Media Outlets
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It doesn’t get much easier than this. Each page has a simple rule, sometimes with a short explanation, sometimes without, that promotes Pollan’s back-to-the-basics-of-food (and-food-enjoyment) philosophy.
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His work has been updated and made youth-friendly in a new edition, “The Omnivore’s Dilemma for Kids: The Secrets Behind What You Eat.” The target audience is 8- to 12-year-olds, though it might also appeal to adult readers turned off by drier nutrition- and environment-oriented tomes.
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Originally written for adults and now adapted for teens, this “must read” tells you much of what you need to know about the foods you put into your body on a daily basis.
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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?
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Based on Pollan’s best-selling adult book of the same title, this (slightly) shortened version will appeal to thoughtful, socially responsible teens.
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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…
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Not bedtime reading, but certainly food for thought, made slightly easier to chew thanks to graphs, and drawings.
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To listen to President Obama’s speech on Wednesday night, or to just about anyone else in the health care debate, you would think that the biggest problem with health care in America is the system itself — perverse incentives, inefficiencies, unnecessary tests and procedures, lack of competition, and greed.
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A few days after Michelle Obama broke ground on an organic vegetable garden on the South Lawn of the White House in March, the business section of the Sunday New York Times published a cover story bearing the headline Is a Food Revolution Now in Season? The article, written by the paper’s agriculture reporter, said…
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We animals don’t give plants nearly enough credit. When we want to dismiss a fellow human as ineffectual or superfluous, we call him a “potted plant.” A “vegetable” is how we refer to a person reduced to utter helplessness, having lost most of the essential tools for getting along in life. Yet plants get along…
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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…
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Michael Pollan advises that the best food to eat is anything with less than five ingredients in it.