By Jonathan Safran Foer
Rating: 4 stars.
This book was great. A little too argumentative to get five stars, but overall a great read. It turns out to be an easy-to-read expose on how meat gets from where it’s raised to your plate. A pretty gruesome tale, all things told–which I expected after watching Food, Inc. and reading Michael Pollan’s books.
I do think I’m going to be experimenting with non-meat protein sources for a little while, so look for some new recipes inspired by this thought over the coming months. Tonight I’m trying out pasta with new tomato sauce recipe. It includes black beans, veggie “sausage,” and corn in a tomato sauce base with southwestern spices (cumin, garlic, onion, etc). Good carbs, loads of protein, and almost zero fat. Hope it’s good (and Eric tolerates it!)
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