Michael Pollan

“Imagine if we had a food system that actually produced wholesome food. Imagine if it produced that food in a way that restored the land. Imagine if we could eat every meal knowing these few simple things: What it is we’re eating. Where it came from. How it found its way to our table. And what it really cost. If that was the reality, then every meal would have the potential to be a perfect meal. We would not need to go hunting for our connection to our food and the web of life that produces it. We would no longer need any reminding that we eat by the grace of nature, not industry, and that what we’re eating is never anything more or less than the body of the world. I don’t want to have to forage every meal. Most people don’t want to learn to garden or hunt. But we can change the way we make and get our food so that it becomes food again—something that feeds our bodies and our souls. Imagine it: Every meal would connect us to the joy of living and the wonder of nature. Every meal would be like saying grace.”

“People have traditionally turned to ritual to help them frame and acknowledge and ultimately even find joy in just such a paradox of being human - in the fact that so much of what we desire for our happiness and need for our survival comes at a heavy cost. We kill to eat, we cut down trees to build our homes, we exploit other people and the earth. Sacrifice - of nature, of the interests of others, even of our earlier selves - appears to be an inescapable part of our condition, the unavoidable price of all our achievements. A successful ritual is one that addresses both aspects of our predicament, recalling us to the shamefulness of our deeds at the same time it celebrates what the poet Frederick Turner calls "the beauty we have paid for with our shame." Without the double awareness pricked by such rituals, people are liable to find themselves either plundering the earth without restraint or descending into self-loathing and misanthropy. Perhaps it's not surprising that most of us today bring one of those attitudes or the other to our conduct in nature.”

“When you're cooking with food as alive as this -- these gorgeous and semigorgeous fruits and leaves and flesh -- you're in no danger of mistaking it for a commodity, or a fuel, or a collection of chemical nutrients. No, in the eye of the cook or the gardener ... this food reveals itself for what it is: no mere thing but a web of relationships among a great many living beings, some of them human, some not, but each of them dependent on each other, and all of them ultimately rooted in soil and nourished by sunlight.”

“That anyone should need to write a book advising people to "eat food" could be taken as a measure of our alienation and confusion. Or we can choose to see it in a more positive light and count ourselves fortunate indeed that there is once again real food for us to eat.”

“So what exactly would an ecological detective set loose in an American supermarket discover, were he to trace the items in his shopping cart all the way back to the soil? The notion began to occupy me a few years ago, after I realized that the straightforward question 'What should I eat?' could no longer be answered without first addressing two other even more straightforward questions: 'What am I eating? And where in the world did it come from?' Not very long ago an eater didn't need a journalist to answer these questions. The fact that today one so often does suggests a pretty good start on a working definition of industrial food: Any food whose provenance is so complex or obscure that it requires expert help to ascertain.”

“Eating is an agricultural act,' as Wendell Berry famously said. It is also an ecological act, and a political act, too. Though much has been done to obscure this simple fact, how and what we eat determines to a great extent the use we make of the world - and what is to become of it. To eat with a fuller consciousness of all that is at stake might sound like a burden, but in practice few things in life can afford quite as much satisfaction. By comparison, the pleasures of eating industrially, which is to say eating in ignorance, are fleeting. Many people today seem erfectly content eating at the end of an industrial food chain, without a thought in the world; this book is probably not for them.”

“...forgetting is vastly underrated as a mental operation.”

“We are at once the problem and the only possible solution to the problem.”

“The first thing to understand about nutritionism is that it is not the same thing as nutrition. As the "-ism" suggests, it is not a scientific subject but an ideology. 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 still exerting its hold on your culture. A reigning ideology is a little like the weather--all pervasive and so virtually impossible to escape. Still, we can try.”

“More grass means less forest; more forest less grass. But either-or is a construction more deeply woven into our culture than into nature, where even antagonists depend on one another and the liveliest places are the edges, the in-betweens or both-ands..... Relations are what matter most.”

“I said before that McDonald's serves a kind of comfort food, but after a few bites I'm more inclined to think they're selling something more schematic than that--something more like a signifier of comfort food. So you eat more and eat more quickly, hoping somehow to catch up to the original idea of a cheeseburger or French fry as it retreats over the horizon. And so it goes, bite after bite, until you feel not satisfied exactly, but simply, regrettably, full.”

“For a product to carry a health claim on its package, it must first have a package, so right off the bat it's more likely to be processed rather than a whole food.”

“Dreams of innocence are just that; they usually depend on a denial of reality that can be its own form of hubris.”

“Shake the hand that feeds you.”

“Don't eat anything incapable of rotting.”

“Me and the folks who buy my food are like the Indians -- we just want to opt out. That's all the Indians ever wanted -- to keep their tepees, to give their kids herbs instead of patent medicines and leeches. They didn't care if there was a Washington, D.C., or a Custer or a USDA; just leave us alone. But the Western mind can't bear an opt-out option. We're going to have to refight the Battle of the Little Big Horn to preserve the right to opt out, or your grandchildren and mine will have no choice but to eat amalgamated, irradiated, genetically prostituted, barcoded, adulterated fecal spam from the centralized processing conglomerate.”

“You are what you eat is a truism hard to argue with, and yet it is, as a visit to a feedlot suggests, incomplete, for you are what what you eat eats, too. And what we are, or have become, is not just meat but number 2 corn and oil.”

“Very simply, we subsidize high-fructose corn syrup in this country, but not carrots. While the surgeon general is raising alarms over the epidemic of obesity, the president is signing farm bills designed to keep the river of cheap corn flowing, guaranteeing that the cheapest calories in the supermarket will continue to be the unhealthiest.”

“...People who smoked cannabis were Other, and the cannabis they smoked threatened to let their Otherness loose in the land.”

“Sooner or later your fingers close on that one moist-cold spud that the spade has accidentally sliced clean through, shining wetly white and giving off the most unearthly of earthly aromas. It's the smell of fresh soil in the spring, but fresh soil somehow distilled or improved upon, as if that wild, primordial scene has been refined and bottled: eau de pomme de terre. You can smell the cold inhuman earth in it, but there's the cozy kitchen to, for the smell of potatoes is, at least by now, to us, the smell of comfort itself, a smell as blankly welcoming as spud flesh, a whiteness that takes up memories and sentiments as easily as flavors. To smell a raw potato is to stand on the very threshold of the domestic and the wild. (241)”

“Immersed this spring in research for this chapter, I was sorely tempted to plant one of the hybrid cannabis seeds I'd seen for sale in Amsterdam. I immediately thought better of it, however. So I planted lots of opium poppies instead. I hasten to add that I've no plans to do anything with my poppies except admire them - first their fleeting tissue-paper blooms, then their swelling blue-green seedpods, fat with milky alkaloid. (Unless, of course, simply walking among the poppies is enough to have an effect, as it was for Dorothy in Oz.)”

“Witches and sorcerers cultivated plants with the power to "cast spells" -- in our vocabulary, "psychoactive" plants. Their potion recipes called for such things as datura, opium poppies, belladona, hashish, fly-agaric mushrooms (Amanita muscaria), and the skin of toads (which can contain DMT, a powerful hallucinogen). These ingredients would be combined in a hempseed-oil-based "flying ointment" that the witches would then administer vaginally using a special dildo. This was the "broomstick" by which these women were said to travel. (119)”

“How did these organs of plant sex manage to get themselves cross-wired with human ideas of value and status and Eros? And what might our ancient attraction for flowers have to teach us about the deeper mysteries of beauty - what one poet has called "this grace wholly gratuitous"? Is that what it is? Or does beauty have a purpose? (64)”

“It's brutal out there. A bear will eat a lactating ewe alive, starting with her udders. as a rule, animals in the wild don't get good deaths surrounded by their loved ones.”

“Rule No.37 The whiter the bread, the sooner you’ll be dead.”

“Rule No. 41. Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks.”

“Rule No. 12: shop the peripheries of the supermarket and stay out of the middle.”

“If you’re concerned about your health, you should probably avoid products that make health claims. Why? Because a health claim on a food product is a strong indication it’s not really food, and food is what you want to eat”

“Much of our food system depends on our not knowing much about it, beyond the price disclosed by the checkout scanner; cheapness and ignorance are mutually reinforcing. And it's a short way from not knowing who's at the other end of your food chain to not caring–to the carelessness of both producers and consumers that characterizes our economy today. Of course, the global economy couldn't very well function without this wall of ignorance and the indifference it breeds. This is why the American food industry and its international counterparts fight to keep their products from telling even the simplest stories–"dolphin safe," "humanely slaughtered," etc.–about how they were produced. The more knowledge people have about the way their food is produced, the more likely it is that their values–and not just "value"–will inform their purchasing decisions.”

“Suffering... is not just lots of pain but pain amplified by distinctly human emotions such as regret, self-pity, shame, humiliation, and dread.”

“Curiously, the one bodily fluid of other people that doesn't disgust us is the one produced by the human alone: tears. Consider the sole type of used tissue you'd be willing to share.”

“When chickens get to live like chickens, they'll taste like chickens, too.”

“Were the walls of our meat industry to become transparent, literally or even figuratively, we would not long continue to raise, kill, and eat animals the way we do.”

“As long as one egg looks pretty much like another, all the chickens like chicken, and beef beef, the substitution of quantity for quality will go unnoticed by most consumers, but it is becoming increasingly apparent to anyone with an electron microscope or a mass spectrometer that, truly, this is not the same food.”

“The ninety-nine cent price of a fast-food hamburger simply doesn't take account of that meal's true cost--to soil, oil, public health, the public purse, etc., costs which are never charged directly to the consumer but, indirectly and invisibly, to the taxpayer (in the form of subsidies), the health care system (in the form of food-borne illnesses and obesity), and the environment (in the form of pollution), not to mention the welfare of the workers in the feedlot and the slaughterhouse and the welfare of the animals themselves.”

“Though the industrial logic that made feeding cattle to cattle seem like a good idea has been thrown into doubt by mad cow disease, I was surprised to learn it hadn't been discarded. The FDA ban on feeding ruminant protein to ruminants makes an exception for blood products and fat; my steer will probably dine on beef tallow recycled from the very slaughterhouse he's heading to in June.”

“I asked the feedlot manager why they didn't just spray the liquefied manure on neighboring farms. The farmers don't want it, he explained. The nitrogen and phosphorus levels are so high that spraying the crops would kill them. He didn't say that feedlot wastes also contain heavy metals and hormone residues, persistent chemicals that end up in waterways downstream, where scientists have found fish and amphibians exhibiting abnormal sex characteristics.”

“Escherichia colia O157:H7 is a relatively new strain of the common intestinal bacteria (no one had seen it before 1980) that thrives in feedlot cattle, 40 percent of which carry it in their gut. Ingesting as few as ten of these microbes can cause a fatal infection; they produce a toxin that destroys human kidneys.”

“So this is what commodity corn can do to a cow: industrialize the miracle of nature that is a ruminant, taking this sunlight- and prairie grass-powered organism and turning it into the last thing we need: another fossil fuel machine. This one, however, is able to suffer. ”

“According to the surgeon general, obesity today is officially an epidemic; it is arguably the most pressing public health problem we face, costing the health care system an estimated $90 billion a year. Three of every five Americans are overweight; one of every five is obese. The disease formerly known as adult-onset diabetes has had to be renamed Type II diabetes since it now occurs so frequently in children. A recent study in the Journal of the American Medical Association predicts that a child born in 2000 has a one-in-three chance of developing diabetes. (An African American child's chances are two in five.) Because of diabetes and all the other health problems that accompany obesity, today's children may turn out to be the first generation of Americans whose life expectancy will actually be shorter than that of their parents. The problem is not limited to America: The United Nations reported that in 2000 the number of people suffering from overnutrition--a billion--had officially surpassed the number suffering from malnutrition--800 million.”

“What is most troubling, and sad, about industrial eating is how thoroughly it obscures all these relationships and connections. To go from the chicken (Gallus gallus) to the Chicken McNugget is to leave this world in a journey of forgetting that could hardly be more costly, not only in terms of the animal's pain but in our pleasure, too. But forgetting, or not knowing in the first place, is what the industrial food chain is all about, the principal reason it is so opaque, for if we could see what lies on the far side of the increasingly high walls of our industrial agriculture, we would surely change the way we eat.”

“If it came from a plant, eat it; if it was made in a plant, don't. ”

“The sheer novelty and glamor of the Western diet, with its seventeen thousand new food products every year and the marketing power - thirty-two billion dollars a year - used to sell us those products, has overwhelmed the force of tradition and left us where we now find ourselves: relying on science and journalism and government and marketing to help us decide what to eat.”

“The shared meal elevates eating from a mechanical process of fueling the body to a ritual of family and community, from the mere animal biology to an act of culture.”

“[Government] regulation is an imperfect substitute for the accountability, and trust, built into a market in which food producers meet the gaze of eaters and vice versa.”

“Sometimes the large scale organic farmer looks like someone trying to practice industrial agriculture with one hand tied behind his back.”

“In the same way that the picturesque designers were always careful to include some reminder of our mortality in their gardens -- a ruin, sometimes even a dead tree -- the act of leaving parts of the garden untended, and calling attention to its margins, seems to undermine any pretense to perfect power or wisdom on the part of the gardener. The margins of our gardens can be tropes too, but figures of irony rather than transcendence -- antidotes, in fact, to our hubris. It may be in the margins of our gardens that we can discover fresh ways to bring our aesthetics and our ethics about the land into some meaningful alignment.”

“A garden should make you feel you've entered privileged space -- a place not just set apart but reverberant -- and it seems to me that, to achieve this, the gardener must put some kind of twist on the existing landscape, turn its prose into something nearer poetry.”

“Seeds have the power to preserve species, to enhance cultural as well as genetic diversity, to counter economic monopoly and to check the advance of conformity on all its many fronts.”

“Anthropocentric as [the gardener] may be, he recognizes that he is dependent for his health and survival on many other forms of life, so he is careful to take their interests into account in whatever he does. He is in fact a wilderness advocate of a certain kind. It is when he respects and nurtures the wilderness of his soil and his plants that his garden seems to flourish most. Wildness, he has found, resides not only out there, but right here: in his soil, in his plants, even in himself...But wildness is more a quality than a place, and though humans can't manufacture it, they can nourish and husband it...The gardener cultivates wildness, but he does so carefully and respectfully, in full recognition of its mystery.”