Simply by starting to cook again, you declare your independence from the culture of fast food. As soon as you cook, you start thinking about ingredients. You start thinking about plants and animals and not the microwave. And you will find that your diet, just by that one simple act, that is greatly improved.

The larger meaning here is that mainstream journalists simply cannot talk about things that the two parties agree on; this is the black hole of American politics.

Before I started writing about food, my focus was really on the human relationship to plants. Not only do plants nourish us bodily - they nourish us psychologically.

As a society, we devalued farming as an occupation and encouraged the best students to leave the farm for 'better' jobs in the city. We emptied America's rural counties in order to supply workers to urban factories.

If you made all the French fries you ate, you would eat them much less often, if only because they're so much work. The same holds true for fried chicken, chips, cakes, pies, and ice cream. Enjoy these treats as often as you're willing to prepare them - chances are good it won't be every day.

While the surfeit of cheap calories that the U.S. food system has produced since the late 1970s may have taken food prices off the political agenda, this has come at a steep cost to public health.

Specialization makes it easy to forget about the filth of the coal-fired power plant that is lighting this pristine computer screen, or the backbreaking labor it took to pick the strawberries for my cereal, or the misery of the hog that lived and died so I could enjoy my bacon.

We love salt, fat and sugar. We're hard-wired to go for those flavors. They trip our dopamine networks, which are our craving networks.

The correlation between poverty and obesity can be traced to agricultural policies and subsidies.

I can probably earn more in an hour of writing or even teaching than I could save in a whole week of cooking. Specialization is undeniably a powerful social and economic force. And yet it is also debilitating. It breeds helplessness, dependence, and ignorance and, eventually, it undermines any sense of responsibility.

Meat is a mighty contributor to climate change and other environmental problems. The amount of meat we're eating is one of the leading causes of climate change. It's as important as the kind of car you drive - whether you eat meat a lot or how much meat you eat.

McDonald's is in a unique position. They can decide they don't want meat with hormones in it, and that will be the end of hormones in meat. I actually think exerting pressure on McDonald's is probably just as important as on the Department of Agriculture.

I like the taste of grass-fed meat. It is chewier, I'll own that... The Argentines make excellent beef that's grass-fed. They've learned how to age it, and they've gotten good at it.

Species co-evolve with the other species they eat, and very often, a relationship of interdependence develops: I'll feed you if you spread around my genes. A gradual process of mutual adaptation transforms something like an apple or a squash into a nutritious and tasty food for a hungry animal.

My mode as a writer is to layer different perspectives: the scientific, the philosophical, the political, the journalistic. When you layer them, you get a really wholesome, interesting picture.

I'm very picky about the meat I eat. I eat grass-fed beef, which is now becoming more common. Yes, it's still more expensive, but it's a very sustainable product.

Raw foodists are kind of paddling upstream against evolution. The only reason they can do it, and they don't all keel over, is that they are using blenders. They're very Cuisinart-dependent.

Don't eat anything that won't eventually rot.

The things journalists should pay attention to are the issues the political leadership agrees on, rather than to their supposed antagonisms.

When you realize the real pleasure in food comes in the first couple bites, and it diminishes thereafter, that's a kind of reminder to focus on the experience, enjoy those first bites, and as you get into the 20th bite, you're talking calories and not pleasure.

Bayer's planned acquisition of Monsanto promises to increase concentration in both the seed and agrochemical markets.

For at the same time many people seem eager to extend the circle of our moral consideration to animals, in our factory farms and laboratories we are inflicting more suffering on more animals than at any time in history.

I've been amazed to learn all of the links between microbial health and our general health. This all started by trying to understand fermentation. The fermentation outside your body, and its relation to the fermentation inside your body. The key to health is fermentation, it turns out.

Oddly enough, government policy helped get the fast food outlets into the city. Very well-intentioned small business administration loans to encourage minority business ownership. The easiest business to get into is opening a fast-food franchise in the inner city.

It is no small thing for an American to be able to go into a fast-food restaurant and to buy a double cheeseburger, fries, and a large Coke for a price equal to less than an hour of labor at the minimum wage - indeed, in the long sweep of history, this represents a remarkable achievement.

To me, onions are the metaphor for kitchen drudgery. Cutting them is hard to do well, and they fight you the whole way.

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.

We spend our lives in front of screens, and cooking is one of the best antidotes.

Barbecue is an incredibly democratic food. It's cheaper than McDonald's in many places and far more delicious. On the other hand, the only reason it can be that cheap is they use commodity hogs, the worst of the worst, which is - you know, it's an industry kind of ruining North Carolina.

The astounding variety of foods on offer in the modern supermarket obscures the fact that the actual number of species in the modern diet is shrinking. For reasons of economics, the food industry prefers to tease its myriad processed offerings from a tiny group of plant species, corn and soybeans chief among them.

One of my rules is pay more, eat less. You do get what you pay for, and if you're willing to pay more for pastured eggs or grass-fed beef, you're getting something that's more delicious, and you'll feel better about eating it.

People in Slow Food understand that food is an environmental issue.

High-quality food is better for your health.

My work has gotten more political over time, but once you start exploring food, you find you're up against economics and politics and psychology and anthropology, all of these different things you have to deal with.

French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food that we think of as elite didn't start out that way.

I think the most important thing we can teach our kids for their long-term health and happiness is how to cook.

The big journals and Nobel laureates are the equivalent of Congressional leaders in science journalism.

Food choices are something fundamental you can control about yourself: what you take into your body. When so many other things are out of control and your influence over climate change - all these much larger issues - it's very hard to see any results or any progress. But everybody can see progress around food.

I think cooking is really key because it's the only way you're going to take back control of your diet from the corporations who want to cook for us. The fact is, so far, corporations don't cook that well. They tend to use too much salt, fat, and sugar - much more than you would ever use at home.

The first step in reforming appetite is going from processed food to real food. Then, if you can afford organic or grass-fed, fantastic. But the first step is moving from processed industrial food to the real thing.

Europeans fought for shorter workdays, more vacation time, family leave, and all these kinds of things. Those haven't been priorities in America: it's been about money. You see, in the countries that fought for time, they cook more often; they have less obesity. There are real benefits to having time.

You look how much sugar is in a typical supermarket loaf of bread: it's a lot of sugar. It's just become one of those sugar delivery systems in our food economy.

In general, science journalism concerns itself with what has been published in a handful of peer-reviewed journals - Nature, Cell, The New England Journal of Medicine - which set the agenda.

Perhaps more than any other, the food industry is very sensitive to consumer demand.

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. And in the inner city, people don't have grocery stores. So we have to figure out a way of getting supermarkets and farmers markets into the inner cities.

Agriculture changes the landscape more than anything else we do. It alters the composition of species. We don't realize it when we sit down to eat, but that is our most profound engagement with the rest of nature.

I think perfect objectivity is an unrealistic goal; fairness, however, is not.

Eat all the junk food you want - as long as you cook it yourself. That way, it'll be less junky, and you won't eat it every day because it's a lot of work.

A lawn is nature under totalitarian rule.

The garden suggests there might be a place where we can meet nature halfway.