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I know some people won't read this piece simply because Ezra Klein is not vegan or even vegetarian, but I think he makes some excellent points. A lot of the meat-based meals in restaurants are due to chefs schooled in the French tradition. And, as one chef put it, cooks use meat to "express themselves."
Ezra Klein talks about the lack of vegetarian options at a restaurant he attended. Why do people assume that vegetarians eat nothing but vegetables? But this is another example of the general ignorance displayed in restaurants and cooking shows like Top Chef. Real food only comes with meat. Real food only comes with meat.
Throughout the entire show, the judges and contestants always refer to their meats as the "protein." Vegetarians and vegans know that you get protein from vegetables. Protein is not dependent on meat at all. Is that all these people can cook? I've seen two chefs wear stupid meat-inspired shirts. That's not true.
The most constructive part of the book (and possibly the most shocking to those who are only peripherally familiar with the vegetarian movement and who might therefore expect radicalism) is the authors' discussion of tolerance in all activities. They even go so far as to insist that it can be a good thing for vegetarians to date meat-eaters!
Home cooking for Violet was difficult because her carb/protein/fat ratios need to be consistent in order for her blood sugar to be predictable. I had to make exactly the same meal for her every day, so I moved to using Natural Balance Vegetarian kibble (note that the canned version is not vegan due to the animal source of Vitamin D3).
And there are two relevant kinds of alternatives here: one is treating the animals better before we eat them, the only disadvantage of which is that it would make meat considerably more expensive. And the other is taking up vegetarianism. But what about the vegetarian alternative?
For an explanation of this feature, click on “Moral Vegetarianism” at the bottom of this post. The Argument from Human Grain Shortage All of the clearly moral arguments for vegetarianism given so far have been in terms of animal rights and suffering. Second, it seems to assume that not eating meat is the best way to conserve grain.
Not all meat eaters are cold, cruel, selfish individuals insensitive to animal suffering. Many, if not most, of the meat eaters I know are deeply concerned about the fact that the animals they eat are raised in factory farm conditions. Life without meat seems unbearable to them. They realize that factory farming is inhumane.
It’s a terrible but ultimately not surprising tale, given the continued lack of self-regulation and the emphasis on profit over safety in the meat industry. The only way the meat industry will change its ways is for people to stop buying ground beef and cause sales to plummet. Ann Calandro Flemington, N.J.,
If you currently eat meat, make a commitment to reduce your consumption of animals in January and stop eating them altogether in February. If you are already a vegetarian, make this the year that you decide to go vegan. If you feel yourself losing your resolve, take 12 minutes to re-view the documentary "Meet Your Meat" here or here.
Keith: As a historian or even an anthropologist, one could make the argument that being a vegetarian limits one's ability to understand other cultures. I, like you, am not a complete vegetarian. When I do cook it (which is maybe once every two weeks), I try to be a responsible as possible.
In his fresh and candid first post (available here ), Jonathan admitted that he is struggling with the issue of ethical vegetarianism. He thinks that the treatment of animals in factory farms is morally unjustifiable, and yet, he continues to support those practices financially by purchasing and eating meat and animal products.
Some might argue that while eating meat is in general acceptable, we are under an obligation to abstain from meat produced in particularly harsh ways: from veal perhaps, or from lobster or from pâté de foie gras. Devine , "The Moral Basis of Vegetarianism," Philosophy 53 [October 1978]: 481-505, at 502 [footnote omitted])
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