Re:Forage conservation is a neglected nitrous oxide source
by taurath on Sunday October 06, 2024 @06:38PM
(#41760949)
Absolutely, and I love being in other countries food cultures, where the emphasis isn't on non-perishability and onerous expensive regulations around how food can be cooked and sold. My comment is intended to be US-centric, because the more meat-based culture. Many people across the world don't cook, as it is a lot of labor, but they eat much better because healthier prepared food is more plentiful and cheaper.
I travel a lot and the answer to that qestion is pretty much all day every day in countries outside the UK | US ( and even so the UK has a wealth of not meat options in various districts ).
FWiW I eat meat in an least one meal every week, the point being made is that eating meat, a lot of meat, daily meat, is something that's baked into certain cultures and goes a long way to explaining how it is that in your particular bubble you just don't see not meat food options as being either quick or readily available from vendors.