True to Food Films
Our series of short films bring to life the True to food™ philosophy. Through a range of various food experts, best-selling author Mark Bittman travels the country exploring how we can all get the best out of everything we cook.
If you follow food, you've heard of Mark Bittman. He's an acclaimed food journalist, personality and writer of over 20 books including the How to Cook Everything series and the award-winning Food Matters. He was the lead food writer in the Sunday Magazine for the New York Times, where he became the country's first food-focused op-ed columnist for a major news publication. Mark has a history of sharing our True to Food vision of authenticity and respect for the food on every level.
Episode 1: The Butcher
In the first episode of our True to Food series, Mark goes to NYC to show us why getting to know your local butcher can actually make everything taste better.
We highly suggest being on a first name basis with your local whole animal butcher. Highly dedicated to the craft, their guidance can make a real difference in what you bring to the table. Meet Sam Garwin of Fleishers Craft Butchery in New York as she talks to best-selling author and former New York Times columnist, Mark Bittman about what it takes to make your meal better on every level. Sam knows her farmers well, and that relationship plays a part in the way the meat tastes.
Episode 2: The Fisherman
In the second episode of our True to Food Film series, Mark meets a fisherman who provides the San Diego locals with more than just fresh fish.
Working much like a farmer’s market, fish markets are on the rise. And they are stocked with fishermen who have firsthand knowledge of the most delicious and most sustainable species in your area. In this True to Food episode our host, Mark Bittman introduces us to Dan Major, a fisherman at San Diego’s Tuna Harbor Dockside Market. Along with the importance of sustainability, they’ll discuss what to look for in fresh fish and how sous vide is the best way to ensure perfectly cooked fish every time.
Episode 3: The Baker
In the third episode of our True to Food Film series, Mark visits an Illinois baker who shares the secret to helping your bread rise to the next level.
Ever noticed how a trip to your local baker can feel like a visit to an art gallery? Blends of shiny golden creams, deep browns, and flashes of off-whites are displayed by experts who know their craft. It turns out they have a secret that makes all the difference: steam. In this episode of True to Food films, Mark Bittman introduces us to Ellen King, co-owner and head baker of Hewn Bakery in Evanston, Illinois. Among many other things, they discuss the important role the best ingredients and the right equipment play in making bakery-worthy bread at home.