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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
Corn
Walking
Processed

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There’s an assumption that if someone writes in the first person it’s self-indulgent and self-regarding. I just look at it as a tool to understand the world and my experience in it. It’s not a tool to understand myself.
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Eat mostly plants, especially leaves.
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We are at once the problem and the only possible solution to the problem.
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I'm kind of a homebody, and the rhythm of my thinking and work is starting at home, going out and coming back, bringing back news, bringing back information, applying it.
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A garden should make you feel you've entered privileged space -- a place not just set apart but reverberant -- and it seems to me that, to achieve this, the gardener must put some kind of twist on the existing landscape, turn its prose into something nearer poetry.
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But human deciding what to eat without professional guidance - something they have been doing with notable success since coming down out of the trees - is seriously unprofitable if you're a food company, a definite career loser if you're nutritionist, and just plain boring if you're a newspaper editor or reporter.
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What the Soviet Union was to the ideology of Marxism, the Low-Fat Campaign is to the ideology of nutritionism—its supreme test and, as now is coming clear, its most abject failure.
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The environment is not just around you, it's passing through you.
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Okinawa, one of the longest-lived and healthiest populations in the world, practice a principle they call hara hachi bu: Eat until you are 80 percent full.
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In addition to contributing to erosion, pollution, food poisoning, and the dead zone, corn requires huge amounts of fossil fuel - it takes a half gallon of fossil fuel to produce a bushel of corn.
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All the arguments about nutrition are really about what is the problem ingredient in the western diet. Is it the fat? Is it the lack of fiber? Is it the refined carbohydrates?But we don't have to worry about it. We just have to try to get off that diet to the extent we can.
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Time is the missing ingredient in our recipes-and in our lives.
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Imagine for a moment if we once again knew, strictly as a matter of course, these few unremarkable things: What it is we're eating. Where it came from. How it found its way to our table. And what, in a true accounting, it really cost.
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A growing body of research suggests that many of the health problems associated with eating beef are really problems with corn-fed beef.
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My hope is that if people have the knowledge, and if they actually see where their food comes from and have access to the information, they will make better ethical choices.
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In general, science journalism concerns itself with what has been published in a handful of peer-reviewed journals - Nature, Cell, The New England Journal of Medicine - which set the agenda.
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People have traditionally turned to ritual to help them frame and acknowledge and ultimately even find joy in just such a paradox of being human - in the fact that so much of what we desire for our happiness and need for our survival comes at a heavy cost.
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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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We spend a remarkably small, shamefully small, percentage of our income on food. We manage to spend money on lots of other things. All up and down the social ladder you find people with plenty of money for cell phones, home entertainment systems, all other forms of entertainment.
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