Welcome to Food for Thought Friday. This will be a regular series of posts on food, food issues, food in recipes, sourcing food, food in general. So to start off, here is a post from the fantastic Mark Bittman of the NY Times, whose book “How to Cook Everything” should be in every kitchen. It is amazing how much better everything tastes when you prepare it yourself, instead of “cooking” it in the microwave. And when you take into account all the rest of the factors that lead to a profoundly broken food supply, it should give everyone who eats pause. Here’s Mark.