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Eat foods made from ingredients that you can picture in their raw state or growing in nature.

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
Made
Foods
Ingredients
Picture
Growing
State
Nature
States

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A vegan in a Hummer has a lighter carbon footprint than a beef eater in a Prius.
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The energy I was sensing in audiences was political energy, as much as anything else.
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Of the seven deadly sins, surely it is pride that most commonly afflicts the gardener.
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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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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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Why don't we pay more attention to who our farmers are? We would never be as careless choosing an auto mechanic or babysitter as we are about who grows our food.
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The problem is that we let special-occasion food become everyday food. That goes for soda and french fries.
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I think using waste oils as fuel makes sense. We do waste a huge amount of vegetable oil in this country and using that as a fuel source strikes me as fine.
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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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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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Food is also about pleasure, about community, about family and spirituality, about our relationship to the natural world, and about expressing our identity. As long as humans have been taking meals together, eating has been as much about culture as it has been about biology.
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The single greatest lesson the garden teaches is that our relationship to the planet need not be zero-sum, and that as long as the sun still shines and people still can plan and plant, think and do, we can, if we bother to try, find ways to provide for ourselves without diminishing the world.
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Much more has to be done to democratize the food movement. One of the reasons that healthy food is more expensive than unhealthy food is that the government supports unhealthy food and does very little to support healthy food, whether you mean organic or grass-fed or whatever.
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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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So that's us: processed corn, walking.
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I try to write in the first person - the first person not of a journalist but of a carnivore, an eater, a gardener, someone trying to figure out what to feed his family.
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Rule No. 12: shop the peripheries of the supermarket and stay out of the middle.
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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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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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For it is only by forgetting that we ever really drop the thread of time and approach the experience of living in the present moment, so elusive in ordinary hours.
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