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Don't eat anything incapable of rotting.

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
Rotting
Incapable
Anything

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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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I still think we have a long way to go on rebuilding a culture of cooking. Everyday simple cooking.
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The energy I was sensing in audiences was political energy, as much as anything else.
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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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This is part of human nature, the desire to change consciousness.
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People who snack sometimes sometimes eat kind of thoughtlessly and end up eating a lot more. But in principle, it's a really good idea if you can exert the kind of discipline needed.
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When you go to the grocery store, you find that the cheapest calories are the ones that are going to make you the fattest - the added sugars and fats in processed foods.
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Tree planting is always a utopian enterprise, it seems to me, a wager on a future the planter doesn't necessarily expect to witness.
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Fairness forces you - even when you're writing a piece highly critical of, say, genetically modified food, as I have done - to make sure you represent the other side as extensively and as accurately as you possibly can.
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It has become much harder, in the past century, to tell where the garden leaves off and pure nature begins.
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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 only one I have any trust in is storytelling - there's a couple I have a lot of trust in.
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If you're cooking food, you don't have to count calories.
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High-quality food is better for your health.
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Studies show that organically grown crops produce more of the things (ascorbic acid, lycopenes, resveratrol, flavonols in general, etc) that our bodies need and also have less toxic residue. Science is still catching up with this. J. Agric. Food. Chem. Vol. 51, no. 5, 2003.
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Not everyone can afford to eat well in America, which is a literal shame, but most of us can: Americans spend less than 10 percent of their income on food, less than the citizens of any other nation.
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Don't eat breakfast cereals that change the color of your milk.
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