Mark Bittman

Why I'm Not a Vegan

opinionator.blogs.nytimes.com — On my recent book tour, I spoke with a number of people about my take on a positive direction for the American diet. I've been semi-vegan for six years and in the book (called "VB6," for Vegan Before 6 p.m.[1] ), I argue that this strategy, or one like it, can move us toward better health.

Come and Get 'em: Recipes from VB6!

markbittman.com — Makes: 4 Servings Time: about 1 hour This take on eggplant Parmesan proves that (a) you don't need a lot of oil to cook eggplant, and (b) you don't need gobs of cheese to make it delicious. Try using zucchini or portobello mushrooms as variations, or serve the vegetables and tomato sauce over polenta or a more sub-stantial meal.

The Health Toll of Immigration

nytimes.com — BROWNSVILLE, Tex. - Becoming an American can be bad for your health. A growing body of mortality research on immigrants has shown that the longer they live in this country, the worse their rates of heart disease, high blood pressure and diabetes.

Cooking Basics for iPad on the iTunes App Store

itunes.apple.com — Description Cooking Basics brings an innovative way to learn essential skills and recipes for making great food. With 1,000 photos, 185 recipes, and audio and video tips from New York Times columnist Mark Bittman, it's like having him in the kitchen with you!

bittman: I’m cooking up a Spinach ...

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Federal government is letting us eat metal shards, pink slime

salon.com — Was Jose Navarro, a federal poultry inspector who died two years ago at the age of 37, a victim of increasingly noxious chemicals used in poultry and meat production? Chemicals like ammonia, chlorine and peracetic acid that are frequently employed to kill aggressive bacteria in meat and poultry?

Mark Bittman says you can be a part-time vegan

bostonglobe.com — Six years ago, Mark Bittman was faced by his doctor with two unsavory choices in order to address a smattering of health issues related to being overweight: surgery or drugs. Another physician recommended going vegan, but the New York Times columnist and host of Cooking Channel's "The Minimalist" decided to compromise, building a flexible vegan diet that fit his lifestyle.

The Nomad’s Kitchen

markbittman.com — When "The Hakka Cookbook" appeared last year, I immediately set up a cooking date with its author, Linda Lau Anusasananan, who lives in the exotic and far-flung city of San Mateo, south of San Francisco. The book's subtitle is "Chinese Soul Food From Around the World," which could mean almost anything.

Bad Enough | Mark Bittman

markbittman.com — Things are bad enough in the food world that we don't need to resort to hyperbole to be worried or even alarmed. It's one thing to decry the lack of fairness and consumer protection when businesses and the government decide what gets produced, marketed, labeled, regulated and sold[1] , and how.