If we're eating industrially, if we're letting large corporations, fast food chains, cook our food, we're going to have a huge, industrialized, monoculture agriculture because big likes to buy from big. So I realized, wow, how we cook or whether we cook has a huge bearing on what kind of agriculture we're going to have.
Every major food company now has an organic division. There's more capital going into organic agriculture than ever before.
The family meal is really the nursery of democracy. It's where we learn to share; it's where we learn to argue without offending. It's just too critical to let go, as we've been so blithely doing.
The big journals and Nobel laureates are the equivalent of Congressional leaders in science journalism.
When you go to the grocery store, you find that the cheapest calories are the ones that are going to make you the fattest - the added sugars and fats in processed foods.
You cannot eat apples planted from seeds. They must be grafted, cloned.
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 think cooking is really key because it's the only way you're going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don't cook that well. They tend to use too much salt, fat, and sugar - much more than you would ever use at home.
We spend our lives in front of screens, and cooking is one of the best antidotes.
Corn is an efficient way to get energy calories off the land and soybeans are an efficient way of getting protein off the land, so we've designed a food system that produces a lot of cheap corn and soybeans resulting in a lot of cheap fast food.
The things journalists should pay attention to are the issues the political leadership agrees on, rather than to their supposed antagonisms.
We have food deserts in our cities. We know that the distance you live from a supplier of fresh produce is one of the best predictors of your health. And in the inner city, people don't have grocery stores. So we have to figure out a way of getting supermarkets and farmers markets into the inner cities.
High-quality food is better for your health.
Anyway, in my writing I've always been interested in finding places to stand, and I've found it very useful to have a direct experience of what I'm writing about.
I have had the good fortune to see how my articles have directly benefited some farmers and helped build markets for their products in a way that preserves land from development. That makes me a hopeless optimist.
My work has also motivated me to put a lot of time into seeking out good food and to spend more money on it.
Raw foodists are kind of paddling upstream against evolution. The only reason they can do it, and they don't all keel over, is that they are using blenders. They're very Cuisinart-dependent.
I think perfect objectivity is an unrealistic goal; fairness, however, is not.
To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.
As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing without being too demanding intellectually. It leaves plenty of mental space for daydreaming and reflection.
After writing 'The Omnivore's Dilemma,' I wanted to write a book that got past the choir, that got to people who didn't care about how their food was grown but who did care about their health.
My writing is remarkably non-confessional; you actually learn very little about me.
French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.
If you're eating grassland meat, your carbon footprint is light and possibly even negative.
One of my rules is pay more, eat less. You do get what you pay for, and if you're willing to pay more for pastured eggs or grass-fed beef, you're getting something that's more delicious, and you'll feel better about eating it.
I can probably earn more in an hour of writing or even teaching than I could save in a whole week of cooking. Specialization is undeniably a powerful social and economic force. And yet it is also debilitating. It breeds helplessness, dependence, and ignorance and, eventually, it undermines any sense of responsibility.
Ideologies are ways of organizing large swaths of life and experience under a set of shared but unexamined assumptions. This quality makes an ideology particularly hard to see, at least while it's exerting its hold on your culture. A reigning ideology is a little like the weather: all pervasive and virtually inescapable.
Eat a wide variety of species.
I've been amazed to learn all of the links between microbial health and our general health. This all started by trying to understand fermentation. The fermentation outside your body, and its relation to the fermentation inside your body. The key to health is fermentation, it turns out.
To a very great extent, it's the fast-food industry that really industrialized our agriculture - that drove the system to one variety of chicken grown very quickly in confinement, to the feedlot system for beef, to giant monocultures to grow potatoes. All of those thing flow from the desire of fast-food companies for a perfectly consistent product.
It's no accident that Julia Child appeared on public television - or educational television, as it used to be called. On a commercial network, a program that actually inspired viewers to get off the couch and spend an hour cooking a meal would be a commercial disaster, for it would mean they were turning off the television to do something else.
Even if you don't think you can cook well, you can cook better than the food industry.
Europeans fought for shorter workdays, more vacation time, family leave, and all these kinds of things. Those haven't been priorities in America: it's been about money. You see, in the countries that fought for time, they cook more often; they have less obesity. There are real benefits to having time.
My whole interest in food grew from my interest in gardens and the question of how we engage with the natural world. To go back even further, I got interested in gardens because I was interested in nature and wilderness and Thoreau and Emerson.
I'm very picky about the meat I eat. I eat grass-fed beef, which is now becoming more common. Yes, it's still more expensive, but it's a very sustainable product.
McDonald's is in a unique position. They can decide they don't want meat with hormones in it, and that will be the end of hormones in meat. I actually think exerting pressure on McDonald's is probably just as important as on the Department of Agriculture.
