Mark Bittman | Food Matters: A Guide to Conscious Eating

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  1. Recipes from “Food Matters” by Mark Bittman

    Food writer and home cooking guide Mark Bittman is a hero in many American kitchens. His “How to Cook Everything” has put a lot of meals on a lot of family tables.

    Now, Bittman is taking up a bigger cause than dinner: The way Americans eat, he says, is killing themselves and the planet. Too much meat. Too much junk food. Too big a footprint.


    Tagged with food

    —Huffduffed by erinjo

  2. On Point: In Conversation with Mark Bittman

    Food writer, food thinker Mark Bittman is one of the big voices relentlessly pushing, cajoling, inviting, instructing to change the way America eats. For our health, for the big world.

    He’s done it himself. Vegan ‘til six is his new mantra. Basically, eat plants all day, enjoy what you like in the evening. Your heart and health will thank you, he says. And so will an environment not asked to carry the groaning load of the way we eat now.

    He’s funny. He’s smart. He’s a good cook. He’s thinking about your plate and the planet.

    —Huffduffed by Clampants

  3. Mark Bittman | The Food Matters Cookbook: Lose Weight and Heal the Planet with More Than 500 Recipes

    Mark Bittman is one of the country’s foremost food writers, author of "The Minimalist" food column for The New York Times and of multiple James Beard Award and IACP/Julia Child Award-winning cookbooks, including How to Cook Everything. Selling more than a million copies, the book was described by a Washington Post reviewer as "the new, hip Joy of Cooking." Bittman also appears regularly on NBC’s Today Show and NPR’s All Things Considered, and has hosted three public television series. His latest cookbook is a follow-up to the New York Times bestseller Food Matters: A Guide to Conscious Eating, offering recipes that are both healthier for you and for the environment.

    —Huffduffed by Clampants

  4. Mark Bittman | How to Cook Everything Fast: A Better Way to Cook Great Food

    Mark Bittman is one of America’s most critically praised and popular food writers. He penned the “Minimalist” column for The New York Times for 13 years and is the author of the ubiquitous How to Cook Everything series, called “the new, hip Joy of Cooking” (Washington Post). Some of his other work includes Cooking at Home with a Four-Star Chef, Vegan before 6 P.M., and the Public Television series Bittman Takes on America’s Chefs. He has won two James Beard Awards and the Julia Child general cookbook award. Bittman’s newest book features more than 2,000 from-scratch recipes that can be prepared quickly and easily.

    In conversation with Maureen Fitzgerald, Food Editor, Philadelphia Inquirer

    (Recorded 10/9/2014)

    —Huffduffed by adactio

  5. Mark Bittman on Taxing Bad Food to Subsidize the Good

    New York Times columnist Mark Bittman talks about taxing unhealthy foods. His article in the Times’ Sunday Review on July 24, “Bad Food? Tax It, and Subsidize Vegetables,” looks at why it’s so difficult to market healthy foods successfully.,%20and%20Subsidize%20Vegetables&st=cse

    —Huffduffed by Clampants

  6. audio: wendell berry and wes jackson discuss agriculture and the future of farming with mark bittman | the irresistible fleet of bicycles

    By Carrington Morris of Edible Manhattan April 17, 2014 Earlier this month, luminaries of the food movement — who also happen to be longtime friends — took the stage at Cooper Union’s historic Great Hall. Attendees flocked from across the nation to watch farmer-poet Wendell Berry and Wes Jackson, president of The Land Institute, join New York Times columnist Mark…

    —Huffduffed by todrobbins