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Meatless Mouthful–Steve Wynn On Government Meat, Dairy Conspiracy

Written by Vegetarian Star on Thursday, November 4th, 2010 in Business, Food & Drink, Meatless Mouthful.

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“The notion that you need animal food as protein is one of the great conspiracies of bullshit by the government. Did we not all grow up saying we had to have four glasses of whole milk a day for healthy bones? It’s ridiculous. It’s liquid cholesterol.”

—Steve Wynn, entrepreneur behind the famous Las Vegas Wynn Casinos who was rumored to have turned vegan weeks ago. If there was any doubt about the rumor, it’s definitely official–Wynn’s vegan and is talking all about it at Las Vegas Weekly, from putting vegan items on his restaurant menus to how going vegan lowered his cholesterol to the DVD he distributed to all his employees that made him stop eating meat the moment he watched it, Eating.

Photo: PR Photos

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Anthony Bourdain Vs. Jonathan Safran Foer On The Meat Debate

Written by Vegetarian Star on Wednesday, October 6th, 2010 in Animal Issues, Authors, Chefs, Food & Drink.

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Credit: CBC Radio

Credit: CBC Radio

Anthony Bourdain and Jonathan Safran Foer have taken a stab at the meat versus vegetarian debate before on Eric Ripert’s Turn and Burn. Now, the chef and author are together again for a debate posted at CBC Radio.

Foer’s primary reason for going vegetarian was because of the conditions of factory farms, citing they go against the values most people hold, whether they’re vegetarian or not.

Bourdain kept referencing to eating meat as a way to welcome other people and experiencing cultures outside your home. So while being vegetarian at home is okay, he’d prefer people not turn down meat dishes as guests.

(more…)

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Jonathan Safran Foer Encourages Consumers To Investigate Food

Written by Vegetarian Star on Friday, March 26th, 2010 in Authors, Food & Drink.

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Jonathan Safran Foer. Credit: David Shankbone on Wikimedia Commons

Credit David Shankbone on Wikimedia Commons

Jonathan Safran Foer did extensive research before writing his latest book, Eating Animals, which included visits to farms where animals were reared for food.

Not every farm welcomed Foer with open arms and Foer indicated to Lateline that finding out how meat gets from the farm to the plate isn’t as easy as learning the source of other foods, like produce.

“If you wanted to know where your orange juice comes from, you could probably write a letter to the manufacturer and get a tour of the orchard.”

“If you wanted to know where your bread is made, the baker will almost certainly let you behind the counter and show you the ingredients and the machines.”

And although Foer says attempting to know where meat comes from might be difficult, he encourages people to investigate this as well.

“But if you want to know where meat come from you are totally out of luck and I would encourage all viewers of this – go to your refrigerator, open it up, find a brand name and give the company a call.”

Might the final answer in the evolution of meat turn every amateur investigator vegetarian?

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