Mark Bittman, whose “How to Cook Everything: 2,000 Simple Recipes for Great Food” is the best present you can give a young wannabe cook — I still turn to my decrepit copy weekly for simple, delicious, reliable recipes — has become quite vocal in the past year or so about how important it is to chew the right thing. He writes and blogs frequently for the New York Times now about the ethical and environmental evils of the meat industry, about why cooking matters, and other SOLEful topics. Now he has a new book out, “Food Matters: A Guide to Conscious Eating with More Than 75 Recipes,” which I’m psyched to get (and sad that no one has offered us a review copy).
Bittman stopped by the offices of Cooking Up a Story, a website long overdue for a big cheer from us, for an interesting interview. In Part One (below), he discusses how important it is to demystify cooking for Americans, so that we can start being a healthy country, instead of just a health-obsessed unhealthy one.
If you aren’t familiar with Cooking Up a Story, bookmark, favorite, or subscribe to it now — Rebecca and Fred Gerendasy churn out the best sustainable-food-centric video segments around, focusing on farmers, artisans, cooks, food-politics news, and more. Their segments are way better than anything on the Food Network — and it’s all commercial free!