[canarypilot]

I’ve switched out meat for plant-based substitutes for most meals in a week. My reasoning is that a great deal of my mid-week cooking is lazily constructed and only making use of meat by tradition rather than the meat being treated with enough care to add something essential to the flavour - katsu curries, beef stir fries, creamy pasta dishes. Good enough texture and possibly topping up “meatiness” in sauces using stock and flavour enhancers make plant-based alternatives more than adequate replacements for a Tuesday night.

I then reserve meat for evenings where I am going to take the time (or am at a restaurant where others have taken the time) to prepare it with respect for flavour, texture.

Admittedly I won’t win over a BBQ-every-day crowd with that approach! But, I fear that all good sense will go out of the window on the new possibilities opened by this research once it is converted to another notch on the left/right “identity” battle. As so often, we will lose the nuance of which meals could be meat-free and remain tasty and devolve to shouting names between the planet-murderers and the science-lab-creeps. Progress!