“With a few glorious exceptions,” my attempts to eat entirely ethically for a single month turned out to be “an exercise in frustration,” said Alan Richman in GQ.com. The challenges didn’t stop with having to ask impatient waiters whether vegetables had been raised organically or if meat had come from factory farms: I was also “subject to constant disparagement” when I tried to return bottles for recycling or asked for a coffee mug instead of a disposable cup. Still, I found that chefs concerned about ethical eating routinely produced excellent food, not just because the “products were better” but because they were determined to do them justice. These dishes were my favorite from the month.
The Pit
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