Michael Pollan Quotes

If we make it national policy that we will support small farmers the way we support agribusiness, we'll suddenly see it change in terms of the cost of organic food.

There is a growing market today for local, organic foods produced by small farmers. And farmers' markets have played a large role in making that happen.

I would like to see people more aware of where their food comes from. I would like to see small farmers empowered. I feed my daughter almost exclusively organic food.

Understanding where your food comes from, trying to bolster local farmers and local economies and having a better connection to the food around you and the people around you, only good can come of that. I love to be involved with things like that.

As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.

People in Slow Food understand that food is an environmental issue.

I think the only real knowledge I had before I went to Iowa was what I learned from 'Food Inc'. But once I got there and developed these extensive relationships with the farmers, I realized that we're basically made of corn.

Know you food, know your farmers, and know your kitchen.

Know you food, know your farmers, and know your kitchen. Start building up your larder! We don't even use that term any more.

The act of eating is very political. You buy from the right people, you support the right network of farmers and suppliers who care about the land and what they put in the food.

The way you support farmers is by shopping and buying raw ingredients.

With the growth of both urbanization and globalization, consumers are becoming increasingly disconnected from their food.

We are reaching a stage where the source of food has become markets and supermarkets. On a sub-conscious level, we are becoming unaware of the original source, which is land.

Look at our farmers' markets today, bursting with heritage breeds and heirloom varieties, foods that were once abundant when we were an agricultural nation, but that we have lost touch with. Bringing all these back helps us connect to our roots, our communities and helps us feed America the proper way.

There's not a single chef I know of that does not think about the politics of the food they're serving.

When it becomes a revolutionary act to eat real food, we are in trouble.

Supermarkets don't really sustain a community, and they completely remove people from the food chain.

Previous generations used to eat locally out of necessity. Without options like flash-freezing and worldwide export services, communities had to rely on local farms for all of their meals. In many ways, this was beneficial. People ate fresh, seasonal foods that were naturally flavorful and nutritious, and farmers and communities prospered.

Choose to patronise your local farmers; as eaters, you need to demand a different type of food. Appreciate the pigginess of the pig.

I want to know where my food comes from and the conditions in which it's grown. I also want to embrace traditional British produce, and seasonality.

To address our current food system problems, I propose a series of local, regional, national and global conversations - starting around the dinner table - to rethink the food we produce, buy and eat.

Agribusinesses should never dictate the quality of school meals.

GM has never been about feeding the world or tackling environmental problems. It is and has always been about control of the global food economy by a tiny handful of giant corporations. It's not wicked to question that process. It is wicked not to.

Now you can get artisanal everything - pickles, coffees, house-cured meats, mustard. The pendulum has swung back to this kind of food, and it gives me the greatest hope for the future, especially because we're living in a time with issues like polluted Gulf Coast seafood and food labeled organic that may not really be organic.

Close interaction with farmers and scientists can expose the chef to new flavours that can be used to delight diners.