In the so-called Western diet, food has been replaced by nutrients, and common sense by confusion - most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we seem to become. With In Defense of Food, Pollan proposes a new (and very old) answer to the question of what we should eat that comes down to seven simple but liberating words: "Eat food. Not too much. Mostly plants."

In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.

When Michael Pollan set out to research how LSD and psilocybin (the active ingredient in magic mushrooms) are being used to provide relief to people suffering from difficult-to-treat conditions such as depression, addiction, and anxiety, he did not intend to write what is undoubtedly his most personal book. But upon discovering how these remarkable substances are improving the lives not only of the mentally ill but also of healthy people coming to grips with the challenges of everyday life, he decided to explore the landscape of the mind in the first person as well as the third.

With this updated edition of his earlier book, A Place of My Own, listeners can revisit the inspired, intelligent, and often hilarious story of Pollan’s realization of a room of his own—a small, wooden hut, his “shelter for daydreams” — built with his admittedly unhandy hands. Inspired by both Thoreau and Mr. Blandings, A Place of My Own not only works to convey the history and meaning of all human building, it also marks the connections between our bodies, our minds, and the natural world.

In his articles and in best-selling books such as The Botany of Desire, Michael Pollan has established himself as one of our most important and beloved writers on modern man's place in the natural world. A new literary classic, Second Nature has become a manifesto not just for gardeners but for environmentalists everywhere.

“What’s for dinner"? seemed like a simple question - until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young listeners’ adaptation of Pollan’s famous food-chain exploration encourages kids to consider the personal and global health implications of their food choices. The Omnivore’s Dilemma serves up a bold message to the generation that needs it most: It’s time to take charge of our national eating habits - and it starts with you.

"What should we have for dinner?" To one degree or another, this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans have had to learn what is safe, and what isn't. Today, as America confronts what can only be described as a national eating disorder, the omnivore's dilemma has returned with an atavistic vengeance.

Of all the things humans rely on plants for - sustenance, beauty, medicine, fragrance, flavor, fiber - surely the most curious is our use of them to change consciousness: to stimulate or calm, fiddle with or completely alter, the qualities of our mental experience. Take coffee and tea: People around the world rely on caffeine to sharpen their minds. But we do not usually think of caffeine as a drug, or our daily use as an addiction, because it is legal and socially acceptable.

Michael Pollan, known for his best-selling nonfiction audio, including The Omnivores Dilemma and How to Change Your Mind, conceived and wrote Caffeine: How Caffeine Created the Modern World as an Audible Original. In this controversial and exciting listen, Pollan explores caffeine’s power as the most-used drug in the world - and the only one we give to children (in soda pop) as a treat.

From the physician behind the wildly popular website Nutrition Facts, How Not to Die reveals the groundbreaking scientific evidence behind the only diet that can prevent and reverse many of the causes of disease-related death. 

Are plants intelligent? Can they solve problems, communicate, and navigate their surroundings? Or are they passive, incapable of independent action or social behavior? Philosophers and scientists have pondered these questions since ancient Greece, most often concluding that plants are unthinking and inert: they are too silent, too sedentary - just too different from us. Yet discoveries over the past 50 years have challenged these ideas, shedding new light on the extraordinary capabilities and complex interior lives of plants.  

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.

In Eat Smarter, nutritionist, best-selling author, and number-one-ranked podcast host Shawn Stevenson breaks down the science of food with a 30-day program to help you lose weight, reboot your metabolism and hormones, and improve your brain function. Most importantly, he explains how changing what you eat can transform your life by affecting your ability to make money, sleep better, maintain relationships, and be happier.  

Discover the cutting-edge science behind long-term weight loss success in this powerful new audiobook from the New York Times best-selling author of How Not to Die.

Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.