NYT has its twenty articles only policy now though Google Reader and such services allows you to access them for free thus far (I am not always able to find every article this way, but it mostly does the trick). Also, sometimes when I access links off-site, they don't count. Nonetheless, you can access the video features found on the front page of the website even after your twenty articles are up. Note that I also embedded a couple videos on my blog since blogger makes that pretty easy to do.
One such video now available on the NYT website is "Real Fake Chicken: Mark Bittman Tests a Plant-Based ‘Chicken’," connected to an article he also wrote. The article notes:
IT is pretty well established that animals are capable of suffering; we’ve come a long way since Descartes famously compared them to nonfeeling machines put on earth to serve man. (Rousseau later countered this, saying that animals shared “some measure” of human nature and should partake of “natural right.”) No matter where you stand on this spectrum, you probably agree that it’s a noble goal to reduce the level of the suffering of animals raised for meat in industrial conditions.I'm not sure how many people really think much about this "noble goal," but if it didn't really cost them anything, they probably would being willing to accept that it would be nice if something can be done. Not that many rather think about what happens to cows, pigs and so forth before they become beef, pork and so forth.
There are four ways to move toward fixing this. One, we can improve the animals’ living conditions; two (this is distasteful but would shock no one), we might see producers reduce or even eliminate animals’ consciousness, say, by removing the cerebral cortex, in effect converting them to a kind of vegetable [book cited]; three, we can consume fewer industrially raised animals, concentrating on those raised more humanely. Or four, we can reduce consumption, period.There has been some efforts made to improve living conditions ever since animal welfare became a national issue in the United Kingdom in the early 19th Century. See, e.g, For the Love of Animals. Temple Grandin has also been a leader in improving the plight of animals raised for food. I had a debate regarding her efforts here, a law blog that is vegan friendly though they often don't make an issue of it (likewise, I'm a vegetarian, but I don't tend to broadcast it). The second "way" is striking but though factory farming already robs many animals of half their existence, we aren't there.
Reducing consumption as a whole is the best policy. We overconsume generally in this country and it is in no way limited to animal products. Something of an aside: I'm tired of plastic bags. Let's say I go to the local fruit store to buy bagels and a tomato. The bagels go into one of those little plastic bags which are hard to open. The tomato can fit inside. If I did not say "no," I would be given another plastic bag. I go to the bakery. I get a linzer tart (a jelly cookie) and a bagel. A paper bag for each (the powder can't corrupt the bread!) and again, a plastic bag is offered. Go to the store to get mouthwash. Another plastic bag. And, let's not forget the supermarket. The relatively small amount of groceries that fits in one not too large carry on bag results in six to eight plastic bags easily.
I received a free carry-on via some promotion and have a small messenger type bag I tend to carry around as well as another one for other purposes. So, I generally say "no" to all these plastic bags. It is tedious. It is a lot easier to take the darn things. I then collected them up and took them back to the local supermarket which has a bin for them. A few of the little bags are saved to collect recyclables. But, many wouldn't do that. I do notice they sell those reusable carry-on bags and some plastic bags (like for a local health food store) are strong enough that many probably re-use them too. Still, this underlines how even easy non-consumption is not so.
That is, it takes a bit of effort, but still isn't really that hard if some thought is involved. This is the case with meat substitutes. For one thing, there are many options other than meat. Many cultures have for economic or other reasons little occasion to have animal products, at least certain major types of such products. The rice and beans of Mexico, for instance, is a staple food. Other times the inclusion is rather gratuitous. It is amazing how many products, including something like "vegetable soup," can have some sort of animal product in it, including chicken. Cereal or bread often has milk added to it in the back end of the ingredients.
When you take Brown’s product, cut it up and combine it with, say, chopped tomato and lettuce and mayonnaise with some seasoning in it, and wrap it in a burrito, you won’t know the difference between that and chicken.No need to cite a specific meat substitute here though the video focuses on one specific type of chicken alternative. In fact, many people who have no interest in the matter might be eating various processed foods extended with some sort of textured vegetable protein (TVP) or such. Various dishes -- think steak and onions -- might not be easily replaced in this fashion, but so many can be. I buy TVP cubes myself and they are very tasty (after being marinated) on bagels, in soups and mixed with pasta or rice. High quality is not what is sought for when we get chicken strips in our salads. There are some good options there, don't get me wrong, but that often isn't even a main factor. It is so easy to replace a large quality of our animal products without losing much at all.
Of course, they have to be readily available in the first place. Sure, people can make their own dishes. I have various cookbooks myself. I don't actually use them mind you, since (1) boiling water for pasta the right way is an accomplishment for me (2) everything seems to require about ten ingredients, most of which you cannot just purchase one serving of. Consider even making waffles via a waffle maker I received as a gift. Messy business. So much easier to just heat a couple up. So, many aren't going to make faux chicken wraps. They need to be readily available.
The increase availability of vegetarian and vegan alternatives is appreciated. Take soy milk. I personally like plant based milks better than regular milk overall. Some do not. But, many do appreciate the taste and others appreciate them because they might be lactose intolerant or perhaps for a religious reason (something about mixing foods). And, unlike let's say ten or twenty years ago, it is fairly common to see soy milk, and your average supermarket is likely to have some. For instance, Deals, which is a local discount store, had both soy and almond milk. Price-wise it also is reasonable though sometimes you have get it the right place.
Any path to improved living requires some degree of effort but also some availability and easy access. The theme can be found in any number of areas including let's say treating women correctly or easy access for the handicapped. The possibilities are there and it is hopeful to know it.