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.
Once upon a time Americans had a culture of food to guide us through the increasingly treacherous landscape of food choices: fat vs. carbs, organic vs. conventional, vegetarian vs. carnivorous. Culture in this case is just a fancy way of saying “your mom.” She taught us what to eat, when to eat it, how much of it to eat, even the order in which to eat it. But Mom’s influence over the dinner menu has proved no match for the $36 billion in food-marketing dollars ($10 billion directed to kids alone) designed to get us to eat more, eat all manner of dubious neofoods, and create entire new eating occasions, such as in the car.
The first time I heard about the Slow Food movement, recently arrived on our shores from its native Italy, I thought the whole idea sounded cute. Here were a bunch of well-heeled foodies getting together to celebrate the fast-disappearing virtues of the slow life: traditional foods traditionally prepared and eaten at leisurely communal meals.