Eat food. Not too much. Mostly plants.
Michael PollanRead
The great virtue of a diversified food economy, like a diverse pasture or farm, is its ability to withstand any shock. The important thing is that there be multiple food chains, so that when any one of them fails-when the oil runs out, when mad cow or other food-borne diseases become epidemic, when the pesticides no longer work, when drought strikes and plagues come and soils blow away-we'll still have a way to feed ourselves.
Interpretation
A diversified food economy safeguards against various shocks affecting food supply.
Michael Pollan emphasizes the necessity of a diverse food system that can adapt and survive through various crises such as natural disasters, diseases, and resource shortages. By having multiple food chains and agricultural practices, we ensure that humanity can maintain a stable food supply even when faced with unexpected challenges.
In practice
In a discussion on sustainable agriculture, this quote can illustrate the importance of biodiversity in food systems.
Eat food. Not too much. Mostly plants.
You look how much sugar is in a typical supermarket loaf of bread: it's a lot of sugar. It's just become one of those sugar delivery systems in our food economy.
There is nothing wrong with eating sweets, fried foods, pastries, even drinking soda every now and then, but food manufacturers have made eating these formerly expensive and hard-to-make treats so cheap and easy that we're eating them every day.
Meat is a mighty contributor to climate change and other environmental problems. The amount of meat we're eating is one of the leading causes of climate change. It's as important as the kind of car you drive - whether you eat meat a lot or how much meat you eat.
[Government] regulation is an imperfect substitute for the accountability, and trust, built into a market in which food producers meet the gaze of eaters and vice versa.
He showed the words “chocolate cake” to a group of Americans and recorded their word associations. “Guilt” was the top response. If that strikes you as unexceptional, consider the response of French eaters to the same prompt: “celebration.
Of all smells, bread; of all tastes, salt.
A recipe is a story that ends with a good meal.
I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.
A complete lack of caution is perhaps one of the true signs of a real gourmet: he has no need for it, being filled as he is with a God-given and intelligently self-cultivated sense of gastronomical freedom.
One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.
Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul and transcendence there might be in a well-made taco and a cold bottle of beer.
Subscribe for the occasional hand-picked quote. No noise.