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So that's us: processed corn, walking.

Michael Pollan

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Michael Pollan
Age: 69
Born: 1955
Born: February 6
Author
Journalist
Non-Fiction Writer
Professor
Writer
Michael Kevin Pollan
Walking
Processed
Corn

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For is there any practice less selfish, any labor less alienated, any time less wasted, than preparing something delicious and nourishing for people you love?
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The wonderful thing about food is you get three votes a day. Every one of them has the potential to change the world.
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One of the most irresponsible things we can do is eat in ignorance, without any awareness of what our eating is doing to the world or to other species.
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A growing and increasingly influential movement of philosophers, ethicists, law professors and activists are convinced that the great moral struggle of our time will be for the rights of animals.
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The longer I've looked at these questions, of the American diet and the public health crisis that we face because of that diet, the more I've come to the conclusion that the collapse of cooking is a big part of the problem.
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We're always projecting our moral categories on things. I think that's inevitable. But capitalism places no particular value on morality. Morality in the market is enforced by contract and regulation and law, because morality is understood to be in conflict with the motive force of greed and accumulation.
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I try very hard to tell stories and not lecture. I try to approach things as an amateur and not an expert, so that when I'm doing something, I'm starting out in a place a lot like where my readers start out - which is to say, naïve.
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I mean, we're really making a quantum change in our relationship to the plant world with genetic modification.
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Farms produce a lot more than food they also produce a kind of landscape and a kind of community.
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I've always been interested in plants because I'm a gardener, so I have a basic understanding of botany and things like that, but it's all self-taught.
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You are what what you eat eats.
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My work has also motivated me to put a lot of time into seeking out good food and to spend more money on it.
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I have had the good fortune to see how my articles have directly benefited some farmers and helped build markets for their products in a way that preserves land from development. That makes me a hopeless optimist.
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Without such a thing as fast food, there would be no need for slow food.
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The history of modern nutritionism has been a history of macronutrients at war: protein against carbs carbs against proteins, and then fats fats against carbs.
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Up until Prohibition, an apple grown in America was far less likely to be eaten than to wind up in a barrel of cider. (Hard cider is a twentieth-century term, redundant before then since virtually all cider was hard until modern refrigeration allowed people to keep sweet cider sweet.)
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...A one-pound box of prewashed lettuce contains 80 calories of food energy. According to Cornell ecologist David Pimentel, growing, chilling, washing, packaging, and transporting that box of organic salad to a plate on the East Coast takes more than 4,600 calories of fossil fuel energy, or 57 calories of fossil fuel for every calorie of food.
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Everything we eat begins with a plant turning solar energy into carbohydrates. Everything. Whether we're eating meat or eating vegetables, it all begins there. So I'm always interested in taking things back to the beginning.
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Eat food. Not too much. Mostly plants.
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Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks.
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