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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.

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
Important
Corporation
Much
Salt
Really
Sugar
Never
Fats
Corporations
Cooking
Health
Use

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My hope is that if people have the knowledge, and if they actually see where their food comes from and have access to the information, they will make better ethical choices.
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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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Eat food. Not too much. Mostly plants.
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Tree planting is always a utopian enterprise, it seems to me, a wager on a future the planter doesn't necessarily expect to witness.
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There are certain products that it's worth buying organic just because the alternatives have so much pesticide. There's a list of the dirty dozen that you can get off the Web. Strawberries, potatoes. A handful of crops that have very high pesticide residues if you don't buy organic. If you eat that a lot, that's a good place to invest.
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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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Unlike any other form of thought, daydreaming is its own reward.
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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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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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Ripe vegetables were magic to me. Unharvested, the garden bristled with possibility. I would quicken at the sight of a ripe tomato, sounding its redness from deep amidst the undifferentiated green. To lift a bean plant's hood of heartshaped leaves and discover a clutch of long slender pods handing underneath could make me catch my breath.
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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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Don't eat anything your great-great grandmother wouldn't recognize as food. There are a great many food-like items in the supermarket your ancestors wouldn't recognize as food.. stay away from these
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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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If you're cooking food, you don't have to count calories.
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Don't eat breakfast cereals that change the color of your milk.
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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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It's not food if it arrived through the window of your car.
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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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Avoid foods you see advertised on television.
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