Maira Kalman illustrated the 2011 edition of Food Rules: An Eater's Manual (first published in 2009); it was also updated with 19 additional rules (including "Place a bouquet of flowers on the table and everything will taste twice as good" and "When you eat real food, you don't need rules").
In The Omnivore's Dilemma, Pollan points out that “organic” isn’t synonymous with “local” or “sustainable,” citing a Cornell scientist’s estimate that growing, processing, and shipping one calorie’s worth of organic arugula to the East Coast costs 57 calories of fossil fuel.
Pollan devotes several chapters in The Omnivore's Dilemma to visiting the farm, working there for a week, and later cooking a meal for friends with chickens and eggs from there. I saw Washington DC restauranteur Cathal Armstrong on a cookbook panel recently, and he reminisced about making the six-hour round trip from D.C. to obtain Polyface's eggs, back in the day when they were the only organic game in town. He said you just can't compare the taste. (He also credits The Omnivore's Dilemma with setting him on the right track.) Here's an excerpt from the book on Pollan's experience at Polyface that appeared in Mother Jones.
Whenever I hear people say clean food is expensive, I tell them it’s actually the cheapest food you can buy. That always gets their attention. Then I explain that, with our food, all of the costs are figured into the price. Society is not bearing the cost of water pollution, of antibiotic resistance, of food-borne illnesses, of crop subsidies, of subsidized oil and water—of all the hidden costs to the environment and the taxpayer that make cheap food seem cheap. No thinking person will tell you they don’t care about all that. I tell them the choice is simple: You can buy honestly priced food or you can buy irresponsibly priced food.—Polyface Farm owner Joel Salatin as quoted in The Omnivore's Dilemma