Since we're on the subject of eating lower on the food web, check out this wonderful, solutions-oriented article on Putting Meat Back in Its Place by Mark Bittman for The New York Times (and its imaginative artwork)...
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This is an event some of you in the Twin Cities may be interested in attending
Viewing of American Meat at the Bell Museum
"A fabulous panel of dedicated agri-food issue talkers have agreed to walk us through this conversation with the film’s director after the film, all with tremendous credentials…
In this fiery and funny talk, New York Times food writer Mark Bittman weighs in on what's wrong with the way we eat now (too much meat, too few plants; too much fast food, too little home cooking), and why it's putting the entire planet at risk.
Whether we should continue eating seafood is a hot topic this week. While I was arguing (again) that we should give up eating seafood, Mark Bittman at the New York Times had a nice piece on how seafood has changed through his lifetime and how the days of "see it/eat it" are over. However, he…
Liz and Celeste are on vacation, so we're re-posting some content from our old site.
By Liz Borkowski, originally posted 11/3/09
New York-based Fairbank Farms is recalling more than 500,000 pounds of ground beef products that may be contaminated with E. coli O157:H7. Gardiner Harris reports in the…
I've been doing this for years -- i.e., treating meat as a condiment, not as a main course -- and it makes a very big difference for me, health-wise. Also, it's cheaper. :)
I don't really see how the environmentally minded can eat most meat in this day and age.
Meat eating and ignorance
Reasons for vegetarianism
I noticed that you followed up a post about eating lower on the (sea)food chain with a post on cutting out meat, presumably mostly cow/chicken/pig. But strictly based on food chain placement, isn't land-based meat about the lowest you can go without going vegetarian? I know there are complications based on really bad factory farming practices, but simply replacing seafood with beef I would assume would move us down the food chain significantly, so that for instance a steak dinner would be similar to a little smoked salmon on a bagel... I read a while ago (maybe on this blog?) about comparing catching tuna to catching tigers, and that we have a bit of a mental disconnect because once we pull a fish out of the water it's completely out of it's element and not nearly as dangerous. I think that if we compare meat coming out of the ocean to meat coming off the land, based solely on environmental concerns, land-based meat is considerably better.