Michael Pollan Quote

There has ling been a happy symbiotic relationship between kitchen and bar. Simply put, the kitchen wants booze, and the bartender wants food.

To want to own a restaurant can be a strange and terrible affliction. What causes such a destructive urge in so many otherwise sensible people? Why would anyone who has worked hard, saved money, often...

The management no longer depends upon the talents or skills of its workers---those things are built into the operating systems and machines. Jobs that have been "deskilled" can be filled cheaply. The...

Supermarkets in Denmark have experimented with adding a second bar code to packages of meat that when scanned at a kiosk in the store brings up on a monitor images of the farm where the meat was raise...

Though they won't say, it has been estimated that Cargill and ADM together probably buy somewhere near a third of all the corn grown in America.

Yet the organic label itself—like every other such label in the supermarket—is really just an imperfect substitute for direct observation of how a food is produced, a concession to the reality that mo...

For an American like me, growing up linked to a very different food chain, yet one that is also rooted in a field of corn, not to think of himself as a corn person suggests either a failure of imagina...

A man who goes into a restaurant and blatantly disrespects the servers shows a strong discontent with his own being. Deep down he knows that restaurant service is the closest thing he will ever experi...

Big food companies make hot dogs with mechanically separated meat (msm) that, as described matter-of-factly by the [USDA], is "a paste-like and batter-like meat product produced by forcing bones with...

The parallel between these animals sick from surplus value and humans sick from industrial concentration is illuminating. (...) Against the industrial organization of death, animals have no other reco...