Mark Bittman
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Watch Mark Bittman talk almond milk, hamburgers, and moreWe force New York Times food writer Mark Bittman to choose between almond and dairy milk -- plus other hard calls.
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Watch Mark Bittman explain the virtues of fast foodBittman's new cookbook explains, step-by-step, how to cut all the dilly-dallying out of meal-making.
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Is it enough to tax junk food and subsidize good food?
The New York Times' Mark Bittman is right that we need to tax junk food and make healthy food more affordable. But we also need to quash junk-food advertising.
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Why laying off ag reporter Philip Brasher is bad for food
Reporter Philip Brasher was recently let go by the Des Moines Register. Here's why you should be concerned about the future of food in this country.
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Live chat with New York Times food columnist and cookbook author Mark Bittman
New York Times food-politics columnist and cookbook author Mark Bittman dropped by for a live chat on March 22. The chat was hosted by Grist’s own Tom Philpott, who says he’s been cooking under Bittman’s wing since the early 1990s when Bittman wrote for Cook’s Illustrated magazine. Check out a transcript of the chat: Tom […]
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Mark Bittman’s new gig, struggling small farms, and more
When my info-larder gets too packed, it’s time to serve up some choice nuggets from around the Web. The Minimalist no more For 20 years or so, Mark Bittman has been one of the nation’s most important and prodigious food writers. In his extensive list of cookbooks and in his much-loved weekly Minimalist column, Bittman’s […]
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Bring back the family dinner, says Laurie David
In her new book, Inconvenient Truth producer Laurie David explains why gathering together around a table to eat is important and shares great recipes.
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Random Monday thoughts inspired by a throwaway line from Mark Bittman
Yes, he occasionally gets on my nerves. But when the great Mark Bittman says stuff like this, all is forgiven (if not forgotten): I am the least impressive cook you will ever see. I am completely without knife skills, I screw things up all the time. When I’m in the kitchen I’m not obsessively trying […]
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Food writers and the state of the oceans
Yesterday, I criticized New York Times food columnist Mark Bittman, a writer I admire, for calling for red snapper in a recipe, without noting that red snapper is severely overfished. Today, Bittman responded. Below find Mark’s response, with mine underneath. In short, this was a screw-up, and for that I apologize, and thankful for the […]
