cooking is... been a little messier. A stew does not have the same. the same aesthetic qualities as a cake or a”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  7. “but it doesn't, I mean, and it also forces you to be creative in a way that you might not. Otherwise B. But who wants to sit around lying all the time? I don't know. It doesn't seem that appealing, really.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  8. “So I can't come up with anything I say is going to sound rehearsed. Whereas if we have a conversation as we're doing, which is why I realized you are going to like this answer if we have a conversation, then I'm taken by surprise, but by whatever comes next and I'm forced to actually think and I think that as an interviewer that's what you want to do is get the person you're talking to to actually think”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  9. “I might have a couple key things that I want the person I'm interviewing to cover, but I actually think the best interviews or conversations and that you have to see what the natural conversation is and that you're Any subject of any interview can give a variety of different interviews. The interviewer has to determine what he or she. If I'm interviewing somebody, I have to figure out what they are doing that's interesting to me and hope that that is interesting to other people also. So, I mean, you can think of anyone you want, but it's most likely that the questions that they most often get are not the most interesting questions and they're also not the questions that are going to make them think because if you say to me how did you start cooking it's a question that I've answered I mean literally 200 times”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  10. “I think it's going to give you what you want. This is me. I mean, I don't pretend to teach interviewing, and actually I tried to teach journalism last year, and I felt like I wasn't very good at that either. I think after this hour-long conversation, it's clear that I'm not modest when I don't need to be, but when I recognize something that I'm not good at, I'm happy to talk about that also, and I don't think I'm good about teaching some of the things that I think I do well. But I think that, you know what, maybe we'll like this answer. I'm thinking about what's just happened in the course of the last hour. I don't believe in having pat questions for interviews.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  11. “You can find it on my website, on the get bit website in the Twittersphere, whatever. But we were really happy about how it came out. And I loved... I love the process. It was like, we just did stuff for two days and Josh mostly was walking around with microphones while we were doing it. And yeah, I think it worked out well. So we're pushing ahead. We're going to go ahead with it.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  12. “That miss a bigger story than that, but that'll do. And my daughter, Kate, came up with her newborn, at that point, newborn son, and two of the producers came. And as it happened, the guy who was doing a story about me for Epicurus came and a couple other people showed up. And for two days, we made phone calls and did a couple of interviews, and we did some walking and golf carting around the farm a little bit and talked about this and that. And we did a bunch of cooking and talked about that. And it was really, really fun. And so then they went back, Josh and Mark, or two of the people I'm working with went back and edited the hell out of all this, you know, by that time we probably had six hours of material edited it down to 30 or 40 minutes. And we just sort of self-published it last.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  13. “It's self-publishing in a way and it's verbal instead of written. And I thought that's appealing to because I do like the talk and I like interviews a lot. I mean, I like both ends of interviews. And I'm pretty good at interviewing people. And so we thought we'd give it a shot. And I think three or six months went by and we were doing samples of this and we were thinking of who might sponsor and how we might organize or whatever. And then at some point I said we should just do a show. You know, it's not going to cost us that much money or that much time to put something together. Why don't we do a show? So a bunch of people got together where I'm living, which is up the Hudson River, about 50 miles from New York. And it's a working farm.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  14. “It's funny I hadn't listened to many podcasts. I mean, I'd listened to serial like everybody else in the United States, but I hadn't listened to really any sort of personal people telling their stories. And I started to do that. And I thought, this is great. These people are able to do whatever they want. And it's not, no one says it has to be 30 minutes, and no one says it has to be two hours. No one says you can't talk to this guy and no one says you can't do this thing.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  15. “with podcasts called get bit for better or worse. It's a name we kind of like. We'll see if other people like it. It goes back in a way to why I left the Times. I left the Times because I felt the Times for a variety of reasons, but one of them was that I felt constrained and I felt like I couldn't say anything I wanted to say about any subject I wanted to tackle. And I thought, well, there are two ways of dealing with this. One is to do a newsletter, which I might still do. And the other is these guys I quite liked came to me and said, would you like to do a podcast?”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  16. “I never thought I'd be interested in it for one reason or another. I became interested in them. I love that stuff. I love starting new things and I love the part of it that goes from, God, I'm completely clueless at this to, well, I've gained some confidence in this arena and isn't that nice. And that, to me, is the most fun. Gaining confidence, I think, is one of the most fun things in life something that I hope I can continue to do. It's funny because I gained confidence in cooking, for example, a long time ago, but I like getting better and better at it. But some things come and some things go. What they've had in common is that I love that steep end of the learning curve.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  17. “There are projects, there are things that seem too hard at first, and then they turn out to be. You know, the fun thing for me, and I don't know how many people feel this way, but often the fun thing for me is the steep end of the learning curve. So whether we're talking about the fasting stuff that you were describing before, which is completely new and wild to me and makes me feel like, oh, I'd like to explore that. Or are we talking about backpacking, which is something I've taken up recently and just completely surprised me how much. I've liked it, or Pilates for that matter, same thing, or backgammon. I mean, all these things that”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  18. “So That's great. Well, I guess I could say the kind of advice that I'd like my 80-year-old self to give my current self. Yeah, I would think that it would be don't age too fast or don't write things off too quickly. Keep changing. Keep. struggling to do newer, better, more exciting things. And don't be afraid to jump off metaphorical cliffs. And that is what I'd really hated is if my 80-year-old self was saying to me now, you should be much more conservative in the way you're living. You should take far fewer chances, you know, that kind of. I don't want that.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  19. “If you stay on that path, you shut off all these other careers. I mean, there are remarkable people who have more than one career, but that's not the norm.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  20. “That's an important lesson also, is that it's not only the things that you say no to that shutdown. It's what you say yes to because if you say yes to something that you're not going to enter into wholeheartedly, you're still going to take time, which is one of, I guess we could say the most precious thing we have, and devote it to that. that path, which means you're not giving time to another path. So these can be daily decisions or these can be life decisions. If you're watching TV, you're not exercising. If you're cooking, you're not sleeping. I mean, whatever it is, you say yes to something. You say you're saying no to something else. And then in the long run, if you are 17 years old and you say, I'm going to be a doctor, you”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  21. “My parents would have loved it if I was a doctor. So the thing is that when I was young, I felt like there were so many options of things to do that it was impossible to decide which one was going to be the right path. So to decide in high school, which is sort of what it would have taken or early in college to become a doctor, it just seemed way too early. But to say I'm going to be a writer was so vague and meaningless that it left every door open. And it was only later that I realized every time you say yes to something, you've said no to Many, many other things, not every other thing, but anytime you make a commitment, you're making commitment in a direction and it seals off other directions, at least for that moment.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  22. “That's the advice I say to people all the time. They say, what should I do? It's really like, what is it you want to do? Because that's what you got to know.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  23. “It's the follow your passion thing. I think you have to do what it is you think you want to do because you're not going to succeed at stuff that you don't want to do. So I wasn't passionate about food in the cooking sense. It wasn't that I ever thought, oh, I'm going to write about food. It was that I thought I'm going to write and I really like cooking. And those two things together really worked for me. And I didn't sit around saying, oh, I'm passionate about this. This is what I must do. Those are just the things that I felt that I wanted to do. And I don't know. Things could have worked out in my life in much different ways, of course. And they might have worked out better. They might have worked that worse. But these were things that I was wanted to do and wanted to have as part of my life. And I think that's...”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  24. “Well, you know, it is, you said it was a cliche and it's so often repeated and it is so corny. But the thing is, and my parents never said this to me, but I think they telegraphed it to me despite themselves and despite the way they lived their own lives. And, you know, that's not, we're probably not going to get into that. My parents are funny in that their verbal cues. I don't know where to go with this. Okay. I do think that there are ways in which my parents taught me things that were very unintentional on their part, very little to do with how they lived their own lives and even what they believed, and yet somehow there were messages that I managed to absorb. Now, maybe I didn't absorb them from my parents at all. Maybe I absorbed them from elsewhere. But anyway.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  25. “So that's not exactly a mantra. It's something that I know. I know to Pru and I've said it to my kids and to other people. I've lived my life that way”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  26. “It's not like I'm not like they're mantras, that's for sure. But I'm sure that there are things that, you know, actually, you know, I've said to my kids, but it's not. Maybe I still feel this way because I am this writing project that I'm about to take on as a complete and total stretch for me. And I know we'll probably talk about this, but I just started doing a podcast, and that's a stretch for me. So I do think that one thing that I learned, and it's interesting because it goes back to what we were just talking about, but one thing that I have learned is that if you are afraid to fail, then you're not going to succeed because there is no success without failure. And fear of failure keeps people from trying, and then there's no possible success.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  27. “I'm not that interested in myself. I know what's going on in myself. So I like to hear other people's stories. And I think I've always liked that. And that's being a reporter and that's being a journalist. And yeah, I think I've always had that curiosity. And I think if you show a genuine interest in other people, which I do because I am genuinely interested in other people, they like you.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  28. “I think they thought I was good at selling photographic equipment because I was a nice guy and people liked me. I knew how to talk. And actually I am curious about other people's lives. So I'm really, I mean, it happened here. This was supposed to be an interview with me. We wound up talking about something you're doing for 10 minutes. And I think that's not a contrivance.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  29. “In modesty aside, how much I know. So I do think there is this way in which that period of seeing that I didn't believe in what I was doing set me up for being excited and being assertive, if not aggressive, about once I started doing things that I did believe in what I was doing.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  30. “I think you could probably relate to that. And I think a lot of entrepreneurial writers can relate to that, which is we have to go out there and say, you want to buy this book, you want to buy this article, da, da, da, da, because I'm going to say it in a way others haven't. And it's an interesting topic, and I'll do a good job, blah, blah, blah. And I've made my living doing that since then, and I've had setbacks and some years are better than others and so on. I do believe that I'm a good writer and obviously I've learned a lot over the years, and I've learned tremendous amount about food, which is why if we go back to that first question about what I don't talk about, that I do, there is this kind of, it's not a secret life, but I do cook all the time, and I'm always amazed at how both at how much there is to learn and how much I actually have learned how much”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  31. “And we'll see what happens. And I wrote one, I slaved over it for 24 hours and I brought it in. And he really liked it. And it's interesting. The date on it is March 1st, 1980. So it's now, what is that? 30 going on 37 years ago. He really liked it. And I have it on my wall. And I think it's really good. I'm quite happy about it. So that was my first success. And the interesting thing after that was that I became a very aggressive salesman of my own stuff.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  32. “Oh, yeah, totally. I have it on my wall. I was in a karate class with a guy named Chris Angerman. And Chris, this is in New Haven. And Chris was writing theater reviews for the local weekly, but that's not what he did for a living. And I said, how did that happen? And he said, oh, just go talk to George Destefano. He's the arts editor down there and tell it to do something. So I went in the next day and I talked to George Destefano and I said, you know, I could review restaurants better than the people you have reviewing restaurants now. And he said, well, write one.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  33. “That is to say I was making enough money from the job that any additional sale I made a little more money, but it didn't seem like it was worth killing myself for it. But as I said, I didn't really believe in the product. There was that, and then I finally sold my first piece and my first piece was a food piece. Do you remember what it was about?”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  34. “I made a living by being a traveling salesman. I sold photographic equipment. So that went on for a while. kept trying and trying and trying and failing. I guess that's failing. I mean, not succeeding anyway. And then the funny thing is that people thought I was a good traveling salesman, but I knew that I was a terrible traveling salesman because I knew that my heart wasn't in it and I wasn't, I didn't particularly believe in what I was selling. I wasn't that interested in it. I was selling photographic equipment. I might have said that already. Forgive me. But I was driving around from store to store saying you want to buy these tripods, you want to buy these notebooks, you want to buy. And I didn't really care whether people bought them or not because the marginal income was not all that significant.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  35. “There was a period where really by my standards I was a failure and that was because I had done a bunch of writing when I was in my early 20s, but not really been paid much for it. But then when I started to want to write, when I decided I was going to write for a living, no one was interested in anything that I was writing. And this went on for two or three years. It was back in the... mid to late 70s so you know it was a while ago but in those days the advice was you do Well, I've tried to write fiction, but I didn't think it was very good. So then I was trying to write freelance articles and in those days the wisdom was you wrote letters to editors and you said here's the story I want to write and then they would politely say no thanks or they would ignore you entirely and that went on for a long time during which”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  36. “There might be months where I'm not really writing anything serious, but if I am writing something serious, it's just mostly getting up and doing it.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  37. “That's as far as close to an outline as I get. And I like when that happens. But if it doesn't happen, it just flows. I've never had what people call writer's block. I've had months where I didn't do a lot of writing, but I've never really had to or wanted to write something and not been able to do it. It's usually, you know, I don't recall an experience where I'd gotten up in that when I've been in that kind of rhythm. And it's funny, it goes back to running in a way. When you run every day, you just run every day. And you don't think about it that much. You get up and maybe you do something and maybe you don't, but at some point early in the day, you tie the shoes on and you go out. And it's kind of the same thing.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  38. “I've never done that. I'm not going to compare myself to Heming. It was a different kind of writing anyway. But I think that, you know, I don't do outlines very well, but sometimes I'll get to a point in writing something where I'll say, okay, here I can see the rest of this chapter or even the rest of the next few chapters. And I'll just make some notes.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  39. “feel like there are two different kinds of processes. One is kind of a brain dump and one is this refined, refine, refine.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  40. “First 30 minutes of coffee. And then there's sort of a bunch of like knuckle cracking, throat clearing. I might do some email or I might look at the paper or something like that. Just really it's almost warming up my fingers at the keyboard. Often it's rewriting something that I've done the day before or if there's something hot in my head, it's just spilling it out. And I'm a firm believer. I mean, there's no secrets in bird by bird. Most writers say the same thing, this idea that you have to lousy draft down before you can do anything good and that you just need to spill the contents of your brain out onto what we'll call the paper out onto the screen and then worry about making it beautiful later. I understand there are some writers who really write a careful sentence at a time, but most writers who talk to”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  41. “Well, I'm about to, I'm hoping in January, maybe I'm hoping in March, that I can stall a little bit, but I'm about to enter one of those periods. You know, the plan is to get up at 4, 4 30 and work seriously from 5 till 10 and then let the rest of my day take whatever shape it takes. But I need that. If I'm working. at my most serious level, it has to be in absolute peace and quiet with nothing around and no email, no phone calls, no none of that stuff. And the only time the discipline to do that is when I first get up in the morning. I read about writers who work late into the night. And man, that is so not me. So not me.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  42. “What's wrong and you need a big chunk of time to get away from it and come back and say, oh, this whole chapter, half the paragraph should be somewhere else. Like it's just not tracking right. And those are only things that you can catch after you've written something and let it read, or at least for me, after you've written something and let it rest for a while. I think more interesting than what happens in the last month may be what happens in the last six months. And I hope that part of that last six months is setting things aside so that I can come back and look at them fresh.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  43. “everything the basics had to get everything fast and now how to bake everything those are all so big that they're really years long projects and a month out from deadline doesn't mean anything because i tend to submit things in quarters or halves or whatever and i'm working on editing the first half while still finishing the second half and so on i think on a on a book project like food matters or or vegan before six where there was much more writing when it was more of a long essay or novella length essay. I think in the last few weeks a lot of what's going on is tweaking language and trying to make sure that sometimes you read things so many times that you don't realize”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  44. “You know, it's really different from cookbooks are different from other things or they may be similar to what you do. But with cookbooks, the process, especially the big ones, and there are now five, including how to bake everything, the latest, there are five. To cook everything, book six, if you count that one as the second edition of another. So how to cook everything, then a second edition of How to Cook Everything and How to Gary Vegetarian”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  45. “So, I mean, this is your podcast. So I want to do what you want to do. But I wouldn't mind continuing this conversation because it's interesting stuff to me.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  46. “Five years ago I fasted for four days. I don't know if you'd count that as experimentation. It was the different sort of political reasons and it was... It was an interesting experience, but it wasn't really, I don't think it was the kind of experience that you're asking me about.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  47. “Yeah, you know, you can buy salted anchovies. Antovies come in two ways. They come, or that is preserved anchovies, they come salted or they come packed in oil. And if they're salted, you then rinse them off and you can pack them in oil yourself or not. But they keep really well. You can use a couple at a time. It's a little less expensive. They're pretty high quality. Generally, they come from Sicily or elsewhere in southern Italy. So I don't know. That was just an example. I do like that. And it's a nice can. Everybody buys the same. This is one producer that everybody”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  48. “Because you do need, you use food up. So you do need to buy that more and more. But it's interesting that I basically, like six months ago or so, I said I'm going on a three-year. clothing strike, just not going to buy anything. And that hasn't exactly been true, but Compared to what I was like before, it's like if I need something, I needed a rain jacket for backpacking trip I was going on. I bought it, but I'm not buying things on whims. I'm not buying things because they're quote unquote nice. It's more like, yeah, I have enough sweatshirts, probably enough sweatshirts for the rest of my life.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  49. “If I need a box of tissues, I might buy a case of tissues, that kind of thing. And I just thought I wasn't thinking things through enough, thinking through purchases enough. And then I started to realize how much stuff I had and how easy it would be just as easy to give things away or to go shopping in my closet for clothing or that kind of thing. So I feel like in the last year or so, I've become less of a consumer, more thoughtful about this, and more thoughtful about how things decline in value, some things decline in value tremendously the minute you buy them, we think about cars, but if you think about clothing, it's sort of the same thing. And that goes especially for food.”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT

  50. “Kelotin of Anchovies. I mean, I think I could probably go on because those are, it's funny to talk about purchases because I feel like in the past year. talking about books I was thinking about Amazon but I dropped Amazon Prime because I felt like I was buying things too easily I felt like I wasn't thinking about. It's not even really the cost because most stuff is inexpensive or negligible. But it's not like I was buying washing machines on him. If I needed...”

    2016-12-05 · The Tim Ferriss Show · #205: Mark Bittman on Changing the Food Industry and Living Dangerously · IDENTIFIED FROM THE TRANSCRIPT