Mark Bittman: Two-thirds Vegan and a Handful of Other

by  for The Huffington Post

Okay, I’m shallow. Nothing excites me more than when someone tosses a new idea for chicken at me that sounds easy, healthy and quick. New ideas for vegetables make we weep — in a good way. Cooking is about much more than throwing stuff in the oven and waiting for dinner to emerge. It’s about lifestyle. Culture. Fun. Creativity. Time.

Mark Bittman makes everything seem not only acccessbile, but easy. He uses ingredients that we actually have, or that are at least available within a few miles of most urban or suburban cooks. Nothing obscure, nothing fussy that you need to order online because it’s simply unavailable in a major metropolis. Bittman understands that many home cooks are distracted, can barely tell the difference between a tablespoon and a teaspoon (if they have the measuring spoons at all), and crave simplicity. At the same time, he knows that we want something new, a twist on what is familiar, but with a flash of Different.

Read the rest of the article here.

Posted in Mark Bittman Books, Slow Food

3 Comments

  1. LarryB said...

    What it comes down to is that our bodies respond to different things, and we can use all of our food purchases to promote improvements in American agriculture.

    If we choose to eat foods that are farmed sustainably and humanely, and make that way of farming more profitable than industrial farming, we’ll all be better off. It can cost more, although eating seasonally helps. I know that not everyone can afford to pay 1.5x for 100% pastured, never grain-fed beef, heritage pork, pastured chicken, etc, but maybe there’s room for some picking and choosing and even eating a bit less, better quality (and better tasting) meats.

    Skipping monoculture grains is harder. In fact, short of making your own bread, I’m not sure how you can do that.

    Personally, I eat mountains of brightly-colored vegetables and severely limit white potatoes (never a whole serving, never more than 2 x per month). I’ve also all but banished grains and legumes from my diet. That means that the VB6 approach doesn’t work all that well for me.

    FWIW, I tried something similar to VB6 and it just didn’t work. Eating the way I do allowed me to drop 70 lbs, get off diabetes meds, improve my energy levels and have the best blood work since my 20′s.

    There are many people for whom VB6 will work, and I applaud Mr. Bittman for putting forward a sensible way to eat that shares one strong element with my approach (which is about 80% paleo – a word I hate) – EAT REAL FOOD.

  2. Robin Morris said...

    I don’t understand this emphasis on vegan. Have you heard of Nina Planck? She was a vegan and changed her mind for many reasons (health, sustainability, history of human behavior/diet). Her book “Real food: what to eat and why” made a lot of sense to me. And what about Micheal Pollan’s “Food Rules”? They would both feel that eating a vegan “chicken nugget” is moving completely in the wrong direction and missing the forest for the trees. Please help me understand.

  3. Elizabeth said...

    I lost 35 pounds almost without realizing it. It had to do with lots and lots of veges and lots of fruit, a few nuts, one glass of red wine per day, a bit of chocolate, fish, lean meat, exercise, no sweetened drinks, even juice. It just melted away. Honestly. And I never, ever eat out unless forced to when traveling.

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