We promised to embark on this trip in a spirit of learning, to gather information to lead a more thoughtful life. Newfound convictions, however, are coming into conflict with another goal—to be flexible and participatory, living as the locals do when possible to appreciate their point of view.
The topic of exploration? One that is near and dear to all our hearts (stomachs?)—food.
The story starts back in Boulder, Colorado, where our hosts took us to the National Center for Atmospheric Research for a little science learning. What a fantastic place! Nestled on a mountain crest, yet humble and succinct in its presentation (unlike the flashy, noisy museum exhibits of modern day), this is the hub where other institutions come for the latest updates on global climate change. Our kids spent most of their time with an interactive display that distilled the issue of planetary temperature increases into categories of life choices. What kind of transportation do you use? How big is your house? What do you eat?
That last question reverberated in a May article of the New York Times, “Your Questions About Food and Climate Change, Answered.”
Our family decided a couple of months ago to eat less meat in order to reduce our carbon footprint. This article was food for a fire that we’d already set to kindling. The major takeaway from the piece? Cut out the beef, as its carbon footprint is many times higher than everything else—even other types of meat.
I tried sharing my science-based enthusiasm for the impact of mindful eating with friends while skimming the menu for dinner options together. They picked meatloaf and beef tacos. Speaking out for change is going to be harder than I thought!
Then, we came to the Midwest.
I’ve held my tongue about not eating beef for the past four states. Five? At the intersection of Ingalls Homestead Road and the main road leading to De Smet, South Dakota (we spent two nights in a covered wagon to connect with one of our favorite literary heroes—so much fun!), a billboard’s slogan broadcast the rub clearly:
BEEF, it’s our “steak” in the future.
The symbolism of the gothic graphic featuring a cowboy hat hung on a fork rooted firmly in a thick, raw t-bone slab was not lost on me. But, I do feel a bit at a loss for words.
How do I tell a rancher whose family depends on the very cattle I’m decrying that I think he should find another job for the sake of the planet? In a vast plain where grazing animals established the pace and purpose of living long before we ever got here? (The NY Times did allow that in biomes like these, beef makes the most sense, by the way).
After our covered wagon experience, we stayed in a homesteader’s one-room cabin, built in 1880 to raise four children and shelter its intrepid pioneering family from sub-zero winters and blistering summers while they struggled to make ends meet by ranching. The great-grandson of these folks now manages 2800 acres of grassland and 1000 head of cattle, carrying on the tradition of his forebears. Yet he says he can’t make ends meet without also running a bed-and-breakfast, which is at the same time puzzling and possibly unfair.
Perhaps he is a pioneer of his time? We want to identify with the toughness of character of our trailblazing ancestors (did I mention Chris and I were married on his grandparents’ cattle ranch?), yet see a fallible future in the path of their descendants.
How to have this conversation respectfully?
And how to be a vegetarian in the land of beef?
Is this a time in which I’m supposed to do as the locals do?
Sigh I really miss my kale smoothies in the morning.
I’ve been exploring the food-climate change link lately, and mentioned a NYTimes article about cultures whose cuisines are more climate-friendly to a woman raised in Hawaii. She asked for details and I said it wasn’t just vegetarian but also those that used only small amounts of meat. She said her mother would use a piece of meat “this big” (maybe 4-oz) to prepare dinner for a large family. That’s the sort of change I’m working on, along with more beans, fish (farm-raised salmon mostly), and whole grains. That should be more heathful for us. It would help if I were more into cooking.
Yes! I’m finding it quite challenging to eat how I want in restaurants. Beans are great to do in big batches, I’ve found. Then one can prepare them in a multitude of ways throughout the week. Thanks for your comment, glad I’m not alone in the mindful eating quest!
Interesting “sides” re beef. It’s never surprising that there are so many ways to look at these issues. Pull one thread and you’ll probably get a knot!
We are counting the days – 21 to go tie the movers get here. Our new house is looking great.
Hugs and safe travels, Melanie and Paul
So complicated, right!
It’s great to hear from you. We hope your move went well!
All choices are complicated. Having no choice is a total bummer. We need to be sure to acknowledge when we make choices… and the alternatives we considered. For a cattle rancher who has chosen to continue his family’s profession – even though he has to run an air b & b…. I wonder why he has not chosen to enter into the struggle to get a fair price for his cows? What is remarkable about the beef that is raised to the great subsides of US tax payers on national forests and BLM land for grazing… that our farmers can not make enough to subsist with the cheap prices for beef … it all seem wrong and complicated. We need to enter into more dialog about choices in profession, choices as tax payers, choices as consumers at the grocery, and all the bevy of alternate choices we make…. in my estimation … and the point of my ramble is to say – it is the choices we do not make that are the sneakiest. Advocate for revealing the complex nature of our choices and be curious to follow the complicated webs. One choice – to beef or not to beef…. may lead to some tensions if it is not linked with learning the other parts of the ecosystem in question.
The blog is so neat!!!! My name is Hannah. John and I met you on our honeymoon, at glacier national park – we were staying across the hall from y’all at the Great Northern resort. We actually cut out our meat as well, mid April, along with all dairy and eggs. We started it for the health benefits and are now learning how animal agricultural is causing deforestation and so many negative effects on the planet. On top of that, it’s sad when you realize exactly what happens to them, not only in slaughter houses but even the dairy cows. Being separated immediately from their calf so that humans can have the milk instead of the baby cow.. who the milk is meant for. We’ve watched so many good documentaries (What the Health, Forks Over Knives, Cowspiracy) and one of my favorite books is “How Not to Die” by Dr. Michael Greger. He explains the scientific research on eating a Whole Foods plant based diet. If you are interested in learning more you can check out his website, he has videos on every topic of food you can think of nutritionfacts.org
Good luck with y’alls journey!!! We are hoping to do the same. We were truly inspired by what you guys are doing and I wish we could’ve talked to y’all more in person.
So great to hear from you, and thanks! We’re inspired by you strong action and your movement towards more traveling, good for you! Keep us posted!