The Restaurant at the End of the Universe | Vegetal Matters
In the 80's Mr. Adams wrote a radio play, The Hitchhiker's Guide to the Galaxy, that became a cult favorite. The play was a science fiction satire. It appeared in the television adaption of The Hitchhiker's Guide to the Galaxy in the (accompanied by Arthur, Ford, and Trillian) requested to 'meet the meat'. The Hitchhiker's Guide to the Galaxy: the funniest Douglas Adams quotes Arthur “meets the meat” (from The Restaurant at the End of the Universe, ).
Quote by Douglas Adams: “We’ll meet the meat.”
In general, most of us have an aversion against eating anything that is capable of communicating with us. Having spent time with them, cared for them and felt the affection they return, we see them more as part of the family than a source of protein. And yet, how can one argue against the logic of Douglas Adams?The Flash vs Savitar the god of speed (Full Fight) KillerFrost saves Barry from the wrath of Savitar
Given the choice between eating something that does not want to be eaten and something that does, how can one reasonably justify choosing the former for consumption? For those of you who dismiss the above as an impossible absurdity, let me relate an experience of my own that is in some ways similar but involved no time travel or genetic engineering.
This goes back to the last time I had lobster, quite a while ago.
I went to a Chinese restaurant specializing in seafood to satisfy the urge, because true connoisseurs knew that the Chinese were the absolute best at preparing seafood, unsurpassed in terms of taste and value for the dollar. I placed my order, sat back and waited. After a while my waiter approached holding a plastic bucket.
It was like a mini-ritual. The waiter showed me the bottom of the bucket. Lying there was a live lobster, its claws rubber-banded together, moving feebly, no doubt uncomfortable out of water, yet unaware that its existence was about to come to an end.
Quote by Douglas Adams: “The waiter approached. 'Would you like to see t”
I nodded quickly and the waiter took it back into the kitchen. About half an hour later, the same waiter placed a plate of steaming lobster parts on my table.
A curious thing happened: In my mind I saw it still moving slightly, being placed on the chopping block and expertly hacked apart by the supremely experienced Chinese chef, then thrown into a boiling cauldron.
I had been raised to waste nothing and to finish my plate of food completely, so I ate and finished the lobster. But even before I took the first bite I realized that my craving had all but vanished.
Sudden clarity descended upon me without warning… I had met the meat. Verily, the Tao is everywhere. Sometimes all it takes is a slightly different way to look at things, and I find it in the most bizarre places.
In this case, I found it… at the bottom of a plastic bucket, moving feebly. This entry was posted in Tao Articles by Derek Lin. Then he thought about it for a moment. Which is why it was eventually decided to cut through the whole tangled problem and breed an animal that actually wanted to be eaten and was capable of saying so clearly and distinctly.
And here I am. Four rare steaks please, and hurry.
Meet the Meat
It gave a mellow gurgle. I fully understand not liking the idea of killing a creature and eating its meat. Thinking more about where your meat comes from makes you likely to care more about where it comes from, and in all likelihood that will make you want to consume less of it and a higher quality when you do.
Exposing gruesome aspects of the meat industry has been a hot topic of journalism since Upton Sinclair, but there are still awful and pervasive manufacturing practices being reported.
But we should consider the environmental implications of all the animals we consume, including pigs, poultry, and all manner of sea creatures. Ethically raised, slaughtered, and fished meat is more expensive because there has to be more care in every part of the process and it is harder to do on a large scale. Buying meat that has been responsibly farmed is the best way to support and encourage sustainable meat production. Like Zaphod, we should lovingly appreciate and get to know the animals that give their lives for our meals.