"Don’t eat anything your great-grandmother wouldn’t recognize as food."
– Michael Pollan
These days, the Standard American Diet seems anything but that, given the multitude of food choices and thoughts on what our bodies need. Do you adhere to a Paleo or keto diet? Are you a vegan or vegetarian? Perhaps you align more with the flexitarians, those who occasionally eat sustainably caught seafood, grass-fed beef or free-range chicken. Or maybe the pegan philosophy suits your dietary desires. Introduced in 2015, this plan combines elements of both Paleo and vegan diets, and recommends that approximately 75% of your food intake should come from plant foods (vegetables and fruits) and animal-based proteins can provide the other 25%.
While there are a variety of approaches to how we eat, for the most part the foods we choose come from either the plant or animal worlds. (Though when you start to examine packaging labels, it may not be clear what the ingredients are in many processed foods.) With an eye toward that duality in our diets, this issue actually has two themes: Plants and Meat. Flip the magazine halfway through and you’ll see the shift in focus as we explore how plants and animals impact our local culinary culture.
Are you considering a plant-based diet but worry about what to eat when dining out? Read how vegetables are moving to the center of the plate at area restaurants not typically known for vegan cuisine. Wondering whether there is a more environmentally friendly way to raise livestock for meat? Learn about regenerative agriculture, an approach that considers healthy soil as a critical first step toward sustainable farming. If you’re interested in reducing your animal protein intake, find out how to make some easy plant-based substitutions in your diet. Curious about meat in a cocktail? Local mixologists have some suggestions on how to shake up your libations. And for the less squeamish readers, maybe it’s time to consider the nutritious practice of entomophagy (if you can get past the ick factor of eating insects).
What’s on your plate these days? Be sure to tag us on social media @edibleneflorida. We love to see the latest in local cuisine, whether it’s animals, vegetables or somewhere in between.
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STORIES & RECIPES FROM THE PLANTS & MEAT ISSUE
Vegan Eats in Unexpected Places
10 Must-Have Ingredients for a Plant-Based Diet
Should We Call Plant-Based Products "Meat"?
Hunting Wild Hogs
A Case for Eating Insects
A New Breed of Veggie Burgers: 6 Things You Should Know
Alfredo Zoodles with Cherry Tomato Tapenade
Rosemary Kohlrabi Fries
Moroccan Skirt Steak
Mezcal a la Chorizo
Italian Breakfast Old Fashioned
Facts about Beef (and Burgers)
Beast-Free Brunch
Think your weekend brunch couldn't possibly be complete without bacon and eggs? Think again.
Vegetable Lo Mein
This easy stir-fry uses spaghetti squash instead of noodles for a gluten-free spin on a classic dish.
Kids in the Kitchen: Learning to Cook (and Eat) Veggies
Want to encourage the benefits of adding more plant food to kids' diets? Let them learn knife skills to prepare...
50 Shades of Green
Always eat the same ol' veggies? There’s a world of produce waiting just outside your comfort zone.
