organic food
I really did not like Michael Pollan's newest offering, Cooked: A Natural History of Transformation. Here are three reasons why:
1. The premise feels phony and staged.
Pollan has said that he is “more at home in the garden than the kitchen” (In Defense of Food), but this modesty about his cooking skills is less than convincing to those who read The Omnivore’s Dilemma, in which he prepared a highly local meal of wild pork cooked two ways, bread leavened with wild yeasts he captured himself, and a sour cherry galette with fruit from Pollan’s own trees.
Hey, is this good news, or what?
Give up organic heirloom tomatoes at $4.99/pound!
Stop paying $5.99 up for a gallon of organic milk!
Buy cheaper ground beef than the organic grass-fed stuff at $7.99+/pound!
Slow down, folks. Read the articles, not just the attention-grabbing headlines. What the scientists discovered was basically this: Take two identical, ripe, juicy, fresh peaches, one of which was grown organically and one of which was not. Analyze the nutritional profile of each. You will find that one peach has just about the same vitamins as the other.
OK, and I'll bet they're pretty much the same color, too. And they probably weigh the same. And if dropped from a tall building, they most likely will go splat at about the same time.