Authors@Google: Michael Pollan

Devin Glage — Thu, 21 May 2009 10:47:02 +0000

A compelling talk from Michael Pollan, author of The Omnivore’s Dilemma at Authors@Google.

A few key points that Pollan makes:

Don’t get your food where your car does.

Gas stations have become processed corn vendors. High fructose corn syrup packed snacks on the inside, Ethanol for you car on the outside. Don’t be eating from the same food chain as your car.

If your Great Grandmother couldn’t tell you what it is, it’s probably not food.

Does anyone really know what is in a Twinkie? If your great grandmother (or you for that matter) read a label on a food product, and couldn’t tell you what all of the ingredients were; probably not good for you.

Nutritionism has lead people down a path of self delusion.

Since when can you taste a nutrient, smell a nutrient, feel a nutrient? Our Western culture has become so scientific about our food, and the tiny chemical properties that compose it, that they have lost sight of the bigger picture. Many foods must be eaten whole in order for us to imbibe the nutrients they contain.

Real food has a shelf-life!

Decomposition is a natural process of an organic organism. If what your eating doesn’t rot, what is it made of?

For much more information, please watch the full video. The question period at the end is especially good.

Mark Bittman supports Michael Pollan’s call to arms for food

Devin Glage — Thu, 12 Mar 2009 06:05:42 +0000

Eat FOOD, mostly plants, and not too much.

An idea put forth by food expert Michael Pollan in his book In Defense of Food: An Eater’s Manifesto. (Check out the Recommended Reading section for more by Micahel Pollan)

These words are so simple, yet so powerful. It seems rather ridiculous that this idea needs to be sold back to the average North American consumer. Unfotunately, we have deviated away form real food.

Here is a video presentation from Mark Bittman, a food expert that is concerned with the ecological and health impacts of our modern diet. The video was recorded at the EG 2007 Conference in Los Angeles, California. Bittman offers further support to Michael Pollan, the idea that began this post.

Mark Bittman is a bestselling cookbook author, journalist and television personality. His friendly, informal approach to home cooking has shown millions that fancy execution is no substitute for flavor and soul.

You can read more from him on his blog: Bitten, his New York Times column The Minimalist, or check out one of the cookbooks he has authored, How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food
and The Best Recipes in the World.

You can also check out Mark’s recent appearance on ObsessedTV.com with Samantha Ettus, a recent addition to the online TV domain from Gary Vaynerchuk of Wine Library TV fame.

TED stands for Technology, Entertainment, Design. It started out (in 1984) as a conference bringing together people from those three worlds. Since then its scope has become ever broader.

The annual conference now brings together the world’s most fascinating thinkers and doers, who are challenged to give the talk of their lives (in 18 minutes).

DevinGlage.com » Michael Pollan

Authors@Google: Michael Pollan

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Mark Bittman supports Michael Pollan’s call to arms for food

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