lets lets lets lets keep this goin””
I’m sitting on my twin bed mattress after having my queen size bed moved back home. And next to my bed there is a French window that pretty much sits directly above my downstair neighbor’s balcony, meaning I could always hear every conversation when the neighbors come outside to talk or party. I try to let them know several times when my all-male-athlete-neighbors hosted parties throughout the semester, but I’m really not sure whether the message came across successfully. (So far I’ve heard gals and guys stupidly flirt to each other, countless phone conversations, and two men sob.)
So this is the thing. I have never sat so close to the floor to realize that I can actually get a really clear view of the balcony without making any effort. So finally my neighbor came outside for another talk on the phone again—apparently to his mom—and this time I’m actually seeing him having a conversation, wearing only a speedo and nothing else. I’m not complaining for the noise anymore. #swimmersbodyftw
I think I know what it is now. I need to effing get out of the city.
We spend the hour with Michael Pollan, one of the countryâs leading writers and thinkers on food and food policy. Pollan has written several best-selling books about food, including “The Omnivoreâs Dilemma,” and “In Defense of Food: An Eaterâs Manifesto.” In his latest book, “Cooked: A Natural History of Transformation,” Pollan argues that taking back control of cooking may be the single most important step anyone can take to help make our food system healthier and more sustainable. “There is a deliberate effort to undermine food culture to sell us processed food,” Pollan says. “The family meal is a challenge if youâre General Mills or Kellogg or one of these companies, or McDonaldâs, because the family meal is usually one thing shared.” Pollan also talks about the “slow food” movement. “Slow food is about food that is good, clean and fair. Theyâre concerned with social justice. Theyâre concerned with how the food is grown and how humane and chemical-free it is.” He adds, “Slow food is about recovering that space around the family and keeping the influence of the food manufacturers outside of the house. … The family meal is very important. Itâs the nursery of democracy.”
Some really great quotes I got from the interview! Highly recommend people to watch the whole interview! It’s not only intellectually fun to watch, but also wholeheartedly inspiring!
“…when we acquired the control of fire and the ability to cook meat especially over fire…we unlocked this treasure trove of calories, of energy, that other animals didn’t have, because when you cook food, you basically predigest it outside of the body, so you don’t have to use as much energy—your body doesn’t have to use as much energy to break it down. You don’t have to chew it as much. And it’s a huge boon, and it probably led to the larger brain…”
“Ed does whole hog exclusively…he does it in—over wood and charcoal very slowly…the key to making barbecue is getting the temperature consistent and low, like 200 degrees. None of us cook at 200 degrees. That’s like a hot tub—I mean, it’s a hot hot tub. But when you do that, the fat kind of slowly renders into the meat, and the meat gradually breaks down. And after 20 hours or so, you could pull the whole thing apart with a fork, and it’s really delicious.”
“slow food is a movement…that arose in protest against fast food. And it begins in Italy in the ’80s, specifically when McDonald’s was coming to the Spanish Steps—you know, this kind of hallowed part of Rome. And Carlo Petrini was a left-wing journalist who was outraged that this was a challenge to Italy’s brilliant food culture. So he had a great idea. Unlike José Bové, who kind of, you know, drove his tractor into a McDonald’s plate glass, he did a much more Italian protest, which was, he set up a trestle table on the Spanish Steps outside the new McDonald’s and got all the Italian grandmothers he could find to come bake their—cook their best dish and say, “Here’s real food. What’s better? What do you really want?”
“Those home meal replacements are full of ingredients that no normal human ever has in their pantry. Polysorbate 80, do you have that in your pantry? I don’t think so. Soy lecithin? Carboxylated—I forget the other two words”
“…the food industry recognized there was an opportunity here. And what they did was they leapt in with an advertising campaign directed at women, and it was symbolized by this KFC billboard. Kentucky Fried Chicken runs this huge billboard all across America, big bucket of fried chicken under the words “Women’s Liberation.” And it was brilliant, because they associated not cooking with progressive values, and it had never been so associated before.”
Rae: ...欸 他是有痰嗎？