Jonathan Safran Foer / OnionAV

This interview was published a week or so ago, but I was saving it for Thanksgiving. It's yet another book about ethical eating. So yet another blog post about ethical eating. There were some good points in the interview about being a vegetarian versus an 'ethical omnivore' that were along the lines of stuff I've thought about. Basically it's pretty easy, especially in California, to eat organic, local, etc food for most of the year. Adding decent meat to the mix is a little more tricky. Free-range for poultry is a more nebulous term than you'd think. Wild Salmon is good. Farmed catfish is good. Avoid wild catfish and farmed salmon like the plague, though.... Buffalo is good, I'm pretty sure you can't put any chemicals in their feed, so it's a good clean food source. There's a guy at our farmer's market who sells grass-fed beef. So there are options. If you are cooking you can control what you eat, but what about dinner parties? How do you politely say, "I'd love to go to your house, but not if you are going to serve supermarket meat"? It's a problem.