Health: The Environmental Impact of Your Diet
(Image from eMagazine’s article “The Case Against Meat“)I just stumbled upon a well-done article in the New York Times that discusses the environmental impacts of meat production. Basically, meat is worse for the environment than cars. This is a must read for anyone who is even slightly concerned about the environment.
I’ve posted some interesting statements culled from the article below the fold… The article is actually the best rationale for being vegetarian I’ve seen in a while, and it doesn’t mention animal rights until 3/4ths of the way through the text. It does mention, however, some really nasty approaches people are thinking of to “grow” meat without all the negative side effects. I have been vegetarian for over 15 years now, and a lot of my reasoning behind it is environmental. I’ve been thinking about posting recipes and techniques for meat-free cooking here on TNG. Would you be interested? Are you capable of being satisfied after a meal while eating low on the food chain?
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I read this with interest because I think that I am the only gay, vegetarian cowboy that I know. I’ve worked as a ranch hand, and my family is in cattle. I still go home for round-ups, but I don’t eat it anymore.
I can tell you that our beef doesn’t fit the characterizations of this article. We don’t use grain, but instead maintain a herd that is 100% grass fed. Its a low-energy method used by thousands of family farms.
That being said, I’ve driven across states like Nebraska and Kansas and have been horrified by looking at over-crowded feed lots at factory farms. That is when I became a vegetarian.
Most Americans don’t know where there food comes from. If you enjoy meet, it is best to acquire it at local farmers markets where it originates from family farms.
I feel like Debbie Downer. wah-wah.
I would love some recipes, particularly if they are easy. I’m not much of a cook, so I tend to eat frozen things, which are also bad for the environment (being delivered in diesel trucks &c)
hans, you should try the naked chef recipes. they’re usually simple and don’t use a lot of ingredients and the prep time is shorter. the focus is of course to enjoy the quality of the fresh product you’ve purchased, so you’ll really come to appreciate the locally raised/grown food you’re buying, instead of masking the flavor of frozen foods.
hans, you should try the naked chef recipes. they’re usually simple and don’t use a lot of ingredients and the prep time is shorter. the focus is of course to enjoy the quality of the fresh product you’ve purchased, so you’ll really come to appreciate the locally raised/grown food you’re buying, instead of masking the flavor of frozen foods.
Hey, Michael, thanks for posting this. And Hans, for easy recipies go to http://www.vegcooking.com. One of the points in the article is that, if you give up animal protein once a week, you WILL be making a difference.
The NYTimes article is one in a series of articles, books, and campaigns that have of lately focused on the environmental footprint of the consumption of animals. I agree with the author in that, at least in the West, we’ll see a move towards thinking of animal protein as an occasional indulgence rather than a three-times a day habit (sorta the way it used to be in rich countries at the turn of the 20th century and the way it still is in poor nations).
Just to clarify–I’m already a vegetarian. ^_^ Thank you both for the suggestions, I will try them out!
I’m not sure, but I think the biggest barrier to people eating lower on the food chain is that people don’t know what to do with vegetables, recipe-wise or even how to cut, slice, peel, or otherwise prep them. Or even what part of the vegetable is edible and what part you have to throw away. I think between YouTube and a video camera, I might be able to make some strides in lowering those barriers to entry. Anyone with a video camera want to help me make some instructional videos?
the secret to making stausfying vegetarian food, in my view, is lemon. it is magic. and healthy!
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