Ecotarian
There needs to be a new word, one that describes what I am doing. Think flexitarian but with a sustainability motive, not health. Sustainatarian, oops, already taken. Oh yes, ecotarian. Here we go.
According to the reputable source, Wikipedia, when an ecotarian makes "a consumption decision, they consider the impact on the land of growing the product, the impact of transporting the product from where it was produced, and the labor conditions for the people who grow the product." Sweet.
The other night I went out for sushi with Michelle, who is the classiest person in my life. While I was busy shopping for 99 cent/lb pork roast, she was shopping for a sustainable and local goat roast, straight from the farmer (at the farmer's market). *Sigh,* she certainly has me beat. But then again, she had a 5 year head start.
During this 5 year head start, she realized that food should be eating slowly, with company, and cooked by yourself. That the toil and labor was of love, but most importantly for her, of knowledge. Specifically of what fats went into a food (e.g. Sour cream in cheesecake). For me, it's giving proper value to food. She cuts down on meat for health reasons, I firmly believe in the environment. We are so very different, but the same too.
So here it is, my final concession. At least 80% of my meat and seafood will be bought from sustainable sources. It'll probably be closer to 100%, but I'd like to give myself room for error, perhaps for when I throw a dinner party or go out to eat. And while I was originally going to implement this plan for when I had a job and more dinero, I've decided to do it now, when I have Carolyn to support/subsidize/split a potential meat CSA, or in conjunction with others, a quarter of a steer (=D).
After doing some research, I'm about to sig up for 15 lbs/month for $85 from Marin Sun Farms. A "holistic farm" with 100% grass-fed beef. It sounds hippy-dippy, but it really matters how we grow our meat. Holistic farms, like the one in Part III of Omnivore's Dilemma that I was so delighted by, closes the loop that industrial farming leaves wide open. Meat, and their waste products, are not inherently bad for the environment. A holistic farm would apply the waste to fertilizer/back to the land, and because there isn't an outrageous amount of demand, they can actually do so. An industrial farm, packed with hundreds upon hundreds of animals, piles it up to form shit geysers. Awful.
And I won't deny, this move is hard for me. I love meat, even if my consumption has dwindled. But even more heartbreaking, the cheap Asian in me is dying from the prospect of paying almost $6/lb of meat. In my head chicken should be $.59/lb, pork $.99/lb, non-steak portions of beef around $2/lb and steaks around $5/lb. And let me assure you, that these are prices Safeway or Lucky's has at least once a month.
But more than my love of myself, is my love of local community, of earth, of fair labor, and finally, of always trying to live with my ideals.
p.s. Grass-fed beef is also supposed to taste better, which I experienced first hand at Mission Beach Cafe with their amazing grass fed burger. Oh burger recipe, how you improve yet again!
According to the reputable source, Wikipedia, when an ecotarian makes "a consumption decision, they consider the impact on the land of growing the product, the impact of transporting the product from where it was produced, and the labor conditions for the people who grow the product." Sweet.
The other night I went out for sushi with Michelle, who is the classiest person in my life. While I was busy shopping for 99 cent/lb pork roast, she was shopping for a sustainable and local goat roast, straight from the farmer (at the farmer's market). *Sigh,* she certainly has me beat. But then again, she had a 5 year head start.
During this 5 year head start, she realized that food should be eating slowly, with company, and cooked by yourself. That the toil and labor was of love, but most importantly for her, of knowledge. Specifically of what fats went into a food (e.g. Sour cream in cheesecake). For me, it's giving proper value to food. She cuts down on meat for health reasons, I firmly believe in the environment. We are so very different, but the same too.
So here it is, my final concession. At least 80% of my meat and seafood will be bought from sustainable sources. It'll probably be closer to 100%, but I'd like to give myself room for error, perhaps for when I throw a dinner party or go out to eat. And while I was originally going to implement this plan for when I had a job and more dinero, I've decided to do it now, when I have Carolyn to support/subsidize/split a potential meat CSA, or in conjunction with others, a quarter of a steer (=D).
After doing some research, I'm about to sig up for 15 lbs/month for $85 from Marin Sun Farms. A "holistic farm" with 100% grass-fed beef. It sounds hippy-dippy, but it really matters how we grow our meat. Holistic farms, like the one in Part III of Omnivore's Dilemma that I was so delighted by, closes the loop that industrial farming leaves wide open. Meat, and their waste products, are not inherently bad for the environment. A holistic farm would apply the waste to fertilizer/back to the land, and because there isn't an outrageous amount of demand, they can actually do so. An industrial farm, packed with hundreds upon hundreds of animals, piles it up to form shit geysers. Awful.
And I won't deny, this move is hard for me. I love meat, even if my consumption has dwindled. But even more heartbreaking, the cheap Asian in me is dying from the prospect of paying almost $6/lb of meat. In my head chicken should be $.59/lb, pork $.99/lb, non-steak portions of beef around $2/lb and steaks around $5/lb. And let me assure you, that these are prices Safeway or Lucky's has at least once a month.
But more than my love of myself, is my love of local community, of earth, of fair labor, and finally, of always trying to live with my ideals.
p.s. Grass-fed beef is also supposed to taste better, which I experienced first hand at Mission Beach Cafe with their amazing grass fed burger. Oh burger recipe, how you improve yet again!