Why we are what we eat

A writer traces our food from field to table, and along the way finds some surprising ingredients in the processed food we eat all the time.

Guests

• Michael Pollan: Author of the new book "The Omnivore's Dilemma: A Natural History of Four Meals." He's also the author of "The Botany of Desire."

Resources

• Michael Pollan's Web site
• Michael Pollan's Frontline interview
• NPR interview on "Botany of Desire"