Mark Bittman

Obviously, there are editors involved and later on photographers and videographers and everything.

But that was also a little less solitary.

But it was me coming up with a recipe every week.

And I remain – I did it for 13 years and I never missed a deadline.

Wow.

That's kind of cool.

And I had great editors and great collaborators.

And because it was The Times, I had access to –

Like if people took my phone calls.

And then when I left that column and did the opinion column, that was also, you know, I thought, okay, now I'm going to really change food because I have this platform and I'm going to write about what I want to write about how people are going to pay attention.

And that turned out not to be exactly the case, but it was really interesting.

Interesting how?

Well, I did get to tackle some of the things that we've talked about here today.

I got to tackle the real issues in food and to write about them.

And this was only – well, now it's more than 10 years since I stopped.

When I started 2008, 2007, 2008, started writing seriously about food for the Times, very, very few people were doing that on a –

national platform and certainly no one was doing it for the times with any with any regularity and it really was i didn't invent those issues i didn't invent the positions that i took on those issues i mean sometimes they were mine but more often i was acting kind of as a

voice for people who were struggling to improve the food system.

All of that's true.

Yeah.