Vegetarian Star

“If it’s an anything-movement, it’s a common-sense movement. I do think the worm has turned and people are understanding that the diet that is the most prevalent and easiest is not the diet that’s best.”

–Mark Bittman, author and food writer at New York Times, on how more people should adopt a diet that consists of less meat and more plant products. Bittman was featured in an article in the Fargo-Moorhead Forum that discusses the popularity of people who reduce their meat intake without officially declaring themselves vegetarian.

Vegetarian Times, a magazine devoted to recipes and all things food and veg related, has estimated that up to 70% of its readers are flexitarians, looking for meal ideas to replace meat dishes during the day, week or month.

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Mark Bittman believes all soups fall into four categories: Creamy, Brothy, Earthy and Hearty.

By referring to a soup’s category, it’s easy to swap ingredients to create dozens of soups from one basic recipe, something Bittman demonstrates in his New York Times column.

All are vegetarian. Most are vegan. All look incredibly delicious from the photographs.

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“Here’s why I’m unabashedly pro-faux: It’s much better for human health, exponentially better for our environment, and infinitely better for animals.”

“I wish that we lived in a world where every family had the time, know-how, means, and motivation to prepare healthful, from-scratch meals brimming with organic vegetables, whole grains, and slow-cooked beans. There is no doubt that this is the ideal, and that we’d all be a lot better off if we ate this way.”

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In his latest series of columns about sustainable food and food politics, author Mark Bittman is challenging the notion that GMO foods should not be labeled as such because they are no different from regular food.

Recently, the US Department of Agriculture has approved several GMOs, including alfalfa, corn and sugar beets. And it may not be long before steroid fish, otherwise known as genetically modified salmon, hits the stores too.

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Mark Bittman has started his opinion column for the New York Times which he has promised to dedicate to issues relating to making food more sustainable.

The former author of the Times “Minimalist” series has wasted no time expressing his views on where the food industry should be going. And that direction is one that includes encouraging more home cooking, better food labeling and outlawing concentrated animal feeding operations while pushing towards plant-based diets.

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After 13 years of entertaining readers with food writing and recipes in his weekly New York Times column, “The Minimalist,” Mark Bittman has announced he’s starting a new opinion column for the newspaper, starting February 6, 2011.

Bittman’s new column will focus on eating practices sustainable for the environment, food politics and health and nutrition. It will run online and occasionally in print.

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Breakfast food tastes good for any meal. How many times have you enjoyed waffles or tofu scramble for dinner instead of morning time?

Mark Bittman, food journalist and author of several cookbooks, including How To Cook Everything Vegetarian, was recently featured in Bon Appetit.

Bittman is known in the green world for his “vegan until six” approach, which allowed him to dramatically reduce his meat intake, along with his cholesterol and weight.

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Jessica Simpson is getting more vegan the closer to the date she marries fiance Eric Johnson.

After Tweeting about trying the diet for a weekend, eating Earth Balance non-dairy butter and her Thanksgiving experience with tofu turkey, the pop singer is reportedly now trying to improve her cooking skills with vegan cookbooks and picking up vegan entrees at Madeline Bistro in Tarzana, California.

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