00:00 | Trailer
02:13 Brian’s thoughts on the episode
04:21 Brian’s introduction
05:02 Food in London in 1968 far from memorable
08:43 Growing up in a housing project in Stuyvesant Town, Manhattan
11:24 Why Mark started to cook whilst at college
13:19 A lone male shopping in the supermarkets
14:39 Early political interests, growing aware food was becoming more about manufacturing and less about farming
18:14 Mark’s TED talk raised early awareness of issues around farm production of red meat
23:18 The balance between personal freedom and collective responsibility is something we just don’t get
27:36 What Mark is hoping to see in current travels to Brazil, Haiti, Great Britain and India studying their food policies
34:33 Where the concept arose for his book Vegan Before Six
38:16 Big food lobbying budget for hyper processed food in the USA is about as big as lobbying budget for Defence
40:48 Mark finds restaurants chronically disappointing
45:27 What it was like working for the New York Times with the pressure to meet copy deadlines
54:50 His views on the change in newspaper production to digital
57:31 Donald Trump’s attack on the New York Times1:00:31 What he thinks the British are doing right in relation to food production
1:03:04 Praise for the raising awareness work of Jamie Oliver1:03:51 A celebratory chef owned chain of restaurants is not what the eater is looking for
1:05:57 Mark much prefers to hone his views in written format than be on camera
1:08:21 Mark’s advise to those who want to pursue a career in writing whether as a blogger or in print
1:10:32 The attraction of the intensity of New York
1:12:47 Who Mark thinks of as successful
1:14:32 Success secrets
1:15:10 Best and worst days of his life
1:17:00 Where and how Mark heard about 9/11
1:20:36 What is keeping him awake at night
1:22:52 Phone call to the 20-year old Mark Bittman
1:26:01 Best advice ever received
1:27:18 Advice to the 20-year old who wants to improve on the direction the world is going
1:29:00 Brian’s summing up.
