Michael Pollan Quotes

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.

Beyond all our Blackberries and iPhones, we're dangerously separated from our food and water supplies.

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

The industrial food system ships in high-calorie, low-nutrient, processed food from thousands of miles away. It leaves us disconnected from our food and the people who grow it.

My grandmother taught me the seasonality of food. She lived with the rhythms of nature. That's the way we should live. Why do we need raspberries in January flown from Chile?

For me, creating a supply chain of what we should be eating is incredibly complicated. It's complicated to figure out how to change the food system in America.

We are already producing enough food to feed the world. We already have technology in place that allows us to produce more than we can find a market for.

Despite all the hype about local or green food, the single biggest impediment to wider adoption is not research, programs, organizations, or networking. It is the demonizing and criminalizing of virtually all indigenous and heritage-based food practices.

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

To suggest that organic vegetables, which cost far more than conventional produce, can feed billions of people in parts of the world without roads or proper irrigation may be a fantasy based on the finest intentions. But it is a cruel fantasy nonetheless.

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.

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

I love to talk about cooking and recipes, but I love as much talking about how food and cooking can change the world.

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

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

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

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.

I do a lot of reading about food and the food industry, so I try to eat locally and go to the farmer's market.

Whenever possible, I use local, fresh ingredients, just because it tastes and feels better to eat an egg or a tomato or a hamburger that wasn't flown halfway around the world, that didn't travel on a truck and get stuck in traffic jams, that hasn't been sitting in a supermarket's refrigerator case for days.

I never cooked before I became vegan. Preparing a meal as opposed to ordering in all the time, you start thinking about where your food comes from and how it gets to your table. You notice that chain.

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.

Buying from a local farmer can mean that he makes a two-hour extra truck drive, which can damage the environment more than a bunch of bananas on a boat.

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

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.

Farm to table is a personal choice.