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March 15, 2010

The omnivore's appearance

Michael PollanMichael Pollan is going to play professor for a day at Goucher College.

The author and industrial-foods critic will give a lecture: "In Defense of Food: The Omnivore's Solution."

The event, at 8 p.m. on April 13, is free and open to the public, but tickets must be reserved in advance by calling the Goucher box office at (410) 337-6333 or e-mailing boxoffice@goucher.edu.

After the lecture, Pollan will sign books.

His most recent work is "Food Rules." Pollan also is author of "In Defense of Food: An Eater's Manifesto" and "The Omnivore's Dilemma: A Natural History of Four Meals." 

 

Sun file photo

Posted by Laura Vozzella at 11:24 AM | | Comments (9)
        

Comments

I saw "author" and thought, Oh no another bummer bring-down like Hilda Flummenstein, author of such books as:
Foods That Kill
Why Do You Make the Baby Animals Cry?
Oh My God! You're Eating THAT?
That's Disgusting, Do You KNOW What They Put In THAT?
Meat Is WORSE Than Murder
and
Vegan Vigilante - The Reckoning

1, 3, and 4 might be somewhat accurate. But Michael Pollan is certainly no vegan. In Omnivore's Delimma, he chronicles hunting and killing a wild boar for one of his meals.

ohhhh i'm pleased about this. i've wanted to go to one of his talks.

I'm bummed. I would like to see this but I work that night.

I'd like to go, but I'd have to go alone. The wife, a Goucher alum, has been boycotting events at her alma mater since the Gophers went co-ed.

Wow... way to hold a grudge. That's been since, what, 1983? In my gopher days, I remember going down to the archives and seeing a T-shirt which said, "Better dead than co-ed."

I had no idea until now that the Goucher mascot was the Gopher.

rock, you're dating your wife, and not in the way she wants. Gophers rule!!!!

Link spam at 3:13 PM! (Another shill for what is probably Chinese counterfeit footwear.)

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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