Michael Pollan Quotes

I think America's food culture is embedded in fast-food culture. And the real question that we have is: How are we going to teach slow-food values in a fast-food world? Of course, it's very, very difficult to do, especially when children have grown up eating fast food and the values that go with that.

I love to sit and eat quietly and enjoy each bite, aware of the presence of my community, aware of all the hard and loving work that has gone into my food.

America is a country of abundance, but our food culture is sad - based on huge portions and fast food. Let's stop with the excuses and start creating something better.

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

I'm a simple hillbilly. I don't like eating modern, industrialized, fast food. I grew up eating home-cooked food. So when I'm traveling abroad, like when I recently received a six-month writing fellowship to Iowa in the U.S., I like to cook my own food.

When you grow up close to poultry and fields and gardens and open-air markets, you can't help but develop an instinct for quality food.

My work has also motivated me to put a lot of time into seeking out good food and to spend more money on it.

The seasons had always been a part of the way I cooked and ate in Switzerland, and they again became what guided me in New York.

There's a food revolution going on throughout the country. And it doesn't matter if you're down south, up north in Maine, if you're out west in Portland or Seattle.

There's a secret sauce in California, and I hope people pay attention to it.

I think it's important for children to know where their food comes from and how much work it takes to produce the items we eat in our home.

We undervalue food in this country, yet Britain has beautiful food and beautiful growing conditions. It is astonishing the range we can grow.

Progress makes us lose the feeling of a ceremony that cooking should have. It has significantly shifted our values so that now it seems to us that only activities with an economic reward are worth pursuing.

We are not blessed with junk food - my family and my kids do not eat fast foods.

Simply by starting to cook again, you declare your independence from the culture of fast food. As soon as you cook, you start thinking about ingredients. You start thinking about plants and animals and not the microwave. And you will find that your diet, just by that one simple act, that is greatly improved.

I want to reshape fast food in America.

I joined the board of Chipotle because no company has ever been able to scale fresh, properly sourced food in the history of America.

I don't eat at home, ever.

We want kids in communities to know real food, and we want them to have a choice between real food and industrial food.

The British have such an odd relationship with food - and the land. I want the public and the Soil Association to see that growing things in a garden is no different to growing things in a field.

I grew up spending summer Saturdays at the local farmers' market, where my mom was a vendor. It fueled my passion for regional foods.

People want real food. The demand for it is through the roof.

I'm going to work on food culture and help food become fun and part of peoples' lives again. The traditional restaurant is more commercial-oriented. But I want community through food.

The composition of my desserts is taken care of by the farmers' market.

Anywhere in the world, there is royal food, and there is commoner food. Essentially, eat at the restaurant or eat on the street. But Indian food evolved in three spaces. Home kitchens were a big space for food evolution, and we have never given them enough credit.