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Now that I know how supermarket meat is made, I regard eating it as a somewhat risky proposition. I know how those animals live and what's on their hides when they go to slaughter, so I don't buy industrial meat.

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
Eating
Proposition
Animal
Slaughter
Live
Propositions
Made
Industrial
Somewhat
Supermarket
Meat
Supermarkets
Animals
Risky
Regard
Hides

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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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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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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.
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He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.
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You want to say the thing that will drive everybody in the direction you want to go. But as a writer you have a pact with your readers that you'll be really straight with them at all times.
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Better to pay the grocer than the doctor.
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The energy I was sensing in audiences was political energy, as much as anything else.
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I'm not talking about having to consult Julia Child before you can take a pot off the rack. I think that's something we can all do more and do better.
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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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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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There's always a tension in my world between the pragmatic and the practical and the theoretical. I have a very theoretical turn of mind, but I also like to test things in place.
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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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There is nothing wrong with special occasion foods, as long as every day is not a special occasion.
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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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We spend a remarkably small, shamefully small, percentage of our income on food. We manage to spend money on lots of other things. All up and down the social ladder you find people with plenty of money for cell phones, home entertainment systems, all other forms of entertainment.
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Avoid foods you see advertised on television.
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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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Cooking (from scratch) is the single most important thing we could do as a family to improve our health and general well-being.
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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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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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