“Mark Bittman fans, the wait is over. For everyone who’s been bemoaning the absence of regular columns distilling some of the food world’s biggest obstacles into intelligible terms where solutions actually feel within reach, and the approachable—and importantly flexible—recipes from the former New York Times columnist, Monday should be an exciting day. Bittman will launch a new newsletter on October 8, and this, it seems, is just the beginning. Next up will be a podcast, and after that, well, the world is his (sustainably farmed) oyster. “
— “Mark Bittman Will Launch a Newsletter Next Week, and a Podcast Is on Deck,” Alison Spiegel, Food & Wine
Earlier this month, Mark Bittman ended his New York Times op-ed column to join a Bay Area food startup. There is no truth to the rumor that former restaurateur John Boehner quit Congress to join Mark’s new venture since we just made that up.
Thursday, on WNYC Radio’s The Takeaway, Mr. Bittman explained that changes in the food scene prompted him to leave the newspaper:
“I was at this dinner a year ago and I was discussing a dish with somebody. She said, ‘What salt would you use with that?’ and I burst out into laughter, tears, or anger, But then I was re-telling that story recently and someone said, ‘I don’t know why you find that outrageous, of course it matters what salt you use.’ That’s the kind of change in the food scene we can do without.”
Mark Bittman has been coy about his new business venture, but during the radio interview he spoke about fast-casual dining and the food supply chain, and we know the startup is in the San Francisco area. One hypothesis: A high-tech build-out of the Alameda-Weehawken Burrito Tunnel. About time, too.
More:
“Mark Bittman: Why I’m Leaving The New York Times,’ The Takeaway
Mark Bittman of the New York Times talks with Ezra Klein of Vox about how Americans are spending less money on food than folks in other countries, but getting less for it.
Download your summer cookout at a fire sale price. Mark Bittman’s Kindle Single e-book What I Grill and Why is on sale for $1.99 $0.99. Cooking tip: don’t put your Kindle too close to the grill or it will melt.
Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com
Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.
Combine Memorial Day Weekend cooking and holiday bargain shopping without leaving your computer. Mark Bittman has a new Kindle Single e-book, What I Grill and Why. It’s on sale for the Memorial Day Weekend ($1.99). We recommend it.
Cooking tip: don’t put your Kindle too close to the grill or it will melt.
Image by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com
Comments are welcome if they are on-topic, substantive, concise, and not boring or obscene. Comments may be edited for clarity and length.
Food writer Mark Bittman is pitted against Lady Gaga over at Time Magazine. No it’s not about her meat dress. They’re both finalists in the Time Top 100 Poll.
The online poll aims to determine the 100 most influential people of 2011. Every home cook in the known universe has a spattered copy of Bittman’s How to Cook Everything, and if that’s not influential, we don’t know what is.
Vote for Mark here – http://ti.me/fgtvDm
Select “Yes,” enter the word code and click on “submit.”
Pass it on. Right now Mark is ranked below Michael Vick but above John Boehner.
Mark Bittman, New York Times “Minimalist” and Op-Ed columnist, will be delivered fresh to your TV starting this weekend. The première of his weekly program on the Cooking Channel airs Sunday, March 6th at 10:30 AM Eastern Time. It’s called The Minimalist.
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