—ethical eating pp.
I belong to a new demographic called ethical eaters. We join the Slow Food movement and buy books like Eating with Conscience, Portrait of a Burger as a Young Calf, and—one of this year's most talked about books—Michael Pollan's The Omnivore's Dilemma. We want our food to have been happy in death. At the same time, we want it so fresh and unprocessed that it still tastes, and nourishes us, like it is full of life.
—Trevor Corson, "Lobsterpalooza," Boston Magazine, July 1, 2006
If you enjoy fish and care about the environment, you can choose wild-caught salmon from well-managed fisheries, or farm-raised salmon from well-managed aquaculture farms. If you like meat too much to give it up, you can opt for meat produced in a sustainable way with a minimum of animal suffering.
—Jeremy Iggers, "Ethical eating," Star Tribune, July 13, 2006
But those who might like to recruit him as a full-time spokesman for the growing number of ethical eaters will be disappointed. He is not a paid-up member of the Soil Association or any other such deserving body. "I don't like ethical," he says. "It gets in the way of enjoyable. Ethical should be part of feeling good, not instead of."
—"Ethical eating made easy," The Independent (London), November 26, 2000
"The meal consisted of muffins and coffee, however I was late and did not have the opportunity to eat," state Rep. F. Philip Prelli wrote in a letter reporting a meeting he attended with community college officials.
Other lawmakers have gone into excruciating detail while obeying the 1991 law's command to report any meals or lodging they accept before or after an official appearance.
—"Ethical eaters," The Harrisburg Patriot, March 9, 1992