My Feelings on Eating Meat

My feelings about meat are less about taste and more about risk. Years on the line taught me every way it can go wrong, and now that my skills have lapsed, I’d rather not touch it. At restaurants, I trust chefs to carry that burden. I tried to be vegan once, but my grocery bill tripled—beans and rice were fine, but Beyond Sausage and Just Egg turned dinner into a luxury. Jackfruit, somehow, costs more here than steak. So I live in the middle: an omnivore who outsources risk, who wants variety but can’t afford the price of innovation.