Guess quote

Michael Pollan [0-0] American

Rank: 101
Educator, Author

Michael Pollan is an American author, journalist, activist, and professor of journalism at the UC Berkeley Graduate School of Journalism.

Food, Diet, Environmental, Gardening, Good, Health, Independence, Leadership, Money, Nature, Time, Work

Quote	Tags	Rank
My work has also motivated me to put a lot of time into seeking out good food and to spend more money on it.	Food, Good, Money, Time, Work	101
A lawn is nature under totalitarian rule.	Gardening, Nature	102
I think perfect objectivity is an unrealistic goal; fairness, however, is not.		103
Corn is a greedy crop, as farmers will tell you.		104
High-quality food is better for your health.	Diet, Food, Health	105
In corn, I think I've found the key to the American food chain. If 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.	Food	106
At home I serve the kind of food I know the story behind.	Food	107
When you go to the grocery store, you find that the cheapest calories are the ones that are going to make you the fattest - the added sugars and fats in processed foods.		108
Perhaps more than any other, the food industry is very sensitive to consumer demand.	Food	109
Fairness forces you - even when you're writing a piece highly critical of, say, genetically modified food, as I have done - to make sure you represent the other side as extensively and as accurately as you possibly can.	Food	110
Without the potato, the balance of European power might never have tilted north.		111
This is part of human nature, the desire to change consciousness.		112
Now that I know how supermarket meat is made, I regard eating it as a somewhat risky proposition. I know how those animals live and what's on their hides when they go to slaughter, so I don't buy industrial meat.		113
The correlation between poverty and obesity can be traced to agricultural policies and subsidies.		114
Corn is an efficient way to get energy calories off the land and soybeans are an efficient way of getting protein off the land, so we've designed a food system that produces a lot of cheap corn and soybeans resulting in a lot of cheap fast food.		115
People in Slow Food understand that food is an environmental issue.	Environmental, Food	116
The garden suggests there might be a place where we can meet nature halfway.	Gardening	117
A growing and increasingly influential movement of philosophers, ethicists, law professors and activists are convinced that the great moral struggle of our time will be for the rights of animals.		118
For at the same time many people seem eager to extend the circle of our moral consideration to animals, in our factory farms and laboratories we are inflicting more suffering on more animals than at any time in history.		119
Every major food company now has an organic division. There's more capital going into organic agriculture than ever before.	Food	120
I have had the good fortune to see how my articles have directly benefited some farmers and helped build markets for their products in a way that preserves land from development. That makes me a hopeless optimist.		121
In addition to contributing to erosion, pollution, food poisoning, and the dead zone, corn requires huge amounts of fossil fuel - it takes a half gallon of fossil fuel to produce a bushel of corn.	Environmental	122
You cannot eat apples planted from seeds. They must be grafted, cloned.		123
I mean, we're really making a quantum change in our relationship to the plant world with genetic modification.		124
Plus, I love comic writing. Nothing satisfies me more than finding a funny way to phrase something.		125
The things journalists should pay attention to are the issues the political leadership agrees on, rather than to their supposed antagonisms.	Leadership	126
In general, science journalism concerns itself with what has been published in a handful of peer-reviewed journals - Nature, Cell, The New England Journal of Medicine - which set the agenda.		201
There's been progress toward seeing that nature and culture are not opposing terms, and that wilderness is not the only kind of landscape for environmentalists to concern themselves with.		202
Yes, I very much like to have a personal stake in what I'm writing about.		203
Anyway, in my writing I've always been interested in finding places to stand, and I've found it very useful to have a direct experience of what I'm writing about.		204
My writing is remarkably non-confessional; you actually learn very little about me.		205
The larger meaning here is that mainstream journalists simply cannot talk about things that the two parties agree on; this is the black hole of American politics.		206
The Times has much less power than you think. I believe we attribute power to the media generally that it simply doesn't have. It's very convenient to blame the media, the same way we blame television for everything that's going wrong in society.		207
The Congressional leaders set the agenda for journalism; it's not the other way around.		208
The big journals and Nobel laureates are the equivalent of Congressional leaders in science journalism.		209
Looking at the world from other species' points of view is a cure for the disease of human self-importance. You suddenly realize that consciousness - which we value and we consider the crowning achievement of nature, human consciousness - is really just another set of tools for getting along in the world.		210
You know what a lima bean does when it's attacked by spider mites? It releases this volatile chemical that goes out into the world and summons another species of mite that comes in and attacks the spider mite, defending the lima bean. So what plants have - while we have consciousness, toolmaking, language, they have biochemistry.		211
Eat food. Not too much. Mostly plants. That, more or less, is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy.		212
Ideologies are ways of organizing large swaths of life and experience under a set of shared but unexamined assumptions. This quality makes an ideology particularly hard to see, at least while it's exerting its hold on your culture. A reigning ideology is a little like the weather: all pervasive and virtually inescapable.		213
Species co-evolve with the other species they eat, and very often, a relationship of interdependence develops: I'll feed you if you spread around my genes. A gradual process of mutual adaptation transforms something like an apple or a squash into a nutritious and tasty food for a hungry animal.		214
The astounding variety of foods on offer in the modern supermarket obscures the fact that the actual number of species in the modern diet is shrinking. For reasons of economics, the food industry prefers to tease its myriad processed offerings from a tiny group of plant species, corn and soybeans chief among them.	Diet	215
It's no accident that Julia Child appeared on public television - or educational television, as it used to be called. On a commercial network, a program that actually inspired viewers to get off the couch and spend an hour cooking a meal would be a commercial disaster, for it would mean they were turning off the television to do something else.		216
Europeans fought for shorter workdays, more vacation time, family leave, and all these kinds of things. Those haven't been priorities in America: it's been about money. You see, in the countries that fought for time, they cook more often; they have less obesity. There are real benefits to having time.		217
Bayer's planned acquisition of Monsanto promises to increase concentration in both the seed and agrochemical markets.		218
The euphemistically named CropLife America speaks for the pesticide industry.		219
Soon after the inauguration, the Obamas gave Big Food a case of heartburn when, in the spring of 2009, Michelle Obama planted an organic vegetable garden on the White House lawn, a symbolic but nevertheless powerful act that thrilled the food movement.		220
While the surfeit of cheap calories that the U.S. food system has produced since the late 1970s may have taken food prices off the political agenda, this has come at a steep cost to public health.		221
It is no small thing for an American to be able to go into a fast-food restaurant and to buy a double cheeseburger, fries, and a large Coke for a price equal to less than an hour of labor at the minimum wage - indeed, in the long sweep of history, this represents a remarkable achievement.		222
A program to make municipal composting of food and yard waste mandatory and then distributing the compost free to area farmers would shrink America's garbage heap, cut the need for irrigation and fossil-fuel fertilizers in agriculture, and improve the nutritional quality of the American diet.	Diet	223
As a society, we devalued farming as an occupation and encouraged the best students to leave the farm for 'better' jobs in the city. We emptied America's rural counties in order to supply workers to urban factories.		224
I was really gratified that, of all the episodes of 'Cooked,' the baking one really hit a chord. There were months where there were dozens of loaves posted from people on my Twitter feed every day... And it's a little bit of a guy thing. Most of those loaves put up on Twitter were put up there by guys.		225
My work has gotten more political over time, but once you start exploring food, you find you're up against economics and politics and psychology and anthropology, all of these different things you have to deal with.		226
After writing 'The Omnivore's Dilemma,' I wanted to write a book that got past the choir, that got to people who didn't care about how their food was grown but who did care about their health.		301
You can't be elected president without passing though Iowa and bowing down before corn-based ethanol, before agricultural subsidies. I mean, even McCain was a critic of ethanol, but when he got to Iowa, he was singing a different tune.		302
We have food deserts in our cities. We know that the distance you live from a supplier of fresh produce is one of the best predictors of your health. And in the inner city, people don't have grocery stores. So we have to figure out a way of getting supermarkets and farmers markets into the inner cities.		303
Before I started writing about food, my focus was really on the human relationship to plants. Not only do plants nourish us bodily - they nourish us psychologically.		304
My mode as a writer is to layer different perspectives: the scientific, the philosophical, the political, the journalistic. When you layer them, you get a really wholesome, interesting picture.		305
I don't think of myself as a spiritual person.		306
Depending on how you farm, your farm is either sequestering or releasing carbon.		307
As soon as you plow, you're releasing carbon.		308
If you're eating grassland meat, your carbon footprint is light and possibly even negative.		309
I hope that if you're cooking two nights a week, you can try for three.		310
French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.		311
You can make real food in 20, 30 minutes, but we've convinced ourselves that it is a rocket science. It's a shame. It's the media and the food industry: they've fed our panic around time.		312
When you cook, you get to shop. You get to vote if you want the pastured raised pork or the organic grain. You can get to help produce your agricultural system, and you give that up when you outsource your cooking. You become dependent on what's offered - and that's a shame.		313
A lot of what you see in the supermarket I would argue is not really food. It's what I call edible, food-like substances.		314
I think cooking is really key because it's the only way you're going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don't cook that well. They tend to use too much salt, fat, and sugar - much more than you would ever use at home.	Diet	315
I'm very picky about the meat I eat. I eat grass-fed beef, which is now becoming more common. Yes, it's still more expensive, but it's a very sustainable product.		316
It's not that hard to eat well if you're willing to put a little more time into it, a little more thoughtfulness into it and, yes, a little bit more money.		317
A cow out on grass is just an incredible thing to behold... Cows and other ruminants can do things we just can't do. They have the most highly evolved digestive organ on the planet, called the rumen. And the rumen can digest grass. It takes grass, cellulose in grass, and turns it into protein, very nutritious protein. We can't do that.		318
Animals raised on corn produce fattier meat, but it's not just that it's fattier, it's the kinds of fats. Corn-fed beef produces lots of saturated fats. So that the heart disease we associate with eating meat is really a problem with corn-fed meat. If you eat grass-fed beef, it has much more of the nutritional profile of the wild meat.		319
I like the taste of grass-fed meat. It is chewier, I'll own that... The Argentines make excellent beef that's grass-fed. They've learned how to age it, and they've gotten good at it.		320
McDonald's is in a unique position. They can decide they don't want meat with hormones in it, and that will be the end of hormones in meat. I actually think exerting pressure on McDonald's is probably just as important as on the Department of Agriculture.		321
Agriculture changes the landscape more than anything else we do. It alters the composition of species. We don't realize it when we sit down to eat, but that is our most profound engagement with the rest of nature.		322
To the extent we push meat a little bit to the side and move vegetables to the center of our diet, we're also going to be a lot healthier.	Diet	323
How my son discovered vegetables was from growing them in the garden.		324
It's not food if it arrived through the window of your car.		325
Restaurants serve supersize portions to make you feel you're getting your money's worth.		326
If we're eating industrially, if we're letting large corporations, fast food chains, cook our food, we're going to have a huge, industrialized, monoculture agriculture because big likes to buy from big. So I realized, wow, how we cook or whether we cook has a huge bearing on what kind of agriculture we're going to have.		401
To eat well, you either have to invest money or time. If you can put in some time, the raw ingredients are not that expensive. You can eat extremely well on a budget.		402
One of my rules is pay more, eat less. You do get what you pay for, and if you're willing to pay more for pastured eggs or grass-fed beef, you're getting something that's more delicious, and you'll feel better about eating it.		403
I probably spend more on food than a lot of people, and I feel good about the whole food chain I'm supporting when I'm doing it. But even I have to remind myself. I'm always complaining about the prices at the farmer's market.		404
There is nothing wrong with eating sweets, fried foods, pastries, even drinking soda every now and then, but food manufacturers have made eating these formerly expensive and hard-to-make treats so cheap and easy that we're eating them every day.		405
The French fry did not become America's most popular vegetable until industry took over the jobs of washing, peeling, cutting, and frying the potatoes - and cleaning up the mess.		406
If you made all the French fries you ate, you would eat them much less often, if only because they're so much work. The same holds true for fried chicken, chips, cakes, pies, and ice cream. Enjoy these treats as often as you're willing to prepare them - chances are good it won't be every day.		407
For many of us, eating has surprisingly little to do with hunger. We eat out of boredom, for entertainment, to comfort or reward ourselves. Try to be aware of why you're eating, and ask yourself if you're really hungry - before you eat and then again along the way.		408
Don't eat anything that won't eventually rot.		409
Shop the peripheries of the supermarket; stay out of the middle.		410
Eat a wide variety of species.		411
Eat deliberately, with other people whenever possible, and always with pleasure.		412
We are the species who cooks. No other species cooks. And when we learned to cook, we became truly human.		413
We now eat at the end of a very long and opaque food chain. Food comes to us ready-made in packages that obscure as much information as they reveal.		414
Those of us who care about food and where it comes from will miss both Obama and Michelle. Even though Obama failed to do many things he indicated he would do around food, Michelle Obama has done a lot to shine a light on the link between diet and health, which is really important.	Diet	415
Hillary Clinton is not strongly identified with reforming the industrial food system. The Clintons were involved with Walmart and Tyson in Arkansas. Though as a senator, Hillary was pretty good at reaching out to the small farmers in Upstate New York.		416
In the amount of time it takes to microwave a TV dinner, you can put something much tastier on the table, I promise.		417
Eat all the junk food you want - as long as you cook it yourself. That way, it'll be less junky, and you won't eat it every day because it's a lot of work.		418
Our big problem is that high-calorie, special-occasion foods like cakes, fried foods, etc. have become so cheap and easy that we eat them every day. Make them special again by cooking them yourself. You won't do it every day, I promise.		419
Basically, farm chemicals are labor-saving devices, and farmers who don't use them - weed killers especially - have to work harder or hire more help.		420
You don't need to know what an antioxidant is to eat well.		421
We know there is a deep reservoir of food wisdom out there, or else humans would not have survived to the extent we have. Much of this food wisdom is worth preserving and reviving and heeding.		422
When you realize the real pleasure in food comes in the first couple bites, and it diminishes thereafter, that's a kind of reminder to focus on the experience, enjoy those first bites, and as you get into the 20th bite, you're talking calories and not pleasure.		423
You can have intense food experience with less food. Europeans have intense food experiences but eat less food.		424
People have been dealing with health long before there was science, certainly before nutrition science. We're constantly reading about scientific studies that support old wives' tales.		425
My whole interest in food grew from my interest in gardens and the question of how we engage with the natural world. To go back even further, I got interested in gardens because I was interested in nature and wilderness and Thoreau and Emerson.		426
Food choices are something fundamental you can control about yourself: what you take into your body. When so many other things are out of control and your influence over climate change - all these much larger issues - it's very hard to see any results or any progress. But everybody can see progress around food.		501
To me, onions are the metaphor for kitchen drudgery. Cutting them is hard to do well, and they fight you the whole way.		502
I've been amazed to learn all of the links between microbial health and our general health. This all started by trying to understand fermentation. The fermentation outside your body, and its relation to the fermentation inside your body. The key to health is fermentation, it turns out.		503
The first step in reforming appetite is going from processed food to real food. Then, if you can afford organic or grass-fed, fantastic. But the first step is moving from processed industrial food to the real thing.		504
The way you support farmers is by shopping and buying raw ingredients.		505
If you fill your Agriculture Committee with representatives of commodity farmers, and you don't have urbanites, you don't represent eaters, okay? You don't have people from New York City on these committees, you are going to end up with the kind of farm bills we have: a piece of special interest legislation.		506
Oddly enough, government policy helped get the fast food outlets into the city. Very well-intentioned small business administration loans to encourage minority business ownership. The easiest business to get into is opening a fast-food franchise in the inner city.		507
Simply by starting to cook again, you declare your independence from the culture of fast food. As soon as you cook, you start thinking about ingredients. You start thinking about plants and animals and not the microwave. And you will find that your diet, just by that one simple act, that is greatly improved.	Diet, Independence	508
There is a deliberate effort to undermine food culture to sell us processed food. The family meal is a challenge if you're General Mills or Kellogg or one of these companies, or McDonald's, because the family meal is usually one thing shared.		509
Barbecue is an incredibly democratic food. It's cheaper than McDonald's in many places and far more delicious. On the other hand, the only reason it can be that cheap is they use commodity hogs, the worst of the worst, which is - you know, it's an industry kind of ruining North Carolina.		510
We love salt, fat and sugar. We're hard-wired to go for those flavors. They trip our dopamine networks, which are our craving networks.		511
You look how much sugar is in a typical supermarket loaf of bread: it's a lot of sugar. It's just become one of those sugar delivery systems in our food economy.		512
I think the most important thing we can teach our kids for their long-term health and happiness is how to cook.		513
The family meal is really the nursery of democracy. It's where we learn to share; it's where we learn to argue without offending. It's just too critical to let go, as we've been so blithely doing.		514
We spend our lives in front of screens, and cooking is one of the best antidotes.		515
Is there any practice less selfish, any time less wasted than preparing something nourishing and delicious for the people you love?		516
As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing without being too demanding intellectually. It leaves plenty of mental space for daydreaming and reflection.	Gardening	517
I can probably earn more in an hour of writing or even teaching than I could save in a whole week of cooking. Specialization is undeniably a powerful social and economic force. And yet it is also debilitating. It breeds helplessness, dependence, and ignorance and, eventually, it undermines any sense of responsibility.		518
Specialization makes it easy to forget about the filth of the coal-fired power plant that is lighting this pristine computer screen, or the backbreaking labor it took to pick the strawberries for my cereal, or the misery of the hog that lived and died so I could enjoy my bacon.		519
To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.		520
It's the embrace of corn-based ethanol that has driven up all food prices. It's not making agriculture more sustainable.		521
Even if you don't think you can cook well, you can cook better than the food industry.		522
To a very great extent, it's the fast-food industry that really industrialized our agriculture - that drove the system to one variety of chicken grown very quickly in confinement, to the feedlot system for beef, to giant monocultures to grow potatoes. All of those thing flow from the desire of fast-food companies for a perfectly consistent product.		523
Meat is a mighty contributor to climate change and other environmental problems. The amount of meat we're eating is one of the leading causes of climate change. It's as important as the kind of car you drive - whether you eat meat a lot or how much meat you eat.	Environmental	524
Raw foodists are kind of paddling upstream against evolution. The only reason they can do it, and they don't all keel over, is that they are using blenders. They're very Cuisinart-dependent.		525

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