These letters appear in the Thursday, Jan. 28, issue of The Oregonian. The FOODday article about local meat and hands-on butchering ( ) makes repeated references to the taste of the meat. Let's cut to ...

Consider a steak. When it hits the hot oil in the pan, your mouth can’t help but water at the aroma. That familiar crackle of fat beginning to fry and render is the sound of the maillard reaction: ...

Click to share on X (Opens in new window) X Click to share on Facebook (Opens in new window) Facebook The fight for animal rights is one that has long plagued college campuses abound with animal ...

"I had a hamburger the other day and suddenly I'm not cold all the time." (Community, "Heroic origins") What it feels like to buy and eat what you need I was in the supermarket recently, doing my ...

Larry Williams has spent most of his life in and out of a cow pen. After working 52 years in the feed industry, the 74-year-old retired cattle rancher splits his time between his 50 beef cows and his ...

Europe's plant-based meat companies must appeal to consumers' emotions and not just rely on ethical concerns to win over more shoppers, a EU-linked research body has said. EU-funded organisation EIT ...

Last Wednesday, I attended a student-organized debate on the ethics of eating meat, despite being pretty decided on the issue itself. I don’t eat meat; I had the resources and the desire to stop ...

University of Tasmania provides funding as a member of The Conversation AU. Some Buddhists are strictly vegetarian, and others eat meat. Both justify their positions on the basis of Buddhist texts and ...

So today we announce a nationwide contest for the omnivorous readers of The New York Times. We invite you to make the strongest possible case for this most basic of daily practices. We have assembled ...