The New York Times announced a writing contest on the subject of “The Ethics of Eating Meat”. It is a very interesting topic because it is not about the health benefits or detriments but about belief systems. One of the challenges that face our world is the differentiation of science and belief. The world was believed to be flat until proven otherwise. The question of where we came from leads that split.
When it comes to diet and nutrition, I tend to favor science. We know way more today about this subject than even 10 years ago. The China Study is a pretty convincing piece of science that would have us completely eliminate meat from our diet. The recent Harvard study also suggests that red meat and especially processed meat contributes to early death. There are several studies that now link added sugar intake with heart disease, cancer, diabetes and obesity. We know more about the ways our body metabolizes nutrients than ever before. Yet, many people in our society ignore or reject this information or even deride it as not science. Doctors are the worst offenders. The very people who are supposed to be caring for you are ignoring a huge swatch of science that effects your longevity and happiness.
Maybe the real ethical issue has nothing to do with the actual process of slaughtering and eating meat. Maybe the real ethical question is whether it is the responsibility of the government and/or healthcare professional to impart the overwhelming scientific evidence on society.
(steps off soapbox)
Here is a wonderful little salad that was inspired by a dish I once had at Mario Batali’s ESCA, which is one of our favorite restaurants in New York.
- 2 Ears Corn, Roasted or Grilled
- Hunk Aged Goat Cheese
- 2 Cups Chanterelle Mushrooms, cut into small pieces
- 1 Handful Arugula
- 1 Cup Walnuts
- Olive Oil
- Salt and Pepper
- Chef’s Knife
- Grill or Grill Pan
- Medium Grater
- Sauté Pan
- Roast the corn on the grill or in the oven. Make sure that you turn often so it caramelizes on all sides. Let it cool.
- In a pan, heat a tablespoon of butter and a tablespoon of olive oil.
- Sauté the walnuts then add the chanterelles (or crimini if you can’t get chanterelles).
- Cut the corn off of the cob.
- Toss the corn, mushrooms, walnuts and arugula with a touch more olive oil. Be careful not to add too much more oil.
- Grate the aged goat cheese over the salad. Make sure you get the AGED goat cheese. It has a distinctively nutty taste and is hard and can be grated.