I’ve been following Mark Bittman, food writer for the NYT for a few years, and I’ve enjoyed watching him continue emphasizing pragmatic, healthy, tasty cooking choices while turning up the gas on the ethical questions that underlie food from you next snack to the profit and loss report to McDonald’s stock holders.
Here are three of his recent editorials that are well worth reading and five of his recipes well worth cooking.
“Is Junk Food Really Cheaper?”
Bittman clearly demonstrates with simple math that hyperprocessed food is, in fact, more expensive than options you can cook yourself.
The stumbling block that makes so many people choose chicken nuggets over chicken prepared at home is that cooking is associated with work and is seen as a burden.
More than that, these engineered foods trigger “addition-like neuroaddictive responses.
He has some pretty radical ideas about how to turn this self-destructive trend around.
If you haven’t yet read this article, you can check it out here.
“The True Cost of Tomatoes”
The tomato you pick up in the grocery store comes at a price in the lives of the workers who grow and pick them. If this article doesn’t get you to your local famer’s market, then I don’t know what will. Read it here.
“Time to Boycott Tuna Again?”
Americans eat a billion dollars’ worth of tuna a year, and choosing the cans that claim “dolphin-safe” is not slowing the carnage at sea as tuna are caught using “fish aggregating devices that scoop up entire ecosystems. Bittman is not against canned tuna, just proposes some ways to change fishing practices. Read it all here .
Now that all that mental exercise has worked up your appetite, try these:
Mark Bittman has got it all. He knows food and food policy.
Who is your favorite food guru?
Categories: SUSTAINABLE FOOD