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I still think we have a long way to go on rebuilding a culture of cooking. Everyday simple cooking.

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
Way
Rebuilding
Think
Cooking
Thinking
Everyday
Simple
Culture
Stills
Still
Long

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A growing and increasingly influential movement of philosophers, ethicists, law professors and activists are convinced that the great moral struggle of our time will be for the rights of animals.
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Perhaps more than any other, the food industry is very sensitive to consumer demand.
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So that's us: processed corn, walking.
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There's no sacrifice in eating well, there is no sacrifice in pleasure. To the contrary, the best-grown food is actually the tastiest.
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There are many people who don't do well on a vegetarian or vegan diet, that for them, meat is a very nutritious food. So, I'm not prepared to give up meat. I don't think we need to give up meat, but we certainly need to change the way we raise meat and diminish the amount of it in our diet.
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For great many species today, fitness means the ability to get along in a world in which humankind has become the most powerful evolutionary force.
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Of the seven deadly sins, surely it is pride that most commonly afflicts the gardener.
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Eat food. Not too much. Mostly plants. That, more or less, is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy.
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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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Avoid foods you see advertised on television.
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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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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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A lawn is nature under totalitarian rule.
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Don't ingest foods made in places where everyone is required to wear a surgical cap.
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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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A garden should make you feel you've entered privileged space -- a place not just set apart but reverberant -- and it seems to me that, to achieve this, the gardener must put some kind of twist on the existing landscape, turn its prose into something nearer poetry.
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I mean, we're really making a quantum change in our relationship to the plant world with genetic modification.
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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
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 food. Not too much. Mostly plants.
Michael Pollan