Conversion

SKIP TO THE BOTTOM IF YOU DON'T GIVE A RAT'S PA-TOOT ABOUT MY TRANSITION TO VEGETARIANISM, BUT WANT TO KNOW WHEN WE'LL GET BACK TO POSTING RECIPES
                                                                                            

(This is the first in a forthcoming post-series about my decision, struggle, and transition to a vegetarian --eventually vegan -- diet.)

For many years of my life, and, indeed, up until recently, I was at the mercy of other people for food. Either they were buying it or they were cooking it, and if they were cooking it, I'd want to make sure that it was something that they were going to eat, too.

My romantic partner is a complete omnivore. He leans more in the direction of carnivore, but he does consume mac & cheese and potatoes of all different preparations, so calling him strictly a carnivore wouldn't be fair. (And yes, his aversion to all things green and yummy and vegetably has been discussed numerous times, as has my concern for his cholesterol level and eventual arterial plaque.) So, for the ten months that I was commuting between my hometown (Greeley) and my workplace (Ft Collins), he and I would go grocery shopping together and then he would cook the meals during the workweek. (Oftentimes on the weekends, too. Oops.) That meant every meal had something to do with meat (teriyaki steak and beef ramen, hot dogs and mac & cheese, spaghetti carbonara, etc.) and it didn't phase me much. It was just the way it was: a balanced diet with protein from animals and a serving of carbohydrates. Occasionally, I'd microwave a bag of frozen veggies. I hadn't known it any differently, as my parents were the same way when I was growing up; our inclusion of mealtime veggies was regular, though.

Then, in May, when I moved into my own apartment for the very first time, I was catapulted into the position of having to prepare my own meals. It wasn't a big deal: my involvement in the kitchen had been a point of contention for a while, so I was willing and able to do it.
For the next three months, I'd plan meals and go grocery shopping with the same mindset that I'd always had. Sometimes, I'd have to make a run to the store to get a few more days' worth of supplemental groceries. Money was tight; the price of meat was high. Sure, I'd get multiple meals out of that package of chicken, but I'd have to plunk more money down upfront. (I would actually spend time averaging out the cost per meal per package of meat before I'd put it in my cart.)
In my college biology course, the class discussed the energy exchanges. Of the 100% of the energy in plants, we get 10% as a secondary consumer.
We have more arable land in this country than any other single country in the world, but most of the crops we grow go towards animals.
A lot more fossil fuels are used in the raising, processing, and distributing of animal protein, and just by getting rid of beef, we reduce our carbon footprint.
And, of course, there are the horrible conditions that animals on commercial factory farms exist in.

So, I decided to eliminate any meat from my diet that came from a factory farm and eliminate any possibility of supporting animal cruelty, bad land-use practices, exorbitant fossil-fuel use, and wasting money. (Hello, black beans are 69c at Kroger! Good luck finding a sale on meat that's 69c per pound / serving! Even tuna is 79c or 89c.)

I am currently in the process of eating all of the meat (and meat-containing products) that is in my apartment and then I plan on not replacing it. I have decided that I will probably eventually become vegan, because dairy and eggs also help support factory farming and bad land-use practices. I have decided to take the conversion to veganism slowly, though, because eggs and cheese are so good. (I've already fallen in love with almond milk, so I don't think I'll have a problem eliminating dairy milk from my diet.)

Now, having said all of that, I will probably continue to eat meat on occasion, meaning if the animal or animal product was grown and / or harvested locally and is being sold at a farmer's market or is from someone that I know, then I will have little reason to not eat it. (It was taken care of, in the fresh air, and the crops that fed the animal were probably grown by the farmer and kept in silos on their land.) So, I'll still be an omnivore, but just selectively. :)

I am making it my mission to do some research in finding replacement recipes for the foods I will miss (buffalo wings and bacon come to mind right away) and I plan on sharing here what I find to be awesome substitutes.
                                                                                                                                                              
And now: what about the recipes? The delicious, wonderful recipes?
Well, dear ones, we have encountered a snafu.
In early July, Liesl and I cooked a recipe for delicious vegan lasagna rolls. The photographs are done. They are posted. We're just waiting for Liesl's life to slow down enough for her to be able to write the recipe up. (She recently assumed a new job.) And, there's also a wait on for her to have enough time in her now-busier life for us to get together and make more wonderful recipes.
So, patience, dear hearts: the recipes are returning. We're not sure when at this point, but I'm hoping soon. (This is, of course, me speaking about a schedule which I do not have any experience with, so I could be completely off in left field. I hear it's quite lovely.)

xx,

Becca