Nader Zaidan
asked
Michael Pollan:
When dining at a restaurant, do you ask the waiter/waitress questions about the ingredients used?
Michael Pollan
I do often ask servers or, if I get the chance, chefs, where they're sourcing their food, especially the meat. I do it for two reasons: because I won't order meat from factory farms, and because I'm convinced that the more they get those questions, the more likely they are to spend more of food that has a defensible story behind it. If more of us did this, the meat would get better, fast. This is part of what is meant by "voting with your fork." It's true, it can get a little Portlandia, I admit it, but I'm willing to be annoying to move the needle.
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?
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