Artist Fritz Haeg and author Michael Pollan are on parallel trajectories these days: both food activists and gardening enthusiasts, they're pursuing the next steps of their work -- going from the garden into the home.
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.
Farro, chicken, kale and sheep's milk cheese. These are the foodstuffs (one item from each food group) that Michael Pollan would take to a desert island to eat in perpetuity, were he to find himself regrettably, but unavoidably, marooned.
Pollan's collection of rules keeps it simple: No medical or calorie counting rules (don't people get tired of counting calories?). And my favorite rule is the super simple number 24: When you eat real food, you don't need rules.
We've shunned fats, sugars, starches and everything in between, and embraced each new diet trend with open arms and wallets. And perhaps not surprisingly, it appears some people are now taking it too far.
Some people want to be told what to eat. Ever get asked about "the Slow Food diet?" I do. Countless times I've explained that there is no slow food diet, that it's not meant to be a dogmatic philosophy.