Quotes by Michael Pollan

Every major food company now has an organic division. Theres more capital going into organic agriculture than ever before.

Species co-evolve with the other species they eat, and very often, a relationship of interdependence develops: Ill feed you if you spread around my genes. A gradual process of mutual adaptation transforms something like an apple or a squash into a nutritious and tasty food for a hungry animal.

At home I serve the kind of food I know the story behind.

In corn, I think Ive found the key to the American food chain. If you look at a fast-food meal, a McDonalds meal, virtually all the carbon in it - and what we eat is mostly carbon - comes from corn.

My work has also motivated me to put a lot of time into seeking out good food and to spend more money on it.

In addition to contributing to erosion, pollution, food poisoning, and the dead zone, corn requires huge amounts of fossil fuel - it takes a half gallon of fossil fuel to produce a bushel of corn.

Eat food. Not too much. Mostly plants. That, more or less, is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy.

The astounding variety of foods on offer in the modern supermarket obscures the fact that the actual number of species in the modern diet is shrinking. For reasons of economics, the food industry prefers to tease its myriad processed offerings from a tiny group of plant species, corn and soybeans chief among them.

People in Slow Food understand that food is an environmental issue.

A program to make municipal composting of food and yard waste mandatory and then distributing the compost free to area farmers would shrink Americas garbage heap, cut the need for irrigation and fossil-fuel fertilizers in agriculture, and improve the nutritional quality of the American diet.

French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didnt start out that way.

If were eating industrially, if were letting large corporations, fast food chains, cook our food, were going to have a huge, industrialized, monoculture agriculture because big likes to buy from big. So I realized, wow, how we cook or whether we cook has a huge bearing on what kind of agriculture were going to have.

The first step in reforming appetite is going from processed food to real food. Then, if you can afford organic or grass-fed, fantastic. But the first step is moving from processed industrial food to the real thing.

Barbecue is an incredibly democratic food. Its cheaper than McDonalds in many places and far more delicious. On the other hand, the only reason it can be that cheap is they use commodity hogs, the worst of the worst, which is - you know, its an industry kind of ruining North Carolina.

The things journalists should pay attention to are the issues the political leadership agrees on, rather than to their supposed antagonisms.

High-quality food is better for your health.

I think cooking is really key because its the only way youre going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations dont cook that well. They tend to use too much salt, fat, and sugar - much more than you would ever use at home.

To the extent we push meat a little bit to the side and move vegetables to the center of our diet, were also going to be a lot healthier.

Those of us who care about food and where it comes from will miss both Obama and Michelle. Even though Obama failed to do many things he indicated he would do around food, Michelle Obama has done a lot to shine a light on the link between diet and health, which is really important.

To a very great extent, its the fast-food industry that really industrialized our agriculture - that drove the system to one variety of chicken grown very quickly in confinement, to the feedlot system for beef, to giant monocultures to grow potatoes. All of those thing flow from the desire of fast-food companies for a perfectly consistent product.