“So much about life in a global economy feels as though it has passed beyond the individual’s control—what happens to our jobs,… — Michael Pollan Copy Share Image
Farms produce a lot more than food; they also produce a kind of landscape and a kind of community. — Michael Pollan Copy Share Image
Culture, when it comes to food, is of course a fancy word for your mom. — Michael Pollan Copy Share Image
Very simply, we subsidize high-fructose corn syrup in this country, but not carrots. While the surgeon general is raising alarms over the… — 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
Perhaps more than any other, the food industry is very sensitive to consumer demand. — Michael Pollan Copy Share Image
“. . . .how and what we eat determines to a great extent the use we make of the world--and what is… — 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
In addition to contributing to erosion, pollution, food poisoning, and the dead zone, corn requires huge amounts of fossil fuel - it… — Michael Pollan Copy Share Image
Every major food company now has an organic division. There's more capital going into organic agriculture than ever before. — 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
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
Don't eat anything your great-great grandmother wouldn't recognize as food. There are a great many food-like items in the supermarket your ancestors… — 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
“Eating is an agricultural act," Wendell Berry famously wrote, by which he meant that we are not just passive consumers of food… — Michael Pollan Copy Share Image
The first step in reforming appetite is going from processed food to real food. Then, if you can afford organic or grass-fed,… — Michael Pollan Copy Share Image
I probably spend more on food than a lot of people, and I feel good about the whole food chain I'm supporting… — Michael Pollan Copy Share Image
People in Slow Food understand that food is an environmental issue. — Michael Pollan Copy Share Image
Eat all the junk food you want - as long as you cook it yourself. That way, it'll be less junky, and… — Michael Pollan Copy Share Image
When you realize the real pleasure in food comes in the first couple bites, and it diminishes thereafter, that's a kind of… — Michael Pollan Copy Share Image
We used to eat economically. One of the things that happened is that we lost the cultural skills that used to allow… — Michael Pollan Copy Share Image
The wonderful thing about food is you get three votes a day. Every one of them has the potential to change the… — 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
“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
“So this is what commodity corn can do to a cow: industrialize the miracle of nature that is a ruminant, taking this… — 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
