Mark Bittman Explains Why the Next 100 Years of Food Will Have to Be Radically Different

Mark Bittman is most famous for the 30,000 recipes he’s developed in decades of being a food journalist and authoring 30 books focused on cooking and eating. But this month’s Animal, Vegetable, Junk: A History of Food from Sustainable to Suicidal is not another recipe book, it’s a deeply researched call to arms to…Read more…Read More