High Steaks: Why and How to Eat Less Meat by Eleanor Boyle

By Eleanor Boyle

Every year the typical North American ingests good over 2 hundred kilos of animal protein. in the meantime the worldwide urge for food for meat has elevated dramatically. yet feeding our meat dependancy comes at great price. preserving our present point of intake is ecologically most unlikely within the longterm and undermines our own future health and group well-being.

High Steaks records the disastrous effects of recent large-scale business meat creation and over the top intake, including:

*The lack of huge tracts of arable land and clean water to extensive farm animals production
*Increased toxins, lack of biodiversity, deforestation, and accelerating weather change
*The environmental and wellbeing and fitness affects of an excessive amount of animal fats, and of antibiotics and different chemical substances in our food.

Timely and compelling, this strong publication deals a modest, common sense method of a significant challenge, suggesting recommendations for we all to scale back on our intake of animal items and make sure that the beef we do eat is produced in a sustainable, ecologically in charge demeanour. while, excessive Steaks describes revolutionary foodstuff coverage shifts that may discourage manufacturing facility farming and inspire humans to devour in ways in which aid ecosystems and private health.

Eleanor Boyle has been instructing and writing for twenty-five years, with a spotlight on nutrients platforms and their social, environmental, and healthiness effects. in addition to operating with firms aiming for higher nutrients coverage, she holds an MSc in meals coverage and is an teacher on the Centre for Sustainability on the college of British Columbia.

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Extra resources for High Steaks: Why and How to Eat Less Meat

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Fill the metal part of the Boston shaker ²⁄³ full with medium ice cubes. Pour the muddled Pimm’s mixture (including pulp) over the ice. Cap the shaker with the pint glass and shake vigorously until well chilled. Using a Hawthorn strainer, double-strain the cocktail through a wire-mesh sieve into the prepared glass. Garnish with remaining mint leaf. Makes 1 Tip For a simpler version, you can forget the ribbons and the muddle of cucumber, ginger, and mint. Build the drink in an ice-filled highball glass, topping it with 2 to 3 ounces of San Pellegrino Limonata or club soda, then garnish with a cucumber spear and mint leaves.

Using a Hawthorn strainer, double-strain the cocktail through a wire-mesh sieve into a chilled old-fashioned glass. Wait a moment for the foam to rise and then place 4 drops of bitters (if using) in a circle on top. Use the tip of a skewer to connect the dots. Makes 1 GOLDEN ALE Riffs are modern cocktails inspired by classics. Gabriella Mlynarczyk, from Chef Michael Voltaggio’s Ink restaurant in Los Angeles, presents one here that can be best described as a Belgian Michelada or a spicy take on a Shandy.

I adapted this recipe from Around the World with Jigger, Beaker, and Flask by Charles Henry Baker, Jr. (1939), because it seems like a perfect marriage of spirit and recipe. 2 pony shots / 60 ml / 2 fl oz genever 1 tbsp / 1/2 fl oz freshly squeezed lemon juice 1 tbsp / 1/2 fl oz simple syrup (see page 14) 1 pinch cayenne pepper Add the gin, lemon juice, and simple syrup to a cocktail shaker ²⁄³ filled with medium ice cubes. Shake vigorously until well chilled. Strain into a chilled coupe or cocktail glass; sprinkle with cayenne.

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