- published: 04 Sep 2013
- views: 3401861
Michael Pollan is an American author, journalist, activist, and professor of journalism at the UC Berkeley Graduate School of Journalism.
Pollan was born in Long Island, New York, into a Jewish family. He is the son of author and financial consultant Stephen Pollan and columnist Corky Pollan. Pollan received a B.A. in English from Bennington College in 1977 and an M.A. in English from Columbia University in 1981.
In The Omnivore's Dilemma, Pollan describes four basic ways that human societies have obtained food: the current industrial system, the big organic operation, the local self-sufficient farm, and the hunter-gatherer. Pollan follows each of these processes—from a group of plants photosynthesizing calories through a series of intermediate stages, ultimately into a meal. Along the way, he suggests that there is a fundamental tension between the logic of nature and the logic of human industry, that the way we eat represents our most profound engagement with the natural world, and that industrial eating obscures crucially important ecological relationships and connections. On December 10, 2006 The New York Times named The Omnivore's Dilemma one of the five best nonfiction books of the year. On May 8, 2007, the James Beard Foundation named The Omnivore's Dilemma its 2007 winner for the best food writing. It was the book of focus for the University of Pennsylvania's Reading Project in 2007, and the book of choice for Washington State University's Common Reading Program in 2009–10.
Renowned activist and author Michael Pollan argues that cooking is one of the simplest and most important steps people can take to improve their family's health, build communities, fix our broken food system, and break our growing dependence on corporations. The event was chaired by Tim Lang, professor of Food Policy at City University London. To find out more about this talk, visit the event page on the RSA website: http://www.thersa.org/events/audio-and-past-events/2013/how-cooking-can-change-your-life Listen to the podcast of the full event including audience Q&A;: http://www.thersa.org/__data/assets/file/0003/1523802/20130530MichaelPollan.mp3 Follow the RSA on Twitter: http://www.twitter.com/thersaorg Like the RSA on Facebook: http://www.facebook.com/thersaorg Our events are made p...
Michael Pollan and Michael Moss visit a typical supermarket and talk about cooking and the food industry. Read the story here: http://nyti.ms/159G3MD Please visit http://nyti.ms/11Cklu1 in order to embed this video Subscribe on YouTube: http://bit.ly/U8Ys7n NYT on Google Plus: http://bit.ly/WnAshF Watch more videos at: http://nytimes.com/video Follow on Twitter: https://twitter.com/nytvideo
In "Cooked: A Natural History of Transformation," Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth— to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.
Award-winning food writer Michael Pollan shows how we can become more mindful of what we eat, and how we can make food choices that are better for ourselves and our environment
http://www.pbs.org/show/in-defense-of-food/ Premieres on PBS Wednesday, December 30, 2015, 9:00-11:00 p.m. ET. To escape the harmful health consequences of the Western diet, we can either wait centuries for evolution to adapt our bodies to junk food, or take a much more practical and economical path: change the way we're eating. Something that's a lot simpler than we may think. Pollan offers us a simple seven-word guide to healthier eating: Eat food. Not too much. Mostly plants.
Michael Pollan's Edible Education 101 lecture, "A Brief History of the Modern Food System" streamed live from the University of California, Berkeley. Edible Education 101 is presented by the Edible Schoolyard Project, UC Berkeley Food Institute, Berkeley College of Natural Resources, and the UC Global Food Initiative with support from the UC Berkeley Chancellor's Office, and Epstein-Roth Foundation. Full course details: http://edibleschoolyard.org/ee101
Michael Pollan visits Google's Mountain View, CA, headquarters to discuss his book, "In Defense of Food." This talk took place on March 4, 2008, as part of the Authors@Google series.
Best-selling author Michael Pollan explains why our diets have changed more in the last 100 years than ever before. For more on #oprahwinfreyshow, visit http://bit.ly/1ODj0x7 Find OWN on TV at http://www.oprah.com/FindOWN SUBSCRIBE: http://bit.ly/1vqD1PN Download the Watch OWN App: http://bit.ly/2hr1nX2 Download the OWN Bold Moves App: http://bit.ly/2hglOIa About OWN: Oprah Winfrey Network is the first and only network named for, and inspired by, a single iconic leader. Oprah Winfrey's heart and creative instincts inform the brand -- and the magnetism of the channel. Winfrey provides leadership in programming and attracts superstar talent to join her in primetime, building a global community of like-minded viewers and leading that community to connect on social media and beyond. OW...
Explored through the lenses of the four natural elements _ fire, water, air and earth _ COOKED is an enlightening and compelling look at the evolution of what food means to us through the history of food preparation and its universal ability to connect us. Highlighting our primal human need to cook, the series urges a return to the kitchen to reclaim our lost traditions and to forge a deeper, more meaningful connection to the ingredients and cooking techniques that we use to nourish ourselves. SUBSCRIBE: http://bit.ly/29qBUt7 About Netflix: Netflix is the world's leading Internet television network with over 83 million members in over 190 countries enjoying more than 125 million hours of TV shows and movies per day, including original series, documentaries and feature films. Members can ...
http://www.ted.com 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. TEDTalks is a daily video podcast of the best talks and performances from the TED Conference, where the world's leading thinkers and doers are invited to give the talk of their lives in 18 minutes -- including speakers such as Jill Bolte Taylor, Sir Ken Robinson, Hans Rosling, Al Gore and Arthur Benjamin. TED stands for Technology, Entertainment, and Design, and TEDTalks cover these topics as well as science, business, politics and the arts. Watch the Top 10 TEDTalks on TED.com, at http://www.ted.com/index.php/talks/top10
Michael Pollan and Michael Moss visit a typical supermarket and talk about cooking and the food industry. Read the story here: http://nyti.ms/159G3MD Please visit http://nyti.ms/11Cklu1 in order to embed this video Subscribe on YouTube: http://bit.ly/U8Ys7n NYT on Google Plus: http://bit.ly/WnAshF Watch more videos at: http://nytimes.com/video Follow on Twitter: https://twitter.com/nytvideo
Joel Salatin, an organic farmer located in the Shanendoah Valley in Virginia, loves his grass - and so do his cows. In this talk Salatin outlines the role that this often unsung hero of the plant world plays in sustainable farming, and the effects that its efficient utilization can have on the world around us. Joel Salatin is a third generation beyond organic farmer and author whose family owns and operates Polyface Farm in Virginia's Shenandoah Valley. The farm produces salad bar beef, pigaerator pork, pastured poultry, forage-based rabbits and direct markets everything to 5,000 families, 50 restaurants, and 10 retail outlets. A prolific author, Salatin's nine books to date include both how-to and big picture themes. The farm features prominently in Michael Pollan's NYT bestseller Omni...
Renowned activist and author Michael Pollan argues that cooking is one of the simplest and most important steps people can take to improve their family's health, build communities, fix our broken food system, and break our growing dependence on corporations. The event was chaired by Tim Lang, professor of Food Policy at City University London. To find out more about this talk, visit the event page on the RSA website: http://www.thersa.org/events/audio-and-past-events/2013/how-cooking-can-change-your-life Listen to the podcast of the full event including audience Q&A;: http://www.thersa.org/__data/assets/file/0003/1523802/20130530MichaelPollan.mp3 Follow the RSA on Twitter: http://www.twitter.com/thersaorg Like the RSA on Facebook: http://www.facebook.com/thersaorg Our events are made p...
http://www.pbs.org/show/in-defense-of-food/ Premieres on PBS Wednesday, December 30, 2015, 9:00-11:00 p.m. ET. To escape the harmful health consequences of the Western diet, we can either wait centuries for evolution to adapt our bodies to junk food, or take a much more practical and economical path: change the way we're eating. Something that's a lot simpler than we may think. Pollan offers us a simple seven-word guide to healthier eating: Eat food. Not too much. Mostly plants.
Award-winning food writer Michael Pollan shows how we can become more mindful of what we eat, and how we can make food choices that are better for ourselves and our environment
Mara’s preoccupation is "how to make the very best pickled things" and in the past five years she has been responsible for surreptitiously releasing many trillions of good bacteria into the general populace. Originally from Hong Kong, Mara spent her formative years riding double decker buses, eating fish ball noodle soup and hiking the Maclehose Trail. After a few years of travel and discovery Mara settled on CU Boulder and has lived in Boulder ever since. After finishing her studies in English Literature she found that she was somehow distinctly qualified to become a chef. She has spent 20 years in some of Boulder's most beloved restaurants learning how to run a line, work fast, make a show-stopping sashimi, craft giant piles of gnocchi from scratch and how to keep her food costs under ...
We already know that plants have all our senses (they can see, hear, touch, smell and see) without the organs usually associated with them and they have some more specific exclusive senses. We also know that they have very important and intense social lifes. But, are plants intelligent? Can they solve problems, communicate, and navigate their surroundings? In this talk, Stefano Mancuso presents a new paradigm in our understanding of the vegetal world. He argues that plants process information, sleep, remember, and signal to one another-showing that, far from passive machines, plants are intelligent and aware. Stefano Mancuso is one of the most important figures in the field of plants neurobiology in the world. He is a lecturer in the University of Florence, director of the Internationa...
Renowned activist and author Michael Pollan illustrates how McDonald’s insists on using Russet Burbank Potatoes, a potato in America that is unusually long and difficult to grow. They further insist that their potatoes have no blemishes at all, which is hard because these potatoes commonly suffer from what is referred to as Net Necrosis, which causes unwanted spots and lines on the potatoes. If they have this, McDonald’s won’t buy them and the only way to eliminate this is through the use of a pesticide called methamidophos (Monitor) “that is so toxic that the farmers who grow these potatoes in Idaho won’t venture outside and into their fields for five days after they spray.” When McDonald’s is ready to harvest their potatoes, they have to put them in giant atmospheric controlled sheds th...
http://www.ted.com In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what's wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it's putting the entire planet at risk. Follow us on Twitter http://www.twitter.com/tednews Checkout our Facebook page for TED exclusives https://www.facebook.com/TED
Pollan discusses America's dilemma regarding food production and consumption and examines the ways in which Americans produce their food and make their meals, the subjects of his 2006 best selling book "The Omnivore's Dilemma: A Natural History of Four Meals. Produced by Bill Matthiesen '70, Berkshire Film & Video, www.bfv.com
The UC Davis Mondavi Center presents bestselling author and UC Berkeley journalism professor Michael Pollan. He explores the ecology of eating to unveil why we consume what we consume in the twenty-first century. Michael Pollan is the author, most recently, of The Omnivore's Dilemma: A Natural History of Four Meals. Series: Mondavi Center Presents [2/2007] [Humanities] [Show ID: 12176]
Author Michael Pollan, Tom Colicchio, Jennifer Pelka, Dan Barber, Katie Lee and Crazy Legs Conti weigh in on Pollan's book, THE OMNIVORE'S DILEMMA, and the current state of the American food industry. This is the first episode of BOOKD. Find out what some of America's finest food writers, food makers, and food eaters have to say about one of the most influential books on food ever written. Footage provided courtesy of Stone Barns Center For Food & Agriculture. To learn more about the SBC, go to: http://www.stonebarnscenter.org/ The mission of Stone Barns Center is to create a healthy and sustainable food system that benefits us all. Located 25 miles north of Manhattan, Stone Barns Center for Food and Agriculture is a 501 (c) 3 nonprofit institution. You want to weigh in on the conv...
This video is part of the iNTERSiDEA Open Source Academy selection. We select and share funny and instructive videos, to allow everyone to access useful information and stimulate an ongoing personal development. This is for an educational purpose only. http://internsidea.com/index.php
A 3-minutes summary of "The Omnivore's Dilemma" by Michael Pollan. Review for your AP LANG essay or English Literature test or just a crash course for those who want to know more about the practical and moral implications of our modern eating habits. If you like the music in this video, download here: https://www.youtube.com/watch?v=ZD9kjdzG52s MORE GREAT VIDEOS FROM US: https://www.youtube.com/watch?v=aUJAbp27LUw (The Road Cormac McCarthy Symbolism) https://www.youtube.com/watch?v=2kGgoN5gsUs (The Road, Cormac McCarthy Summary & Facts) https://www.youtube.com/watch?v=zBMqupkA_1c (E.B. White, Once More to the Lake) https://www.youtube.com/watch?v=fG1VfLs604M (The Crucible - Arthur Miller) https://www.youtube.com/watch?v=ToaX8YI7mLE (The Crucible - Summary) Subscribe to this channel:...
Listen to this title in full for free here: http://www.audiobooks.com/audiobook/omnivores-dilemma-the-secrets-behind-what-you-eat-young-readers-edition/240714 The Omnivore's Dilemma: The Secrets Behind What You Eat, Young Readers Edition, by Michael Pollan "What's for dinner?" seemed like a simple question-until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young readers' adaptation of Pollan's famous food-chain exploration encourages kids to consider the personal and global health implications of their food choices. In a smart, compelling format with updated facts, plenty of photos, graphs, and visuals, as well as a new afterword, The Omnivore's Dilemmaserves up a...
THNKR gives you a taste of what Tom Colicchio, Jennifer Pelka, Dan Barber, Katie Lee, Crazy Legs Conti and Michael Pollan have to say about seminal food politics book The Omnivore's Dilemma in the first episode of our new series BOOKD. Hungry for more? SUBSCRIBE to THNKR and catch the full episode on July 2nd! BOOKD is a bi-weekly series that explores game-changing books through the insights and opinions of engaging personalities. - Follow @THNKR on Twitter for the latest & greatest! - Check out http://thnkrtv.tumblr.com/ for THNKR news, quotes, & articles! - Peruse our Pinterest at http://pinterest.com/thnkr/ for a glimpse into what motivates and inspires us daily.
wow what a fabulous book trailer everyone needs to read this bad boii
http://www.ted.com 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. TEDTalks is a daily video podcast of the best talks and performances from the TED Conference, where the world's leading thinkers and doers are invited to give the talk of their lives in 18 minutes -- including speakers such as Jill Bolte Taylor, Sir Ken Robinson, Hans Rosling, Al Gore and Arthur Benjamin. TED stands for Technology, Entertainment, and Design, and TEDTalks cover these topics as well as science, business, politics and the arts. Watch the Top 10 TEDTalks on TED.com, at http://www.ted.com/index.php/talks/top10
The Omnivore's Dilemma author has a new book, Food Rules, out now. Michael Pollan answers reader questions here. For more with Michael, check out: http://www.time.com/10questions
http://www.pbs.org/billmoyers Bill Moyers sits down with Michael Pollan, Knight Professor of Journalism at UC Berkeley, to discuss what direction the U.S. should pursue in the often-overlooked question of food policy. Pollan is author of IN DEFENSE OF FOOD: AN EATER'S MANIFESTO. Bill Moyers Journal airs Fridays at 9 p.m. on PBS (check local listings). For more: http://www.pbs.org/billmoyers
Michael Pollan and Michael Moss visit a typical supermarket and talk about cooking and the food industry. Read the story here: http://nyti.ms/159G3MD Please visit http://nyti.ms/11Cklu1 in order to embed this video Subscribe on YouTube: http://bit.ly/U8Ys7n NYT on Google Plus: http://bit.ly/WnAshF Watch more videos at: http://nytimes.com/video Follow on Twitter: https://twitter.com/nytvideo
Al Jazeera journalist Femi Oke talks to food author and professor at UC Berkeley Graduate School of Journalism, Michael Pollan. EAT Stockholm Food Forum, June 2016. www.eatforum.org.
Michael Pollan is one of the nations leading writers and thinkers in this country on the issue of food. He is author of several books about food, including The Botany of Desire, The Omnivores Dilemma and his latest, In Defense of Food: An Eaters Manifesto. In light of what he calls the processed food industrys co-option of sustainability and its vast spending on marketing, Pollan advises to be wary of any food thats advertised.
INTERVIEW @THE SCHOOL OF LIFE: Michael Pollan is one of the world's most respected food writers, and a strident critic of processed food, unsustainable consumption and the 'nutrition' industry. If you like our films take a look at our shop (we ship worldwide): http://www.theschooloflife.com/shop/all/
Writer Michael Pollan reflects on the time he spent building a cabin in the woods and shares the book he wrote about the experience, "A Place of My Own: The Education of an Amateur Builder." »»﴿───► See more on the Authors Playlist: https://www.youtube.com/playlist?list=PLIZqvqbtz9I30kDK7RrKXxtLK9WxA33-T
Watch the full 50-minute discussion between Amy Goodman and Michael Pollan on Democracy Now! at http://owl.li/kKjXx. Before she became a journalist at WBAI 99.5-FM in New York City and later the host and executive producer of Democracy Now!, Amy Goodman worked as a breadmaker in Maine. Amy talks with food writer Michael Pollan about what goes into making bread, and recalls her bakery's struggle to compete with the chemically advanced, yet nutritionally devoid, Wonderbread. Watch the full interview with Michael Pollan about "Cooked" on Democracy Now!, or see our past interviews with him about his previous books at http://www.democracynow.org/appearances/michael_pollan. Democracy Now! is an independent global news hour that airs weekdays on 1,100+ TV and radio stations Monday through Frida...
On Tuesday June 21, the American writer received the recognition from the dean of the University of Gastronomic Sciences and delivered an inspired and inspiring interview to the assembled students.
Learn more about Pollan Family Table at http://books.simonandschuster.com/The-Pollan-Family-Table/Corky-Pollan/9781476746371?mcd=vd_youtube_book Step into the kitchen with Corky, Lori, Dana, and Tracy Pollan and learn about their family’s philosophy of cooking.
Renowned activist and author Michael Pollan argues that cooking is one of the simplest and most important steps people can take to improve their family's health, build communities, fix our broken food system, and break our growing dependence on corporations. The event was chaired by Tim Lang, professor of Food Policy at City University London. To find out more about this talk, visit the event page on the RSA website: http://www.thersa.org/events/audio-and-past-events/2013/how-cooking-can-change-your-life Listen to the podcast of the full event including audience Q&A;: http://www.thersa.org/__data/assets/file/0003/1523802/20130530MichaelPollan.mp3 Follow the RSA on Twitter: http://www.twitter.com/thersaorg Like the RSA on Facebook: http://www.facebook.com/thersaorg Our events are made p...
Michael Pollan and Michael Moss visit a typical supermarket and talk about cooking and the food industry. Read the story here: http://nyti.ms/159G3MD Please visit http://nyti.ms/11Cklu1 in order to embed this video Subscribe on YouTube: http://bit.ly/U8Ys7n NYT on Google Plus: http://bit.ly/WnAshF Watch more videos at: http://nytimes.com/video Follow on Twitter: https://twitter.com/nytvideo
In "Cooked: A Natural History of Transformation," Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth— to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.
Award-winning food writer Michael Pollan shows how we can become more mindful of what we eat, and how we can make food choices that are better for ourselves and our environment
http://www.pbs.org/show/in-defense-of-food/ Premieres on PBS Wednesday, December 30, 2015, 9:00-11:00 p.m. ET. To escape the harmful health consequences of the Western diet, we can either wait centuries for evolution to adapt our bodies to junk food, or take a much more practical and economical path: change the way we're eating. Something that's a lot simpler than we may think. Pollan offers us a simple seven-word guide to healthier eating: Eat food. Not too much. Mostly plants.
Michael Pollan's Edible Education 101 lecture, "A Brief History of the Modern Food System" streamed live from the University of California, Berkeley. Edible Education 101 is presented by the Edible Schoolyard Project, UC Berkeley Food Institute, Berkeley College of Natural Resources, and the UC Global Food Initiative with support from the UC Berkeley Chancellor's Office, and Epstein-Roth Foundation. Full course details: http://edibleschoolyard.org/ee101
Michael Pollan visits Google's Mountain View, CA, headquarters to discuss his book, "In Defense of Food." This talk took place on March 4, 2008, as part of the Authors@Google series.
Best-selling author Michael Pollan explains why our diets have changed more in the last 100 years than ever before. For more on #oprahwinfreyshow, visit http://bit.ly/1ODj0x7 Find OWN on TV at http://www.oprah.com/FindOWN SUBSCRIBE: http://bit.ly/1vqD1PN Download the Watch OWN App: http://bit.ly/2hr1nX2 Download the OWN Bold Moves App: http://bit.ly/2hglOIa About OWN: Oprah Winfrey Network is the first and only network named for, and inspired by, a single iconic leader. Oprah Winfrey's heart and creative instincts inform the brand -- and the magnetism of the channel. Winfrey provides leadership in programming and attracts superstar talent to join her in primetime, building a global community of like-minded viewers and leading that community to connect on social media and beyond. OW...
Explored through the lenses of the four natural elements _ fire, water, air and earth _ COOKED is an enlightening and compelling look at the evolution of what food means to us through the history of food preparation and its universal ability to connect us. Highlighting our primal human need to cook, the series urges a return to the kitchen to reclaim our lost traditions and to forge a deeper, more meaningful connection to the ingredients and cooking techniques that we use to nourish ourselves. SUBSCRIBE: http://bit.ly/29qBUt7 About Netflix: Netflix is the world's leading Internet television network with over 83 million members in over 190 countries enjoying more than 125 million hours of TV shows and movies per day, including original series, documentaries and feature films. Members can ...
Renowned activist and author Michael Pollan argues that cooking is one of the simplest and most important steps people can take to improve their family's health, build communities, fix our broken food system, and break our growing dependence on corporations. The event was chaired by Tim Lang, professor of Food Policy at City University London. To find out more about this talk, visit the event page on the RSA website: http://www.thersa.org/events/audio-and-past-events/2013/how-cooking-can-change-your-life Listen to the podcast of the full event including audience Q&A;: http://www.thersa.org/__data/assets/file/0003/1523802/20130530MichaelPollan.mp3 Follow the RSA on Twitter: http://www.twitter.com/thersaorg Like the RSA on Facebook: http://www.facebook.com/thersaorg Our events are made p...
In "Cooked: A Natural History of Transformation," Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth— to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. In the course of his journey, he discovers that the cook occupies a special place in the world, standing squarely between nature and culture. Both realms are transformed by cooking, and so, in the process, is the cook.
Award-winning food writer Michael Pollan shows how we can become more mindful of what we eat, and how we can make food choices that are better for ourselves and our environment
Michael Pollan's Edible Education 101 lecture, "A Brief History of the Modern Food System" streamed live from the University of California, Berkeley. Edible Education 101 is presented by the Edible Schoolyard Project, UC Berkeley Food Institute, Berkeley College of Natural Resources, and the UC Global Food Initiative with support from the UC Berkeley Chancellor's Office, and Epstein-Roth Foundation. Full course details: http://edibleschoolyard.org/ee101
Michael Pollan visits Google's Mountain View, CA, headquarters to discuss his book, "In Defense of Food." This talk took place on March 4, 2008, as part of the Authors@Google series.
"An Evening with Michael Pollan" in conversation with Neenah Ellis (WYSO Public Radio) Stander Symposium keynote address Thursday, April 21, 2016 Michael Pollan is a bestselling author and sustainable food advocate. For the past twenty-five years, he has been writing books and articles about the places where nature and culture intersect: on our plates, in our farms and gardens, and in the built environment. He is the author of "Cooked: A Natural History of Transformation" (2013) and of the New York Times bestsellers: "In Defense of Food: An Eater’s Manifesto" (2008) and "The Omnivore’s Dilemma: A Natural History of Four Meals" (2006). A two-hour PBS documentary based on "In Defense of Food" will be broadcast nationally in December 2015, and a four-hour Netflix miniseries based on "Cooked"...
Pollan discusses America's dilemma regarding food production and consumption and examines the ways in which Americans produce their food and make their meals, the subjects of his 2006 best selling book "The Omnivore's Dilemma: A Natural History of Four Meals. Produced by Bill Matthiesen '70, Berkshire Film & Video, www.bfv.com
INTERVIEW @THE SCHOOL OF LIFE: Michael Pollan is one of the world's most respected food writers, and a strident critic of processed food, unsustainable consumption and the 'nutrition' industry. If you like our films take a look at our shop (we ship worldwide): http://www.theschooloflife.com/shop/all/
Edible Education 101: "What's Next for the Food Movement?" with Michael Pollan and Mark Bittman