by Tanya Steel
Michael Pollan's This week marks a boon time for those erudite and impassioned to expound on the simple truths of how mind, body, and soul are intertwined. To wit:
After years of investigating the hows, whats, and wheres of America's food industry, Michael Pollan now gets to the crux of the matter in his seventh book, Cooked. Pollan spoke to Epicurious on the "cooking paradox," why the art of cooking is so fundamentally important, and how a pork shoulder barbecue recipe took weeks of mastery.
In Wednesday's New York Times, Mark Bittman reveals he follows a flexitarian lifestyle, i.e.: "a diet that's higher in plants and lower in both animal products and hyperprocessed foods, the stuff that makes up something like three-quarters of what's sold in supermarkets." Bittman essentially follows Pollan's ethos of "Eat food. Not too much. Mostly plants."
Increasingly, this is how more and more of us are eating, with produce comprising half the meal, as MyPlate encourages.Read More »from Michael Pollan Gets 'Cooked'