Cutting back on meat
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!)