"the minimalist" news and stories

Whether you read the New York Times or not, you know Mark Bittman. He's the Minimalist, the man who's vegan until dinner and the popular writer who has published a number of ultra-handy cookbooks. Recently, he wrote a blog post about Sweet Potato Salad, taking the predictable white-potato-and-mayonnaise variety and turning it into healthy, colorful fare. Thanks to YouTube, you can watch him make it.

This is not your everyday cooking show. I mean, the guy turns pitas into turntables! But he gets down to business -- after a hilarious rap-star opener -- and relays the intricacies of his sweet potato salad. Rather than slopping a whole bunch of mayo in a bowl with veggies, this salad gets an updated oil-and-lime splash with some spicy Southern sass.

And maybe it's less than hygienic, but I dug watching him dip his finger into the dressing, licking it and then just wiping it on a tea towel. It's not the most PC prep etiquette, but it's a lot more realistic than 20 shots of the cook cleaning his hands.

Has Bittman charmed you with his modern potato salad? Tell us in the comments.

• Cube steak, that tenderized cut of meat that so many of us ate during childhood, has been making a comeback.
• Blog coverage of new restaurants, in some cases long prior to opening, is causing some concern that people will tire of the new spots, even before they can eat there.
• The organic label on foods has long made people feel like they were making the more virtuous choice, but does it actually mean that those foods are safer?
• Frank Bruni gives a sad, single star to L'Artusi, a new Italian restaurant, finding redemption only on the dessert menu.
• Want a more soulful breakfast? Check out this list of NYC morning spots that will fill your belly and leave you satisfied.
• California chardonnay has evolved since the early days and Eric Asimov rounds up some of the best from Santa Barbara.
• The Queens County Farm Museum has gone from a spot for agrotainment to a full-on working farm.
• Melissa Clark has found that there's nothing better than fish that has been gently poached in butter (or some other fat) for keeping it supple and delicious.
• Stop pairing beets with goat cheese and give this walnut-garlic puree a try instead, says Minimalist Mark Bittman.
• Elaine Loue introduces a new (albeit intentionally short-lived) column - The Temporary Vegetarian.

Mark Bittman, AKA The Minimalist, has an interesting op-ed in the New York Times this week, about the future of fish. A few key points:

- If current fishing practices continue, many major commercial fish stocks will likely collapse in the next fifty years. Many fish populations have already been seriously depleted.

- Smaller fish species like herring, anchovies and sardines are also in trouble, as they're being caught and made into fish meal for livestock and farmed fish. Using fish meal to feed farmed fish is extremely inefficient - at least three kilos of small fish go to produce one kilo of farmed fish.

- Industrial aquaculture negatively impacts the environment in a number of ways - it destroys shoreline, such as mangrove forests, pollutes water with fish feces, and kills off wild fish species.

- Solutions? Develop a taste for the small fish, so they'll no longer be used as fish feed. So quit eating low-quality farmed salmon and go for some nice mackerel instead. And give fishermen shares in fisheries, but fix the total number of catch per year.

Source

Author Mark Bittman has a new book out, How To Cook Everything Vegetarian, sort of a sequel ot his hit How To Cook Everything (or, more accurately, the next book in the series), and in this interview with Publisher's Weekly, he says that even though he eats meat, he finds himself eating less these days, and thinks more and more people will eat this way.