February 20, 2010
To remain a vegetarian or not, that is the question
This post is not beer related. Well, it's somewhat related to beer. You'll see what I mean.
I've been a vegetarian for almost 6 years. I guess pescatarian, or vegaquarian, since I do eat fish. Lots of fish. I don't eat meat - no chicken, no turkey, no pork, beef, duck, rabbit. I don't drink milk, but I do eat cheese and on occasion, ice cream. I'm a selective vegetarian, I guess.
I choose to eat this way because I've never been a huge fan of meat. One of my earliest memories is of me spitting my meat in to my napkin at dinner because I didn't want to eat it. When I finally was old enough to make decisions about what I was going to eat, I stopped eating red meat and pork, but continued with chicken and turkey. Then a few years back I decided to do the Atkins diet and jumped back on the meat wagon in a big way. I ate meat at every meal and little to no carbs. That didn't last very long. I read a book - Skinny Bitch - that opened my eyes to the way animals were treated prior to being slaughtered, and that was it. I was back to not eating meat, only this time I threw turkey and chicken in there with pork and beef.
Here I am 6 years later. Over the years I've eaten a piece (bite) of steak here and there. But lately I've been feeling this urge for a burger. Or a whole steak. I feel like as I'm expanding my palette through my love of craft beers and good wines, I'm missing out on some really wonderful tastes. I'm not talking about things like McDonald's hamburgers (which I can say I've never eaten) or Kentucky Fried Chicken. I'm talking about delicacies. Great burgers (which there is no lack of in Philly). Rare steaks. Maybe try some pork belly. Or quail. Even rabbit. The other day at lunch I had half a trotter - yes, a deep fried pig foot. It was good, even though I felt a bit guilty as I ate it. I also had some braised short rib that I thought was fantastic.
My resolve is wavering. I've felt good over the past few years proclaiming myself a vegaquarian. But now I think I'm ready to proclaim myself a food adventurer, willing and wanting to try new things. At least in small portions.