Critter News

OCTOBER 19, 2008

I'm struck by how two friends of mine used to be vegetarians before I met them and then switched to meat because their doctors said they "needed" the meat. Does anyone "need" meat? Tags: meat. Or do they just need the protein? I think this is ideological BS on the part of their doctors.

Medical 100

Medical Meat Vegetarian Tagged 100

Critter News

SEPTEMBER 22, 2009

Throughout the entire show, the judges and contestants always refer to their meats as the "protein." Vegetarians and vegans know that you get protein from vegetables. Protein is not dependent on meat at all. I've seen two chefs wear stupid meat-inspired shirts. I have yet to see an episode featuring vegetarian cooking.

Foie Gras 100

Foie Gras Vegetarian Cooking Cooking Meat 100

Animal Person

MAY 6, 2009

The book, which I have not read, that saved Derrick Jensen 's life is called The Vegetarian Myth: Food, Justice, and Sustainability by Lierre Keith, who was a vegan for 20 years, suffered serious medical problems, and started feeling better when she recommenced eating animals. Throughout the book, Keith mocks vegetarians and vegans.

Vegan 100

Vegan Vegetarian Factory Farm Factory Farming 100

Animal Person

JANUARY 20, 2010

I had to make exactly the same meal for her every day, so I moved to using Natural Balance Vegetarian kibble (note that the canned version is not vegan due to the animal source of Vitamin D3). Because Violet and Charles are chock full of medical issues, they have a handful of specialists.

Vegan 100

Vegan Vet Greyhounds Meat 100

Animal Ethics

OCTOBER 6, 2009

It’s a terrible but ultimately not surprising tale, given the continued lack of self-regulation and the emphasis on profit over safety in the meat industry. The only way the meat industry will change its ways is for people to stop buying ground beef and cause sales to plummet. Ann Calandro Flemington, N.J.,

New York Times 40

New York Times New York Hamburgers Meat Industry 40

Animal Ethics

APRIL 2, 2007

To the Editor: Re “ Mr. Puck’s Good Idea ” (editorial, March 26): Thank you for writing about the restaurateur Wolfgang Puck and his desire to buy meat raised humanely. The next logical step for those who eat in restaurants is to demand more vegetarian-vegan options on their menus. Kristina Cahill Long Beach, Calif.,

New York Times 40

New York Times New York San Diego 2007 40