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I’m sure Michael Pollan enjoys his cooking very much, and if you do too, then go right ahead. But please don’t assume that my frequent outside-the-home food purchases indicate that I’m some kind of moral nihilist. More
Michael Pollan’s new piece in the New York Times magazine explains his position in favor of California’s Proposition 37, which would require labeling on genetically modified foods (GMOs). Pollan also participated in a IAmA session on Reddit, where he fielded a metric ton of user questions about his ideas in regards to GMOs, food policy, and more. More
“Don’t eat anything with more than five ingredients, or ingredients you can’t pronounce,” is, according to Michael Pollan‘s Food Rules, a pretty easy way to prevent your diet from going off the rails. And while focusing on simple, high-quality ingredients is definitely a great way to frame a healthy diet, unfortunately it’s also become a genius way to market junk food. Because while Pollan’s common sense advice has become the bible for health-inclined consumers, it’s also become the bible for advertisers and food manufacturers. Which means…even his dummy-proof rules are getting more complicated–including judging a food by its ingredients. More
Michael Pollan‘s books are practically the bible for socially-, eco-, and nutrition-conscious shoppers; Omnivore’s Dilemma practically taught all of America’s liberal, upper-middle class how to eat. And it also spawned the now-widely-held belief that high fructose corn syrup is the biggest evil in the American diet (also: a really hilarious SNL skit). So it’s surprising that the author and food industry expert is backpedaling on his stance that HFCS is worse than sugar; now, he thinks it’s all a wash. More
Michael Pollan is republishing his popular and oft-referred to book, Food Rules, but this time with hippie paintings illustrations by Maira Kalman. Part-diet book, part-manifesto for those of us who want to eat without ruining the planet, his book is full of dumbed-down rules that will help you eat better—and less—by default.
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Since writing Omnivore’s Dilemma, Michael Pollan has become the poster boy for politically-correct eating, and with the release of his newest book, Food Rules, he’s even become something of a demi-god in the world of modern nutrition. So I was thrilled to find that the New York Times had convinced him to answer readers’ questions in last weekend’s Food & Drink issue of T Magazine, but when I excitedly peeled it open to pore over his latest scriptures, I felt flatly disappointed by his advice. It turns out, Michael Pollan’s probably not the savior who can save America from obesity. More
Kathy Freston on Meat Alternatives – Oprah’s vegan advisor makes a case for fake meat, urging omnivores to make the switch. (Huffington Post)
Costco Pulls Unsustainable Fish – The bulk foods giant pulled 12 kinds of unsustainable seafood from their stores after eight months of Greenpeace campaigns. (Change.org)
Work Smarter, Not Longer – Use these 10 simple fitness tips to make sure you get the most of your workouts without ramping up time spent at the gym. (FitSugar) More
I love Michael Pollan’s Food Rules and closely adhere to his healthy (and environmentally responsible) mandate, but there’s one idea I don’t agree with: Cooking like your grandmother. It’s not that I don’t love my Grandma’s cooking, but Pollan is assuming that she’s stuck in an era when processed, refined foods weren’t available. I don’t know about you, but there’s plenty of white flour, sugar, and butter in my grandmother’s baking, and while I’d happily eat myself into oblivion after a round of her baking, I’m going to break with Michael Pollan’s line of thinking when it comes to my Healthy Baking column this week: These cinnamon rolls are an admittedly indulgent breakfast, but they’re not your Grandma’s cinnamon rolls, and when it comes to your diet, that’s a good thing. They swap out white wheat for whole, and they use quick rising yeast so that they’re not (quite as) time consuming as the breakfast rolls of our forebears. Enjoy: More
– Blisstree Deputy Editor Briana Rognlin on a genius new fast-food marketing scheme, from her post: Wendy’s “Natural-Cut” Fries With Sea Salt: Healthy, Eco-Friendly, or Bulls#*!?
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If Alice Waters makes it, it’s a pretty safe bet that Michael Pollan would eat it. Cafe Fanny Granola – the stuff Waters makes and serves in her legendary Berkeley restaurant Chez Panisse – is full of organic ingredients that really are wholesome, and not the corn syrup and processed grains that you’ll find in so many other granolas and “health” cereals. There are fewer than ten ingredients, and we can pronounce all of them (impressive, huh?): More
Every week we try to find packaged foods that the one true champion of unprocessed foods — Michael Pollan — would approve of. While it might seem like an impossible task, we’ve found several off-the-shelf foods that Mr. Pollan wouldn’t scoff at. They’ve got pronounceable and recognizable ingredients, and (lucky for us) they’re ready to eat. More
When we’re trying to eat according to Michael Pollan’s Food Rules and we don’t really have time to shop, cook, and serve a homemade meal from scratch, we turn to our arsenal of packaged foods that Michael Pollan would eat. This week, we’re adding one of our favorite snack-makers: Food Should Taste Good. They make several different chips that are packed with healthy ingredients, like the ones found in their Multigrain Chips: More
After five days of slogging to work in our wellies, we can honestly say: Thank God It’s Effing Friday. Our primary plans for this weekend involve chilling out, staying dry, and taking it easy. But when we’re not busy doing nothing, we’ll be busy with the following pursuits: More
In an ideal world, we’d all eat fresh produce and home-cooked meals without any processed ingredients — at least that’s what author Michael Pollan recommends. But we’re modern women, and we don’t have the time or energy to cook every night. So, we’re on the search for packaged foods of which Michael Pollan would approve. This means they can’t include any ingredients we can’t pronounce, which, as you can imagine, really narrows down our choices in the processed food market.
But luckily, we found Tasty Bite Punjab Eggplant. It’s got a totally familiar ingredients list, and we can just stick in the microwave or on the stovetop for a few minutes and it’s ready to eat. And, at $2.99, it’s definitely cheaper than take-out from our favorite Indian restaurant. Instant gratification never tasted so good — or relatively natural: More
