Former New York Times food writer Mark Bittman will be speaking on “The Future of Food” in the Architecture Auditorium on the University of Hawaiʻi Mānoa on Thursday, February 18, 6 pm. The lecture is free and open to the public (parking on campus is $6).
One of America’s most beloved, best known and most widely respected food writers, Bittman was formerly the weekly opinion columnist and the lead food writer for the Sunday Magazine for the New York Times.
He has spent years not only telling readers How to Cook Everything—the name of his best-selling series of cookbooks—but also how to fix our broken food system by cooking and eating more plant-based food and sourcing our meals more sanely and thoughtfully. His core message: food has the power to make or break not only our personal health but also that of the planet. In this lecture, Bittman will share the reasons why a different kind of relationship with food is both necessary and within reach—for Hawaiʻi and beyond.
His conviction that people must change how they eat has recently led Bittman, as he says, to “put my boots on the ground” by joining the startup vegan food company The Purple Carrot, which sells ready-to-cook vegan meals, complete with ingredients, recipes and cooking tips, delivered directly to the home. Bittman hopes that by making the materials and the inspiration conveniently and easily available, he can encourage a new generation of Americans to enjoy cooking and to do it more healthfully.
Bittman’s talk is sponsored by UH Mānoa, UH West Oʻahu sustainable community food systems program, College of Tropical Agriculture and Human Resources, Hawaiʻinuiākea School of Hawaiian Knowledge, School of Architecture, William S. Richardson School of Law, College of Social Sciences, the Hawaiʻi Food Policy Council, Scholar’s Strategy Network, Maʻo Farms and the Hawaiʻi Center for Food Safety.