Cooking for yourself is the only sure way to take back control of your diet from the food scientists and food processors,… — Michael Pollan Copy Share Image
You may not think you eat a lot of corn and soybeans, but you do: 75 percent of the vegetable oils in… — 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
I think using waste oils as fuel makes sense. We do waste a huge amount of vegetable oil in this country and… — Michael Pollan Copy Share Image
Oil companies have gas stations. There's this whole huge structure that is about finding a new liquid for the tank. And the… — Michael Pollan Copy Share Image
To put it bluntly, we now need to reverse course. We need more highly skilled small farmers in more places all across… — Michael Pollan Copy Share Image
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
“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
The great virtue of a diversified food economy, like a diverse pasture or farm, is its ability to withstand any shock. The… — Michael Pollan Copy Share Image
It's estimated that about 30 percent of the increase in grain prices could be attributed to the decision to embrace biofuels, particularly… — 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
