Porkopolis In the South, where I grew up, pork is a vegetable. Actually, it’s used as a “seasoning,” but so commonly that it’s almost impossible to find salad without bacon, greens without fatback, white beans free of pinkish shreds of ham. It was difficult for me, then, when I decided to become a vegetarian. The decision itself, made for the usual reasons of health, ethics and ecological conservation, was easy; putting it into practice, however, was another matter. At every restaurant, every…
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