iOS app Android app

Michael Pollan

Thinking Man's Barbecue: A Review of Cooked by Michael Pollan

Steven Raichlen | Posted 09.10.2013 | Taste
Steven Raichlen

Food writing at its best.

Fast Food Could End Obesity

Peter A. Georgescu | Posted 07.08.2013 | Healthy Living
Peter A. Georgescu

The trick is to get people to eat healthfully incrementally, slowly, in stealthy ways, in the places where they actually eat now. Don't try to get a McDonald's customer to shop at a farm market. Keep him coming to McDonalds, but improve his diet when he's there.

Diet, Dreams, and Nightmares

David Katz, M.D. | Posted 07.28.2013 | Healthy Living
David Katz, M.D.

In the process of creating ONQI 2.0, we are obligated to look at how the algorithm handles every food, including all of the quirkiest foods. In doing so, I wind up learning all of the intimate details about foods I could not otherwise have cooked up in my nightmares.

Urban Chicken Farm Fantasy, Menopause, and my Carbon Footprint

Belinda Waymouth | Posted 07.23.2013 | Green
Belinda Waymouth

The idea is to eat food with fewer unidentifiable ingredients, and ease up on pollution while doing so -- because skipping off to Whole Foods and buying organic is no longer the answer.

Michael Pollan's Cooked: A Review

Maria Rodale | Posted 07.22.2013 | Books
Maria Rodale

SPOILER! Michael Pollan finally discovers BBQ! It might have taken him a little bit longer than the rest of us out in the sticks, but we're glad he fi...

Why Does Michael Pollan Think Cooking Is an Escape From Corporations?

Michael Hobbes | Posted 07.13.2013 | Green
Michael Hobbes

In the United States, it's nearly impossible to buy food that wasn't grown from corporate seeds, sprayed with corporate pesticides, plucked from a corporate megafarm.

I'll Eat You First

The Foodcommander | Posted 07.04.2013 | Taste
The Foodcommander

"Is it healthy?" No matter how often the Foodcommander, in his capacity as a chef for private dinner parties, finds himself confronted with this question, he will always be unable to conceal a frown; at the very least, he will slightly raise one cocked eyebrow.

Cook With Your Kids: A Coda to Michael Pollan's New Book, Cooked

Jennifer Tyler Lee | Posted 07.01.2013 | Taste
Jennifer Tyler Lee

Children represent our biggest opportunity for change when it comes to food. They are the most important part of the equation. Pollan urges us to "Eat food. Not too much. Mostly plants. And cook them." Let's add three more words to that slogan -- "with your kids."

In Defense of Michael Pollan (Or, How Sexism Allegations Boost Web Traffic)

Michelle Konstantinovsky | Posted 07.01.2013 | Women
Michelle Konstantinovsky

Two of my favorite online outlets ran take-down posts this week declaring Pollan an anti-feminist "sexist pig." Salon went so far as to insert the insulting allegation in its headline, while Jezebel merely twisted the already-twisted words of the former piece and confusingly described Pollan as a "DIY messiah" (move over, Martha Stewart!).

4 Things Michael Moss, Michael Pollan Can Teach You About Food Shopping

Posted 05.01.2013 | Healthy Living

Two of the biggest books in food this year happen to be written by men that share the same first name. And, the two books -- "Cooked" by Michael Polla...

Pollan-ated!

Liz Neumark | Posted 06.30.2013 | Books
Liz Neumark

Cooking is a critical skill that grows with time and provides the ability to care for oneself or a family. It is independence from poor food choices and from the world of absolutely unhealthy processed food.

When To Worry About Gluten, And Why I Don't

Charity Curley Mathews | Posted 06.28.2013 | Parents
Charity Curley Mathews

I'm sorry, gluten. To be honest, you do freak me out, but I just can't worry about you right now -- and here is why.

WATCH: Michael Pollan Admits Secret Shame Food On 'Colbert'

Posted 04.23.2013 | Green

Michael Pollan stopped by "The Colbert Report" last night to talk about his new book (out today!), "Cooked: A Natural History Of Transformation." "...

Best New Books Out This Week

Posted 04.21.2013 | Books

First published in Publishers Weekly This week, Michael Pollan's latest, Mo Willems's latest, and a white-knuckle WWII true story. Plus: why time i...

Are You Satisfied or Stuffed? Teaching Kids When to Say 'When' at the Table

Bettina Elias Siegel | Posted 05.28.2013 | Parents
Bettina Elias Siegel

Here in America, where "super-sizing" and Value Meals are the norm, achieving a state of maximum fullness seems to be the goal. So, how do we teach our kids when to say "when" at the table?

4 Ways Immigrant Cultural Wisdom Is Inspiring America

Rohit Kumar | Posted 03.21.2013 | Politics
Rohit Kumar

The most diverse gathering of races and ethnicities from across the world is living in one place here in the United States. We often focus on the econ...

Fruits, Nuts, and Friends Like These

David Katz, M.D. | Posted 05.07.2013 | Healthy Living
David Katz, M.D.

The statement that fructose is toxic is, simply, false. Fruit contains fructose. Honey, which has been part of the human diet since the Stone Age, contains more fructose than glucose. Saying that fructose is toxic but fruit is not is like saying that democracy is evil, but the United States is fine.

Reclaiming the Kitchen: Women's History Month Meets the Food Justice Movement

Judith Newton | Posted 05.04.2013 | Women
Judith Newton

When I began to cook in the 1960s while getting my Ph.D., I was conscious of doing so in a way that would define me as different from my mother and my mother's life. She cooked Midwestern. I deliberately chose French. She baked apple pies. I composed Tarte Normande aux Pommes.

My Conversation With Michael Moss: Bullies, Bodies, and the Body Politic

David Katz, M.D. | Posted 05.01.2013 | Healthy Living
David Katz, M.D.

The food industry brings in serious muscle to bully us into eating too much of all the wrong things, while someone counts the cash. Any conversation about personal responsibility or public policy that fails to acknowledge this reality is either disingenuous, or uninformed.

Who Cares About Science?

Peter H. Gleick | Posted 04.24.2013 | Green
Peter H. Gleick

Dear Readers, Sarah Rolph, a freelance writer, has written an essay in response to Helen Grieco's Huffington Post Green piece a few days ago about th...

Seven Eco-Friendly Options at Fast-Food Chains

Sierra | Posted 04.01.2013 | Home
Sierra

We asked a few quick-fix connoisseurs to recommend fast-food fare that greenies can order with a clear conscience. From Five Guys fries to Panera Bread, here are their suggestions.

A Girl Scout Cookie Gets "Healthwashed:" Musings on Nutritionism and Our Kids

Bettina Elias Siegel | Posted 03.24.2013 | Home
Bettina Elias Siegel

You can easily see how a less food-savvy parent might conclude that feeding a child Mango Cremes is actually a net positive -- the same as offering fruit, when of course a Mango Creme is, in the end, a highly processed, white flour cookie.

Chemical Foods and the Science That Will Save Us

Rachele M. Pojednic, PhD | Posted 01.17.2013 | Healthy Living
Rachele M. Pojednic, PhD

Michael Pollan, esteemed writer and noble defender of the dinner table, has been a leading crusader for real food. He is undeniably right, but we should be wary of demonizing all science surrounding nutrition in the publics' eye.

The Problem With "Unreal" Candy and Nutrition Facts Labels

Rachel Marie Stone | Posted 03.17.2013 | Home
Rachel Marie Stone

The magic of nutritional lables is that they somehow level ground that can't actually be leveled. We'll never fix anything by replacing one product with another and treating the new product as mindlessly as we did the old.

Meat Hooked: A New Kind of Butcher

Natasha Del Toro | Posted 11.19.2012 | Entertainment
Natasha Del Toro

With dreadlocks and a tattoo on his arm, Jamal Bedeau stands at the chopping block at Fleisher's Grass-Fed and Organic Meat Market in Park Slope, Brooklyn, delicately slicing a thick slab of beef.