And for some, it's hard to leave behind the world of pig and beef and chicken. That's why there's an entire industry dedicated to producing veggie burgers and tofurkys. The New York Times' Mark Bittman recently accompanied Dutch food writer Janneke Vreugdenhil to see the Vegetarian Butcher - an entire butcher shop dedicated to producing meatlike products sans the meat - at the Hague, Holland.
The piece by Vreugdenhil wonders why we go to such great lengths to turn vegetables into a facsimile of a very different food group. Her piece makes me want to know the same thing. Why do vegetarians seek out faux meat?