This book disabused me of my illusions about “organic” and introduced me to Michael Pollan. He tackles four meals, traced all the way back to their sources. There’s a fast food dinner eaten in the car, which turns out to be corn dressed up as burgers — Pollan buys a steer and follows it from a South Dakota ranch to an Iowa feedlot. There’s an industrial organic meal, which is the same system as non-organic, but with better labeling. There’s a meal from Joel Salatin’s Virginia farm, where grass, cattle, and chickens are rotated into an actual working cycle — not organic, but closer to the roots. And then one he hunts, gathers, and forages himself, including shooting a pig in Sonoma. His famous takeaway: Eat food, mostly plants, not too much.