Adieu, Minimalist! Mark Bittman Gets a New Column The New York Times

Most of us have heard the news by now that Mark Bittman is bidding farewell to his Minimalist column in the New York Times. Thirteen years of no-nonsense recipes, practical advice (that we actually use), and a relaxed approach to home cooking. Yes, it's been a good run. What do you think about Bittman's move?

This isn't the last we'll see of Mark Bittman, by any means. Starting next week, he'll have a regular column in the Opinion section where he'll tackle issues of food policy, sustainability, and as he calls it, "conscious eating." Thankfully, it sounds like we'll still get regular doses of his recipes via The Times Magazine, a new show on the Cooking Channel, and occasional Minimalist re-appearances.

We can't say we're entirely surprised at this change. Thirteen years is a very long run for a column. By his count, that's nearly 700 articles - and recipes! We might want a little change after that long, too.

Moving to the Opinion section feels like a natural progression from his past few years at The Minimalist. As Bittman describes in his farewell column (see link below), the one of the biggest changes in the column has been "a gradual shift of focus from meat, poultry and fish at the center of the plate to, well, something other than that." He sees his new column as a way to even more effectively advocate for "eater's rights" and bring food issues to the forefront of conversation.

At the same time, we'll sorely miss Bittman's voice in the Food section and wonder if an opinion column will really have the same punch as a recipe column. The recipes really showed us how to put action to ideas, giving us concrete examples for integrating home cooking into busy schedules and eating in a way that would be healthier for us and our environment. The issues brought up in regular news columns can sometimes feel a little harder to actually put into practice. We'll be curious to see what Bittman does with the change of venue and audience.

What do you think about all of this?

More on The Minimalist:
• Mark Bittman Ends the Minimalist Column After 13 Years - the original announcement in Yahoo! News
• The Minimalist Makes His Exit - Bittman's farewell column in The New York Times
• The Minimalist Chooses His 25 Favorites - Bittman's all-time favorite columns
• Every Minimalist Column Ever - In case the top 25 aren't enough for you!

(Image: Leela Cyd Ross)

Comments (13)

I was bummed to read of his departure last week and will miss his weekly recipes as they have always been tasty and reliable.

I will definitely miss The Minimalist, too! However 13 years is a fantastic run and I do think it's very cool that he'll be moving to the Opinion section, especially since he as a lot more than recipes to share.

Such mixed emotions at the idea of new beginnings but ending one of the best cooking video series out there. I hope the Cooking Channel does him right!

I feel like I must be the only person in the world who doesn't care for Mark Bittman. Honestly, I find most of his techniques are only for those who don't know a whole lot about cooking, or they're not particularly useful unless you're willing to devote a lot of cash and calories to the endeavor. He has a tendency to use three times as much oil as necessary, and, on top of that, of three recipes of his I've tried, two had violently incorrect cooking times. Perhaps I've just had bad luck, but I'm not sorry to see him leave my New York Times Dining section.

I have to say I enjoy reading and listening to what Mark has to say more than I enjoy his recipes.

Agree with gildeddawn and SarahBerneche; I was surprised when I first heard him interviewed to find him really interesting. His recipes--eh.

He'll be missed. I looked forward to reading his column every Wednesday; his no-nonsense approach to cooking inspired me to put down the take-out menu and make a meal.

I'd personally rather see him do an opinion section. I love his recipes, but I feel he could do more good by continuing to vioce his thoughts about sustainability and meat consumption. He has a very reasonable and approachable attitude about it all, especially because he is not actually a vegetarian, and I think that therefore his contributions are taken more seriously than people like Jonathan Safran Foer, who tends to be divisive and incite a lot of anger. I say this as a vegetarian and someone who loves JSF. Mark Bittman's theories and views are just way more realistic for most meat-loving Americans.

Recently, as I was tasting some penne arrabiata as per your recipe in How to cook everything, I thought your cookbook would be enough (along with Julia's) for the rest of my life. Your Penne arrabiata is the best I have ever tasted. Just the right amount of pepper flakes and olive oil (ok, I did add one more garlic clove)... how did you take this simple dish to such heavenly perfection?
Mr. Bittman, I salute your devotion to good food! You deserve my eternal gratitude and best wishes for your new beginning!

I made 2 of his favorites yesterday: braised short ribs with smoked chiles and coffee & chocolate tofu pudding. I was skeptical about the pudding, but it's phenomenal and so simple!

Bummer. I'd rather his recipes than more opinion, although I respect his.

I hope he'll have more time to do great series like On the Road Again - Spain.

i admire him for taking the food issues of america (the world, really) head on. using his voice to tell the many ears that are now listening to bittman, what needs to be done in this country is admirable. and i wish him strength in the road ahead.