With a seemingly endless array of restaurants, Peekskill is a foodie paradise. But on Monday, November 18, the city’s culinary HQ was an unlikely location: The Field Library.
Mark Bittman, one of the country’s best-known and widely admired food journalists, spent the evening at the local library sharing his culinary wisdom with novice and veteran chefs alike.
Bittman is the author of more than 30 books, including the bestselling award-winner “How to Cook Everything” and his latest, “Kids Cook Everything,” and his column, “The Minimalist,” ran in The New York Times for more than 13 years.
The evening, hosted by The Field Library Board of Trustees, included a conversation between Bittman and Library Director Dana Hysell, a Q&A session and a book signing. Proceeds from ticket and book sales benefited library programs.
Bittman covered topics including Vegan Before 6 (VB6), a diet he created and began following more than a decade ago, the story behind his famous no-knead bread, his path to becoming a food writer, and the importance of prioritizing a healthy diet. He also shared insight into his new book — inspired by his grandchildren — that aims to get children and adults in the kitchen cooking together.
“If you encourage kids to be comfortable in the kitchen they’re more likely to be cooks when they grow up,” he said. “It’s a craft that anyone can learn how to do.”
At first glance, “Kids Cook Everything” seems light-hearted — recipes include green eggs and ham (the green comes from avocado), super-creamy mac-and-cheese, quinoa cooked with salsa, and Bittman’s favorite, egg pizza (what grown-ups usually call a frittata).
Underneath those kid-friendly recipes, Bittman’s intention is no-nonsense.
“Teaching kids what real food is and where it comes from is critically important,” he explained. “If we want to have healthy adults, we have to start with healthy kids.”
For Peekskill resident and parent Shawna MacLeod, the event was enlightening. “His talk made me think about new ways to share the kitchen and cooking with my young daughter,” she said.
Nikki Katsikas, a fellow Peekskillian and parent, was particularly drawn to the idea of VB6: “Of all the changes he has seen throughout his career, I think his concept of VB6 has had the most staying power. It’s something I’d like to try with my family.”
President of the Board of Trustees Alan Most hopes the audience left the event with the knowledge “that cooking is a joyful activity for all ages.” As one of the event organizers, Most emphasized the importance of community support for library fundraising initiatives: “The library is a community anchor and a safe place for all community members. It provides everyone with free access to a gigantic range of resources: programs for adults and kids, movies, music, local history, online learning resources, internet access, and of course, books (print and e-books). The cost of providing all of these resources needs to be supported financially by the community.”
Dana Hysell, who joined The Field Library in October as its director, was thrilled to offer the event to the community. “There is something very special about getting to hear live and in person from someone who’s work you admire,” she said. “Their words come alive in a way that is unique.”
And as a parent of two, Hysell didn’t just leave inspired. She left ready to start cracking: “I’m definitely going to have to check out the egg pizza!”
Jen Zawacki, who helped promote the event on behalf of the Library, lives in Peekskill with her husband, two children and dog. She would generously describe her cooking acumen as “lacking.”
