Interviews & Profiles
“So, did you eat the in-flight meal, then?” I cheekily ask Michael Pollan, mainly because he looks fresher and rosier and happier than any 55-year-old has a right to after 13 hours on a non-stop flight from San Francisco. The writer is in England to talk about his new book Food Rules: An Eater’s Manual.
Not many people are so committed to their work that they would purchase a live steer just to learn something. Michael Pollan is.
Michael Pollan wants Americans to recognize that cheap food comes with a high cost to their health and the environment.
Take Michael Pollan’s 64 new food rules and eat them. The American author/journalism professor’s Food Rules: An Eater’s Manual has just been released. It’s the third in a food series that started with The Omnivore’s Dilemma: A Natural History of Four Meals in 2006 and continued with In Defense of Food: An Eater’s Manifesto in
Keep your eyes peeled in October for the release of Michael Pollan’s follow up to The Omnivore’s Dilemma, a young reader’s edition. The new version will be a bit more user friendly, but also updated with more current information. I got the chance to chat with Michael recently and pick his brain on the state
Michael Pollan, the author of “In Defense Of Food,” and also in the documentary movie “Food Inc.” to be released June 12th, 2009 speaks with Bill Maher about our food supply.
Michael Pollan advises that the best food to eat is anything with less than five ingredients in it.
Bill Moyers sits down with Michael Pollan, Knight Professor of Journalism at UC Berkeley, to discuss what direction the U.S. should pursue in the often-overlooked question of food policy.
Michael Pollan: We’re just at the beginning of something that’s going to be very big. And I think if we look in our food supply in 10 or 20 years, we’re going to be very surprised at how much change has come about. That’s Michael Pollan, best known for his book The Omnivore’s Dilemma. Like
Author Michael Pollan, who wrote The Omnivore’s Dilemma, is making a case against what he calls “eating scientifically.” Michael Pollan: There is so much biochemistry on display in the supermarket today, it’s kind of wild. I mean, where else in your life do you use so much biochemistry? He’s talking about breakdown of foods into