We love Mark Bittman for his sensible approach to cooking and eating. The name of his column in in the New York Times,Scryve Corporate Social Responsibility Rating The Minimalist, says it all. In a recent web interview, Bittman expounds on ecological eating and his philosophy on cooking. Check out the charmingly unedited video from Obsessed with Smantha Ettus.
via Mark Bittman Obsesses About Veganism, Priuses, Carbon Footprints and All That : TreeHugger.
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Mark Bittman at TED
Why you should listen to him:
Although Mark Bittman never formally trained as a chef, his pursuits as a curious and tenacious foodie have made him a casual culinary master. His weekly New York Times food column, The Minimalist, meshes accessible and inexpensive ingredients with “anyone-can” cooking techniques to produce exceedingly delicious dishes. Bittman’s funny, friendly attitude and trademark informal approach to food-craft extend to his blockbuster TV programs (which retain delays and mishaps that other producers would edit out), his blog, Bitten, and ambitious cookbooks, like How to Cook Everything and The Best Recipes in the World.
After a decade as the “Minimalist,” Bittman has emerged a respected spokesperson on all things edible: He’s concerned about the ecological and health impacts of our modern diet, which he characterizes as overwhelmingly meat-centered and hooked on fast food. His criticism has the world listening: His revolutionary How to Cook Everything Vegetarian (sequel to How to Cook Everything), is a bestseller, and his memorable talk at the 2007 EG Conference (available now on TED.com) delivered a stinging condemnation of the way we eat now. A subsequent New York Times article pursued the same argument.
Bittman is currently at work on a new book, Food Matters, which explores the link between our eating habits and the environment, offering an accessible plan for a planet-friendly diet.
the ramblings of my brain over that first cup… and other meanders