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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 realize that at a certain point if we're going to change our food system, it's going to be the next generation that's going to be critical. This generation is very interested in food issues, very concerned about things like animal welfare and the impact of the food system on the environment.
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Even people who like the kind of food on offer, are coming to recognize that eating from this food chain is not conducive to good health.
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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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It's not food if it arrived through the window of your car.
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We're supposed to show people how the world is, to give them the tools they need to make good decisions as citizens or consumers. Depending on what your values are - the environment, your health, animal welfare - the answers are going to be different for every person.
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Corn is the hero of its own story, and though we humans played a crucial supporting role in its rise to world domination, it would be wrong to suggest we have been calling the shots, or acting always in our own best interests. Indeed, there is every reason to believe that corn has succeeded in domesticating us.
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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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The energy I was sensing in audiences was political energy, as much as anything else.
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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.
Michael Pollan
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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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It has become much harder, in the past century, to tell where the garden leaves off and pure nature begins.
Michael Pollan
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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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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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The wonderful thing about food is you get three votes a day. Every one of them has the potential to change the world.
Michael Pollan
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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.
Michael Pollan
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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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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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There are things we know and things we don't know about food. But there are certain basic things we do know, and that's what I've tried to build these rules on.
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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.
Michael Pollan
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Don't ingest foods made in places where everyone is required to wear a surgical cap.
Michael Pollan