“As I’ve heard some bakers say, baking takes a lot of time, but for the most part it’s not YOUR time.” — Michael Pollan Copy Share Image
“My native tense is future conditional, a low simmer of unspecified worry being the usual condition.” — Michael Pollan Copy Share Image
My work has also motivated me to put a lot of time into seeking out good food and to spend more money… — Michael Pollan Copy Share Image
In the amount of time it takes to microwave a TV dinner, you can put something much tastier on the table, I… — Michael Pollan Copy Share Image
Most of the time pests and disease are just nature's way of telling the farmer he's doing something wrong. — Michael Pollan Copy Share Image
“It seems that by the time the singular beauty of a flower in bloom can no longer pierce the veil of black… — Michael Pollan Copy Share Image
Tree planting is always a utopian enterprise, it seems to me, a wager on a future the planter doesn't necessarily expect to… — Michael Pollan Copy Share Image
Is there any practice less selfish, any time less wasted than preparing something nourishing and delicious for the people you love? — Michael Pollan Copy Share Image
I get letters from classes all the time. Say it's assigned in someone's 8th grade class, and the teacher asks everyone to… — Michael Pollan Copy Share Image
For it is only by forgetting that we ever really drop the thread of time and approach the experience of living in… — Michael Pollan Copy Share Image
You can make real food in 20, 30 minutes, but we've convinced ourselves that it is a rocket science. It's a shame.… — Michael Pollan Copy Share Image
It's not that hard to eat well if you're willing to put a little more time into it, a little more thoughtfulness… — 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
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
“In the modern view, the pitched roof was itself a “dead concept,” but equally unhealthy were all those other dead concepts that… — Michael Pollan Copy Share Image
“After a week in front of the screen, the opportunity to work with my hands—with all my senses, in fact—is always a… — 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
Europeans fought for shorter workdays, more vacation time, family leave, and all these kinds of things. Those haven't been priorities in America:… — Michael Pollan Copy Share Image
Those externalized costs have always included labor. It is only the decline over time of the minimum wage in real dollars that's… — Michael Pollan Copy Share Image
“To cook for the pleasure of it, to devote a portion of our leisure to it, is to declare our independence from… — Michael Pollan Copy Share Image
“imagine for a moment if we once again knew, strictly as a matter of course, these few unremarkable things: What it is… — Michael Pollan Copy Share Image
While it is true that many people simply can't afford to pay more for food, either in money or time or both,… — Michael Pollan Copy Share Image
“Eating in our time has gotten complicated — needlessly so, in my opinion. I will get to the “needlessly” part in a… — Michael Pollan Copy Share Image
Imagine for a moment if we once again knew, strictly as a matter of course, these few unremarkable things: What it is… — Michael Pollan Copy Share Image
For at the same time many people seem eager to extend the circle of our moral consideration to animals, in our factory… — Michael Pollan Copy Share Image
My work has gotten more political over time, but once you start exploring food, you find you're up against economics and politics… — Michael Pollan Copy Share Image
You want to say the thing that will drive everybody in the direction you want to go. But as a writer you… — Michael Pollan Copy Share Image
To eat well, you either have to invest money or time. If you can put in some time, the raw ingredients are… — Michael Pollan Copy Share Image
Another day it occurred to me that time as we know it doesn't exist in a lawn, since grass never dies or… — Michael Pollan Copy Share Image
People say they don't have time to cook, yet in the last few years we have found an extra two hours a… — 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
