Were the walls of our meat industry to become transparent, literally or even figuratively, we would not long continue to raise, kill,… — Michael Pollan Copy Share Image
We now eat at the end of a very long and opaque food chain. Food comes to us ready-made in packages that… — Michael Pollan Copy Share Image
We have food deserts in our cities. We know that the distance you live from a supplier of fresh produce is one… — Michael Pollan Copy Share Image
Food is also about pleasure, about community, about family and spirituality, about our relationship to the natural world, and about expressing our… — Michael Pollan Copy Share Image
People have been dealing with health long before there was science, certainly before nutrition science. We're constantly reading about scientific studies that… — Michael Pollan Copy Share Image
It is no small thing for an American to be able to go into a fast-food restaurant and to buy a double… — Michael Pollan Copy Share Image
Ripe vegetables were magic to me. Unharvested, the garden bristled with possibility. I would quicken at the sight of a ripe tomato,… — Michael Pollan Copy Share Image
There is nothing wrong with special occasion foods, as long as every day is not a special occasion. — Michael Pollan Copy Share Image
The single greatest lesson the garden teaches is that our relationship to the planet need not be zero-sum, and that as long… — 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
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
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
