Blog

This is part one of a terrific 4-part series of talks with Michael Pollan, conducted by Cooking Up a Story about a year ago. In the short (10 minute) clip, Pollan speaks compellingly (and with humor) about local, sustainable foods, distinguishing them from "edible food-like substances" such as margarine, no-fat (no cream) sour cream, and imitation pasta. It's a great way to get a quick overview of what In Defense of Food and Michael Pollan are all about. I've recently found the interview, so I want to share it with you. Enjoy!