A highlight from The Case for Quitting Meat with Sarah Jampel and Chrissy Tracey


Founding editor of healthy ish so one of the pillars of healthiest from the beginning has been that health looks different for everyone. And that's a good thing. It's a great thing. But i also recognize that there are some pretty unavoidable truths when it comes to food and its effect on our health. Not just us as individuals but as card-carrying members of planet earth but take for example meet. The subject is eating meat or not. Eating meat is huge and complicated. And i feel stressed just thinking about it both because i'm trying to make the best choice for myself and for the planet it's really hard to even try to tackle it in a thirty or forty minute podcast. But let's start by throwing out a number ten percent. This number comes from the un food and agricultural organization and they reported that meat and dairy consumption account for ten percent of global greenhouse gas emissions. That accounts for methane emissions from animals energy costs around feeding those animals and fuel emissions from transporting those animal products around the world. It's a lot and there's plenty of discourse out there questioning whether any one individual choice like going. Vegetarian or going vegan can really make a dent in this climate problem that we have. But what's even more clear as that people really don't like being told what to put in their bodies which i mean honestly i feel so today. We're going to dive into these very personal conundrums but we're going to try to have fun with it too. We're going to talk about how to cook if you are interested in eating less meat how to make sure that those meals are always delicious. And i really can't think of two better people to join me in these conversations other than to lifelong vegetarians and benefits colleagues. Sarah jam pel and chrissie tracy. Sarah is gonna petites. Senior cooking editor. And then christie tracy is a first generation jamaican american chef and one of as newest youtube posts and stars. So thank you both. For hopping on the podcast. Today i'm excited to talk to you. Ankium veer eight very exciting so just to kick us off. Let's give our listeners. A little bit of context. Chrissy do you want to tell us a little bit about yourself. And your journeys into vegetarianism and veganism. Yeah absolutely so. I always say that my perspective is a little bit odd only because i grew up into a vegetarian lifestyle. It wasn't a question and essentially when my parents migrated here from jamaica to the states they got a firsthand look into the factory farming industry here which was very different than what they were. used to. At home in jamaica. You had your cows in your pigs and your poultry in your yard. You took really good care of them and that kind of made it a little bit easier for people to eat meat because they built these nights relationships with animals until you know it was time to eat. But that's what worked for the population there. But even at that rate meat was never the main portion of food on your plate more. Recently i transitioned over to veganism. Because i started looking at the environmental impacts of what i did on an everyday basis from what i wear to how i eat the car i drive. I started to think about those small choices but you touched on something earlier. That caught my attention and it was. It was the fact that does that one small choice. Make a difference and that's hard but my hope is that you know those of us that are doing the thing can inspire people throughout our platforms to make the switch and to consider eating more plant-based. Because i feel like plant-based breeds a lot of creativity. And i think that's huge. I one hundred percent agree and the plant based recipes. You develop all really lean into this deep sense of creativity in the kitchen but before we get to that. Sarah i want to hear your story. So rumor has it. You became vegetarian by your own will at the age of five. Not really by unwell. As i was very easily influenced by my older sister who thinks she's about seven years older than i am so she was really the the thinker behind it but as an animal lover i willingly followed and also is a picky eater. I think like as a child. I was all about like being in control of what i was eating for. Most of my life would say it was just kind of my identity and it started. Because i really loved animals that may not be cheesy like i understand that animals are fueled but i do love them. But as i kind of considered the greater environmental impact it just became honestly like the laziest route took reducing my impact. And i think something. I'm thinking about now more and more is that just because like that's one choice that i make doesn't mean that all of might plant based choices are good either. It's like looking into the dairy industry in the egg industry. I'm i'm like those are also ingredients. Should be using sparingly and thoughtfully. There's no perfect miracle ingredient. Yeah yeah sounds like. You've eliminated what you see as the heavy hitters but kind of the further down you go the more problematic things can be i'm christie. I saw you nodding a lot. As sarah was talking about not all plant based substitutes necessarily being better and. I'll let you in on a little something that i've been mulling over with my boyfriend. Who's actually an omnivore. We have a lot of conversations around the ethics of veganism and if really that is the most ethical most sustainable diet. I'm trying to create something new here. Which is ethical sustainability as a diet or ethical veganism ethical plant based because to be truthful. You think about things like asparagus that requires a lot of water waste especially in peru and a reason why they have a lot of droughts. That's something that. I came across recently and was flabbergasted by. I didn't understand that. I didn't understand those intricacies. It's insane when you kind of break it down. I mean here's the thing. I think the best thing that anybody can do to be. More sustainable is eating locally and eating seasonal ingredients so one of the biggest takeaways for me. Is that sustainable. Eating means a lot more than just cutting meat out of your diet. It's just a much more involved way of thinking about the sourcing of the food on your table being aware of the seasonality of your produce along with the farming practices that created that produce. So there's a lot of information to consider when we're walking through the grocery aisle and not a lot of really easy answers and you know all we can really do is try to stay aware of our carbon footprint by reading and asking questions about where your food comes from but moving from that to thinking about this idea of plant based eating. I'm curious to hear from both of you who have made careers in food. How have you seen the landscape of plant based eating evolve from trend to a whole. I hate to say it but lifestyle i think for me. The marketing especially around plant based meets is very fascinating. Because one thing. I've learned as i've looked into how these products are advertised to people as that they're not they're not marketed. Towards vegetarians or vegans related. They're trying to capture the population. That still wants to feel like they're eating meat. I think people still don't really want to be told what to eat or to feel like they're only eating plants. Well even the word plant based is new right like people don't like to be told i'm vegetarian. Vegan as if it's like an identity clan-based feel so much friendlier. Yeah for sure. I didn't even really know what it meant until a few weeks ago when i had to ask. Is it vegetarian. Vegan or what does it mean right. I feel like plant based. Is this word that people use to make their diets. Feel less strict like if you're vegan. You're not eating fish taco most of the time but if you're plant based maybe that tacos fair game and i think if using the term plant makes you feel better about what you're eating then that's great chrissy. I know you try to fairmont ameet before going strictly vegan

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