Protein Angst
We’ll use this ongoing series to examine both animal-based and vegetarian protein from both a nutritional and sustainability perspective.
In This Series
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Eggs: The poor man’s protein [Recipes]
Eggs make a great addition to any plant-based meal. And they're the most affordable way to eat pastured protein.
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Not your grandma’s yogurt
Although it's often seen as a healthy grocery store option, most yogurt is the product of an increasingly industrialized process.
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Every last bite: Why wasting animal protein is unethical
In the latest installment of our Protein Angst series, food waste expert Jonathan Bloom points to this fact: Roughly 20 percent of all meat produced in the U.S. doesn't get eaten.
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How many of us are vegetarian or vegan?
Check out poll numbers on how many Americans are abstaining from meat, and how often omnivores are eating it.
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Algae whiz: Growing protein with fewer resources
Scientists say feeding livestock algae-based protein could save resources and make the meat industry less of a climate disaster, all while absorbing carbon. Could it be too good to be true?
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Protein: We only serve white meat here [Excerpt]
In this excerpt from his latest book, "Folks, This Ain't Normal," Polyface farmer Joel Salatin discusses the mismatch between today’s fast food industry and the local food system.
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Never mind the meat — worry about eating enough plants
Tired of hearing that "complete protein" has to come from animals? A nutritionist takes on that argument and says plant-based phytonutrients might be more important anyway.
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A challenge to chefs: Make me a delicious vegetarian entree — or stop claiming to care about sustainability
Chefs these days like to talk big about sustainable food, but they forget one of the key tenets of eco-friendly eating: cut back on the meat.
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Al rodente: Could squirrel meat come back into vogue?
Squirrel is like the drive-through cheeseburger of the forest -- albeit a cheeseburger that needs to be gutted first.
