March 1, 2011
Caption: Learning to use all cuts of meat and poultry is one step in the process of choosing sustainably farmed products. Here, chicken thighs get a dose of Middle Eastern spices. Photo credit: Photo by Marcus Nilsson for "Good Meat" by Deborah Krasner (Stewart, Tabori & Chang, 2010)
It's getting harder these days to ignore the conditions under which much of our meat and poultry is raised, and the resulting impacts on our health and our environment. My response has been to buy as much local meat and poultry as possible, and - because it is often more expensive than supermarket meat - to eat less of it.