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I mean, we're really making a quantum change in our relationship to the plant world with genetic modification.

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
Mean
Really
Modification
World
Genetic
Quantum
Plant
Relationship
Making
Change

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I've always been interested in plants because I'm a gardener, so I have a basic understanding of botany and things like that, but it's all self-taught.
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Everything we eat begins with a plant turning solar energy into carbohydrates. Everything. Whether we're eating meat or eating vegetables, it all begins there. So I'm always interested in taking things back to the beginning.
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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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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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Johnny Appleseed was revered . . he was . . . an evangelist (of a doctrine veering perilously close to pantheism).
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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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There's always a tension in my world between the pragmatic and the practical and the theoretical. I have a very theoretical turn of mind, but I also like to test things in place.
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Without the potatoe, the balance of European power might never have tilted north
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Cooking (from scratch) is the single most important thing we could do as a family to improve our health and general well-being.
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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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Don't eat breakfast cereals that change the color of your milk.
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The soybean itself is a notably inauspicious staple food it contains a whole assortment of antinutrients - compounds that actually block the body's absorption of vitamins and minerals, interfere with the hormonal system, and prevent the body from breaking down the proteins of the soy itself.
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If you can't pronounce it, you shouldn't be eating it.
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It's all very Italian (and decidedly un-American): to insist that doing the right thing is the most pleasurable thing, and that the act of consumption might be an act of addition rather than subtraction.
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If you're cooking food, you don't have to count calories.
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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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