Interview with Michael Pollan

Interesting interview with Michael Pollan on the new gourmet.com site.

http://www.gourmet.com/foodpolitics/2008/01/michael_pollan_QA
(I'm also thrilled to be able to watch "Diary of a Foodie" on the site now- KET doesn't run it, and I've really been wanting to see it....)

Deb

That was an interesting interview, Deb. Thanks for posting it! I am nearly done reading In Defense of Food and I think everyone should read it!

University of Louisville Kentucky Author Forum.
Audio interview on January 11, 2008 with Michael Pollan is available now
http://wfpl.org/ky_author_forum.htm

Just started reading In Defense of Food and I highly recommend it. Easy read, though well researched and hinged smartly on science.

Saw Pollan speak on C-span recently and he's brilliant: not a strict granola cruncher who wants to change the world one cage-free egg at at time, just a huge proponent of whole foods.

Interesting article. This movement has become very popular. But, back in the day before it was en vogue, our very own Wendell Berry was carrying this torch in a lonely crusade for sustainable agriculture, small farms, and buying local.

But, back in the day before it was en vogue, our very own Wendell Berry was carrying this torch in a lonely crusade for sustainable agriculture, small farms, and buying local.

There was a very nice article on Wendell in this a month's Gourmet saying exactly that. (See, Ron is right again!) . Unfortunately I think it's only available in print: they have different content on the http://www.gourmet.com website.

Deb

I don't read Gourmet much, but I will pick one up for that article alone. Wendell Berry is an amazing guy. It's unfortunate that he is not better recognized for his contributions to literature, philosophy, and agriculture in his own state.

I purchased Mr. Pollan's book over the weekend. I am just into the first few chapters, but I see a lot of common sense in it. There really wasn't a lot of money to be made by selling folks raw ingredients and letting them make their own food, so the food corporations figured how to make food-like substances that they could sell to the public. The consumption of these man-made food substitutes over the past 50 years has coincided with sky-rocketing rates of cancer, obesity, diabetes, hypertensions, food allergies, and gastrointestinal disorders.