This post is part of Protein Angst, a series on the environmental and nutritional complexities of high-protein foods. Our goal is to publish a range of perspectives on these very heated topics. Add your feedback and story suggestions here.

Out of fashion and proud of it. (Photo by KayVee.INC)
It used to be that when I told a fellow progressive I’m a vegetarian, I would get one of three reactions: (1) an enthusiastic “me too!,” (2) a slightly guilty admission of falling off the veg wagon, or (3) a voracious defense of the glories of steak.
These days, there's another increasingly common reaction: People look at me with a mix of pity and confusion, like I'm some holdover from the '90s wearing a baby-doll dress with chunky shoes and babbling on about No Doubt. I can see what they're thinking: "You're still a vegetarian?"
At some point over the past few years, vegetarianism went wholly out of style.
Now sustainable meat is all the rage. "Rock star" butchers proffer grass-fed beef, artisanal sausage, and heritage-breed chickens whose provenance can be traced back to conception on an idyllic rolling hillside. "Meat hipsters" eat it all up. The hard-core meaties flock to trendy butchery classes. Bacon has become a fetish even for eco-foodies, applied liberally to everything from salad to dessert, including "green" chocolate bars and "sustainable" ice cream.







