it’s almost impossible to find salad without bacon, greens without fatback, white beans
free of pinkish shreds of ham. It was difficult for me, then, when I decided to become a vegetarian.
The decision itself, made for the usual reasons of health, ethics and ecological conservation, was easy;
putting it into practice, however, was another matter. At every restaurant, every school lunch, every
church potluck, every family gathering, there was meat—in the entrée, the sides, the condiments. I
suspected…
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