Mark Bittman Launches Online Food Series and TV Show on KCET

New York Times Mark Bittman

Says CALIFORNIA MATTERS When It Comes to Food

In Online Series Launching July 7 on KCET.org

Online Series to Culminate in TV Special this Fall

The University of California Global Food Initiative and Berkeley Food Institute Partner with KCET on Upcoming TV Series Focused on Food-Related Research

BURBANK & BERKELEY, Calif. - July 7, 2015 - KCETLink Media Group, a leading national independent, non-profit, public broadcast and digital network, has joined forces with the University of California (UC) and the Berkeley Food Institute to present CALIFORNIA MATTERS WITH MARK BITTMAN, which launches online today at kcet.org/CAFoodMatters, and will debut as a television special this fall. The online site and the television program will follow the respected food writer, author and New York Times columnist in a 10-part web series that takes the renowned food pundit across the state to explore leading research in food and health policies as well as sustainable agriculture by several University of California campuses.

UC and its Global Food Initiative is producing the video series in collaboration with the Berkeley Food Institute where Mark Bittman was a distinguished visiting fellow this spring. Each of the five to eight-minute episodes of CALIFORNIA MATTERS WITH MARK BITTMAN will take a look at a wide range of topics including wild edibles, the history of Chinese American food, labor justice issues with restaurant workers and a peek into what we can expect from dining experiences in the future.

KCETLink Media Group is proud to present CALIFORNIA MATTERS WITH MARK BITTMAN in order to share with our viewers the huge impact that California has on the nations food resources, said Senior Vice President of Content Development and Production of KCETLink Media Group Juan Devis. We are pleased to partner with such influential organizations as the University of California and the Berkeley Food Institute in order to amplify their important food research regarding sustainability and nutrition to the Southern California community.

New episodes will run every two weeks at the dedicated online content hub at kcet.org/CAFoodMatters which will also present an array of programming to provide a comprehensive look at issues around food, underscoring Californias centrality to the global food discourse. The online hub will host exclusive web content featuring interviews with respected food, farming and nutrition experts interviewed by Bittman as well as related news stories and television segments from popular KCET television news programs.

Bittman is a journalist, one of the countrys best known food writers, and author of 14 books, including the bestselling How to Cook Everything. He has been the recipient of International Association of Culinary Professionals, Julia Child, and James Beard awards for his writing. Bittman writes on food policy and cooking for the opinion section of the New York Times. His most recent book, VB6, debuted at #1 on the New York Times bestseller list. He is also the author of A Bone to Pick, a new book that takes a look at the most pressing issues in food and sustainability.

The schedule* for CALIFORNIA MATTERS WITH MARK BITTMAN is as follows:

Take a Walk on the Wild (Edibles) Side

Follow Mark Bittman as he takes a walk on the wild side with two UC Berkeley researchers as they pick and taste edible weeds from the streets of Oakland. By collecting data on their interactive website, Philip Stark and Tom Carlson want to boost awareness about urban foraging and the nutritional value of wild edibles found throughout neighborhoods in the East Bay. Mark also chats with Bob Cannard, a trailblazing farmer who teaches students, aspiring farmers and gardeners how to cultivate weeds by building up good soil and shares his bounty with restaurants like Chez Panisse in Berkeley.

Chowing Down on Chinese-American History

Take a tour with Mark Bittman through the history of Chinese-American cuisine with his guide, UC Irvines Yong Chen, author of Chop Suey, USA: The Story of Chinese Food in America. While strolling through Los Angeles storied Chinatown, Yong describes the significance of these urban food towns to Chinese immigrants at the turn of the last century. Now, the culinary zeitgeist has moved to crowded suburban enclaves east of L.A. like the San Gabriel Valley and points further south in Irvine. Yong and Mark chat about this current wave of Chinese cuisine -- and its future -- over boba tea and stinky tofu at a colorful Taiwanese caf .

Looking Behind the Kitchen Door

Brunch with Mark Bittman as he sits down with Saru Jayaraman at the Manifesto Caf in Los Angeles. They discuss her pioneering work as co-founder and co-director of ROC United (Restaurant Opportunities Centers United) and as Director of the Food Labor Research Center at UC Berkeley. Saru is also the author of Behind the Kitchen Door, which explores labor justice issues among restaurant workers.

What Oysters Reveal About Acidic Waters

Head out with Mark Bittman as he braves the elements and cruises along the waters off of Marshall, CA. UC Davis researchers are helping local food producers like Hog Island Oyster Farm monitor the effects of ocean acidification on the marine ecosystem. Their partnership has become a model experiment that has gained regional and national interest and support.

Whats the Buzz About Native Pollinators?

Hang out with Mark Bittman at the organic Full Belly Farm in Guinda, CA. UC Berkeleys Claire Kremen, a conservation biologist and faculty co-director of the Berkeley Food Institute, is an expert in pollination and diversified farming techniques. As they survey the scenic farm that spans acres of blooming flowers and seasonal vegetables, Claire explains why its important to use native pollinators -- especially wild honeybees -- for crops.

Serving Up School Lu

LINK:	http://www.kcet.org/about/pressroom/press-releases/mark-bittman-launch...
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