I love these modern times. As a Chef, they are some good years. Food as acknowledged in the surrounding culture has provided the ultimate vindication for the food fanatic. Most of us know something more than you/we used to about why what’s good is good and why what ain’t isn’t.

Michael Pollan, I cant say enough about the guy. This is a cat I read and have to discuss with whomever happens to be around. On the train, on the sidewalk, at the hospital, the bank, buying long johns, or at home. 

Situational writing like this at its best describes a problem, in sometimes agonizing detail, a sort of wakeup call to us about that which we do every day yet think so little about. Cites all the relevant causes and conditions, and then when you’re all ’street fighting man’ about it (or is that just me?), the author offers the mercurial bit that I want the most yet encounter the least… a concise and thorough plan of ACTION marking a path out of the shit situation.

That said, we are discussing food here. American specifically. I drove this morning through Manhattan and Brooklyn doing my part as the unofficial third participant in this conversation.  Peep…Brian Lehrer chops it up with Michael Pollan,  and yeah the rest of the man’s story is available here: www.michaelpollan.com