Leisure
I’ve been thinking a lot about meat lately. Maybe because two of my housemates are vegetarian, I get a sort of odd little twinge of guilt when I’m browning the ground beef for my chili or frying up some particularly fragrant chicken dumplings. Yet meat has always been a part of my diet, a nicely regulated quadrangle on the food pyramid.
By
Rebecca Barr and Colleen Wood
November 6, 2013