I think it’s important for everyone—carnivores and herbivores alike—to know where their food comes from. Beyond all the garbage that Michael Pollan and Eric Schlosser have uncovered in their work, there is the simple principle of being connected to and conscious of what we’re putting in our mouths. And making the right choices based on that.
One thing I love about France is (obviously) the food. Not only the irresistible bread and pastries, sublime fruit, and rich and creamy yogurt and cheese—this stuff, I might go so far as to say has been life-changing. But beyond that, I love that they still (by and large) eat by the season, the insane variety of everything, and that you get to see is what you’re eating. Liver, brains, tongues; ducks, rabbits, wild boars; it’s all here, and it’s all for the eating.
You want to eat pig’s feet? Oh no, the ears? Here you go!
Your favorite steak frites? It arrived at the restaurant as a carcass in a truck.
Poulet roti? Duck? Rabbit? That’s right, at one time they had (ugly) feet, (cute) bills and soft fur that needed to be removed in order to look more appetizing on your plate. (Can you imagine what his hands smell like??)
It doesn’t change the taste, but sometimes it should change your mind.