Michael Pollan and Ruth Reichl Hash out the Food Revolution- page 5 | Innovation | Smithsonian
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Michael Pollan and Ruth Reichl dine at Bell & Anchor in Great Barrington, Massachusetts. (Illustration by Lara Tomlin)

Michael Pollan and Ruth Reichl Hash out the Food Revolution

Be a fly in the soup at the dinner table with two of America’s most iconic food writers

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(Continued from page 4)

P: So pork is what they did themselves. All right, I’m going with that.

R: I remember their chicken as being really delicious. I love that they’ve got beef heart. Not that I’m wanting it, but I love that they have it.

P: Somebody’s got to order it, though.

R: I ate a lot of beef hearts in Berkeley. It was so cheap. We ate a lot of hearts of every kind because you could get them for nothing.

P: Great menu.

R: Braised pork with farro. That sounds delicious.

P: I have to try the chick pea soup because I have to make one this week.

R: They have their own hens. Maybe we need to have their deviled eggs. I’m going to have eggs and chicken.

Waitress: OK, thanks.

P: So where were we? So yes, I think Schlosser’s book is a big deal and in fact it led to me writing about these issues because my editors at the New York Times Magazine saw this totally surprise best seller and said, “We want a big cover story on meat.” And I’m like, “What about meat?” And they said, “We don’t know, go find a story about meat.” And I went out and did that story that became “Power Steer.”

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