An Animal’s Place: Thanks to rebecca for pointing to this. I’ve had no interest in absolutist vegetarianism for several decades, but a more mindful and ethical take on my meat-eating is appealing, even overdue:

“For my own part, I’ve discovered that if you’re willing to make the effort, it’s entirely possible to limit the meat you eat to nonindustrial animals. I’m tempted to think that we need a new dietary category, to go with the vegan and lactovegetarian and piscatorian. I don’t have a catchy name for it yet (humanocarnivore?), but this is the only sort of meat eating I feel comfortable with these days. I’ve become the sort of shopper who looks for labels indicating that his meat and eggs have been humanely grown (the American Humane Association’s new ”Free Farmed” label seems to be catching on), who visits the farms where his chicken and pork come from and who asks kinky-sounding questions about touring slaughterhouses. I’ve actually found a couple of small processing plants willing to let a customer onto the kill floor, including one, in Cannon Falls, Minn., with a glass abattoir.” New York Times Magazine