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

More Weight on Less Meat

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Today the Environmental Working Group (EWG) released “Meat Eater’s Guide to Climate Change and Health,” a comprehensive report that suggests what’s become a common refrain here and elsewhere: we all need to eat fewer animal products – not just meat, but dairy as well. The guide tracks the lifecycle of the food we eat, from production and processing to consumption and waste disposal. It’s tricked out with enough features, graphics, and factoids to keep you busy – or equal parts hopeful and despondent – for a while.

Read the rest of this post here.

(Photo Credit: The Blushing Skeleton via Flickr.)

Posted in Food Politics