Michael Pollan Quotes - Page 12

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• It's estimated that about 30 percent of the increase in grain prices could be attributed to the decision to embrace biofuels, particularly corn-based ethanol. It has done nothing for climate change and the business is in real trouble now with the collapse of oil prices. It's completely dependent on a dollar subsidy and tariff from the government.

  Michael Pollan

  Real, Government, Oil

  "Michael Pollan Fixes Dinner (Extended Interview)". Interview with Clara Jeffery, www.motherjones.com. March 2009.

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• I think using waste oils as fuel makes sense. We do waste a huge amount of vegetable oil in this country and using that as a fuel source strikes me as fine.

  Michael Pollan

  Thinking, Vegetables, Oil

  "Michael Pollan Fixes Dinner (Extended Interview)". Interview with Clara Jeffery, www.motherjones.com. March 2009.

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• Oil companies have gas stations. There's this whole huge structure that is about finding a new liquid for the tank. And the idea that maybe there shouldn't be a liquid, that maybe the best is an electrical grid, a sustainably powered electrical grid that we all plug into, that doesn't sit well with oil companies.

  Michael Pollan

  Ideas, Oil, Tanks

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• Not that I'm against meat eating. But I think we're eating too much.

  Michael Pollan

  Thinking, Meat Eating, Too Much

  Source: www.motherjones.com

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• Students are very engaged by the issues, and it's not surprising because food choices are one of the few powers a child has.

  Michael Pollan

  Children, Issues, Choices

  Source: indianapublicmedia.org

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• Once you introduce the issue to young people and suggest to them that they have the ability to vote with their forks, either by positively going for certain kinds of foods or rejecting other kinds of foods, they realize that this is a responsibility and an opportunity to shape the world a little bit by their own choices.

  Michael Pollan

  Responsibility, Opportunity, Issues

  Source: indianapublicmedia.org

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• My hope is that if people have the knowledge, and if they actually see where their food comes from and have access to the information, they will make better ethical choices.

  Michael Pollan

  People, Choices, Information

  "Michael Pollan: The Omnivore’s Dilemma". Interview with Anne E. McBride, leitesculinaria.com. March 20, 2007.

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• The first step towards solving the omnivore's dilemma is knowledge: eating with full consciousness. When that happens, I have a lot of confidence that people will make good choices.

  Michael Pollan

  People, Choices, Firsts

  "Michael Pollan: The Omnivore’s Dilemma". Interview with Anne E. McBride, leitesculinaria.com. March 20, 2007.

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• A natural historian is somebody who looks at something in terms of its relationship to the rest of the natural world. You look at things ecologically. When you see a cow on a feedlot, you don't just see a cow; you see a cow that is eating certain food. You follow that food and that food takes you back to a corn field.

  Michael Pollan

  Looks, World, Cows

  "Michael Pollan: The Omnivore’s Dilemma". Interview with Anne E. McBride, leitesculinaria.com. March 20, 2007.

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• Everything we eat begins with a plant turning solar energy into carbohydrates. Everything. Whether we're eating meat or eating vegetables, it all begins there. So I'm always interested in taking things back to the beginning.

  Michael Pollan

  Vegetables, Energy, Meat

  "Michael Pollan: The Omnivore’s Dilemma". Interview with Anne E. McBride, leitesculinaria.com. March 20, 2007.

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• I have no scientific training at all. I was an English major in school. Everything I learned about science I've learned as a journalist would, finding out what I needed to know.

  Michael Pollan

  School, Training, I've Learned

  "Michael Pollan: The Omnivore’s Dilemma". Interview with Anne E. McBride, leitesculinaria.com. March 20, 2007.

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• I've always been interested in plants because I'm a gardener, so I have a basic understanding of botany and things like that, but it's all self-taught.

  Michael Pollan

  Self, Understanding, Taught

  "Michael Pollan: The Omnivore’s Dilemma". Interview with Anne E. McBride, leitesculinaria.com. August 7, 2017.

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• One of the skills of a journalist, though, is to find people who can teach him what he needs to know. So instead of taking courses, I've been very lucky in that I found teachers - scientists, especially - who were willing to teach me what I needed to know, whether it was about genetically modified crops or how photosynthesis works, and so on. I just find my teachers and don't have to pay for my education.

  Michael Pollan

  Teacher, Skills, People

  "Michael Pollan: The Omnivore’s Dilemma". Interview with Anne E. McBride, leitesculinaria.com. March 20, 2007.

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• It's very important to get out, to do reporting. It's also really interesting. I come at it as a journalist, and I think that's helped me, and I come at it as someone who sees nature wherever he looks, and that helps.

  Michael Pollan

  Thinking, Interesting, Important

  "Michael Pollan: The Omnivore’s Dilemma". Interview with Anne E. McBride, leitesculinaria.com. March 20, 2007.

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• In a way, the more techniques you apply, the less important the ingredients are. It shouldn't be that way, but you can get away with it. But if you're highlighting this astounding artichoke, it's got to be an astounding artichoke.

  Michael Pollan

  Important, Technique, Way

  "Michael Pollan: The Omnivore’s Dilemma". Interview with Anne E. McBride, leitesculinaria.com. March 20, 2007.

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• I try very hard to tell stories and not lecture. I try to approach things as an amateur and not an expert, so that when I'm doing something, I'm starting out in a place a lot like where my readers start out - which is to say, naïve.

  Michael Pollan

  Trying, Experts, Stories

  "Michael Pollan: The Omnivore’s Dilemma". Interview with Anne E. McBride, leitesculinaria.com. March 20, 2007.

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• I work very hard on finding good characters who can explain things to me, and I use them to help tell the story. I organize my pieces not just around people but around animals and plants, energy flows, the path that carbon takes through the food system.

  Michael Pollan

  Character, Animal, People

  "Michael Pollan: The Omnivore’s Dilemma". Interview with Anne E. McBride, leitesculinaria.com. March 20, 2007.

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• I really try to write as an ordinary person would, not as someone who's too sophisticated about food, or too knowledgeable about things.

  Michael Pollan

  Writing, Trying, Ordinary

  "Michael Pollan: The Omnivore’s Dilemma". Interview with Anne E. McBride, leitesculinaria.com. March 20, 2007.

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• If you're a politician it's very useful to say that we can have economic growth and at the same time green the economy, but writers just have to face up to the fact that there are some fundamental tensions between the economic order and the biological order.

  Michael Pollan

  Order, Growth, Fundamentals

  Source: therumpus.net

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• There are things we know and things we don't know about food. But there are certain basic things we do know, and that's what I've tried to build these rules on.

  Michael Pollan

  Certain, Knows, Basic Things

  Source: indianapublicmedia.org

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• I'm not talking about having to consult Julia Child before you can take a pot off the rack. I think that's something we can all do more and do better.

  Michael Pollan

  Children, Thinking, Talking

  Source: indianapublicmedia.org

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• I agree insofar as we eat too much meat. We're eating about 200 pounds per person per year. That's about 9 ounces a day. That's probably more than is good for us and it's certainly more than is good for the environment.

  Michael Pollan

  Years, Meat, Too Much

  Source: indianapublicmedia.org

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• Pay more, eat less. Diversify your diet and eat wild foods when you can.

  Michael Pollan

  Source: www.omnivoracious.com

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• Avoid food products that make health claims. at meals and eat them only at tables. And no, a desk is not a table.

  Michael Pollan

  Source: www.omnivoracious.com

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• We're spending, on average, 27 minutes a day cooking and about four minutes cleaning up, so basically about a half hour. Any one of TV shows takes twice as long to watch as that, which I think is very interesting because the main excuse people give for not cooking is they don't have time to cook, but somehow they're finding time to watch other people cook or eat on TV.

  Michael Pollan

  Thinking, Long, People

  "Michael Pollan On Cooking As A Spectator Sport". "Fresh Air" with Dave Davies, www.npr.org. August 3, 2009.

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