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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.

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
Back
Begins
Everything
Plant
Always
Eating
Things
Beginning
Carbohydrates
Interested
Solar
Taking
Vegetables
Whether
Turning
Energy
Meat

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One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.
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If you can't pronounce it, you shouldn't be eating it.
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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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Better to pay the grocer than the doctor.
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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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...A one-pound box of prewashed lettuce contains 80 calories of food energy. According to Cornell ecologist David Pimentel, growing, chilling, washing, packaging, and transporting that box of organic salad to a plate on the East Coast takes more than 4,600 calories of fossil fuel energy, or 57 calories of fossil fuel for every calorie of food.
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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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Johnny Appleseed was revered . . he was . . . an evangelist (of a doctrine veering perilously close to pantheism).
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The short, unhappy life of a corn-fed feedlot steer represents the ultimate triumph of industrial thinking over the logic of evolution.
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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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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 history of modern nutritionism has been a history of macronutrients at war: protein against carbs carbs against proteins, and then fats fats against carbs.
Michael Pollan
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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.
Michael Pollan
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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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I really do think that cooking is very important. It's really important for the farmers because it means you're going to be buying real food and not processed food, so that means the farmers will capture more of your food dollar.
Michael Pollan
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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.
Michael Pollan
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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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Were the walls of our meat industry to become transparent, literally or even figuratively, we would not long continue to raise, kill, and eat animals the way we do.
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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 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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