I have spent significant chunks of time on opposite ends of the ideological eating spectrum. From upholding the strictest interpretation of veganism, to butchering my own meat, stewarding chickens and sheep, and eating animal products with most meals. Where I land these days is somewhere in-between. I favor a plant/fungi based diet with well sourced protein from plants, fungi and animals alike. Where I stand on the spectrum of vegan to omnivore is subject to change based on where I am in the world, what is available, my health needs, and my ever evolving perspective. My identity is no longer wrapped up in either end of the spectrum but tethered instead to healthy, diverse ecosystems of plants, fungi, and animals as a bottom line.
The subjugation and suffering of animals raised for meat is something I have been increasingly grappling with, sometimes it makes me want to give up meat altogether. At the same time, I have observed and participated in systems that pay respect to the animal and ecosystem as a whole while taking a harvest. Presently, my place on the spectrum of vegan to meat eater is nuanced and peppered with caveats.
In today’s newsletter, I’m sharing a tallow balm recipe I have been tweaking, giving to friends, and enjoying, as well as a deeper exploration of my omnivorous journey.