About Mark @bittman
Mark Bittman is the author of more than twenty acclaimed books, including the How to Cook Everything series. He wrote for the New York Times for more than two decades, and became the country’s first food-focused Op-Ed columnist for a major news publication. He has hosted two television series and been featured in two others, including the Emmy-winning Years of Living Dangerously.
Mark’s Recent Stories
Segment Nov 16How a new grain could help combat climate change
Scientists in Minnesota and Kansas are developing a grain called Kernza, which, unlike most of our food crops, is a perennial plant with a whole host of environmental benefits. While it’s still far from hitting the market widely, food producers…
Nation Oct 12Can sustainable farming save Iowa’s precious soil and water?
Iowa is a powerhouse producer of corn and soybeans. But all the industrial farming has come at a cost to the environment. Today, there's a growing number of farmers adopting more sustainable practices in a bid to save Iowa's precious…
Health Jul 21Mark Bittman’s recipe for McBitty’s Bean Burgers
McBitty’s Bean Burger is tasty, easy to make and there’s no meat involved.
Science Jul 13California startups are growing meat from animal cells
As concerns grow about the sustainability of meat production, some startup companies say they may have a solution: growing meat from animal cells in laboratories. NewsHour Weekend’s Megan Thompson visited two startups in California producing “cell-based meat.” This story is…
World Jun 22The Future of Food
The Future of Food series from PBS NewsHour Weekend and Mark Bittman, former New York Times food writer and bestselling author, features reports about global efforts to produce enough food sustainably and ethically for a growing population. Reporting for this…
Health Jun 22Mark Bittman’s recipe for cooking the perfect salmon
Wild salmon is a well-managed fishery, and its fillets and steaks freeze beautifully for those times you can’t find it fresh.
Science Jun 22Future of Food: This genetically engineered salmon may hit U.S. markets as early as 2020
People are eating more fish than ever, and a third of global stocks are threatened by overfishing. A small company says its genetically engineered salmon can help meet the demand, as critics say it’s a step in the wrong direction.
World Jun 21PBS NewsHour Weekend presents ‘The Future of Food’
PBS NewsHour Weekend and Mark Bittman, former New York Times food writer and bestselling author, present 'The Future of Food,' a series of reports about efforts being made around the world to produce enough food sustainably and ethically for a…