Here are the discussion questions for the second section, Pastoral - Grass. Once again, I've tried to include a question that touched on at least one point in each chapter.
Chapter 8: In "All Flesh is Grass" Pollan again argues that there is a disconnect between the effort to make food versus the cost the consumer pays and that in order to expand organic food into the American food chain, organic growers must sacrifice their ideals. Underlying this is the difference between organic agriculture versus sustainable agriculture. Is it possible to have the best of both worlds? Can we, as consumers, drive growers into making better decisions by focusing our purchases on organic and sustainable?
Chapter 9: This chapter, "Big Organic", knocked me off my feet. In it we learn that organic milk, in many cases, really comes from factory-like farms where the cows are fed organic grain and not given hormones or antibiotics, but for the most part, the conditions are the same. Same thing with free-range chickens, where the "free-range" part seems a farce. Does reading this chapter make you want to focus more on buying local organic food (farm stands, farmer's markets, u-pick) and, more importantly, food where you can talk directly with the grower?
Chapter 10: It seems so obvious and natural (not to mention cheap) that practicing rotational grazing on grasslands eliminates or reduces disease in the grazing animals and the animals, in turn, keep the grasslands healthy. Did this information surprise you? Will you pay more attention to the type of farm your beef comes from? Will you seek out farmers/growers that practice rotational grazing?
You have the month of June to read these chapters and post your comments or bring up new discussion questions. I'll be posting questions on the rest of the chapters in Section II in two weeks.
Again, if I stated anything inaccurately, please feel free to correct me!