It was probably a bad idea, in retrospect, to start by telling everyone I would become a vegetarian. I was half-way through an environmental science class my last year at Brown University and I had just discovered how environmentally unsound meat-consumption could really be. Recently, Michael Pollan asserted, “A vegan in a Hummer has a lighter carbon footprint than a meat eater in a Prius.” While this might not have been factually sound, it’s hard to deny that with the astronomical amounts of food that the human population consumes, what we choose to eat can have a large impact on the environment. I have always strived to be a pretty environmentally conscious human being (coming from Berkeley, its hard not to) so I decided that I needed to think more about my eating habits.
A Step into Sustainable Eating
Friday, November 6th, 2009Meat Appreciation
Monday, November 2nd, 2009Back Forty is a restaurant in New York that strives to provide local and sustainable meats. In this video, the chef, Shanna Pacifico, demonstrates how she tries to use every part of an animal in her cuisine. I have always been very fascinated in how different parts of animals turn into different types of food. I admire that she is so knowledgeable about the entire food process and not just the preparation. That is a quality all great chefs should have.