In In Defense of Food, Michael Pollan recommends eating a variety of species. It’s not one of his banner recommendations, which are 1. Eat food (would your great-grandparents recognize it as food?), 2. Not too much, 3. Mostly vegetables. (And I think he later added 4. Nothing that gets advertised.) His sub-banner recommendations are things like eat from an old cuisine and eat a variety of species.
I thought it would be fun to count the species I eat for a period of time, and do-able because since I rarely buy prepared food, I know what’s in everything I eat. I just carried a 3×5 card with me for five days and wrote things down as I ate them. It was fun. It got me a good compliment and gave me an outlandish truth for “two truths and a lie,” which was the check-in for my Crisis Center meeting this week.
It was interesting, too. When I think about food variety, I usually think about a variety of meals, or maybe stealing a meal from a different cuisine than usual, not number of species. The species really added up fast. I had 58 at the end of day two. I did not go out of my way to make my list longer, either. Note that I have not thoroughly researched this list–I just wrote things down as I ate them. I am not well-schooled in which plants are different species and which are just different cultivars. I discovered, for example, in On Food and Cooking (a wonderful book, if you haven’t seen it), that two plants I wrote down, garnet yam and jewel yam, are not different species, and are not even really yams. They are kinds of sweet potato. They will appear below as “sweet potato” but other, similar instances have probably eluded me. It’s the end of my term and I’m too busy to look them all up. Please correct me if you catch anything!
alfalfa
apple
arugula
asparagus
avocado
banana
barley
basil
bay
bean, black
beets (root & greens)
bell pepper
blueberry
broccoli
buckwheat
cabbage, red
cacao
carrot
celery
chard
chicken (egg)
chive
cinnamon
corn
cow (meat, milk)
dill
eggplant
endive, Frisee
fennel
garbanzo bean
garlic
ginger
goat (milk)
grape, Sultana
grape, wine
herring
honey bee (honey)
kelp
kiwi
kumquat
lavender
lemon
lentil (Red Chief)
lettuce (Boston, red leaf, sentry)
mango
marjoram
mint
mushroom, common
nutritional yeast
oat
olive (fruit, oil)
onion, yellow
orange
oregano
oyster
parsley
peanut
pepper
pig
pineapple
pistachio
plum
potato, red
quinoa
raspberry
rice
rosemary
sage
salmon
sesame
sheep (meat)
soy
spinach
squash (summer, zuchini)
strawberry
sugar
summer savory
sweet potato (jewel, garnet)
tea
thyme
tomato
turmeric
walnut
wheat