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Posted at March 28, 2016, 5:14 pm: I am only about halfway through this book, but I would be interested to know what other readers think about the subject. The book is by Michael Pollan and takes a close look at how some food is produced. It has similarities to some other books in this genre - the author seems so enthusiastic about his subject, that he seems to be a little overly dramatic at times and not terribly objective. However, everything he writes about the use of corn and corn products in American cuisine was a real eyeopener to me. According to him, corn is so productive that it is used in animal feed for the beef we eat, as sweeteners in everything (high fructose corn syrup - yogurt, granola, soda, ketchup, salad dressing, etc.), as starches and as food additives to the point that corn products make up a big part of many people's diets. Now he is taking on the organic food industry and making me question the extra money I spend for those free range eggs and the organic milk. I am sure there are articles out there that refute what he is saying and I wouldn't take it all at face value. But, it does make me wonder about it all. Has anyone else read his book and what are your thoughts? Original of the message was taken from http://www.cheftalk.com/forums/ Replies:I am half way thru this book too.Has anyone heard Pollan speak to a large audience? I had a client cal... Shroom, congratulations on your 4000th post! Mezz thanks Mezz! Pollan is doing a credible job connecting the dots. Other Topics of Chef Talk:Pasta with cheeseCan anyone give me a recipe for Sarku Japan's Teriyaki Chicken? Hey Everyone Pinging Mrs. Fawkes... salsa questions Pan fried salmon Go Figure! I need HELP!!!! Russ & John's GReen tea candy Global Knife Contest!!!! Charlie Rose's food show Berghoff Knives a newbie needs help! :) Tuscan soup at Olive Garden Your cleavers for everything. Callebaut Chocolate Le Coq au Vin in Orlando Devil's Food in a sheet pan Hi! Pan Sauces Spice/Coffee Grinder Introduction Ropa Vieja..old Cloths Satellite Beach on TV To Any Graduated Chefs. Please Help! Recommendation for Countertop Dough Sheeter?? Chocolate courses curious about ribs Master Sauces Cooking...hehehe... pnawn da' need immediate help with spaghetti sauce Hello Puff pastry Culinary Arts Textbooks for Sale beef tenderloin canapes- temperature? Aspiring Harlem Caterer & Personal Chef Salts Use your imagination Gino's East Pizza Crust What does your cookbook collection say about you? Greetings The Fishlady rates for private chefs |