I could try cool, professional detachment, but it would be dishonest: I'm elated to see Michael Pollan now blogging over at The New York Times. As an idealist, a foodie, an amateur cook, and a guilty liberal, my passions and my ethics often collide over a corn-fed steak, an osso bucco or a prawn ceviche. But there are so many choices ... there is very little to defend a corn-fed, industry-raised and slaughtered beef meal, other than the fact it tastes really good. (And vegetarians, trust me, I've heard your arguements and I have felt the requisite guilt - I am simply weak-willed when it come to culinary self-indulgence. Although the movie "Babe" did end my consumption of most pork products, and I haven't bought veal in two decades.)
I have taken small steps - having locally-grown organic produce delivered weekly at ridiculously inflated prices; I hit farmer's markets when possible; I shop at Trader Joe's; I buy free-range, cage-free, antibiotic-free whatever; I buy organic at my local supermarket; I buy artisanal foods when I can afford them (which, in honesty, is pretty much never, but that's what credit is for). But is this really changing anything?
Pollan helps answer the questions tortured gourmands like me wrestle with daily. And not all of his answers make me feel any better. For example, your suspicions are correct if you think "free-range" is essentially meaningless in practice. The truth is, industrial agriculture is busily co-opting the organic and ethical foods market because suckas like me will pay more just to assuage our guilt. I'd rather believe the chicken on my plate lived a long happy life romping in the grass and sun. I'll pay to have the lie told me.
Anyway, Pollan's new book is out, which I'll buy of course (from Powell's!), but more happily, I will have his blog to tempt and torture me. Don't miss it if you are a food sensualist and a thinker about ethics.