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I had to sleep on it. “Red meat,” I said next morning, “lamb and pork.” It was interesting to note that my answer aligned with a dietary change we had undertaken a year ago. At the time, we resolved to eat less meat and more beans and lentils to help manage my cholesterol levels and to support my program as a long distance runner. This recent decision similar, but with a specific turn: to eat noticeably less red meat – specifically lamb and beef – and less dairy, and to rely on pulses, poultry and pork for protein.


We eat meatless meals – most breakfasts, many lunches, several dinners – weekly. We avoid local foods grown in winter greenhouses requiring tons of fossil fuel. Sustainably grown foods, organically grown when possible (and affordable), are our first choice: manure and compost store carbon in the soil, while synthetic fertilizers in the soil produce nitrous oxide – worse by 300 times than carbon dioxide for trapping heat in the atmosphere.

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