Join Grist’s Sarah Miller as she attempts to go six weeks without eating meat. Like many of us, Miller loves her beef, chicken, pork, and lamb. And this stab at going vegetarian isn’t her first try. After each previous effort, she’s been lured back by the siren call of a whiff of charred barbecue or a generous helping of General Tso’s. Find out if Miller can give meat up for good — and how you could do the same.
Stories in this series:
Good for you? Check. Good for the planet? Check. But how to keep from falling off the meat wagon? Our carnivorous author commences an experiment in provisional vegetarianism.
In week two of the "meat lover's guide to going vegetarian," our provisional vegetarian takes a hard look at how the "lighter" fleshy foods get to her plate.
Even knowing what factory-farmed pigs go through, our provisional vegetarian has a hard time swearing off a morsel of crispy-fatty-salty-sweet pork.
Our provisional vegetarian considers whether raising pork humanely can make her feel better about eating it.
Six weeks without meat left our provisional vegetarian still hungering for flesh, so she visited some farms and gave herself more time to think it over.