Author decries food industry
March 10, 2008
Eat food, not too much, mainly plants, says Michael Pollan
Feb 29, 2008 04:30 AM
Kim Honey
food editor
Michael Pollan wants a cappuccino made with cow’s milk. But Live Organic Food Bar on Dupont St. near Spadina is vegan, so real milk, even organic, is out.
“What’s their thing about milk?” the best-selling author of In Defense of Food and The Omnivore’s Dilemma wonders aloud. When reminded it’s a vegan restaurant, he grins. “Oh right. They’re vegan. Silly me.”
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Eating Better Than Organic
March 17, 2007
Friday, Mar. 02, 2007
Eating Better Than Organic
By John Cloud
Not long ago I had an apple problem. Wavering in the produce section of a Manhattan grocery store, I was unable to decide between an organic apple and a nonorganic apple (which was labeled conventional, since that sounds better than “sprayed with pesticides that might kill you”). It shouldn’t have been a tough choice–who wants to eat pesticide residue?–but the organic apples had been grown in California. The conventional ones were from right here in New York State. I know I’ve been listening to too much npr because I started wondering: How much Middle Eastern oil did it take to get that California apple to me? Which farmer should I support–the one who rejected pesticides in California or the one who was, in some romantic sense, a neighbor? Most important, didn’t the apple’s taste suffer after the fruit was crated and refrigerated and jostled for thousands of miles?
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