Skip to main content

Defining Meat

Here was the discussion around our breakfast table this morning. Not surprisingly we talk about food a lot. And I do mean a lot.

We talked about veal just recently and why I don't eat that. We have talked about growth hormones used in meat and dairy production. We talk, constantly, about what we need to look for on labels. We talk about why we belong to High Ground Organics' CSA and the benefits of supporting local, organic farms. And last night we were talking about fines being levied against a seafood company who was mislabeling their fish. As I said...a lot.

Let me preface this by saying that we are not vegetarians; we enjoy a tasty burger every so often, but we do use meat more as an enhancement to a dish versus as the centerpiece of a meal. And this conversation began as we crunched on homemade granola with oats, chia seeds, flaxseed, cashews, and almonds. There was not a slice of bacon in sight.

"Mom, what exactly is meat?" queried my medium-sized foodie-in-training.

Not having ever really thought about that, I suggested, Hmmmm...meat is the flesh from animals that we eat. You know, beef is the flesh from a cow. Venison is the flesh from a deer...

"What about chicken?" 

I think that chicken qualifies as 'meat.'

"F--------[his friend at school] says that chicken isn't meat."

I guess they talk about food at school, too. Well, it's not red meat. Maybe that's what he meant.

"What's red meat?"

The pint-sized foodie interrupted, "RED. You know, like, not yellow. It's a color. Red meat is red." Duh. He didn't actually say the 'duh' but it was implicit and I think I caught a glimpse of an eye-roll.

Riley, ignoring his brother, plowed ahead, "What about fish, then? That's a fish's flesh. Would you consider that meat?"

I don't know. I think so. What do you think?

So, I'm asking you all, friends and fellow foodies - from strict vegans to omnivores - what IS meat? How would you define it? And, best of all, if you're an omnivore, I'd love to know your favorite meat recipe! Comment below or send me a message. constantmotioncamilla at gmail dot com. Thanks!


Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an