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
French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food… — Michael Pollan Copy Share Image
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
The Congressional leaders set the agenda for journalism; it's not the other way around. — Michael Pollan Copy Share Image
To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of… — Michael Pollan Copy Share Image
Originally, the atoms of carbon from which we're made were floating in the air, part of a carbon dioxide molecule. The only… — Michael Pollan Copy Share Image
The way you support farmers is by shopping and buying raw ingredients. — 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 way we eat represents our most profound engagement with the natural world. Daily, our eating turns nature into culture, transforming… — Michael Pollan Copy Share Image
Imagine if we had a food system that actually produced wholesome food. Imagine if it produced that food in a way that… — 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
To me, onions are the metaphor for kitchen drudgery. Cutting them is hard to do well, and they fight you the whole… — Michael Pollan Copy Share Image
People eating the western diet of heavily processed food, of lots of meat and added sugar and added fat, and very little… — Michael Pollan Copy Share Image
The first thing to understand about nutritionism is that it is not the same thing as nutrition. As the "-ism" suggests, it… — Michael Pollan Copy Share Image
The Times has much less power than you think. I believe we attribute power to the media generally that it simply doesn't… — 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
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
Most of the time pests and disease are just nature's way of telling the farmer he's doing something wrong. — Michael Pollan Copy Share Image
“When we mistake what we can know for all there is to know, a healthy appreciation of one’s ignorance in the face… — 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
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
There are many people who don't do well on a vegetarian or vegan diet, that for them, meat is a very nutritious… — Michael Pollan Copy Share Image
The other way that you democratize the food movement is through the public school system. If you can pay enough for the… — 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
