Mark Bittman
[/av_textblock] [av_image src=’http://manoa.hawaii.edu/speakers/wp-content/uploads/mark-bittman.jpg’ attachment=’108′ attachment_size=’full’ align=’center’ styling=’circle’ hover=” link=” target=” caption=” font_size=” appearance=” overlay_opacity=’0.4′ overlay_color=’#000000′ overlay_text_color=’#ffffff’ animation=’no-animation’ admin_preview_bg=” av_uid=’av-n45nh’][/av_image] [av_textblock size=” font_color=” color=” admin_preview_bg=” av_uid=’av-dsunx’] Mark Bittman is the lead food writer for the New York Times. An accomplished chef and impassioned advocate for healthier, yummier, and more sustainable eating, he is the author of fourteen books, including How To Cook Everything, an international best seller that won the Julia Child and James Beard cookbook awards. Bittman appears regularly on the Today Show and on NPR. This fall, Bittman announced that he is leaving the New York Times to join Purple Carrot as its chief innovation officer.[/av_textblock] [av_promobox button=’no’ label=’Click me’ link=’manually,http://’ link_target=” color=’theme-color’ custom_bg=’#444444′ custom_font=’#ffffff’ size=’large’ icon_select=’no’ icon=’ue800′ font=’entypo-fontello’ box_color=” box_custom_font=’#ffffff’ box_custom_bg=’#444444′ box_custom_border=’#333333′ admin_preview_bg=” av_uid=’av-9w2rh’]
PRESENTATION
The Future of Food
Architecture Auditorium, February 18, 2016, 6:00 pm
Sponsors: Hawai‘i Center for Food Safety, UH West Oahu, UHM College of Tropical Agriculture and Human Resources, Hawai‘i Food Policy Center, Scholars Strategy Network
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