Lisa Barrangou asked Michael Pollan:
Your message that poor people who cook with real foods eat healthier diets than rich people who don’t may encourage rich people to reconsider their food behaviors, but how do we encourage more poor people to do so, since their demographic generally seems to not believe eating well is a realistic option?
Michael Pollan It's dangerous to generalize about "poor people," but its important to understand that there are several possible impediments to cooking, depending on the person or family. One is time-- the poor often work more than one job and have longer commute times. But it's important to keep in mind that cooking is an economical way to feed a family-- cheaper than fast food-- and that there are strategies to make cooking efficient, such as making large batches of food and freezing it, or taking turns cooking, either in the family or among friends and neighbors-- each takes a day and cooks enough for three family, for eg. Some people, rich or poor, lack the skills to navigate the time challenges-- which is why we need to bring back an updated version of Home Ec, for everybody.
More Answered Questions
Edan asked Michael Pollan:
I love your work--both the writing you've done about food and the food industry, and your earlier work that covers an array of topics--The Botany of Desire, for instance, is so fun. I wonder if you're sticking to food as a topic for good, or if you have plans to write on a different subject. If it's food all the way, that's great. If there are new topics obsessing you lately, can you reveal what they are?
Mandy asked Michael Pollan:
I am one of those vegetarians who started cooking meat after reading that grass-fed beef and pastured raise chickens exist. These animals have a better life than those in factory farms but I have a hard time finding facts about slaughterhouses. Do these guys have a better time at the slaughterhouse than their counterparts?
Marta asked Michael Pollan: