Thanks for the updated info, Kimmie. I hope I don't give the wrong impression by my posts. Again, I'm not a radical vegetarian, but I do consider the ethical questions that arise involving the production of the foods we eat.
For example, I don't eat veal-mainly because, to me, the taste of the stuff does not have enough appeal to warrant the treatment of the animals concerned. Other things that make me stop and consider- wild salmon, wild game that are protected in some countries but wind up on restaurant tables (lion, for instance), among others.
The prevalence of factory farming of animals also bothers me-for both environmental and humane reasons. Thus, I try to buy free range meats. But how can I be assured of quality production and humane processing? The truth is, I can't; but I can make the effort to obtain such foods and consider other options when making food purchases.
My broader question to all cheftalk friends is: What are your thoughts on these issues? Do they concern you and your fellow diners and cooks? What, if any, concessions do you make for the humane treatment of food animals, the environment and biodiversity? Or is the prevailing attitude one of "anything for the ultimate dining experience?"
[ September 04, 2001: Message edited by: foodnfoto ]