As described in his book The Omnivore's Dilemma, what kind of meal did Michael Pollan prepare?

In his book The Omnivore’s Dilemma: A Natural
History of Four Meals, Michael Pollan (as his subtitle suggests) traces the
background of four different meals: one he ate at McDonald’s; one he prepared using
ingredients from Whole Foods; one he prepared using ingredients from a small farm in
Virginia; and (most intriguingly) one he prepared using the methods similar to those
used by early human hunter/gatherers.

On page 392 of the
original hardcover edition of his book, Pollan describes the ideals and objectives that
guided his preparation of this fourth meal.  They included the
following:

1. Pollan himself would provide all the
   ingredients of the meal by hunting, gathering, or growing
   them.


2. The meal’s ingredients should consist of at least
   one animal, one vegetable (or fruit), one fungus, and one
   mineral.


3. All the ingredients should be
   unpreserved.


4. No new funds should be spent on
   ingredients, although ingredients already purchased and on hand might be
   used.


5. The only guests at the meal should include the
   persons who had helped Pollan gather the ingredients (plus their closest
   relatives).


6. Pollan himself would prepare the
   meal.

Pollan approached this meal as an
experiment, partly to see what trying to prepare it could teach him. He does not propose
this kind of meal as a solution to any practical, real-world problems. He then details
the various problems and stories that arose from trying to prepare such a meal. He also
reports the various compromises he had to make to the guidelines listed
above.

Ultimately, much of the food for the meal came from
the forest. Preparing the meal took a great deal of time. In his closing comments on
this meal, Pollan writes that the meal reminds

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us how very much nature offers to the omnivore,
the forests as much as the fields, the oceans as much as the meadows. (p.
410)