Thanks a lot, NYT, for the illustrated recipe for whole roast suckling pig, a few hours before the start of Chanukah.
I love all of the NYT, especially the food section, even if I don’t always agree with the writers.
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I find the reader discussion provides half the interest in any article in the NYTimes.
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@ Lisa Auckland, NZ
Fully agree with you. Food Section is my most favorite page of The New York Times. People share their recipes and politely cross swords on such subjects as vegetarianism, militant veganism, and omnivorous vs. herbivorous diets.
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@ Kevin Klinkhammer Eau Claire, WI
First, as an Earth and Planetary Scientist, I am not convinced that animal meat consumption by humans contributes much to global warming.
Second, I love animals, but the human species evolved in the world of an ecological food pyramid.
Third, I assure you that I am not "trying to start a fight" on this page, even though it would probably be entertaining to read. I am for freedom of expression, and one of my goals is to rub gently against the grain the politically correct pharisees {present excluded, of course).
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Applause to Ms. Bonisteel. Such articles as this make it possible to follows the changes in taste, perhaps mostly of Newyorkers, but they certainly are of significant cultural-gastronomic value.
For example, they may allow to follow the power of resistance of the refined gourmets of good faith to the pernicious assault of the militant vegans.
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I’m curious why you’d construct such a comment; which seems designed to start a fight. Vegetarianism is on the rise. Meat eaters are at least starting to become aware of the effects on the environment and the cruelty that exists in industrialized meat production.
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