What to Eat
September 30, 2007
So I’ve been reading this great book by Marion Nestle called What to Eat. She walks you through a supermarket, explaining the pros and cons and politics behind the things we eat. Or shouldn’t eat. Her background includes stints at the USDA and Department of Health, the FDA, the USDA, and a whole slew of government and academic positions…. She knows her stuff and she writes like she’s having a conversation with you. So even though I was already predisposed to doing so, thanks to her influence I’ve started buying more organic items, reducing my portions, and cutting back on junk food.
But meat remains problematic. I cut way back… but… I haven’t been able to completely eliminate it. Hats off to the vegetarians. And I’m absolutely blown away by the vegans… after reading so many vegetarian recipes which are tied together with cheese, I can hardly comprehend cooking without dairy. How do they do it?
I doubt that I will ever give up meat and dairy entirely. Maybe I can call myself a casual vegetarian? All I know is that we, as a society, need to cut down on consuming animal products — and one way to do that is to take responsibility for getting your fat and protein the old-fashioned way: By hunting it yourself, the way Shannon Kramp does….
It takes patience to stalk your game.
Hey! A nice healthy raver hippie chick, now that’s good eatin….
This is what it’s all about guys, the thrill of the hunt.
Ain’t nothing more tasty than a free-range hippie.
Congratulations, I know a lot of guys who would have loved to get a nice fleshy one like that too. Bet she dresses out with a good 50-60 lbs of prime cuts.
Shannon washing away her bloodlust with a delicious New York State Apple.
Reader Comments (add yours)
1. molly h — Oct 7 2007 03:04 PM
When considering vegetarianism, please watch my local favorite provider of organic beef:
http://youtube.com/watch?v=CJ-aKp9pLLY
This is the winning video of Jim Gates (Nevada County Free Range Beef) called Meat Jim from UCSD 2007 EarthWeek Video Fest. His point is you don't have to become a vegetarian if you know where your food comes from and it is local, sustainable and humanely raised. I grew up on a beef farm a 100 years ago, and won't buy it in the stores. But I purchase 1/2 a cow each year which is organically and lovingly raised, butchered (stress free on the farm versus after a truck ride in shot with a crowd of other scared cows), cut and packed to order, frozen and delivered. It costs $5 a pound compared to $15 in the store. Come get some and we'll send it home in a cooler on dry ice. I also have a connection for salmon in Homer Alaska (but it's $10 a pound). No avenue for chicken yet though....