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Mark Bittman’s A Big Deal Food Writer But No Restaurant Critic – There’s A Big Difference

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From our Calendar for Wednesday, March 13th: The Future of Food with Mark Bittman


Mark Bittman’s a killer writer, you guys. Have you seen his New York Times blog? This man’s on his game. He writes about food sometimes, but mostly it’s about the grander picture of how our worlds work, how we use resources, how we’re trying to innovate ways of thinking about groceries and diet. Obesity’s a touchy subject, sometimes one that’s close to home—look no further than the brutal shade thrown at Melissa McCarthy by Rex Reed, calling her a hippo in print like that. Well, Bittman’s genuinely trying to convert the masses into a movement, and it starts with knowledge. 


He’s fighting pretty hard against GMOs, or genetically modified organisms—biotechnology used for creepy, inorganic and environmentally-harmful methods of yielding the most commercial crop possible despite potential long-lasting consequences. A lot of the no-GMO believers simply want to see a more legit and realistic supermarket-item labeling system. Especially for sugar. And super-processed stuff. Cheese puffs, candy bars, dried-meat sticks, high-fructose iced tea, fruit punch—it’s all so bad for our bodies. But we love it. We’re addicted to it. We have to be stronger and start standing up to these giant companies that tempt us with their evil, delicious intoxication. 


imageWhat’s worth discussing is how Bittman’s kind of thinking can get spread. Really, it could be as simple as a smarter choice about where to go in your neighborhood. Do you go to the McDonald’s on Girard or do you go to the SuperFresh a block away and buy a pound of hamburger and a loaf of good bread? If you can make it to BJs or Sam’s Club, do you get cases of soda instead of flats of bottled waters? Do you patronize local restaurants or bars that celebrate honest and fair food? It’s about spending wisely and yielding the greatest purchase power over what goes in our bodies. 


Bittman’s been working with Temple University’s Feinstein Center for American Jewish History for a while now, addressing the question “What Is Your Food Worth?” in a two-year-long engagement with healthy eating, socially conscience diet, public health and animal rights. 
Tonight’s event is sponsored by the National Museum of American Jewish History and focuses on the future of food. RSVP is encouraged.


7:30pm. Free. Congregation Rodeph Shalom, 615 N. Broad St. rodephshalom.org

Here’s his NY Times blog. He’s also a highly-respected and regarded chef in his own right, and the author of two biblical cookbooks: How to Cook Everything and How to Cook Everything Vegetarian.


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