Wednesday, September 23, 2009

It's all about cooking

"Not only do we eat too much meat, we also eat too much of the wrong parts. We don't know where our meat comes from, we don't know what the animal we're eating ate, and we sure don't know how to get behind the stove and take control of what we put in our mouths.

We ought to start by looking at the great food cultures of the world. The traditional cuisines of Asia and North Africa, not to mention France and Italy, are based on rice, wheat, spices and smatterings of all cuts of meat. In just about every other cuisine, protein plays second fiddle to grains and vegetables. When meat appears, it does so modestly; it takes up less space on the plate, and more often than not it's a piece of the animal--tripe or oxtail--that Americans so willingly discard." (Thanks D.)

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