Michael Pollan Quotes About Fast Food

Quotes about: Fast Food

• Without such a thing as fast food, there would be no need for slow food.

  Michael Pollan

  Would Be, Needs, Slow Food

  Michael Pollan (2009). “The Omnivore's Dilemma: The Search for a Perfect Meal in a Fast-Food World”, p.206, Bloomsbury Publishing

• The ninety-nine cent price of a fast-food hamburger simply doesn't take account of that meal's true cost--to soil, oil, public health, the public purse, etc., costs which are never charged directly to the consumer but, indirectly and invisibly, to the taxpayer (in the form of subsidies), the health care system (in the form of food-borne illnesses and obesity), and the environment (in the form of pollution), not to mention the welfare of the workers in the feedlot and the slaughterhouse and the welfare of the animals themselves.

  Michael Pollan

  Animal, Ninety Nine, Oil

• The other thing that soy contributes to, of course, is hydrogenated oil. This is the main oil. This is the fast-food oil.

  Michael Pollan

  Oil, Soy, Fast Food

  Source: www.motherjones.com

• I think that there's some brainwashing going on with this idea that we don't have time to cook anymore. We have made cooking seem much more complicated than it is, and part of that comes from watching cooking shows on television-we've turned cooking into a spectator sport. ...My wife and I both work, and we can get a very nice dinner on the table in a half hour. It would not take any less time for us to drive to a fast-food outlet and order, sit down, and bus our table.

  Michael Pollan

  Sports, Nice, Thinking

• One of the problems is that the US government supports unhealthy food and does very little to support healthy food. I mean, we subsidize high fructose corn syrup. We subsidize hydrogenated corn oil. We do not subsidize organic food. We subsidize four crops that are the building blocks of fast food. And you also have to work on access. We have food deserts in our cities. We know that the distance you live from a supplier of fresh produce is one of the best predictors of your health.

  Michael Pollan

  Block, Distance, Mean

• Corn is an efficient way to get energy calories off the land and soybeans are an efficient way of getting protein off the land, so we've designed a food system that produces a lot of cheap corn and soybeans resulting in a lot of cheap fast food.

  Michael Pollan

  Land, Energy, Soybeans

  "The Cheapest Calories Make You the Fattest: A food-chain journalist looks for stories in our meals". Interview with Helen Wagenvoord, michaelpollan.com. September 30, 2004.

• Those externalized costs have always included labor. It is only the decline over time of the minimum wage in real dollars that's made the fast food industry possible, along with feedlot agriculture, pharmaceuticals on the farm, pesticides and regulatory forbearance. All these things are part of the answer to the question: Why is that crap so cheap? Our food is dishonestly priced. One of the ways in which it's dishonestly priced is the fact that people are not paid a living wage to process it, to serve it, to grow it, to slaughter it.

  Michael Pollan

  Real, Agriculture, People

• In corn, I think I've found the key to the American food chain. If you look at a fast-food meal, a McDonald's meal, virtually all the carbon in it - and what we eat is mostly carbon - comes from corn.

  Michael Pollan

  Thinking, Keys, Mcdonalds

• One of the reasons we eat fast food is that we don't have to cook fast food. We are out-sourcing cooking to corporations, they tend to cook with far too much salt, fat, and sugar.

  Michael Pollan

  Cooking, Sugar, Corporations

  Source: indianapublicmedia.org

• We do not subsidize organic food. We subsidize these four crops - five altogether, but one is cotton - and these are the building blocks of fast food. One of the ways you democratize healthy food is you support healthy food.

  Michael Pollan

  Block, Support, Healthy

  "Michael Pollan Fixes Dinner (Extended Interview)". Interview with Clara Jeffery, www.motherjones.com. March/April 2009.

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