In Praise of Flesh Food

The thought of converting to a vegetarian diet, let alone a vegan diet, makes my skin crawl. I have enjoyed many vegetarian meals and even have a friend with whom I share vegan meals, from time to time. My understanding is clear about the differences between a vegetarian plant-based diet versus one that includes specialty meat and I would consider the change to vegetarianism only if prescribed by my doctor. Thankfully, he has not. His belief, as is my own: moderation.

From a culinary perspective, creating exciting vegetarian meals is challenging and fun. The food can be quite fulfilling as a main meal, but not every day. Life is too short. Of all the things we can do each and every day (sleep, work, play, have sex, and eat), why even consider limiting dining opportunities to just vegetables, legumes, fruits, and nuts with the amazing variety of flesh food available?

I purposefully try to limit my daily intake of meat and avoid conventional meat sources altogether. My company, Hills Foods Ltd., is a leader in the supply of “certified” organic meats, game meats, and specialty poultry. We are constantly invited to dine at some of the best establishments in town for openings, fundraisers, or product introductions. When confronted by the dazzling array of high-end appetizers at a Bocuse d’Or fundraiser or a sit-down dinner presented by Culinary Team Canada, we are obligated (thankfully!) to get down to business and taste everything. What good foodie wouldn’t? Saying no to such mag­nificently prepared meat would be bizarre.

Why do so many of us eat meat? Why do we have such sharp teeth? I wonder. Hmmm? Reading Reay Tannahill’s book, Food in History (Three Rivers Press, 1995), is a good eye opener for those who are on the fence. Other more scientific publications explain the significant benefits of consuming wild meat as opposed to farm-raised, conventional livestock. Another good read is The Driving Force: Food in Evolution and the Future, by Michael Crawford & David Marsh (HarperCollins, 1989).

The more I read about the industrialization of traditional proteins for food such as chicken, pork, beef, and lamb, the more I am sold on the certified-organic philosophy of producing meat and wild meat for the table. People have selectively bred overweight animals, which are unhealthy themselves and unhealthy to eat. Modern-day, intensive, high-energy feeding systems create mountains of excess fat in our domestic animals. Choose your source of protein carefully. Research. Ask the hard questions of your supplier: Where does it come from? How is it raised? Farmed or wild? Additive free, grain-fed, non-medicated? Etc.

My first choice for protein is wild-harvest muskox or caribou. It’s the epitome of protein: rich flavor, clean, and unadulterated. Trucking meat and/or produce for thousands of kilometres is really not something we should do every day, if we wish to support a local, sustainable food supply. But, once in a while, what a treat!

Many vegetarians/vegans use the example of animal cruelty in defence of their chosen life path. Yes, there are cases of questionable practices, but we have the right to choose our source of protein supply. Should we look to Pamela Anderson for advice on food choices? Perhaps Sir Paul and his ex? I don’t think so. Look to science, not Entertainment Tonight!

More recently, we have been dining on wild-harvest kangaroo meat from Australia. A quick sauté of kangaroo loin, a slow-braised wild Arctic muskox rib, or a fine roast of caribou will always get my taste buds trembling with anticipation. The idea of a Pemberton Meadows natural beef T-bone steak on the barbeque wouldn’t have me thinking twice of driving across town to enjoy a local treat.

Smaller meat portions and a wide variety of locally grown produce are comforting to me. Vegetarian diet? Not for this wild-meat guy. When it comes to diet, I recommend moderation, balance, wild, and clean.

Meat is Murder

I am not the vegan police and it is not my job to bust you. What you do is your business. But those of you who are vegan-curious, read on.

For the uninitiated, vegans don’t use or consume animal products. No eggs, milk, butter, cheese, chicken, fish, etc. We don’t wear wool, silk, or leather and everything we buy is animal friendly: containing no animal ingredients and not tested on animals.

It might sound like a tough row to hoe, but on the contrary, I live an honourable, compassionate life knowing that I not only tread lightly on the earth but I also don’t contribute to any suffering.

My cookbooks (govegan.net) are not just about food but include how to live a vegan lifestyle in a fun, easy manner. It doesn’t have to be a difficult undertaking, and armed with a good cookbook or three, being vegan is just that much easier.

I encourage readers to tread lightly on the planet. Recycling is obvious. Riding or walking, rather than driving. Using canvas rather than plastic bags. Composting. Shopping locally and supporting independent businesses. For me, being vegan is high up on that list.

A big issue for vegan-friendly people who can’t quite make that final step to becoming vegan is the worry that they won’t acquire enough nutrients. What I tell them is that meat contains absolutely nothing you cannot obtain from a vegan diet. Protein, minerals, and vitamins are all available. There is no proof that a person must eat animal flesh to be healthy; yet there is overwhelming proof that a vegan (or plant-based diet) is healthiest. It can keep your weight regulated, reverse heart disease, help type-2 diabetics reduce the need for medication, reduce high cholesterol, reduce the risk of cancers of the colon, lung, and skin . . . need I go on?

If you’re still not sure, please make ethical purchases: local, organic, or free-range products. While your choices are not necessarily “compassionate,” you are supporting businesses that handle their animals in a mindful way. I still think you’re eating death on a plate—but who am I to judge?

A new trend in the meat-and-dairy industry is to capitalize on the sympathy of the educated, conscientious consumer. Dairy companies are now selling soy “milk.” Some “tofu dogs” are made by meat companies. To ease flip-flopping consumers’ concerns about eating animal products, some meat companies are using eco- labelling, so consumers can purchase without guilt because their products are free farmed, certified humane, or cage free.

PAY ATTENTION! These are just decorative words to keep you even more disconnected from what you eat. While I welcome a world where animals are treated with dignity and respect, these companies are still peddling dead flesh. The labels are to pacify you, so that you don’t feel guilty about what’s on your plate. I’m not trying to be outrageous, but it’s a simple fact: meat is flesh. No matter how that animal was treated, the meat on your plate is bleeding. It’s dead meat. Flesh like yours. Flesh like mine.

In the end, I hope you make educated choices. Where you spend your money is a pow­erful way to express yourself. Support locally owned businesses and buy local fruits and veggies, whenever possible. Please avoid pur­chasing veggie products made by dairy and/or meat companies. And support companies that have animal welfare in mind, not profits.
And GO VEGAN!