Eating With A Conscience
It has been said that the way a society treats its animals is a reflection of how it treats its citizens. If that's the case, then most societies have a long way to go before they are truly enlightened. A case in point is the consumption of Foie Gras. Ever since the City Council of Chicago voted to ban the delicacy from Chicago restaurants, this item has attracted a lot of media attention.
Last week, Nightline's lead story was about the ban on Foie Gras in Chicago, and The Chicago Reader has added its two cents worth. It seems that everyone has an opinion on the best way to handle the situation. For anyone who isn't aware of what it takes to get Foie Gras, it's not a pretty thing. Twenty five million ducks and geese are force-kept in small cages and force-fed using metal tubes and pumps that shoot the food down their throats. This causes their livers to become huge, tender and buttery. Then they are slaughtered. This is in order to get a food for human consumption.
I think everyone can agree that this is a cruel way to prepare a delicacy, but not everyone agrees on how to handle the situation. PETA would like to make it illegal to sell or consume anything that isn't made in a cruelty free environment. Others think it's up to the individual to vote with their wallet. Whatever your take on the matter, some famous chef's have stopped serving the dish voluntarily. Wolfgang Puck stopped using Foie Gras years ago in his restaurants, and Charlie Trotter banned the item from his menu 10 years ago. Yet, he opposes the ban in Chicago, "I'm nervous because in another 15 or 20 years we really won't have to do anything," he stated in a Nightline interview. "We'll be told where to go, how to go, what to think regarding all aspects of our lives."
This whole debate also speaks to a wider problem faced by consumers in the United States. Most people are totally unaware of the lives lived by the food on their plate. I suppose no one would eat a hot dog if they really knew where it came from. I know I try not to think about it while I'm downing a famous Chicago Hot Dog. But big business is taking note of the trend towards cruelty free foods. Both McDonalds and Burger King have announced plans to use only free-range chickens in their food and other companies have gone to using only nest eggs.
The benefit to you, the consumer, is not only peace of mind about the foods you're eating, but also a better end product. Nest eggs generally test lower for salmonella on the shells and most free range chickens and beef contract less diseases, requiring less antibiotics which are passed on in their meat.
If you're concerned about how your food gets to your plate, you can try some of these wonderful vegetarian dishes such as Tomato-Basil Quiche.
A delightful meatless quiche that's easy to prepare, and looks and tastes like you spent all day in the kitchen!
Ingredients
1 Tbs. olive oil
1 onion, sliced
2 tomatoes, peeled and sliced
2 Tbs. all-purpose flour
2 tsp. dried basil
3 eggs, beaten
1/2 C. milk
1/2 tsp. salt and pepper to taste
1 9-inch unbaked deep dish pie crust
1 1/2 C. shredded Colby-Monterey Jack cheese, divided
Directions
Preheat oven to 400 degrees. Bake pie shell in preheated oven for 8 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté 1 minute on each side. In a small bowl, whisk together eggs and milk. Season with salt and pepper. Spread 1 C. shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining 1/2 C. shredded cheese. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees and bake for 15-20 minutes, or until filling is puffed and golden brown. Serve warm.
So whether you're a meat eater or a vegetarian, you can always find food that is pleasing to your palate and your conscience. If you'd like more information about fair eating, read our articles on Eating Organic and Sustainable Eating. Have a tasty week!
