I hope that if you're cooking two nights a week, you can try for three. — Michael Pollan Copy Share Image
We spend our lives in front of screens, and cooking is one of the best antidotes. — Michael Pollan Copy Share Image
I still think we have a long way to go on rebuilding a culture of cooking. Everyday simple cooking. — Michael Pollan Copy Share Image
The longer I've looked at these questions, of the American diet and the public health crisis that we face because of that… — Michael Pollan Copy Share Image
Cooking meat over a fire is one of the most stirring of those ritual acts, usually performed outdoors, on special occasions, in… — Michael Pollan Copy Share Image
“For me, cooking is about seeking the deepest, farthest, richest flavors in everything I make. About extracting the absolute most out of… — Michael Pollan Copy Share Image
“Obesity rates are inversely correlated with the amount of time in food preparation. The more time a nation devotes to food preparation… — Michael Pollan Copy Share Image
It's really important for your health, because you will never use as much salt and fat and sugar as a corporation will… — Michael Pollan Copy Share Image
Cooking might be the most important factor in fixing our public health crisis. It's the single most important thing you can do… — Michael Pollan Copy Share Image
Cooking (from scratch) is the single most important thing we could do as a family to improve our health and general well-being. — Michael Pollan Copy Share Image
French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food… — Michael Pollan Copy Share Image
I think cooking is really key because it's the only way you're going to take back control of your diet from the… — Michael Pollan Copy Share Image
As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing… — Michael Pollan Copy Share Image
A tension has always existed between the capitalist imperative to maximize efficiency at any cost and the moral imperatives of culture, which… — Michael Pollan Copy Share Image
“Uncle Jeff insisted that I also take a tray of unseasoned barbecue, so I could see for myself that what's going on… — Michael Pollan Copy Share Image
I really do think that cooking is very important. It's really important for the farmers because it means you're going to be… — Michael Pollan Copy Share Image
It's no accident that Julia Child appeared on public television - or educational television, as it used to be called. On a… — Michael Pollan Copy Share Image
“For what is the environmental crisis, if not a crisis of the way we live? The Big Problem is nothing more or… — Michael Pollan Copy Share Image
Cooking for yourself is the only sure way to take back control of your diet from the food scientists and food processors,… — Michael Pollan Copy Share Image
I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made… — Michael Pollan Copy Share Image
“To ferment your own food is to lodge a small but eloquent protest - on behalf of the senses and the microbes… — Michael Pollan Copy Share Image
“Well, in a world where so few of us are obliged to cook at all anymore, to choose to do so is… — Michael Pollan Copy Share Image
When you're cooking with food as alive as this -- these gorgeous and semigorgeous fruits and leaves and flesh -- you're in… — Michael Pollan Copy Share Image
In Joel's view, that reformation begins with people going o the trouble and expense of buying directly from farmers they know -… — Michael Pollan Copy Share Image
“The repetitive phases of cooking leave plenty of mental space for reflection, and as I chopped and minced and sliced I thought… — Michael Pollan Copy Share Image
One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to… — Michael Pollan Copy Share Image
“Is there any more feudal, soul eradiating experience than standing before the little window on a microwave oven watching the carousel slowly… — Michael Pollan Copy Share Image
...A one-pound box of prewashed lettuce contains 80 calories of food energy. According to Cornell ecologist David Pimentel, growing, chilling, washing, packaging,… — Michael Pollan Copy Share Image
Another thing cooking is, or can be, is a way to honor the things we're eating, the animals and plants and fungi… — Michael Pollan Copy Share Image
Our big problem is that high-calorie, special-occasion foods like cakes, fried foods, etc. have become so cheap and easy that we eat… — Michael Pollan Copy Share Image
When you cook, you get to shop. You get to vote if you want the pastured raised pork or the organic grain.… — Michael Pollan Copy Share Image
“Cooking is all about connection, I've learned, between us and other species, other times, other cultures (human and microbial both), but, most… — Michael Pollan Copy Share Image
We're spending, on average, 27 minutes a day cooking and about four minutes cleaning up, so basically about a half hour. Any… — Michael Pollan Copy Share Image
“If the environmental crisis is ultimately a crisis of character, as Wendell Berry told us way back in the 1970's, then sooner… — Michael Pollan Copy Share Image
“In the same way that the picturesque designers were always careful to include some reminder of our mortality in their gardens -- a ruin,… — Michael Pollan Copy Share
My hope is that if people have the knowledge, and if they actually see where their food comes from and have access to the… — Michael Pollan Copy Share
The problem is that we let special-occasion food become everyday food. That goes for soda and french fries. — Michael Pollan Copy Share
Every peasant cuisine has incredible ingenious tricks for getting a lot of nutrition out of a small amount of ingredients. There are people who… — Michael Pollan Copy Share
“In ancient Greece, the word for “cook,” “butcher,” and “priest” was the same—mageiros—and the word shares an etymological root with “magic.” — Michael Pollan Copy Share
In the end I'm still a writer. I'm still a journalist, and my first responsibility is to my readers. That's where I have to… — Michael Pollan Copy Share
Seeds have the power to preserve species, to enhance cultural as well as genetic diversity, to counter economic monopoly and to check the advance… — Michael Pollan Copy Share
“The bubble logic driving tulipomania has since acquired a name: “the greater fool theory.” Although by any conventional measure it is folly to pay… — Michael Pollan Copy Share
“Of the seven deadly sins, surely it is pride that most afflicts the gardener.” — Michael Pollan Copy Share
Growing corn, which from a biological perspective had always been a process of capturing sunlight to turn into food, has in no small measure… — Michael Pollan Copy Share
Eat with consciousness. When you eat with consciousness, and you know what you're eating, and you eat it in full appreciation of what it… — Michael Pollan Copy Share
“...whenever I hear people say clean food is expensive, I tell them it's actually the cheapest food you can buy. That always gets their… — Michael Pollan Copy Share
“Imagine if we had a food system that actually produced wholesome food. Imagine if it produced that food in a way that restored the… — Michael Pollan Copy Share
