I just posted a research paper I wrote a couple years ago about vegetarianism, its history, philosophy, and demographics. It’s pretty good. If you’re interested in vegetarianism, abstinance diets, or just food, check it out by clicking here. It’s called “Vegetarianism and Reason: A Personal Evolution.” The title is the worst part, I think.
May 7, 2009
Nathen's Miraculous Escape 
May 8, 2009 at 2:31 am
You’re right, that was pretty good. The whole time I was reading it I wondered if you had read “The Omnivore’s Dilemma,” and I see that you have. I’m not a vegetarian, but the willing alienation from the means of production that seems to have placed a spell on this country troubles me. I think twice about what “organic” means and buying meat that most likely came from a CAFO, and then wonder if my hesitation is doing anything more than alleviating any guilt I might feel. I do sincerely wish there were more places like Joel Salatin’s farm that Pollan mentions in “Dilemma.”
May 8, 2009 at 5:08 am
I really liked Omnivore’s Dilemma. Michael Pollan is a hero of mine. I still haven’t read his newest book, but I have it and plan to read it once extracurricular reading is back on the table.
I imagine you live in the Eugene area, since you’ve taken classes from Pam Birrell. We’re pretty lucky in the humane/sustainable farms department around here. I live in Springfield and I can get local, grass fed lamb, buffalo, and beef at Bright Oak Meats, just a few blocks away. And Eugene’s probably better than Springfield, though the only place I know for sure is Long’s Meat Market on 26th and Willamette. Plus the farmers market at Saturday Market is great for produce and local eggs, of course.
May 8, 2009 at 5:30 pm
I haven’t been to Long’s yet, but I did buy some pork at the farmer’s market last month. It would be more of a habit if, as you mentioned in your paper, it were less expensive.
I’m excited that some grass-fed cattle farms are popping up further north near Salem, my hometown, although I wouldn’t mind the occasional trek back to Eugene for quality meats.