Meatless Monday – Saving the Planet with Mexican Corn on the Cob
In case you haven’t heard, lots of chefs, restaurateurs, and foodies (just like you!) are making a difference by serving vegetarian options at their restaurants or by not eating meat on Mondays. The goal is to cut meat consumption by 15% and to promote personal health and the health of our planet. Don’t think eating a veggie burger instead can make a dent? Well the scientific evident is overwhelming but suffice it to say that the production of beef, pork, and poultry burns more fossil fuel, uses more water, produces more methane gas, and leads to the destruction of more forest land than the vegetarian calorie and nutrition equivalent – by many times over. What’s more, if the grain that was used to feed livestock in the United States was instead used to feed everyone in America, we’d all be full and there would still be enough grain left over to feed everyone in India, that’s three hundred million people here and a billion people there. But enough with the preaching! If you are reading this post, chances are that you’ve already decided to go meatless on Mondays – congratulations! – all the cool kids (and cool chefs like Marcus Samuelsson) are doing it. So what’s on the menu for this Monday?