Eat food. Not too much. Mostly plants.
Michael PollanRead
People in Slow Food understand that food is an environmental issue.
Interpretation
This quote emphasizes the relationship between food choices and environmental impact.
Michael Pollan's quote highlights the idea that how we produce and consume food directly affects the environment. It suggests that people who embrace the Slow Food movement recognize that their dietary choices can contribute to environmental sustainability, advocating for a mindful and responsible approach to food that respects both nature and community.
In practice
During a seminar on sustainable practices, one might say this quote to emphasize the significance of food choices.
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.
I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.
I lived my whole life in the kitchen. Not only that, but it's the passion, it's the love for cooking and food. It's dictated my entire life — every aspect of it. So, in some ways, the thought of not being able to do that anymore radically affects your life.
When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, then the real purpose of striving toward perfection becomes clear: to make people happy, that is what cooking is all about.
In an age when so many groups are rolling out restaurants faster than your local baker makes donuts, my goal is that each restaurant feels hand-crafted. That they have their own soul.
For me, the cooking life has been a long love affair, with moments both sublime and ridiculous.
In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.
Subscribe for the occasional hand-picked quote. No noise.