Eating Animals, Foer

       There is something about eating animals that tends to polarize: never eat them or never sincerely question eating them; become an activist or disdain activists. These opposing positions -- and the closely related unwillingness to take a position -- converge in suggesting that eating animals matters. If and how we eat animals cuts something deep. Meat is bound up with the story of who we are and who we want to be, from the book of Genesis to the latest farm bill. It raises significant philosophical questions and is a $140 billion-plus a year industry that occupies nearly a third of the land on the planet, shapes ocean ecosystems, and may well determine the future of earth's climate. And yet we seem able to think only about the edges of the arguments -- the logical extremes rather than the practical realities. My grandmother said she wouldn't eat pork to save her life, and though the context of her story is as extreme as it gets, many people seem to fall back on this all-or-nothing framework when discussing their everyday food choices. It's a way of thinking that we would never apply to other ethical realms. (Imagine always or never lying.) I can't count the times that upon telling someone I am vegetarian, he or she responded by pointing out an inconsistency in my lifestyle or trying to find to find a flaw in an argument I never made. (I have often felt that my vegetarianism matters more to such people than it does to me.) 

       We need a better way to talk about eating animals. We need a way that brings meat to the center of public discussion in the same way it is often in the center of our plates. This doesn't require that we pretend we're all going to have a collective agreement. However strong our intuitions are about what's right for us personally and even about what's right for others, we all know in advance our positions will clash with those of our neighbors. What do we do with that most inevitable reality? Drop the conversation, or find a way to reframe it? 
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Stewed Dog, Wedding Style - A Classic Filipino Recipe

 First, kill a medium-sized dog, then burn off the fur over a hot fire. Carefully remove the skin while still warm and set aside for later (may be used in other recipes). Cut meat into 1" cubes. Marinate meat in mixture of vinegar, peppercorn, salt, and garlic for 2 hours. Fry meat in oil using a large wok over an open fire, then add onions and chopped pineapple and saute until tender. Pour in tomato sauce and boiling water, add green pepper, bay leaf, and Tabasco. Cover and simmer over warm coals until meat is tender. Blend in puree of dog's liver and cook additional 5-7 minutes.

       A simple trick from the backyard astronomer: if you are having trouble seeing something, look slightly away from it. The most light-sensitive parts of our eyes (those we need to see dim objects) are on the edges of the region we normally use for focusing.

      Eating animals has an invisible quality. Thinking about dogs, and their relationship to the animals we eat, is one way of looking askance and making something invisible visible.
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The French, who love their dogs, sometimes eat their horses.
The Spanish, who love their horses, sometimes eat their cows.
The Indians, who love their cows, sometimes eat their dogs.