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.
side Sturgis, South Dakota. In that part of the prairie, you can still make out ruts dug by stagecoaches and cattle drives of the 1800s. In November, when I visited, the ground was covered with a thick coat of yellow and gold grass. Sprinkled across the fields were moving black dots: Angus cows and calves, grazing. Ed and Rich Blair run what’s called a “cow-calf ” operation. Their business is the first stage in the production of a hamburger. It is also the stage least changed by the modern
to release the gas. But a corn diet causes a condition that keeps the gas from escaping. This is called bloat. The gases in the rumen get trapped and the rumen inflates like a balloon until it presses against its lungs. To save the animal, a vet must force a hose down the animal’s throat to release the gas. Otherwise, the pressure will choke the animal to death. A corn diet also gives cattle acidosis (too much acid in the 58 t he indust r i a l me a l rumen). Human stomachs are naturally
the Industrial Organic Farm I guess I missed the old Cascadian, the one on the package. Or at least, I missed the idea of it. This just didn’t fit my picture of what an organic farm should look like. Get over it, Gene Kahn “Organic” products must contain at least 95% organic ingredients. “Made with organic ingredients”: At least 70% of ingredients must be organic. Products with less than 70% organic ingredients can list specific organic ingredients on the packaging. And: There are no
results. I asked Joel how much food Polyface produces in a season, and he rattled off the following figures: 30,000 dozen eggs 10,000 broilers 800 stewing hens 169 m ich a e l p ol l a n 50 beef cattle (25,000 lbs of beef) 250 hogs (25,000 lbs of pork) 1,000 turkeys 500 rabbits It was hard to believe they got that much food from one hundred acres of grass. Then Joel corrected me. He said that the 450 acres of forest were also an important part of the farm operation. I didn’t get that at all.
not wealthy, upper-middle-class people. They were a real cross section of types, including a schoolteacher, several retirees, a young mom with her towheaded twins, a mechanic, an opera singer, a furniture maker, a woman who worked in a metal plant. What brought them all together at Polyface Farm? Here are some of the comments I jotted down: “This is the chicken I remember from my childhood. It actually tastes like chicken.” “I just don’t trust the meat in the supermarket anymore.” “You’re not