Last week I ran across, again, the figure that Americans waste 40 percent of our food, which was widely reported last summer. I got to wondering how much of that was meat, because I am (and try to remain) keenly aware that meat is not merely pounds and calories and grams of protein; it’s the body of a once-living creature. Not that wasting bread or vegetables is a great thing, but I don’t see it as the same kind of moral issue as wasting meat. So I did a bit of research, and here’s what I found. Continue reading “Putting a face on food waste”
The matter of grass-fed beef and dental hygeine has me thinking some more about the connection between cuisine and agriculture, or between what we might think of as personal or cultural preference and the on-the-ground facts of how food is raised.
A couple of weeks ago Melissa Clark had a recipe in the New York Times for boneless chicken breasts — essentially chicken cordon bleu with sauerkraut, which cries out to my Alsatian-Rheinischer soul, but equally interesting to me was her hand-wringing about white meat. Continue reading “More tender morsels”