The future holds great promise for the innovation of delicious, nutritious, sustainable and ethically produced proteins as technology advances to support these products. Beyond Meat jerky, vegan eggs and cell-cultivated sashimi-grade salmon are just a few of the new products to the ever-growing line of meatless products that are stocking shelves around the world.
Shelves are empty, supply weak, prices heavy. There’s a shortage throughout the nation already. Shoppers are nervous, but on the surface they’re not calm or ready. Personal Protective Equipment and toilet paper, stand aside; it’s meat’s turn to have a shortage. Or is it?
I am a fourth year veterinary student. This month, I’m rotating through Cornell’s Equine and Farm Animal Hospital, where I care for food animals like pigs, cattle, goats and even sheep. The approach is different from treating the family Labrador, but the goals are often the same — to quote part of the Veterinarian’s Oath, “the protection of animal health and welfare, the prevention and relief of animal suffering.” The apparent paradox is not lost on me. Though I’ll wake up at 2 a.m. and rush to the hospital for a cow with a uterine torsion, I have no qualms going to Five Guys for a burger at the end of the day. As veterinarians, we are the only health professionals who eat our patients.
This past weekend I had the pleasure of eating at one of my favorite restaurants in Ithaca, John Thomas Steakhouse. For me, John Thomas is my Peter Luger’s away from home. The meat is prime dry-aged beef, just like Peter Luger’s and everything from the steak sauce to the menu selections represent how a true American steakhouse should be. Though rustic and low key from the outside, the quality of food clearly demonstrates why John Thomas’ has been an icon in Ithaca for so long.
The exterior of John Thomas is quite plain on the outside and along with the overcast weather, paints a fitting picture of Ithaca.