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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.
Michael Pollan
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Michael Pollan
Age: 69
Born: 1955
Born: February 6
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Michael Kevin Pollan
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More quotes by Michael Pollan
We are at once the problem and the only possible solution to the problem.
Michael Pollan
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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The first step towards solving the omnivore's dilemma is knowledge: eating with full consciousness. When that happens, I have a lot of confidence that people will make good choices.
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If you're cooking food, you don't have to count calories.
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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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Measured against the Problem We Face, planting a garden sounds pretty benign, I know, but in fact it’s one of the most powerful things an individual can do - to reduce your carbon footprint, sure, but more important, to reduce your sense of dependence and dividedness: to change the cheap-energy mind.
Michael Pollan
It's really important for your health, because you will never use as much salt and fat and sugar as a corporation will use cooking for you.
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The other thing that soy contributes to, of course, is hydrogenated oil. This is the main oil. This is the fast-food oil.
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Rule No. 12: shop the peripheries of the supermarket and stay out of the middle.
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We are what we eat, it is often said, but of course that's only part of the story. We are what what we eat eats too.
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The larger meaning here is that mainstream journalists simply cannot talk about things that the two parties agree on this is the black hole of American politics.
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I'm not talking about having to consult Julia Child before you can take a pot off the rack. I think that's something we can all do more and do better.
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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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Eat mostly plants, especially leaves.
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You are what what you eat eats.
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So that's us: processed corn, walking.
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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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Every peasant cuisine has incredible ingenious tricks for getting a lot of nutrition out of a small amount of ingredients. There are people who don't have the money to invest in better food, but perhaps they have the time. There's a trade-off: The more time you're willing to put into food preparation, the less money you have to spend.
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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 corporatization of something as basic and intimate as eating is, for many of us today, a good place to draw the line.
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