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Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks.

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
Italians
Greeks
Japanese
Greek
French
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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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When chickens get to live like chickens, they'll taste like chickens, too.
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But human deciding what to eat without professional guidance - something they have been doing with notable success since coming down out of the trees - is seriously unprofitable if you're a food company, a definite career loser if you're nutritionist, and just plain boring if you're a newspaper editor or reporter.
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[Government] regulation is an imperfect substitute for the accountability, and trust, built into a market in which food producers meet the gaze of eaters and vice versa.
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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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What the Soviet Union was to the ideology of Marxism, the Low-Fat Campaign is to the ideology of nutritionism—its supreme test and, as now is coming clear, its most abject failure.
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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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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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One of the powerful things about the food issue is that people feel empowered by it. There are so many areas of our life where we feel powerless to change things, but your eating issues are really primal. You decide every day what you're going to put in your body and what you refuse to put in your body. That's politics at its most basic.
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In addition to contributing to erosion, pollution, food poisoning, and the dead zone, corn requires huge amounts of fossil fuel - it takes a half gallon of fossil fuel to produce a bushel of corn.
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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.
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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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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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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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Food is also about pleasure, about community, about family and spirituality, about our relationship to the natural world, and about expressing our identity. As long as humans have been taking meals together, eating has been as much about culture as it has been about biology.
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Man is by definition the first and primary weed. Weeds are not the other. Weeds are us.
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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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So that's us: processed corn, walking.
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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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