The Omnivore's Dilemma: The Secrets Behind What You Eat, Young Readers Edition
Format: PDF / Kindle (mobi) / ePub
The New York Times bestseller that’s changing America’s diet is now perfect for younger readers
“What’s for dinner?” seemed like a simple question—until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young readers’ adaptation of Pollan’s famous food-chain exploration encourages kids to consider the personal and global health implications of their food choices.
In a smart, compelling format with updated facts, plenty of photos, graphs, and visuals, as well as a new afterword and backmatter, The Omnivore’s Dilemma serves up a bold message to the generation that needs it most: It’s time to take charge of our national eating habits—and it starts with you.
“In the fifties, when my father was ranching, it was two or three years old. Now we get there at fourteen to sixteen months.” What gets a steer from 80 to 1,100 pounds in fourteen months is tremendous amounts of corn, food supplements, and drugs. Fast food indeed. Cow Chow In October, two weeks before I made his acquaintance, steer number 534 was weaned from his mother. Weaning is the 52 t he indust r i a l me a l © Marcus Mam hardest time on a ranch for animals and ranchers alike. Cows
They cooked and ate the same foods people in their part of the world had always eaten. Modern Americans don’t have strong food traditions. Instead we have dozens of different “experts” who give us lots of different advice about what to eat and what not to eat. It’s one thing to be crazy about food because you like to eat. But I found I was going crazy from worrying about food. So I set out to try to solve the modern omnivore’s dilemma. I decided to become a food detective, to find out where our
serving meals. Indeed, the meal looked and tasted very much like airline food. To be fair, one shouldn’t compare an organic TV dinner to real food but to a conventional TV dinner, and by that standard Cascadian Farm has nothing to be ashamed of. Still, the chunks of white meat chicken had only a faint chicken taste. That probably came from the “natural chicken flavor” mentioned on the box. The “creamy rosemary dill sauce” was made without cream or milk. I’m betting it got its creaminess from
shademobile, which he calls the Gobbledy-Go. The turkeys rest under the Gobbledy-Go by day and roost on top of it at night. Joel likes to put his turkeys in the orchard, where they eat the bugs, mow the grass, and fertilize the trees and vines. Putting turkeys and grape vines together means getting two crops off of the same piece of land. During the winter, the cows and other animals come off the pastures and into the barns. But Polyface’s “beyond organic” methods don’t stop, they just move
a n also sells to buying clubs. These are groups of families, usually in cities or suburbs, who put together a big order once or twice a month. One person in the club collects the orders and takes delivery of the food. The size of the order makes it worth the farmer’s while to deliver, in Joel’s case sometimes as far as Virginia Beach or Bethesda—half a day’s drive. Thursday Morning And then there is Joel’s brother, Art, who makes deliveries to area restaurants once a week. On Thursday I woke