Mark Bittman, he of the much-loved, cracked-spine How to Cook Everything we keep around, despite pages that have fallen from the binding and more stains and spills than you could imagine, has posted on his own New York Times blog, .
I missed the article when it was first posted almost two weeks ago, and a nice long list of comments — including links to other food blogs (sustainable and non-) — has popped up in the meantime. Time to open up the old feed reader…