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If You Eat, Please Try Cooking

Yesterday I spent much of the day driving around with a van full of frozen pork (hint: you might want to come by on Saturday).  Listening to the radio, I heard  an NPR interview of Michael Pollan (The Omnivore's Dilemma) talking about his latest book, Cooked.  The interview is really interesting and, charateristically, Pollan is full of intriguing insights which make a person want to get the book.  Pollan argues that his earlier investigation of our food systems (Omnivore's Dilemma) and his earlier critique of the nutrional dogmas (In Defense of Food) that form our ideas of what is good for us, leaves out a major link:  the transformation of ingredients into the art of food.  Another favorite author (and activist-farmer), Joel Salatin, has been arguing the same point and puts it simply in his latest book:  "Get in the kitchen."