Meat

It might be time to go vegetarian again. Or at least start eating meat that has been raised in an ecological, intelligent, and less cruel fashion. Since reading "The Omnivore's Dilemma" by Michael Pollan, I haven't been able to get this idea out of my head. Consider the following passage from an article by Mr. Bittman (of the column "The Minimalist") in the NY Times:

Growing meat (it’s hard to use the word “raising” when applied to animals in factory farms) uses so many resources that it’s a challenge to enumerate them all. But consider: an estimated 30 percent of the earth’s ice-free land is directly or indirectly involved in livestock production, according to the United Nation’s Food and Agriculture Organization, which also estimates that livestock production generates nearly a fifth of the world’s greenhouse gases — more than transportation.