GRITtv: Mark Bittman and Buckwheat

"It's not about being pure or saintly, it's about moving in the right direction," says New York Times food writer Mark Bittman, author of The Food Matters Cookbook. Bittman considers himself a "less-meatarian," and says that while he loves meat, the best way to move toward sustainability and slowing climate change is for people to consume less meat. ; Meanwhile, eating plants and other natural, unprocessed foods is not only best for the environment--it's best for our health, too.Bittman joins Laura in studio for a conversation about food: what to eat and how, the barriers to eating healthy that so many people face, and to share a few of his "revolutionary" recipes.Eating less meat might be better for the world, but it can definitely be delicious. Buckwheat is actually a fruit, a grain substitute that can be excellent for those with gluten sensitivities, or just a nice alternative to the usual.