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To eat with a fuller consciousness of all that is at stake might sound like a burden, but in practice few things in life afford quite as much satisfaction.

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
Quite
Practice
Fuller
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Stakes
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Satisfaction
Life
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Consciousness

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Food is not just fuel. Food is about family, food is about community, food is about identity. And we nourish all those things when we eat well.
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Without the potatoe, the balance of European power might never have tilted north
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The Times has much less power than you think. I believe we attribute power to the media generally that it simply doesn’t have. It’s very convenient to blame the media, the same way we blame television for everything that’s going wrong in society.
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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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Even people who like the kind of food on offer, are coming to recognize that eating from this food chain is not conducive to good health.
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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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I work very hard on finding good characters who can explain things to me, and I use them to help tell the story. I organize my pieces not just around people but around animals and plants, energy flows, the path that carbon takes through the food system.
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The energy I was sensing in audiences was political energy, as much as anything else.
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There's something magical that happens when people eat from the same pot. The family meal is really the nursery of democracy. It's where we learn to share it's where we learn to argue without offending. It's just too critical to let go, as we've been so blithely doing.
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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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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 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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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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Rule No.37 The whiter the bread, the sooner you’ll be dead.
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Eat foods made from ingredients that you can picture in their raw state or growing in nature.
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For we would no longer need any reminding that however we choose to feed ourselves, we eat by the grace of nature, not industry, and what we're eating is never anything more or less than the body of the world.
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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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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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If it came from a plant, eat it if it was made in a plant, don't.
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There is nothing wrong with special occasion foods, as long as every day is not a special occasion.
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