Modern menus shifting focus to vegetables
Wall Street Journal
Anchoring a plate with a massive hunk of animal protein is so last century. But let’s face it: Vegetarianism isn’t for everyone. Increasingly, chefs like Jody Adams in Boston, Michael Solomonov in Philadelphia and Alain Ducasse in Paris are finding delicious ways to strike a balance between health and hedonism…more
The flexitarian diet is increasing in popularity especially with people who do not want to commit to a full vegetarian or vegan lifestyle. It allows them a flexibility that they can adapt to their lifestyle, social life or health conditions.
Surprisingly the adepts of flexitarianism are not only people who want to reduce their meat consumption but also vegetarians or vegans who decide to reintroduce meat into their diet…more
Mark Bittman’s flexitarian column
One might reasonably wonder whether we truly need the label “flexitarian” or whether, indeed, it is so different from “omnivore.” Both, after all, describe someone who eats more or less everything.
But the word flexitarian contains a couple of helpful implications…more