Mark Bittman is a well-known American food journalist, author, and former New York Times columnist. Mark is currently a fellow at the Union of Concerned Scientists and the host of “Food with Mark Bittman.” He has also championed the flexitarian diet VB6 (Vegan Before 6:00). He has authored or co-authored 16 books and cookbooks.
He previously worked for The New York Times as an Opinions columnist, a food columnist for the paper’s Dining section, and the chief food writer for The New York Times Magazine. For more than 13 years, Mark wrote a column for The New York Times called “The Minimalist,” with the final installment being on January 26, 2011. On the New York Times website, Mark also hosted a weekly “Minimalist” cookery video.
He appears frequently on NBC’s The Today Show and NPR’s All Things Considered and Wait, Wait, Don’t Tell Me. Mark participated as a guest judge on the Food Network competition series Chopped and was featured in a PBS series called Spain… on the Road Again in 2008. Mark worked as a correspondent for the climate change documentary series Years of Living Dangerously in 2014.
Mark Bittman Age
Mark Bittman was born in New York, in the USA on February 17, 1950. He is 72 years old.
Mark Bittman Height
Mark stands at a height of 5 ft 11 in/1.78 m tall.
Mark Bittman Family
Mark’s parents raised him in New York, where he was born and raised. His grandparents moved from Ukraine and Romania, and he is Jewish.
Mark Bittman Wife
Mark is married to Kelly Doe, an art director for the New York Times. He was previously married to Karen Baar (former Planned Parenthood employee, now with the environmental Save the Sound organization). Kate Bittman is one of Mark and Karen Baar’s two adult daughters.
Mark Bittman Education
Mark attended and graduated from Stuyvesant High School in 1967. Mark later went to Clark University to study.
Mark Bittman’s Net Worth
Mark’s approximate net worth is $1 million.
Mark Bittman Career
How To Cook Everything—Revised Twentieth Anniversary Edition: Simple Recipes for Great Food has been completely revised for today’s cooks while preserving Mark’s characteristic minimalist style—easy-to-follow recipes and variants, as well as loads of ideas and inspiration.
This book includes a huge number of brand-new features, recipes, and variations, like Eggs Poached in Tomato Sauce, My New Favorite Fried Chicken, and Slow-Simmered Beef Chili. It also includes many of the old standbys from earlier editions, many of which have been updated with fresh techniques or flavors.
He is the host of the podcast “Food with Mark Bittman,” in which he discusses anything from what to eat for supper, how to raise healthy kids, and how to make the perfect meringue to large-picture issues like global hunger, climate change, and sustainability. Every week, Mark interviews celebrities, cooks, chefs, farmers, activists, policymakers, and food enthusiasts about the role of food in their life, what they like to prepare, and how food affects our society. Mark also provides useful cooking ideas, recipes, answers to your problems, and much more.
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