Meat in the hot seat: On the Atlantic Food channel, BAMCO's Helene York delves into the nuances of the debate over beef's (including grass-fed) environmental impact. The excerpt below elegantly sums up what we can do to reduce our carbon foodprint:
"If we view "beef and (gasp) cheese as special toppings rather than center-of-the-plate foods, eaters and chefs may actually enjoy them more, and we may even be able to support better quality meats at the same time."
What do you think? Read the full post on the Atlantic Food channel here.