The other thing that soy contributes to, of course, is hydrogenated oil. This is the main oil. This is the fast-food oil. — Michael Pollan Copy Share Image
In corn, I think I've found the key to the American food chain. If you look at a fast-food meal, a McDonald's… — 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
Simply by starting to cook again, you declare your independence from the culture of fast food. As soon as you cook, you… — 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
Oddly enough, government policy helped get the fast food outlets into the city. Very well-intentioned small business administration loans to encourage minority… — Michael Pollan Copy Share Image
Corn is an efficient way to get energy calories off the land and soybeans are an efficient way of getting protein off… — Michael Pollan Copy Share Image
If we're eating industrially, if we're letting large corporations, fast food chains, cook our food, we're going to have a huge, industrialized,… — 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
The ninety-nine cent price of a fast-food hamburger simply doesn't take account of that meal's true cost--to soil, oil, public health, the… — Michael Pollan Copy Share Image
“Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or,… — Michael Pollan Copy Share Image
One of the problems is that the US government supports unhealthy food and does very little to support healthy food. I mean,… — Michael Pollan Copy Share Image
“Corn is what feeds the steer that becomes the steak. Corn feeds the chicken and the pig, the turkey, and the lamb,… — Michael Pollan Copy Share Image
Without such a thing as fast food, there would be no need for slow food, — Michael Pollan Copy Share Image
We do not subsidize organic food. We subsidize these four crops - five altogether, but one is cotton - and these are… — 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
