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