Michael Pollan at TED 2007:
"What if human consciousness isn’t the end-all and be-all of Darwinism? What if we are all just pawns in corn’s clever strategy game to rule the Earth? Author Michael Pollan asks us to see the world from a plant’s-eye view."
For the past 20 years, Michael Pollan has been writing about the places where the human and natural worlds intersect: food, agriculture, gardens, drugs, and architecture.
"The Omnivore’s Dilemma", about the ethics and ecology of eating, was named one of the ten best books of 2006 by the New York Times and the Washington Post.
Join Michael Pollan at the RSA as he introduces his new book, "Food Rules" - and explores its key central message:
"Eat food. Mostly plants. Not too much."
Using those seven words as his guide, Michael Pollan provides a set of memorable everyday rules for eating wisely, gathered from a wide variety of sources: among them, mothers, grandmothers, nutritionists, anthropologists and ancient cultures.
Speaker: Michael Pollan, the award-winning author of "In Defense of Food" and "The Omnivore’s Dilemma", contributing writer to the New York Times Magazine and the Knight Professor of Journalism at UC Berkeley.
http://www.thersa.org/events/audio-and-past-events/2010/food-rules-for-healthy-people-and-planet
Michael Pollan has changed the way people talk and think about food. This week, he shares his food rules. Sommelier Stacie Hunt created a wine club available only to Good Food subscribers. She shares all the details. And Evan Kleiman heads to Burbank for a haggis Burns Supper with deep end diner, Eddie Lin.
Tagged with food haggis wine book:author=michael pollan
Food writer Michael Pollan once advised "Eat food. Not too much. Mostly plants." Now, he tells us how to cook it. In his new book Cooked: A Natural History of Transformation, he takes a tour of the most time-tested cooking techniques, from southern whole-hog barbecue and slow-cooked ragus to sourdough baking and pickle making.
http://www.npr.org/2013/05/03/180824408/michael-pollan-you-are-what-you-cook?ft=1&f=1053