Michael Pollan insists that cooking can save the world. His autobiographical book, “Cooked” A Natural History of Transformation (published 2013 by The Penguin Group), poses several questions that anyone involved even peripherally in the local food movement should ponder:
… what was the single most important thing we can do as a family to improve our health and general well-being?
… what is the most important thing an ordinary person can do to help reform the American food system, to make it healthier and more sustainable?
… how can people living in a highly specialized consumer economy reduce their sense of dependence and achieve a greater degree of self-sufficiency?
Pollan says answers to these questions are found in the ordinary kitchen, and its main activity within – cooking. He makes a thoughtful, carefully-reasoned case for the very fiber of civilization being woven from the act of cooking, which draws upon plants, animals, the soil, air and light guarded and guided by farmers and gardeners’ hard work and knowledge.
“Cooking has the power to transform more than plants and animals: It transforms us, too, from mere consumers into producers. … The regular exercise of these simple skills for producing some of the necessities of life increases self-reliance and freedom while reducing our dependence on distant corporations. … This has been an early lesson of the rising movement to rebuild local food economies, a movement that ultimately depends for its success on our willingness to put more thought and effort into feeding ourselves.”
~Food for thought.
Terri Jenkins-Brady, Team Blogger