Vegetarian Star

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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Mark Bittman coined the phrase “vegan until 6,” because he didn’t want to give up eating meat completely, but knew given the impact animal products have on the planet and his body, he had to do something.

Although he doesn’t give hints as to whether he’ll pass on the turkey this Thanksgiving, as part of the New York Times Well blog series featuring vegetarian recipes every day from now until Thanksgiving, Bittman has offered his recipes for Black Kale and Black Olive Salad, Apple Slaw, Raw Butternut Squash Salad with Cranberry Dressing, Couscous Salad with Dried Cranberries and Pecans.

Whether you’re a vegan, vegetarian or flexitarian planning the Thanksgiving menu, there’s room for at least one of these dishes on the table.

“If at any stage of the day, at any meal you eat, you ask yourself if you can substitute a minimally processed plant food, then you’ve made the right decision,’’ Bittman said. “There’s rarely an instance where eating a fruit or vegetable or legume is a bad idea.”

Get the recipes for the good ideas at the New York Times.

Photo: PR Photos

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"Skinny Bitch: Ultimate Everyday Cookbook"

Kim Barnouin doesn’t think there can be too many cookbook authors in the kitchen.

During an interview with UK’s So Feminine, the co-author of Skinny Bitch and author of her recently released cookbook, Skinny Bitch: Ultimate Everyday Cookbook, said recipe developers and food writers should definitely pursue their passion of writing deliciously.

“When you find the thing that you are passionate about, go after it 100%. There will never be too many cookbook authors. I love cookbooks so much and I am always on the lookout for new ones. Finding your specific niche can help narrow down your book ideas and help you focus on creating your specific style.”

Fortunately for vegetarians, vegans and those looking to reduce animal products in their diets, cookbook trends have shown the market is welcoming this guidance with open arms.

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The “would you rather have..” questions are always fun, and author known for his “vegan until 6PM” philosophy Mark Bittman was given a series of questions by Philadelphia Magazine’s Be Well Philly on which food he would choose over another.

Watch out pork industry.

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In an interview on The Leonard Lopate Show (the audio of which can be heard below), food author and flexitarian Mark Bittman shares a concern about getting sick from prepared, bagged produce that most of the public would naturally have after hearing of the outbreaks of illnesses over the years. Although he recommends a salad a day, he’s not so sure that salad should come from a bag.

“My only concern with the bagged stuff is whether or not it’s going to poison you or not. The convenience of cut up vegetables…what could be more convenient than that, as long as you’re not going to get salmonella from that. And I can’t answer that. I’d like to see our food safety system in a place where if people want to buy more conveniently prepared vegetables, they could do so without worrying about it.”

The convenience of bagged fruits and veggies have not come without consequence. There’s the occasional found frog leg in the frozen vegetables. The inedible glass pieces found in frozen peas. However, it’s usually contamination with e. coli or salmonella that leads to widespread sickness and fear of eating things good for you. Just when you thought it was okay to eat bagged spinach again, Consumer Reports recently conducted tests of 16 brands commonly found in stores and found, in the sanitation and contamination levels, there’s room for improvement.

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“We need to be addressing the ratio of animal products, processed foods and outright junk we eat compared with plants. It’s pretty simple: Each of us should examine our diet and adjust it accordingly. Ideally, we’d get 90 percent of our calories from plants, and the rest from everything else. Many of us have that ratio completely reversed. It’s just a matter of moving in the right direction.”

—Mark Bittman, author and promoter of his “vegan until 6” philosophy, where he doesn’t consume any animal products until after 6 PM. Of course, getting 100% of your calories from plants wouldn’t be bad either.

Source.

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