the Evil Line

The science and ethics of meat:

Despite the eagerness of the food industry to exploit these concerns with a full range of "correct" meats (organic, cruelty-free, local, even soy-based), the result has been a confusing cacophony of choices whose benefits—to health, to the animals, to the planet—are hard to discern. Is, say, a Tofurky burger made from organic soybeans grown in Argentina really that much better? Is it still ethical, even, to eat grass-fed beef when the worldwide supply of sustainable pastureland is so small that only the rich can afford it?