In this powerful RSA Short, Michael Pollan shares some real talk about the difference between home cooked food and food made by corporations. In the end, "special occasion foods become every day foods when we let corporations cook for us." Note to teachers: ask your students to keep a log of the food they eat. How much of it is cooked at home? How much comes from corporations?
- Junk food may have captured the American palate, but a few simple ingredients and techniques can win it back.
- When I was growing up, the conveniences of modern life took over my mother’s kitchen, and our health declined as a result. Here’s what happened when we went back to the way our ancestors dined.
- Last year, Vicki Robin lived for a month eating only food from within a 10-mile radius. She’s back with tips for a planet-friendly diet.