Where does our food come from? (And why is there so much corn in everything?) Julia and Victoria, with special guest and Book Club’s project manager Rebecca Gesme, discuss Michael Pollan’s The Omnivore’s Dilemma in which he endeavors to answer these very important and complicated questions.
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Mentioned in the Episode:
Michael Pollan’s website
Netflix series, “Cooked”
Judith Belzer, painter
Pollan’s interview on Fresh Air (2018)
Recommendations:
Sapiens by Yuval Noah Harari
2016 Washington Post follow-up article by Pollan
Documentary, “Fantastic Fungi”
Eating Animals by Jonathan Safran Foer
We Are the Weather by Jonathan Safran Foer
Cookbook, The Sioux Chef’s Indigenous Kitchenby Sean Sherman
Currently Obsessed:
Keeping up with the Kardashians season 20
