Anyone a vegetarian who makes exception for humanely-raised meats?

[goodgraces]

I guess I could also ask: Are you an omnivore who only eats humanely-raised meats? I ask because I’ve been considering making this leap for a while now, but I’m wondering what the main challenges will end up being.

If you are already leading this life, how do you handle going out to dinner? Do you only order vegetarian in situations like that, unless you can confirm the provenance of the meat-dishes?

Also — are there web sites or books (cookbooks or otherwise) devoted to this dietary philosophy? My family (2 kids, one spouse) are not willing/ready to join me in this decision, so I imagine I’ll be making a lot of my own foods, hopefully in bulk on weekends to save time during the busy work/school week. Where do those of you who eat this way buy your meats?

I imagine that a side benefit of this will be that I’ll eat a lot more fruits/vegetable/whole grains, since those will undoubtedly be more plentiful when eating on the fly.

Thanks in advance for any insight and guidance that you’re willing to provide!

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[funkietoo]

goodgraces–good for you. For decades, in prepping meals that contain animal flesh, I have only purchased animal flesh that was humanely raised. Our parents raised us, stating that if an animal gives it life to nourish our bodies, then it should have had a good animal life and should be slaughtered as humanely/quickly, as possible.

Special cookbooks are not needed and your family may find that the animal flesh actually taste better. The biggest difference is cost. Humanely raised animal flesh costs more than factory farmed animal flesh. [However the long-term cost of factory farming to our environment and health is huge!}

When out at restaurants, I try to eat vegetarian, however, even that has its challenges as my goal is to eat as humanely as possible. If I do not know how the cow or goat was raised that is providing dairy products, then I could be supporting animal cruelty. (dairy cows are some of the most mistreated ‘product’ in factory farming). If there isn’t much of a non flesh selection, then I’ll go with: non-farmed shrimp, clams or scallops; or ask the waiter if s/he knows how the cow or chicken was raised. (yes–they will actually try to find out for me).

To get you started right away, here are a couple of farms’ products you can purchase in West Seattle:

Diestel (can purchase at PCC) http://www.diestelturkey.com/our_family_of_turkeys.htm

Skagit Farms (can purchase at West Seattle Farmer’s Market)

We are also lucky to have many restaurants in West Seattle with non-flesh choices beyond just ‘salad’ and/or that are becoming more sustainable like Mashiko’s. http://www.sushiwhore.com

For more information, try: http://www.certifiedhumane.org/

http://www.eatlocalnow.org/top-10-reasons

For me, it’s all about balance. In the last two years, I stopped eating animal flesh 95% of time. However, when at a restaurant, I rely on the process desribed above. When we hold have a family holiday gathering, I ensure the menu includes plenty of food items for everyone. Have one brother whose diet is very limited, so it is second nature. Good luck, funkietoo

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[KBear]

If your family are also omnivores, I don’t see why you can’t all eat the same food–or do they insist that their meat come from factory-farmed, well-tortured animals? You didn’t say who usually cooks, but if you’re cooking for them, it seems like they ought to eat what’s served! It doesn’t have to be MEAT MEAT MEAT at every meal.

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[KBear]

I would also add that even as a non-vegetarian, the Moosewood series of cookbooks are some of my favorites. They are not strictly vegetarian, as they do include fish, but the recipes are varied and interesting, and they do a good job of explaining techniques as well. I sometimes will prepare a vegetarian main dish and then serve meat on the side–something easy like sausage or grilled chicken breast.

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[Sue]

I am “almost vegan” – do not eat dairy (except butter, for which I look the other way;) and I try to eat animal protein maybe once every other day. Any meat I eat at home comes from the farmers market or PCC, or some other place where I can verify food origins, etc. When I eat out, I try to choose places where I can get that info, or I choose vegan meals. However, I’ve decided that on an occasional basis I’m not going to beat myself up for a lesser choice when eating out; I just do so consciously. I have noticed though that after eating quality food, when I do make a lesser choice, I’m usually not too impressed with the food anymore, which makes it easier to not make that decision.

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[angelescrest]

Yes, we eat that way. Basically vegetarian (to account for the low-protein diet of our youngest), and also to avoid any meat/poultry/fish that hasn’t been raised humanely, or that has had additives. I’ve switched from cow’s milk to goat’s, and I like it.

Is it healthier? I think it’s easier on the stomach.

Everything is more expensive.

I trust PCC–I know that their fish will come from sustainable sources, and there is a selection of grass-fed beef, bison, etc., though I buy it infrequently…and serve it sparingly with greens, veggies, whatever. Stir-fry, roasted…

Eating out is more expensive, too. We seldom eat out. Once you consider the chicken industry, at least for me, I know I’m not eating that product. Give me organic rice and beans and greens any time.

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[HunterG]

One insight I can add about restaurants is simply doing your homework first, so many places are popping up where the executive chef has a strong philosophy for local foods, humanely raised foods etc…

As far as humanely raised foods, I would stick with Independent grocery stores and places like PCC and The Swinery. The workers (most of the time) at places like Slaveway and QFC do not have as much knowledge about their products.

Check out this website to do some research…being in the food business, I refer to this site very often. But do keep in mind, that these certifications cost money and some small farms may not file for this but many practice Humane practices, I know of a few first hand…

http://www.certifiedhumane.org/

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[goodgraces]

Thank you all so much for your thoughtful replies and perspectives. I have SO much to learn! First, of COURSE I am also concerned about humanely-produced dairy products.

funkietoo: Do you inquire about the origins of the dairy products when you eat out or purchase foods from bakeries? If so, how do folks generally receive such inquiries? I guess I’m just worried that I don’t know exactly the words to use when asking about the sources of things — “ethically raised”? “humanely-sourced”? And of course I’m a little over-concerned about being perceived as “difficult” by staff. ‘Guess I should stop caring so much what others think of me, but I admit to feeling a bit self-conscious about querying too deeply about ingredients.

It would be so much easier for everyone if all food proprietors would list sources for their dishes! Ahhh, a girl can dream, right? ;-)

In terms of everyone in the family eating as consciously as I am endeavoring to — not going to happen. Spouse is too cost-conscious to endorse a wholesale switch . . . we already choose organic/humanely raised dairy products, grains, and fruits/vegetables when we shop, but we have not been as stringent (at all) in our dining-out or prepared meal choices.

The largest dilemma we have is, honestly, our reliance on Dream Dinners. We order dinners from them every month and have grown accustomed to the ease and convenience of their service. However, I know they do not source locally, organically, or humanely, so I feel that we are falling way short of (my) ideals in at least 1/3 of our family meals.

There simply isn’t any comparably-priced meal preparation service in the Seattle area. Every other one I’ve looked into (Delicious Planet, Lucky Palate, Dancing Women) is significantly more expensive — nearly 100 percent.

Since only 1 out of the 4 of us (me!) is concerned about these dietary issues, I can’t justify the expense of leaving Dream Dinners. Maybe that sounds like a rationalization, but I’m just trying to be realistic about what would fly (financially and practically) in our family.

I found a couple of other sites that identify local businesses that source humanely:

http://www.eatwellguide.org/i.php?pd=Home (Input zip code on top left of page and it will show you a long list of such businesses in our area.)

The Cook Local site has a page on Seattle restaurants that source humanely (http://www.cooklocal.com/?p=1648), but when you click on the link to the “list” that they’ve compiled, it (only) includes restaurants that source *meat* ethically — not dairy products. It would be nice to be able to assume that those establishments also have made the commitment to humane dairy products, but I’m not sure that’s possible (without asking directly).

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[herongrrrl]

There are a bunch of books and websites about being a “Flexitarian” that might be helpful to check out. I’ve seen a review of a specific Flexitarian cookbook for families that mix omnivores and vegetarians that might be particularly helpful.

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[sam-c]

Very informative topic; thanks for starting it. We are trying to go in this direction as well. regarding humanely produced meat, in addition to finding meat through the certified humane website, does any-one recommend any particular meat CSA ?

it seems like there are only a couple, but was wondering if it may be better on my wallet than trying to find items at stores.

http://www.ethicurean.com/resources/meat-csa/

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[GenHillOne]

How’s your freezer space? Haven’t checked for awhile, but at one point, I did compare prices for buying beef in bulk – quarter, half, whole, etc. – directly from humane/organic farm and it was comparable. Especially if you get more – so maybe you could buy in with another family. That might make it more appealing to the cost-conscious spouse!

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[Que]

We have been growing a lot of our own veges, and when I buy them I try and make it local and organic. For the meat that my family eats, much of it is purchased from http://www.thunderinghooves.net/ They have antibiotic-free, hormone-free, grass-fed, pasture-raised meats. You just order it on their webpage and pick one of their local “Neighborhood Buying Clubs” which is essentially a drop spot and pay and pick up the meat you ordered. I find that it takes less meat to make my family full and it is more flavorful that grocery store meats.

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[HunterG]

Here are a few sites of companies available in a few markets around town

Try Smart Chicken :http://pages.smartchicken.com/pages/what_is.aspx

(You can find @ TW)

Stiebrs Farms for eggs and beef:

http://www.stiebrsfarms.com/

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[hammy]

Hi, I am a longtime vegetarian meaning I don’t eat meat but I do eat dairy. I don’t know about sustainable meat products but have you tried Eat Local for your prepared food needs? I believe they source their foods from local area farms and sell organic items.

Someone recommended Moosewood cookbooks and I totally agree. I also like the Gourmet Vegetarian Slow Cooker by Lynn Alley.

I used to purchase Lucky Palate meals when I was in grad school and working full time and they used to have leftover food that they sold from their QAnne location for super cheap.

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[EmmyJane]

Here is another website that you might find helpful. Good luck. http://www.eatwild.com/

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[captainDave]

I am pescaterian. I have not eaten land meat for about 30 years. I eat a lot of fish however. I gotta support the industry.

I chose to avoid eating meat for health reasons many years ago. I am glad I did because I have been able to so far avoid the adverse health issues that many people my age have.

Avoiding meat seams to be a wise choice if you want to reduce health problems. A lot of people think that eating red meat is the only way to get protein, but that’s not true.

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[HunterG]

I watched a documentary recently, (recent Sundance winner) their own and Scientists research claims that due to overfishing and not enough sustainable fishing being practiced that our oceans will be barren in 40 years.

Truth, fact? Who can be sure, but eating only fish to “support an industry” that is dying due to irresponsibility seems like you are adding to an end.

http://endoftheline.com/film/

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[angelescrest]

Eating responsibly for yourself and your family is one thing; eating while keeping a dwindling world food supply in mind is another. It would be nice if we could all be on board on this one, but there is so much opposition at so many levels in this nation. Give up those cheap burgers? Big-box stores that sell only sustainable fish? No one wants to be told what to eat. My husband argued for years that there was no difference between organic and unorganic–and he could back up his claim “scientifically” for awhile.

If more people cooked (I know, and raised food in the garden)…perhaps that “aha” does happen in that other “organic”, sensory way in the kitchen.

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[HunterG]

I do agree with you, Angelcrest but I also think it is important for folks to be informed. Captain Dave’s Statement about only eating fish to support the industry rubbed me strangely.

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[JoB]

i would like to address the statement that humanely produced meats are more expensive.

yes.. the per pound price is more…

but we find that humanely produced meat has far more flavor.

We are satisfied with much less…

so economically it turns out to be a wash for us.

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[angelescrest]

And, I am so glad you said something about the fish, Hunter G. I absolutely agree.

Here’s more/why:

http://www.nytimes.com/2010/06/27/magazine/27Tuna-t.html?_r=1&scp=1&sq=bluefin%20tuna%20fish%20magazine&st=cse

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[anonyme]

While it is apparent that this thread relates to health/lifestyle and shopping choices, I have a bit of a problem with some of the terminology.

Vegetarians do not eat meat. Period. Not occasionally, not sometimes, not rarely. It’s like claiming you are a virgin because you only have sex once in a while, or being a little bit pregnant. The PC phrase “mostly vegetarian” has become quite popular in recent years despite the highly contradictory implications.

The animals who become meat are not just a little bit dead. No matter how humanely raised, the end comes to this: bludgeoning, throat-cutting, or a bullet in the brain (aka “processing”). Don’t get me wrong – if the choice is to eat meat, then by all means buy a product that has been humanely and organically raised. If you’re an omnivore, fine. Just call things as they are.

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[JoB]

anonyme…

LOL.. i was waiting for someone to point that out:)

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[anonyme]

JoB, I bit my tongue as long as I could…!

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[KBear]

I’ve only had it a few times, but tongue is very tasty!

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