I still chuckle when I think of my husband watching me tuck into a rack of ribs and remark, not unkindly, ‘Oh, how the mighty have fallen’. Heavily pregnant, I’d finally, and wholeheartedly, succumbed to the meat cravings I’d been having for the past decade.
I was a smug vegetarian, I think because I was conflicted about it. I believed (still do) vegetarianism to be an admirable (and increasingly necessary) choice, but eating meat made – still makes – me feel good. My ideals and my desires – couldn’t marry the two.
Some of the greatest thinkers of our time, men of science and of religion, rejected meat, usually on moral grounds. This inherent morality – where you can point to peoples’ compassion, or lack thereof, makes the flesh eating debate tricky territory to navigate as it invites judgement; it leaves space for right and wrong, kind and cruel, virtuous and evil. How can you be an evolved soul and still eat animals? Or be privy to how animals are farmed and not take a stance?
Even if you manage to manoeuvre your way round the cruelty, by just not thinking about it, as most of us do, our meat consumption is seriously bad news for the planet — something that’s harder to ignore with environmental issues so high on the agenda.
Those who’d espouse a vegetarian or vegan lifestyle have a powerful case. To skim the list of reasons to ditch meat:
- Factory farming is pretty grim: cruelly confined spaces, growth hormones, antibiotics, pesticides, artificial fattening of animals, the heartbreaking mother-calf separation hours after birth.
- Meat farming gobbles up resources. It’s estimated about 30% of our (ice-free) land is now used for meat production. Huge swathes of rainforest are being cleared to make space for livestock farming.
- The cows themselves are huge polluters, releasing toxic methane into the environment.
- One stat from Cowspiracy that’ll scream out at you: it takes more than 2000 litres of water to make one hamburger. I still can’t wrap my head around that stat; it’s so grossly disproportionate it almost defies belief.
My kids are complete carnivores, so it’ll be a while before we embrace vegetarianism. But it is time to cut back – way, way back. Abstinence didn’t work for me, I’d cave then beat myself up about it, so I’m trying a different approach. To flip things around so that meat is an occasional treat rather than a staple. And to be more mindful about where and what meat we buy – though just thinking about that minefield gives me a slight headache. Free range, organic, pasture fed, ethically sourced – what does it all mean, really?
Part of weaning off meat is having accessible, tasty vegetarian recipes up your sleeve. Check back soon for some of our favourites that can be made in a jiffy with minimal ingredients. Meantime the hunt for slightly more sophisticated, hearty vegetarian recipes continues; I know they’re out there. Anyone got great recipes to share?
Einstein; Pythagoras; Plutarch; Leonardo da Vinci; Leo Tolstoy; Gandhi; Charles Darwin; Voltaire; Jane Goodall; Pamela Anderson; Natalie Portman; Paul and Linda McCartney; Steve Jobs; Mike Tyson; Bill Clinton; Hitler*
(*The Nazis apparently introduced animal protection rights that still exist today; the fine for hurting an animal was two years. If that’s not a study in the complexity of morality and the human psyche!)