Monday, March 28, 2005

Again with the meat?

To the editor, New York Times Magazine:

Kate Hirson, featured in "Kitchen Voyeur," March 20, complains about the depressing repetition of "the vegetarian menu." I immediately wondered why she picks on her vegetarian friends, since most non-vegetarians also -- perhaps more so -- tend towards repetition and predictability.

As Hirson prepared yet another hunk of flesh from yet another dead animal, I also wondered why so few people notice that what makes the meal interesting (not to mention palatable) is the vegetarian component. The animal part could easily be replaced with some of the beautiful root vegetables described a week before in the same space.

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