Articles Published in The New York Times Magazine
The summer of 1971 was drawing to a close, and I had a large and growing problem: Kosher, my pet pig. I was 16, and the pig had been a poorly-thought-through joke gift from my father.
I can tell you the exact date that I began to think of myself in the first-person plural — as a superorganism, that is, rather than a plain old individual human being. It happened on March 7. That’s when I opened my e-mail to find a huge, processor-choking file of charts and raw data from a laboratory located at the BioFrontiers Institute at the University of Colorado, Boulder. As part of a new citizen-science initiative called the American Gut project, the lab sequenced my microbiome — that is, the genes not of “me,” exactly, but of the several hundred microbial species with whom I share this body. These bacteria, which number around 100 trillion, are living (and dying) right now on the surface of my skin, on my tongue and deep in the coils of my intestines, where the largest contingent of them will be found, a pound or two of microbes together forming a vast, largely uncharted interior wilderness that scientists are just beginning to map.
California’s Proposition 37, which would require that genetically modified (G.M.) foods carry a label, has the potential to do just that — to change the politics of food not just in California but nationally too.
These questions for Mr. Pollan were submitted by New York Times readers. The first 10 questions below were the most popular among those we received. They were answered by Mr. Pollan on Oct. 6, 2011, after the Food Issue was originally published. Our family is on a budget and can’t afford to eat all organic.
HERE’S THE CONCEIT: Build a single wood fire and, over the course of 30-plus hours, use it to roast, braise, bake, simmer and grill as many different dishes as possible — for lunch, dinner, breakfast and lunch again.
Every trip to the supermarket these days requires us to navigate what has become a truly treacherous food landscape. I mean, what are we to make of a wonder of food science like the new Splenda with fiber? (“The great sweet taste you want and a little boost of fiber.”) Should we call this progress?
I was only 8 when “The French Chef” first appeared on American television in 1963, but it didn’t take long for me to realize that this Julia Child had improved the quality of life around our house. My mother began cooking dishes she’d watched Julia cook on TV: boeuf bourguignon (the subject of the show’s first episode), French onion soup gratinée, duck à l’orange, coq au vin, mousse au chocolat.
Dear Mr. President-Elect,
It may surprise you to learn that among the issues that will occupy much of your time in the coming years is one you barely mentioned during the campaign: food. Food policy is not something American presidents have had to give much thought to, at least since the Nixon administration–the last time high food prices presented a serious political peril. Since then, federal policies to promote maximum production of the commodity crops (corn, soybeans, wheat and rice) from which most of our supermarket foods are derived have succeeded impressively in keeping prices low and food more or less off the national political agenda.
Why bother? That really is the big question facing us as individuals hoping to do something about climate change, and it’s not an easy one to answer. I don’t know about you, but for me the most upsetting moment in “An Inconvenient Truth” came long after Al Gore scared the hell out of me, constructing an utterly convincing case that the very survival of life on earth as we know it is threatened by climate change. No, the really dark moment came during the closing credits, when we are asked to . . . change our light bulbs. That’s when it got really depressing.
The word “sustainability” has gotten such a workout lately that the whole concept is in danger of floating away on a sea of inoffensiveness. Everybody, it seems, is for it whatever “it” means. On a recent visit to a land-grant university’s spanking-new sustainability institute, I asked my host how many of the school’s faculty members were involved.