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Author Michael Pollan: ‘If you’re letting a corporation cook it, the odds are you’re not getting healthy food’

JEFFREY BROWN: And finally tonight, what are you having for dinner? Where did it come from? And, most relevant to our topic today, did you prepare it, cook it, yourself? Michael Pollan has been exploring all things food in a series of books. His latest is “Cooked: A Natural History…

Food safety: band-aids vs. real solutions

A number of people have asked me to blog about the food safety bill that passed through the Senate and is fixing to pass through the House, if they can hammer out some procedural issues. KJ at XX put some useful links together, if you want to read up on…

CSA Week #16: Whither Organic?

CSA Week #16 Cabbage Daikon radish Cauliflower Eggplant Acorn squash Broccoli Potatoes Tomatoes Onions Hot peppers Apples I’ve been dying to read, for a long time now, someone who can sum up my “yes, no, and maybe” feelings about the claims being made around organic food. Michael Pollan is good…

You want more cooking? Then you want more feminism.

And with this, (hat tip), my boundless enthusiasm for Michael Pollan’s body of work starts to subside. Where’s the Pollan of The Omnivore’s Dilemma, who openly worried that there weren’t more sustainable food farms that also had feminist values? I guess he got eaten by a Pollan who knows that…

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