Mark Bittman

He is a food writer for the NYT, he's a decent writer, especially good on the ethics of food production.

An earlier post, about a video of a talk he did.

His NYT page. His blog, 'Bitten'

NYT articles: On industrial meat production, on peanut butter, agua fresca, HOMEMADE CRACKERS (I'm going to do this for sure), a well-stocked pantry (good tips), why take food seriously?, no knead bread, culinary uses for lavendar, tomato jam, using less meat -- this is a good one, he talks about how americans eat a TON of protein, and that if you cut back (or eliminate) meat, protein probably isn't going to be an issue for you, yucatecan food (spuds and poblano tacos sounds good), granola, limeade (particularly interesting), tomatillos, on cast iron, thai roasted veggies, tofu in caramel sauce, miso-broiled seafood, on anchovies, on octopus, on Marcella Hazan.