Today’s Meatless Monday post comes via Joanna Lee, Project Associate for the Monday Campaigns. Thanks, Joanna!
“Where’s the Beet?” is the title of a recent article printed in Time Magazine about celebrity chefs who are cutting back on the meat they serve in their restaurants. You can access the full pdf article here: Where’s the Beet? How Big name chefs are shrinking their customers’ carnivore quote (Article written by Joel Stein).
Here is an excerpt:
“It’s weird how hard you have to try not to eat a lot of meat. Your French toast comes with a side of bacon; chicken is dumped on your salad; protein is the first dinner item you consider when shopping and the only one when pairing wine. Raising, slaughtering, and butchering animals may be a lot of work, but buying meat is supereasy these days. According to one academic’s crunching of the U.S. Department of Agriculture data, the average American over a lifetime consumes 21,000 animals – many, I presume, kind of by accident.Some chefs are trying to lower that number. Not by making their restaurants vegetarian, but by reducing the role of protein to what it had been before it got so damn cheap. Houses and cars cost 14 times what they did 50 years ago, while the price of chicken hasn’t even doubled, because factory farming has become so efficient. That helps explain why we eat 150 times as many chickens a year as we did 80 years ago.”
Wolfgang Puck and Mario Batali are among the chefs who are making a change to use less meat. To see other chefs and their strategies for reducing their customers’ meat intake, see the second page of the article.