Overview
Designed for busy people, this course is celebrated food writer Mark Bittman’s guide to being an eater in the modern world. Bittman reveals his vision for the future of food and shares his best advice—and plenty of new insights—for cooking and eating healthfully and sustainably. You’ll also hear from chef Holly Haines about dining with company. After just four hours, you’ll be equipped to eat better, cook more often, and savor the good life in a truly sustainable way. Your enrollment supports tipped workers and other service professionals. A portion of the proceeds for this course support One Fair Wage, a non-profit that advocates for the end of tipped minimum wages.
You'll learn how to:
Make tasty, healthy, sustainable meals
Eat less meat, but better meat
Cook in batches to save time and stress
Shop to your taste—and for your budget
Purchase and bake exceptional bread
Whip up bulletproof recipe-less dishes
Look to the future of food with optimism
Experts in this course
- Mark BittmanMark Bittman is the author of over 30 acclaimed books on food and cooking, including the #1 New York Times bestseller, VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good. He is also the founder of Heated and The Mark Bittman Newsletter. For more than two decades his popular and compelling stories on food and cooking appeared in the New York Times. Bittman has starred in multiple television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has appeared on TODAY, Jimmy Kimmel Live!, and Fresh Air. His TED talk has 5 million views. He’s driven by the belief that more time in the kitchen can improve your health, your budget, and the planet.
- Holly HainesHolly Haines is a cookbook author and content creator. She’s passionate about teaching people to love the kitchen through accessible and innovative recipes. She is the author of How to Eat Your Feelings and contributor at Heated Magazine.
