What Makes Food Good? with Mark Bittman
This program is part of our Food Lit series, underwritten by the Bernard Osher Foundation.
Author, editor-in-chief of Heated, and former New York Times columnist Mark Bittman talks about what it means for food to be “good,” how to know it’s good, buy it and cook it. He guides us to think deeply about the food system and how it can be improved. Bittman is celebrating the 20th anniversary of his generation-defining cookbook How to Cook Everything, the definitive guide to simple home cooking. The new edition of the book has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style: easy-to-follow recipes and variations, and tons of ideas and inspiration. Bittman will celebrate this landmark in American food with a reception. He will be in conversation with author and Real Food Media’s Anna Lappé.
MLF Organizer: Elizabeth Carney
MLFs: Business & Leadership, Food Matters
Author; Editor-in-Chief, Heated; Former Columnist, The New York Times
In Conversation with Anna Lappé
Author, Diet for a Hot Planet
Chair, Business & Leadership Forum—Moderator