“Our big problem is that high-calorie, special-occasion foods like cakes, fried foods, etc. have become so cheap and easy that we eat them every day. Make them special again by cooking them yourself. You won't do it every day, I promise.”

American food writer and journalist, Pollan is best known for his accessible yet rigorous exploration of how food systems shape health, culture, and the environment. His work bridges science, ethics, and everyday life, offering clear guidance on sustainable living and mindful eating.