After a Hard Day’s Writing, Michael Pollan Likes to Unwind With a Novel
“Getting to read fiction purely for pleasure is the carrot I hold out for myself as a reward for the work of reporting and writing,” says the author, whose new…
“Getting to read fiction purely for pleasure is the carrot I hold out for myself as a reward for the work of reporting and writing,” says the author, whose new…
…Mind on Plants. Readers will probably know Pollan for the famous aphorism “Eat food. Not too much. Mostly plants” from his 2008 best-seller In Defense of Food, which together with…
…the way we eat, was born in 1955, a little too late for the Summer of Love. That New York Times story, however, was the beginning of an “adventure” that…
“You are what you eat,” we’re so often told. And that is certainly true, but if you care to pursue that line of reasoning, you’ll start looking more closely at…
…meat thermometer inserted into the center of a meatball should read 165°F. While the meatballs are roasting, heat the tomato sauce in a small saucepan over medium-high heat, stirring often….
…the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake…
…tongs, but the carrots have vaporized: the fire seems to have eaten them. I dust off as much ash as possible and put the vegetables, which are nicely charred and…
…Polyface Farms’ Joel Salatin, Food, Inc., reveals surprising—and often shocking truths—about what we eat, how it’s produced, who we have become as a nation and where we are going from…
…conversation with Novella Carpenter. Berkeley Arts and Letters First Congregational Church of Berkeley June 22, 2009, San Francisco, CA; Benefit for the Chez Panisse Foundation Omnivore Books June 6, 2009,…
…we carried the first gable out to the site, Joe carefully arranged a pair of ladders and set a 2-by-10 plank across the top of the walls. “O.K. Mike, here’s…