I watched the first episode of Michael Pollan’s docu-series Cooked. It was a little meat-heavy for my taste and predictably suffers from the pop-science/”explain everything to me” tone that is fashionable these days. Still, some parts I did enjoy, not least of which was the revelation that kiddo-Michael Pollan once gave his pet pig named Kosher to James Taylor (yes, that one) who had a pig of his own, Mona, in whose presence Pollan’s pig immediately perished. A few other things above in writing and pictures, and below in type:
01. One of the main benefits of cooking is that it reduces chewing time. Primates spend half (!) their waking hours chewing.
02. I thought this–from a man working in a butcher shop MP profiled–was good advice: “Use the money you would spend eating out and take it to a butcher shop or a farmer’s market. I guarantee you’ll get more meals, healthier meals, and honestly better meals than you would eating out.”
03.Something I didn’t know: Much of the flavor for meat comes from the wood with which it is cooked. The wood itself contains plant material that flavors the meat and when juice from the meat drips onto the wood that changes the smoke the wood gives off.
04. Pollan closes out with this quote (paraphrasing here): “A passive consumer is the identity I am least proud of. I prefer my identity as a creator, a maker and cooking allows me to be that.” I think that’s a big part of (1) the crises of identity many young people experience, since they aren’t taught how to make things and so don’t and (2) the interest in do-it-yourself-ism, from brewing beer to crocheting. This winter I’ve enjoyed doing the latter, and as I’ve written before, learning to bake has been really good for me.
I’m not sure yet if I’ll finish off the series. If I do I’ll post my notes here. Happy Mardi Grad y’all.