Paradise Sold: What are you buying when you buy organic?
…care of the customers. Happy customers take care of the shareholders. It’s a virtuous circle.” Whole Foods gives people what they want, or, at least, the increasing number of people…
Search Results: the problem is we eat in the car, in front of the Tv and increasingly alone
Q & A: A Conversation with Michael Pollan
…you look at a fast-food meal, a McDonald’s meal, virtually all the carbon in it””and what we eat is mostly carbon””comes from corn. A Chicken McNugget is corn upon corn…
Table Talk: A Conversation with Michael Pollan
…CSA, cooking with your friends and family. Seems like there’s a hunger for these things in a post-modern society that’s built on suburbia, and the car, and atomization. You know,…
Lunch with the FT: Michael Pollan
…Columbia University. For a while he was a TV critic but then “I realised people who read didn’t watch TV and people who watched TV didn’t read.” So in 1983…
You Want Fries With That?
…seeking to hold the companies liable for health problems. The suits seem absurd on their face (no one’s forcing people to eat this stuff), but then so did the early…
The Way We Live Now: The Great Yellow Hype
…boosted beta-carotene levels), it probably wouldn’t do a malnourished child much good, since the body can only convert beta-carotene into vitamin A when fat and protein are present in the…
Michael Pollan Offers 64 Rules for Eating Well
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…
Sustaining Vision
…problems and none of the diseases that result from raising a single species in tight quarters and feeding it things evolution hasn’t designed it to eat. All of which means…
The Way We Live Now: Cattle Futures?
…we have been eating (until the U.S.D.A.’s sudden change of heart about the practice) might consist in whole or part of meat from a “downer cow,” an animal so sick…
Rules to Eat By
…carry around rules of thumb about eating that have been passed down in our families or plucked from the cultural conversation. Think of this body of food knowledge as samizdat…