New York Media editor-in-chief Adam Moss announced today that Mark Bittman is joining Grub Street, the company’s food and restaurant site, as a columnist, contributing weekly recipe videos, twice-monthly cooking columns, and monthly news columns on food policy and politics. He will also contribute occasional feature stories to New York Magazine. With Bittman’s regular columns, the ten-year-old site will expand its focus on cooking and recipes, and add a defining, authoritative voice to its food-policy coverage.
“Mark is the perfect writer and kitchen savant to help us grow Grub Street from covering not just where to eat, but what and how,” says Moss. “He’s wise, he’s funny, he’ll help you cook a feast, roast a carrot, and think about why food really matters. And he joins a killer line-up of food authorities, including restaurant critic Adam Platt and food editors and Underground Gourmet columnists Rob Patronite and Robin Raisfeld.”
Bittman is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New York Times number-one best seller, VB6: Eat Vegan Before 6:00. For more than two decades he wrote for the Times, where he was ultimately the lead food writer for the Sunday magazine and became the country’s first food-focused op-ed columnist for a major news publication. He has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously, and is a member of the faculty of Columbia University’s Mailman School of Public Health.
“This is an incredible opportunity for me,” says Bittman. “To join these folks, this operation — which has done an amazing job on food for 50 years — it’s really going to be fun. And I have some things to say that need to be said. Stand by.”