Confession time: Mark Bittman, author and food writer for the NY Times, is our new go-to guy. For Christmas, we received How to Cook Everything, and have literally referenced it every single day since then, most days on more than one occasion and sometimes when we're not even cooking. So when we saw that Bittman has a new book out and is advocating eating less meat, both to benefit the environment and personal health, we wanted to give him a virtual hi-five.
In this NPR story, Bittman explains that all industrial farming has an impact on the environment, but we can all take a step toward lessening that impact.
Bittman says it really comes down to cooking, so if you buy and cook your own, you tend to put much better things in your mouth. It's of course a bigger idea than that--he says one-fifth of global warming is caused by global production of meat, between the cow methane and the factories. And that's at the heart of his book: it's really all about the fact that you can't be environmentally conscious without re-evaluating what you eat.
We're fans of sustainable farming and can't seem to quite go full vegetarian (hello, Texas barbecue? Don't think we're giving that up.) ...So we're thinking this book is for us.
To top it off, there are recipes involved. How can it get any better than that? We're totally picking up a copy this weekend.
See Bittman talk about his new book at a signing here.