Win two tickets to Michael Pollan's sold-out lecture at DU (winner announcement)

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Fran Collin
Winner announcement: Congratulations to kristenschenck2, the winner of our Michael Pollan contest, who wrote: "Trying to eat ground beef after reading Omnivore's Dilemma is like trying to swim in the ocean after seeing JAWS." Kristen, we'll send you an e-mail about how you can get your tickets.

Michael Pollan has been called, among other titles, a "food god" (true), more recently a "sexist pig" (false) and a "warrior" (depends on your definition), and in this week's Chef and Tell piece, I interview Pollan, who discusses the American diet, what we eat and how we should eat. He even includes a shout-out to homegrown Chipotle, a quick-service Mexican joint that, applauds, Pollan, "has taken big steps to source their meat -- or at least their pork -- sustainably and, in many places, locally. They're trying to walk the talk."

See also:
- Author Michael Pollan on portion control, the future of food and fast food
- Author Michael Pollan on Chipotle, canned haggis and making organic accessible
- Fuel's Bob Blair on Cooking for Michael Pollan

Next Wednesday, the Enrichment Program of University College at the University of Denver is hosting Pollan on its own soil, and while the lecture -- a stop on Pollan's Cooked book tour -- is sold out, we've got two tickets to give away. I'm introducing Pollan, so if you're the winner of the two seats, let me know so I can wave (or pass out on your lap). The lecture begins at 7 p.m. and takes place at Sturm Hall, on the DU campus.

If you want to go, you'll need to give us a good reason to give you the tickets, so here's what we're going to ask you: In fifty words or less, give us the first sentence of what you would say if you were introducing Michael Pollan to a swarm of foodists. The person whose mini-intro we like the best will get the tickets.

As always, please leave your answer, your name and a valid e-mail address (no e-mail, no tickets) in the comments section below. We'll announce the winner next Tuesday night, no later than 6 p.m.




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16 comments
cayohuesokid
cayohuesokid

Shameless self promotion. Lori- I'm the Meathead at The Source. I need to be there. Carnivores rule. That is why you have the photo of you kissing the trotter at Mark's place. Let's talk.

food4thought
food4thought

Michael Pollan has said many great things but as we travel through life we must remember to bring it back to the basics.“Eat food. Not too much. Mostly plants.”

tim.brauhn
tim.brauhn

Food sustains, delights, and occasionally kills us, but the history (and future) of comestibles and why we prepare them the way we do is often unclear; thankfully, author Michael Pollan is here to take us on a tour of nature, culture, and transformation in the human kitchen. 

tim.brauhn AT gmail.com

Skinney85
Skinney85

Oh and my email is filar85@gmail.com

Skinney85
Skinney85

Have you ever thought outside the border? Outside the borders of your supermarket that is. Well here is award winning author of Omnivores Dillema and many other titles, Michael Pollan to help you navigate the inside joke on food issues that plague America.

RevDrMatt
RevDrMatt

   I had never heard of this cat before Monday, and it is rather embarrassing to admit to a hall teeming with people I've seen over the last fifteen years - peers, pupils, bitches, bosses, mentors & managers - that I'm what I railed against. So shut up and listen. He's doing something right.

Matt Dowling

fathermattd@gmail.com


kristenschenck2
kristenschenck2

Trying to eat ground beef after reading Omnivore's Dilemma is like trying to swim in the ocean after seeing JAWS.


kristenschenck@msn.com 



Robert295
Robert295

We are very honored this evening to welcome best selling author, journalist and food activist Michael Pollan as he can truly answer for us what's for dinner and I should we have eaten it?

Robert agentorange59@hotmail.com

chiappetta7
chiappetta7

Ladies and Gentleman - our personal Jesus: M.P.

mspapaya
mspapaya

From earliest recorded times, humans have been absolutely mesmerized by the classic elements:  fire, water, air and earth.  But perhaps no group of humans has been enchanted more so than those having a love affair with knowing where food comes from and what we humans do with it once we have it.

Lori

ecstasybound@comcast.net

acohen710
acohen710

Most people eat food and browse supermarket aisles without ever considering where their meal comes from and how the finished product hits the plate.  Michael Pollan, acclaimed New York Times best seller, answers these questions and more tonight in Denver in support of his newest book--Cooked.

Adam , acohen710@gmail.com

kesslereb
kesslereb

Mr. Pollan, with all of the research you've done over the years for your books, including visits to slaughterhouses, how is it that you are not at least a vegetarian?

kesslereb@yahoo.com

ltdofw
ltdofw

James Beard award winner and acclaimed author, journalist, educator and sometimes antagonist, Michael Pollan comes to Denver to help spread the word of his newest book, Cooked, telling of howhe discovered that the cook straddles nature and culture, and how cooking connects us all.

Cheryl @ ltdofw@aol.com

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