Interesting New York Times article on ways to cut back on meat consumption by Mark Bittman, author of How to Cook Everything.
Bittman does two things in this article that I don't think I've seen anyone do before:
- Ignores the question of why you might be cutting back on meat; as he notes, there are many reasons that people do this. He's focused entirely on how to go about it if you're already interested in doing it.
- Talks about reducing meat consumption, not eliminating it. He says: "I’m not talking about eating no meat; I’m talking about cutting back, which in some ways is harder than quitting."
On a personal note, I find the article intriguing because (a) I've been trying to cut back on chicken and fish for a while now, and (b) even though I'm a lifelong non-red-meat-eater, if there isn't some substantial-feeling main dish, containing at least one of a certain set of ingredients (protein or carbohydrates, mostly), then it doesn't feel like a meal to me. I've never liked tapas or dim sum or (by itself) sushi or other meals-in-little-parts; I tend to eat too much of any of those things, because they feel like little side dishes rather than full meals. So I like Bittman's notion (one among several suggestions he makes) of not centering the meal around one big hunk of meat, but I can imagine that being tough to do; it might require changing one's entire idea of what constitutes a meal.
Anyway, interesting article, and I thought it was worth spreading.
(Thanks, Chaos, for the link!)