People who snack sometimes sometimes eat kind of thoughtlessly and end up eating a lot more. But in principle, it's a really… — Michael Pollan Copy Share Image
Not that I'm against meat eating. But I think we're eating too much. — Michael Pollan Copy Share Image
Our ingenuity in feeding ourselves is prodigious, but at various points our technologies come into conflict with nature's ways of doing things,… — Michael Pollan Copy Share Image
The issue of snacking is complicated. In principle, "grazing" is probably a good idea. It would even out the insulin spikes and… — 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
I agree insofar as we eat too much meat. We're eating about 200 pounds per person per year. That's about 9 ounces… — Michael Pollan Copy Share Image
There's no sacrifice in eating well, there is no sacrifice in pleasure. To the contrary, the best-grown food is actually the tastiest. — Michael Pollan Copy Share Image
A natural historian is somebody who looks at something in terms of its relationship to the rest of the natural world. You… — Michael Pollan Copy Share Image
The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the… — Michael Pollan Copy Share Image
The first step towards solving the omnivore's dilemma is knowledge: eating with full consciousness. When that happens, I have a lot of… — Michael Pollan Copy Share Image
“We moderns are great compartmentalizers, perhaps never more so than when hungry.” — Michael Pollan Copy Share Image
Even people who like the kind of food on offer, are coming to recognize that eating from this food chain is not… — 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
“What is most troubling, and sad, about industrial eating is how thoroughly it obscures all these relationships and connections. To go from… — 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
