Interviews of Interviews
The Upshot podcast: Psychedelic Cure
Michael speaks with Leah Rose about the renaissance of psychedelic research. Listen here.
Big Food
Michael Pollan thinks Wall Street has way too much influence over what we eat.
Can Plants Think?
Plants can hear, taste and feel, as Michael Pollan writes in his latest piece for The New Yorker. But is any of that evidence of intelligence? Click here to listen.
Michael Pollan Talks About Braises and Barbeque
When it was time for the audience at Portland’s Newmark Theater to ask Michael Pollan a question, the first out of the gate was: what are the five things that are always in your fridge? His answer: “Eggs. Milk. Yogurt. Mustard. Ketchup.” Other people wanted to know what he thought of Mark Bittman’s idea of being vegan before
You Are What You Cook
In his new book Cooked: A Natural History of Transformation, Michael Pollan takes a tour of the most time-tested cooking techniques, from southern whole-hog barbecue and slow-cooked ragus to sourdough baking and pickle making. Listen to Michael on NPR’s Science Friday or read the transcript here.
Wendell Berry interviews Michael Pollan
Kentucky farmer and writer Wendell Berry interviewed food journalist Michael Pollan in Louisville. Over the course of the evening, they discussed Pollan’s new book “Cooked” and the bigger issues it raises. Listen to the whole interview by clicking here.
Michael Pollan wants you to cook
Kai Ryssdal interviews Michael Pollan about Cooked. Listen here.
NPR’s Weekend Edition, Michael Pollan gets elemental in Cooked
Michael Pollan gets elemental in Cooked. Click to listen.
In Conversation: Michael Pollan and Adam Platt
Since publishing The Omnivore’s Dilemma in 2006, Michael Pollan has become an ethical-eating guru, pointing the way toward conscientious consumption for a generation devoted more and more to the cult of food. A few weeks ahead of a new book, Cooked, he talks to Adam Platt about his love for TV dinners, the magic of homemade kimchee, and
Lunch with the FT: Michael Pollan
“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.