The Simple Things

Taking time to live well
  • Home
  • Subscribe
  • SHOP
  • Newsletter
  • About
  • Work with us
  • Home
  • Subscribe
  • SHOP
  • Newsletter
  • About
  • Work with us

Blog

Taking Time to Live Well

  • All
  • Chalkboard
  • Christmas
  • Competition
  • could do
  • Eating
  • Escape
  • Escaping
  • Fresh
  • Fun
  • gardening
  • Gathered
  • Gathering
  • Growing
  • Haikus
  • Interview
  • Living
  • Looking back
  • Magazine
  • magical creatures
  • Making
  • Miscellany
  • My Neighbourhood
  • Nature
  • Nest
  • Nesting
  • outing
  • playlist
  • Reader event
  • Reader offer
  • Shop
  • Sponsored post
  • Sunday Best
  • Think
  • Uncategorized
  • Wellbeing
  • Wisdom
Pink-Lady-Food-in-the-Field-Jean-Cazals-UK-Black-Pigs.jpg

The case for meat

lsykes May 28, 2014

At the close of National Vegetarian Week, biologist Colin Tudge argues the case for meat. Vegetarians and vegans say we should not eat meat. The agricultural industry, meanwhile, strives to produce as much as possible. The former claims that livestock farming is cruel and unsustainable. The industrialists say that by supplying more and more meat they are satisfying demand. The truth lies in between - but where?

Biological and historical evidence reveals us not as frustrated carnivores but as opportunist omnivores. We like meat, yet, as with other primates, a little goes a long way. But since World War II, meat has been marketed with all possible vigour. The real purpose of this was not to meet demand but remove the market ceiling on cereals. It is all too easy with industrial methods to produce a glut, and waste must be built into the system to keep prices up. Factory-raised livestock consumes 50 per cent of the world's cereal output and more than 90 per cent of soya output, and does the job perfectly. The same principle is applied to diamonds. Demand is not a measure of desire but of how much can be sold.

So where do we strike the balance between vegan austerity and industrial excess? Here we find huge serendipities. For if we kept just enough animals to clear up surpluses and made reasonable use of land that cannot easily be cultivated, we'd produce quite a few animals, though far fewer than now.

By farming sustainably, we would produce 'plenty of plants, not much meat and maximum variety' which is what nutritionists say we should eat. This nine-word adage, 'plenty of plants, not much meat and maximum variety' summarises the basic structure of the great cuisines: Indian, Chinese, Persian, Lebanese, Italian, Provencale, or indeed Polish or traditional American. All consist of huge piles of staples (rice, bread, potatoes, beans) with vegetables and meat used primarily for garnish and stock - and just the occasional feast, like the Christmas turkey.

 

Turn to page 96 of May's issue of The Simple Things for the full article - buy or download now.

Recipes from The Simple Things.

See our vegetarian Mediterranean feast for some meat-free meal ideas.

 

 

In Eating, Nesting Tags meat, vegetarian
Comment
Classic-Box_no-background.png

£20 off at Hello Fresh

Future Admin September 25, 2013

We've teamed up with Hello Fresh to provide you with an exclusive offer on a delivery of fresh ingredients and recipes. Serving-pan-fried-salmon

As a The Simple Things reader just enter the code ST20 to claim a tasty £20 to spend on your first box across all Hello Fresh boxes.

To Claim the Offer

  • Visit www.hellofresh.co.uk/ST20
  • Choose your box
  • Select your number of meals and portions
  • Hello Fresh will send you your first box full of fresh ingredients, £20 off.

Hello Fresh deliver recipes that can be prepared in 30 minutes or less, with all the required fresh ingredients in the exact quantities, direct to your door.

'We source the highest quality, freshest ingredients the UK has to offer and bring it all to you direct from the very best independent suppliers.' Patrick Drake, Head Chef.

Our Fishmonger – James Knight of Mayfair For royally appointed James Knight fresh is best and when it comes to fish or seafood you can be sure that you’re tucking in to the most sought after produce in the UK. With HM Queen and HRH Prince of Wales as two of his most loyal customers, you’ll be dining like royalty every week. All the fish we source is coastal fresh, line-caught and free from any artificial preservatives, for which reason we recommend you eat it first, within three days of your delivery.

Our Butcher – Tom Hixson Tom Hixson is certainly a man that knows his meat. A third generation butcher based in Smithfield’s market for more than 30 years, Tom is part of a family tradition that works to provide the highest quality meat available. All the meat we supply you is ethically reared. His beef, veal, lamb and poultry is the most sought after, owing to the finest standards and quite simply procuring the finest produce they can.

www.hellofresh.co.uk/ST20

In Eating, Living Tags box, fish, Hello Fresh, meat, recipe, vegetables
Comment
Featured
  Buy ,  download  or  subscribe   See the sample of our latest issue  here   Buy a copy of our latest anthology:  A Year of Celebrations   Buy a copy of  Flourish 2 , our wellbeing bookazine  Listen to  our podcast  - Small Ways to Live Well
Feb 27, 2025
Feb 27, 2025

Buy, download or subscribe

See the sample of our latest issue here

Buy a copy of our latest anthology: A Year of Celebrations

Buy a copy of Flourish 2, our wellbeing bookazine

Listen to our podcast - Small Ways to Live Well

Feb 27, 2025
Join our Newsletter
Name
Email *

We respect your privacy and won't share your data.

email marketing by activecampaign
facebook-unauth twitter pinterest spotify instagram
  • Subscriber Login
  • Stockists
  • Advertise
  • Contact

The Simple Things is published by Iceberg Press

The Simple Things

Taking time to live well

We celebrate slowing down, enjoying what you have, making the most of where you live, enjoying the company of of friends and family, and feeding them well. We like to grow some of our own vegetables, visit local markets, rummage for vintage finds, and decorate our home with the plunder. We love being outdoors and enjoy the satisfaction that comes with a job well done.

facebook-unauth twitter pinterest spotify instagram