Strange though it might seem to the long-term reader of these pages, I don’t actually eat very much meat. I’ll eat it when I’m out, because that is a treat, and because I generally go to restaurants I trust to source well-raised and -slaughtered animals; the last time I bought any to cook at home was for my birthday in April when, unable to find any coq, I got a couple of the large, slow-grown Sutton Hoo chickens to braise au vin, with buttered fresh pasta on the side and radishes to start. I don’t shop at supermarkets and I can’t afford to buy meat from the butcher anything more than occasionally – and rightly so. By meat, I should say, I mean chunks of skeletal muscle. I eat a fair amount of other animal products.
When I lived in Suffolk, I ate a lot of eggs, because I knew the chickens. I don’t drink milk, in part because the dairy industry is a dreadful thing but largely because I prefer oat milk; I find it less intrusive in coffee and it obviously has a greater affinity with cereal and porridge than does the milk of cows or other ungulates. I choose oat milk over other plant-based alternatives because it is readily available unadulterated with sugar or with emulsifiers and because the alternatives are disastrous environmentally. To pick almond over cow’s milk is to weigh the ravages of the Californian drought against the mass death of newborn calves; ultimately, I suppose, everything we do is destructive to the face and the depths of the earth, and the puzzle is to find some sort of balance.
For me the answer lies in a sort of economics of death. How much can you wring from each animal, and do you need to? Fish sauce is brewed from entrails and bycatch, and a few drops transforms a meal; a chunk of salt pork enriches a whole mess of beans. If you’re going to eat something like a burger, sandwich ham or chicken nuggets, which bears little resemblance to its original form, I think you may as well eat seitan or Quorn or whatever. A cow might provide vast quantities of meat but the point is that it does so inefficiently and largely unnecessarily. Nobody needs to eat the amount of protein that huge steaks provide and in any case steaks are boring. Even a really good steak just tastes like a steak. To grill a rump or a porterhouse is to close it in on itself; the more economical cook allows meat to give itself up. Even so, I like to save it for moderately special occasions.
The cliche, of course, is that vegetarians and especially vegans are evangelical about their dietary choices, and will aggressively bore anyone nearby about, say, the exploitation of bees in the Chinese honey industry; while I have no doubt this is true of some, I find evangelical carnivores far worse. There is a certain type of person who takes the fact that you don’t eat very much meat, actually, as a personal affront not just to them but to their ancestors, their family, their beliefs; I’m not sure why this should be. The economic ability to consume meat, actual pieces of meat, three times a day has come very recently to most of Western society, and the vast majority of the world does not possess it. It is never presented as a hard-won privilege jealously guarded, though, more as a divine law flouted only by heretics and fools. The fact, as I say, that the vast majority of the human diet throughout its history has been composed of plants in various forms makes this all the stranger. I can only imagine how these people must react to actual self-declared vegans; luckily, I suppose, I like cheese too much to ever become one.
Thom Eagle 