#25 - Michael Pollan | The Kevin Rose Show

Possibly related…

  1. The Omnivore’s Next Dilemma

    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."

    http://www.ted.com/

    —Huffduffed by adactio

  2. Fresh Air: Michael Pollan Explains The ‘New Science Of Psychedelics’ : Shots - Health News : NPR

    Author Michael Pollan, who experimented with mushrooms, LSD and other psychedelics while researching his latest book, says: "I had an experience that was by turns frightening and ecstatic and weird."

    https://www.npr.org/sections/health-shots/2018/05/15/611225541/reluctant-psychonaut-michael-pollan-embraces-the-new-science-of-psychedelics

    —Huffduffed by albill

  3. Michael Pollan | Los Angeles Public Library | ALOUD

    In this #1 New York Times bestseller, Michael Pollan offers a mind-bending investigation into the medical and scientific revolution taking place around psychedelic drugs—and the spellbinding story of his own life-changing psychedelic experiences as he set out to research the active ingredients in magic mushrooms.

    https://www.lapl.org/collections-resources/e-media/podcasts/aloud/michael-pollan-0

    —Huffduffed by chrisaldrich

  4. Michael Pollan: You Are What You Cook : NPR

    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

    —Huffduffed by emoeby

  5. From the Archives: Michael Pollan’s ‘Cooked’: Forum | KQED Public Media for Northern CA

    As in his previous books, Michael Pollan argues in ‘Cooked’ that relying on processed food disrupts our link to the natural world and weakens our interpersonal relationships. But this time he takes a more hands-on approach, doing apprenticeships with a variety of culinary masters who teach him the fine points of fermentation, the benefits of bacteria, and other secrets of honest cuisine. He joins us in the studio.

    http://www.kqed.org/a/forum/R201311281030

    —Huffduffed by jeffhammett