this new one, cooked , michael pollan is here with us today, in the guest spot. i have to correct one thing. you said a connecticut nut and it is a connecticut nun. who taught me how to make cheese. in case she is watching. we saw the picture. clearly a nun. okay. i heard she is a bit of a nutty nun. no, she is actually a a macro b biologist and a cheese maker. can you come here daily and help me with my prompter. with all of the time we spend eating out is on balance, just a bad idea. that cavemen didn t need stair masters because they were able to work out throughout the day. but we have shifted to service economy, lot of processed foods. you point out like 80% of the sodium is just from eating out. if we cooked more, we would get less of it. what is that all about?
michael, before we let you know, if people are cooking less and watch tv with chefs cooking isn t that weird. there are more americans watching the food network than cook being for themselves. i think we are intimidated about cooking. one thing i would do is help fem fall ba tobacco cooking. i would like to help people fall back into cooking. the president dining with the ladies in the senate last night. what they talked about, what they are saying today and of course what they ate. we are back spinning next. we went out and asked people a simple question: how old is the oldest person you ve known? we gave people a sticker and had them show us. we learned a lot of us have known someone
your tv day. every living president will be in attendance for the festivities. would you go, if you could? morgan wright said quote, i would love to be there to see president obama, clinton and carter in person. don t want it see bush. morgan, i agree. one of the most exclusive clubs. next up, can indefensive food change the conversation about the way we eat? now michael pollen is here to tell us about his new book cooked and i am hungry, sir.
the end of the day we miss out on the benefits of cooking and those benefits reach far beyond our medical health. from the whole hog barbecue pits, to the raw milk cheese beet, pollen gets back it basics of cooking to explore the missing link in the food chain. how we transform plants and animals into meals, why? pollan breaks it down into four areas. fire, water, the third, air, might need more explanation. pollan used the example of bread. 80% of bread is air. and finally, earth. bacteria and live cultures. it may not sound appetizing but how do you think our friends get that beer and cheese and prosciutto that we all love so much? well, from his brown breaking book about the food chain to
a little more than 100 miles, but a world away from the wall street career he left behind to raise black angus cattle and chicken. when they eat what nature intended and that s grass only. reporter: dan s beef and chicken isn t certified organic because when it comes to meat, organic isn t the whole story. you could take cattle and feed them organic grain in a feed lot and be certified organic. that s not what we re about. reporter: dan sells his grass fed beef at local green markets where most products are grown organically. generally you want to eat food that comes to you as close as possible and picked as fresh as possible. reporter: michael pollen is the author of several best-selling books such as in defense of food. works that have inspired many americans to take a second look at what and how they eat. i don t think we can say that organic is always better for you. i think we can say it is always better for the environment.