The Roots of Organic Farming

Visiting the farm at the Center for Agroecology and Sustainable Food Systems at the University of California, Santa Cruz, was a personal high point of this series, though I couldn’t say exactly why. It could well have been because there’s an experimental blueberry plot there, and when I went in the spring, it was raining, and the green leaves were sparkling and the wet berries were offset perfectly, and here was this glistening working farm on an otherwise more-or-less normal college campus, which just happened to be on a hill above the Pacific.

Or it could have been because the Santa Cruz campus has a series of beautiful, renowned, well-run gardens and farms, unlike on any other campus in the country.

Read the rest of this article here.

Lunch: September on #BittmanTopics

Whether you’re cooking it, eating it, growing it, or reading about it, food brings people together. Welcome to #BittmanTopics: a place where we can all share ideas about a different food-related topic each month. In case you missed the first installment, here’s how it works—and check the archives for past conversations.

Photo by Andrew Scrivani for the New York Times

Photo by Andrew Scrivani for the New York Times

September is a transitional month, time for heading back to school or maybe easing out of the summer vacation groove and into a routine. After taking it easy in August, I’m back in Berkeley; “California Matters,” my webseries with the University of California, will pick up again this week, and here on #BittmanTopics, we’re talking lunch.

The midday meal is easy to overlook, but with just a little planning, it’s also easy to ace. In recent years, school lunches have received the attention they deserve as an issue that intersects policy issues from public health and government regulations to food justice. Blogs have even cropped up about the desk lunch, parodying those that are sad and glorifying those that aren’t. What’s in your brown bag? How are the students in your life eating at school? Any time-tested tips for streamlining your own weekday lunches? Tales of lingering restaurant meals and brunches also welcome… This month, tag your lunch-related photos, tweets, recipes, and reads with #BittmanTopics and I’ll share my favorites.

“California Matters,” My New Web Series

Here’s the first episode of “California Matters,” a 10-part webseries I developed with the Berkeley Food Institute. To do it, I ranged throughout the state, talking to people about issues in food, from labor rights to pesticide exposure, the history of Chinese-American cooking, ocean acidification, and more. This first one — in which I roam the streets of Oakland with Berkeley professors Tom Carlson and Philip Stark — is about urban foraging and wild edibles: weeds.

Food-wise (and otherwise), what happens in California affects everyone in America (get it? California Matters), so I’m excited to share the series, and looking forward to telling more of these stories. Here’s a conversation I had recently about how and why we made the series, plus a couple podcasts for more info. Stay tuned, and click here to subscribe.

Check Out My Brand New How to Cook Everything iPad App: Cooking Basics

bittman-app1

I’m thrilled to have just released my new How to Cook Everything iPad app, Cooking Basics. It includes 1,000 photos, 185 recipes, tons of kitchen tips, audio and video clips, and a whole lot more. For a full rundown of all of the content and features (plus more pretty screenshots), continue reading below. To purchase the app, click here.

Continue reading

Posted in Behind The Scenes

An Unpredictable Adventure in Group Cooking

Screen_shot_2012-10-16_at_5

There is the potluck, but there is also collective cooking. And given a willing helper or two, it can turn a fairly standard weeknight meal into a rocking party. The pace is not necessarily relaxed, but it’s fun.

I had such an experience last week, on the East Side. Two new friends (really complete strangers — I was doing this as a charity auction prize) and I met at 4:30 at the 86th Street Fairway, with barely a plan; we just knew we were supposed to feed seven people at 7:30. I had some ideas, like buy all the vegetables that look good and figure out how to cook them later, and the others had some food preferences: one person didn’t eat meat and another didn’t eat fish. So we decided meat and fish and vegetables and dessert. Starters, I’ll confess, were olives and bread. But hey, you can’t cook everything.

Read the rest of this column here.

Posted in Behind The Scenes

Cooking With Thomas Keller

Screen_shot_2012-04-19_at_8

Fernand Point was not one of your gym-going, globe-trotting, Ph.D.-equipped chefs. He was a roast-chicken-for-breakfast-eating, two-bottles-of-Champagne-at-lunch-drinking, big fat (no way around it) guy, the stereotype of the mid-20th-century French chef and almost without question the most influential of his time.

His time was on either side of World War II, and his place was La Pyramide, about a half-hour south of Lyons, often considered the mecca of French cuisine. During the war itself, he fed refugees from the north and then closed for six months rather than feed the occupying forces. His lifestyle was legendary, as was his cooking. (His wine cellars, too — though they were overseen by Mme. Mado Point. They had their share of great Burgundies and Bordeaux but also brought respectability to Rhone wines, even the still-overlooked whites. Mme. Point also ran the restaurant after her husband’s death in 1955, by most reports brilliantly.) Everyone ate at La Pyramide, or wanted to. Half the great French chefs of the next generation — men like Bocuse, Chapel, Outhier and Vergé — trained under him.

Read the rest of this column here.

Posted in Behind The Scenes

Back to Basics: Dessert

I couldn’t think of a better way to conclude my three-day stint on the Today Show than cooking chocolate mousse with Matt Lauer. All of the essential cooking techniques that I demonstrated this week (plus many, many more) can be found in my new book, How to Cook Everything: The Basics.

Posted in Behind The Scenes, Uncategorized