Author

I hope that if you're cooking two nights a week, you can try for three.

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.

From Michael Pollan

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.

From Michael Pollan

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.

From Michael Pollan

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.

From Michael Pollan

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.

From Michael Pollan

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.

From Michael Pollan

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.

From Michael Pollan

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.

From Michael Pollan

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.

From Michael Pollan

Michael Pollan

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