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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.
Michael Pollan
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Michael Pollan
Age: 69
Born: 1955
Born: February 6
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Non-Fiction Writer
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Michael Kevin Pollan
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I try to write in the first person - the first person not of a journalist but of a carnivore, an eater, a gardener, someone trying to figure out what to feed his family.
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The correlation between poverty and obesity can be traced to agricultural policies and subsidies.
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Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks.
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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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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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Eat foods made from ingredients that you can picture in their raw state or growing in nature.
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Don't ingest foods made in places where everyone is required to wear a surgical cap.
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To eat with a fuller consciousness of all that is at stake might sound like a burden, but in practice few things in life afford quite as much satisfaction.
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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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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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Without its daydreams, the self is apt to shrink down to the size and shape of the estimation of others
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This is part of human nature, the desire to change consciousness.
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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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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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