Calvin Klein: “I like the element of surprise”
Mr. Klein, do you think true invention in fashion is still possible?
I think of fashion as something that evolves. It is a continuation and it is constantly new. It does change, but there’s no invention. Everything has been done one way or another. And many designers are inspired by vintage clothes to begin with. But I think the world of fashion has changed a great deal in the last couple of decades.
In what way?
We have clothes that are offered at stores like Zara, H&M, and Uniqlo that we didn’t have 15 years ago. And those stores are offering really good design at incredible prices. Great value.
Michael Pollan: “We vote with our forks”
Mr. Pollan, you’re the author of multiple books about nutrition and the food industry, like The Omnivore’s Dilemma, Cooked and In Defense of Food. Do you remember when you first fell in love with food?
Probably on my mother’s breast! (Laughs) Gosh, I’ve always loved food but I didn’t begin thinking about it until I started gardening, which I did in my twenties. I loved growing food, I loved the idea that I could grow something and eat it! I treasured those bites of food in a way I hadn’t anything before. And a lot of my writing grows out of that experience in the garden because from gardening I got interested in health and cooking…
Has home cooking always been a part of your life?
Yes, my mother would always cook for our family. Those were some of the most sweet memories of my childhood. Just the memories of her taking that lid off the casserole and the aromas coming out… The steam of a boeuf bourguignon or a chicken stew… It was so great. In my Netflix series Cooked, which is based on the book I wrote in 2013, we used this blue casserole dish that is actually the very same one my mother cooked in.