Vegetarian Star

“The problem is the system that enables cruelty and a lack not just of law enforcement but actual laws. Because the only federal laws governing animal cruelty apply to slaughterhouses, where animals may spend only minutes before being dispatched. None apply to farms, where animals are protected only by state laws.”

—Mark Bittman, in his New York Times food politics column about the animal cruelty discovered at E6 Cattle, a company that provides calves for the dairy industry. A video of the cruelty, which shows–among many acts–workers bludgeoning cows with pick axes, can be viewed here.

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Mario Batali is on board and ready to embrace a life with less meat. He’s observing Meatless Monday is his restaurants, has plans for a vegetarian cookbook and made one of his New Year’s resolutions for 2011 to learn to cook more vegetarian meals.

Making vegetables the center of his plate is how Batali lost a significant amount of weight and continues to maintain a lighter figure.

During one of Grubstreet’s regular “a week in the food life of [insert famous person],” Mario gave an an example of how he keeps Meatless Monday.

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When a 19-year old woman slammed her sister’s pet hamster onto the floor, ASPCA animal police arrested her, charges were filed and she spent a night at Riker’s Island prison.

Yet this type of behavior occurs in farms around the country routinely. One group’s random undercover cruelty investigation found abuse in all 10 of the chosen farms or slaughterhouses it chose to visit.

Mark Bittman discussed this irony in one of his recent New York Times column, “Some Animals Are More Equal Than Others.”

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“If it’s an anything-movement, it’s a common-sense movement. I do think the worm has turned and people are understanding that the diet that is the most prevalent and easiest is not the diet that’s best.”

—Mark Bittman, author and food writer at New York Times, on how more people should adopt a diet that consists of less meat and more plant products. Bittman was featured in an article in the Fargo-Moorhead Forum that discusses the popularity of people who reduce their meat intake without officially declaring themselves vegetarian.

Vegetarian Times, a magazine devoted to recipes and all things food and veg related, has estimated that up to 70% of its readers are flexitarians, looking for meal ideas to replace meat dishes during the day, week or month.

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Mark Bittman believes all soups fall into four categories: Creamy, Brothy, Earthy and Hearty.

By referring to a soup’s category, it’s easy to swap ingredients to create dozens of soups from one basic recipe, something Bittman demonstrates in his New York Times column.

All are vegetarian. Most are vegan. All look incredibly delicious from the photographs.

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“Here’s why I’m unabashedly pro-faux: It’s much better for human health, exponentially better for our environment, and infinitely better for animals.”

“I wish that we lived in a world where every family had the time, know-how, means, and motivation to prepare healthful, from-scratch meals brimming with organic vegetables, whole grains, and slow-cooked beans. There is no doubt that this is the ideal, and that we’d all be a lot better off if we ate this way.”

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In his latest series of columns about sustainable food and food politics, author Mark Bittman is challenging the notion that GMO foods should not be labeled as such because they are no different from regular food.

Recently, the US Department of Agriculture has approved several GMOs, including alfalfa, corn and sugar beets. And it may not be long before steroid fish, otherwise known as genetically modified salmon, hits the stores too.

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Mark Bittman has started his opinion column for the New York Times which he has promised to dedicate to issues relating to making food more sustainable.

The former author of the Times “Minimalist” series has wasted no time expressing his views on where the food industry should be going. And that direction is one that includes encouraging more home cooking, better food labeling and outlawing concentrated animal feeding operations while pushing towards plant-based diets.

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