The French fry did not become America's most popular vegetable until industry took over the jobs of washing, peeling, cutting, and frying… — 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
“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 Image
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 Image
The problem is that we let special-occasion food become everyday food. That goes for soda and french fries. — Michael Pollan Copy Share Image
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 Image
“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 Image
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 Image
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 Image
“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 Image
“Of the seven deadly sins, surely it is pride that most afflicts the gardener.” — Michael Pollan Copy Share Image
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 Image
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 Image
