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Why The Son Of A Butcher Gave Up Meat

And how a lifestyle experiment turned into a lifestyle change

My dad is a butcher. I grew up eating the best cuts of meats. Rib eyes and filet mignons were a normal thing in our house. Don’t get me started on Dad’s Backyard Boogie Burgers. It was wonderful, and as you could imagine, I fell in love with meat. Once I moved out and started doing my own shopping, I would get the huge Costco packs of chickens and steaks and pack my fridge and freezer. When it came to bacon, I would spend extra buying only the best bacon, the thick kind that is seasoned on the outside. My shopping cart was always filled with ribs or corned beef or anything to fill my crock pot. One time a guy in a meat truck pulled up next to me on the street and sold me 80 frozen steaks on the spot. How could I say no?

So why did I decide on December 10, 2014 to stop eating meat?

It started as a lifestyle experiment, inspired by some Netflix documentaries. I did a deep dive on Netflix food documentaries. Fed Up was the first one I watched, and it really opened my eyes to the power of the food industry and big business and their control of the eating behaviors of the mass public, which has resulted in an epidemic of obesity in America. Next I watched Food Inc., which dove further into the horrors of the food industry. My feeling after watching these two documentaries was that I as a consumer needed to be more conscious and careful about what I ate. I should read labels more carefully, and only buy organic, non-GMO, free range, grass fed, etc.

And then I watched Forks Over Knives, and that’s what got me. The documentary examines the claim that most degenerative diseases that affect us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. Degenerative diseases like heart disease, type-2 diabetes, and several forms of cancer, could be prevented or even reversed by adopting a whole-foods, plant-based diet.

Could I even go without meat? Every meal I ate had meat in it. I loved meat. What’s a breakfast without bacon, really? Well, I was about to find out, because at that point, I was at least sold enough to try a little experiment. No meat for at least 90 days. I was no stranger to these little challenges. I have done months on the Slow-Carb Diet, I’ve done 30 days without drinking, and I’ve done 200 days in a row of taking a cold shower in the morning. As difficult as it would be, I knew could do 90 days without meat. (For the record, I continued to eat fish)

I forgot to mention one thing before. Not only did I love meat, but I really didn’t like vegetables all that much. I ate them, but definitely didn’t look forward to eating them. I had previously never thought to myself, “oh yummy, brussel sprouts!” So this new whole-foods, plant-based diet thing would definitely be interesting. After the first couple weeks of trying it out, to my surprise, I felt great and honestly was having a lot of fun. Two things happened: I was really excited to cook again, and I looked at a restaurant menu with an entirely new perspective.

Cooking in Uncharted Territory

The fruit and vegetable section of a grocery store was uncharted territory for me, so navigating that was intimidating the first few times. I remember thinking a zucchini was a cucumber once. Cooking based on recipes was also completely new to me. When I cooked meat, I would put it on the BBQ, season it, and it was good to go. But cooking with plants was a little more complicated. This also made it more fun. I have always loved to cook, and cooking without meat actually forced me to really think about what I was cooking, what ingredients I was using, and follow a recipe. I got my first cookbook, Thug Kitchen. It’s awesome. And even beyond recipes, I got comfortable throwing artichokes, roasted red peppers, and jalapeños on some homemade pizza dough, cooking up multi-veggie omelets and scrambles, and even made a vegan chili in my crock pot that was just as delicious as a chili con carne. I eventually got so into cooking with veggies that I started growing two different types of kale in my garden. I now love waking up early in the morning and picking kale in the garden for a kale scramble or kale smoothie – though that still feels weird to say out loud.

A Whole New Menu, A Whole New World

Shortly after deciding to not eat meat, I was eating at a restaurant in Vancouver called Forage, and the menu was split into 3 sections: Land, Soil and Sea. The old me would have gone straight to the Land section and had a tough choice between the bison rib-eye and the brown butter miso-glazed duck breast. But, with discipline, the new me looked at the Soil section, a section the old me would have completely ignored. Not knowing even what this dish was, or how to pronounce half of it, I got the French lentil and squash curry with cucumber raita, oven-dried tomatoes and Indian roti. The dish completely rocked my world! I remember it was at that moment that I thought to myself that I actually might have enjoyed that more than if I got a meat dish. After that, I started to really enjoy this new restraint I had on my diet, and this new lens on which I viewed a menu.

365 Days

I am now closing in on a year without eating meat! After the first 90 days, I decided that I wanted to keep going and at least make it a year. I really started to look at it less like a lifestyle experiment and more like a lifestyle change. And as I approach my year mark, I’ve had mixed feelings about eating meat again. Part of me wanted to stay vegetarian. Part of me felt like once I accomplish the year-long goal I should eat some bacon, similar to the way I had a nice glass of whiskey after 30 days not drinking, or took a nice long hot shower after going 200 days taking cold showers. I wouldn’t go back to eating meat every day like before, but if there’s bacon in the brussel sprouts at a restaurant, I wouldn’t have to remove that from the list of possibilities. I didn’t know what I was going to decide. These mixed feelings and indecision lasted until yesterday…

Yesterday I watched Cowspiracy, another Netflix documentary, and it put me over the edge – I’m not going back to eating meat. My mind was blown by the stats and realities presented in the documentary. Eating meat isn’t just a problem that affects personal health and animal well-being. Animal agriculture is the most destructive industry facing the planet today. The amount of animal products today’s humans eat is not sustainable. It’s the leading cause of global warming. It’s the leading cause of water depletion, of deforestation, of species extinction, of ocean dead-zones. See the infographic below for more stats.

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