My MIT seminar on shifting social contexts in lifestyle journalism toward plant-based eating.
I agree that the US needs to decentralize meat and consume far less conventionally raised meat and fish (ideally, none). I love plant based, or “vegetable forward” food. However I couldn’t help but wonder, for someone with insulin sensitivity issues, I struggle with vegetarian eating because I’ve noticed it tends to be very carb based. Maybe that’s so people can feel satiated without meat? I’m not sure. Potatoes + beans, while delicious, are a perfect example of a carb forward vegetarian meal. When I eat vegetarian meals, I’m usually hungry again shortly after. I’d love to see read and learn more about vegetarianism in the context of being, well, just not very satiating for a lot of people who eschew it.
The stat about recipes in NYT hits home: I added tofu to my regular purchases based solely on a recipe in the times that was very good and very easy (https://cooking.nytimes.com/recipes/1022410-crispy-tofu-with-sweet-and-sour-sauce). Couple that with your baked tofu recipe and now buy tofu every time I go to the grocery.