3:00 Mar 13th, 2012 | 0 notes
I like the flavor and flexibility of being a sometime meat-eater, of knowing that boeuf bourguignon is still an option and that I don’t have to sweat the menu when I’m traveling or a guest at someone’s home. I also like supporting the hard-working farmers who make their living from their livestock, who aren’t part of the grotesque industrial-meat complex.
Mary Elizabeth Williams, Salon