Putting Meat Back in Its Place

Via Culinate, a link to New York Times food writer Mark Bittman's latest, Putting Meat Back in Its Place, providing tips on how to eat less meat (as opposed to arguments in favor of). As he points out, many cultures regard meat as a luxury and use it as a "condiment or a treat," where its purpose is primarily to add flavor to a dish rather than be the center of a meal.