Downer Cows and Vegan Restaurants

A recent beef recall, the largest in US history, is making news.

The offending plant, Hallmark/Westland Meat Packing in Chino, CA, is accused of slaughtering "downer" cows -- bovine that can't walk or stand on their own. In plain English, meat from sick and unhealthy cows made it to the food supply in a big way, 143 million pounds type of way--and nearly all the beef is believed to have already been consumed. The reason that downer cows are prohibited is that they may be at risk for Mad Cow disease. Luckily no illnesses have yet been reported.

So this got me thinking about red meat. I used to enjoy flank steak, a lean burger, filet mignon, beef tenderloin and a few other bloody cuts. But when Mad Cow Disease first made news years ago, I was grossed out. Just like that. I now rarely eat red meat. "Rarely" being the key word. I'm not vegetarian nor, obviously, vegan. But a recall such as the one described above (video showed meatpackers forcing sick cows to slaughter by kicking them or prodding them with forklifts), quickly reinforced my "yuck" factor for red meat.

And for those carnivores shaking their heads, yes, I know there are plenty of humane farms out there who pride themselves on their animal friendly ways and high feeding standards. We buy free-range eggs, hormone free everything, and look to those purveyors (like Diestel Farms--click here to read our post on deli meat) that make a point of avoiding chemicals and ensuring super high quality. Grass fed beef is a clear must. (Australia, New Zealand and one or two other countries have had NO incidences of disease and these countries' cattle are almost exclusively grass fed outdoors.)

BUT, taking these measures only works when I'm doing the buying and food prep. What about when eating out? My standards go way up.

First, I'm more selective because I'm paying a premium to the establishment for the meal (not to mention the baby sitter), and I really don't want to pay for something that I can make at home or get somewhere else for significantly less.

Second, I tend to query the server about the menu because I can't control what happens in the kitchen. I constantly think of the NY Chef that wrote a book ("Kitchen Confidential") I recall that the Chef/Owner confessed that most restaurant meals have a load of butter in them, regardless of the recipe and what the server may tell you. He writes that a big scoop of butter is typically the first and last thing in the pan. (So beware of sauces and pan sauteeing.) The butter makes the food look and taste better. Makes sense to me. Nearly any food tastes darn good when fried!

But I don't want to clog my arteries with extra butter and frying unless it's a conscious choice. Who can resist really good pommes frites? So when I go out I want really fresh food. If it's also creative and different, all the better. I also know that others are not nearly so persnickety and really appreciate a good, comfort food style meal. And that is why in our Eat Well section for each city, we strive to identify restaurants that have menus for people like me, my carnivore family member, my hearty eater husband and/or my equally picky friend.

We also make a point of noting whether the restaurant is Vegetarian and/or Vegan friendly. And for those restauranteurs out there who think that adding one Veggie heavy entrée to the menu is enough to qualify, I've got news for you. When we write "Vegetarian Friendly" it is because the establishment prioritizes the needs of these eaters. The same goes for Vegan. And there are many restaurants/cafes out there that do a great job of catering to Carnivores, Vegans and Vegetarians--all on one menu. We try to find these types of places along with other restaurants that simply offer up a diverse menu that is likely to please various appetites.

If you are interested to learn more about the type of restaurants we recommend check out the Eat Well listings for our free preview cities: San Diego, CA, Toronto, ON and Birmingham, UK.