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[dancing_tree]

About 250 pages into the book My Year of Meats, I decided to go pescatarian for a while (vegetarianism plus fish) unless I know the food is free range/organic. Somehow I don't think I'll be sacrificing that much, especially not with the food that Centenary serves. I told Laura my decision, and she said that she figured I would have done this a long

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Re: can you tell i took a class on this?

[dancing_tree]

no, it won't, because I'm dependent on my meal plan and restaurants - and they def don't serve organic dairy products. And if you have a hard time finding organic cheese in Minneapolis, I think I would have a really hard time finding it in Shreveport.

I want to avoid the hormones, antibiotics, carnivorism, and manure that's in the meat - I guess I can't avoid the hormones if they're still in the cheese, but it's better than nothing. And I drink soy milk=)

Re: can you tell i took a class on this?

[dancing_tree]

Oh, and the bad thing about tuna is the mercury found in it. When you buy tuna, look and see if it's "albacore" or "chunk light," because chunk light tends to have lower mercury levels!