It took a while to win me over but I’m a huge fan of food writer Mark Bittman. I first encountered his column among the videos on the New York Times website. In all honesty, I preferred the spunky clips of Jill Santopietro, food stylist for the New York Times Magazine; but then, just this last February, Mark Bittman began writing an opinion column on food policy. Please read it! The column is nothing short of a call to arms.

Besides backing healthy food choices, Mr Bittman is an advocate of the cooking style my sisters teach their employees at the Firebrand Deli. You don’t need a recipe, just a idea of what works. For one, pasta and fish were made for each other. I recently bought a bag of pasta from Patchwork Gardens at the Yellow Springs Winter Farmers Market and, this evening, teamed it with toasted bread crumbs, anchovies, green beans, and garlic. The recipe is here. So good. And before you say, “Anchovies? Yuck!” I’ve got two words for you: “Caesar salad”. Anchovies are the key ingredient in that favorite plate. They store beautifully for a long time and add a quick dose of protein and salt to a dish. So embrace the concept of meat as condiment and get yourself a really good white anchovy from the Winds Wine Cellar. Tell Mary Kay I sent you.

Cooking is an open creative process that enlivens as it nourishes.  Pick up the mantel that Mr Bittman has thrown down. Learn to cook the local way. It’s healthy, it’s easy and quite fun.