Meat filling for grape leaves, cabbage leaves, peppers and tomatoes, page 448 of The Best Recipes in the World, by Mark Bittman.

Meat filling for grape leaves, cabbage leaves, peppers and tomatoes, page 448 of The Best Recipes in the World, by Mark Bittman.

Wednesday, Dec 31 1 p.m. (ET)

New York Times Food Writer & Columnist Mark Bittman (Rebroadcast)

Kojo chats with veteran New York Times food writer and columnist Mark Bittman about how we can benefit individually by learning to cook fast and cook well - and how Americans can benefit collectively if a comprehensive national food policy is put in place.

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