Here is an op-ed from the New York Times that’s really worth the read.  The writer, Nicolette Hahn Niman, discusses meat’s connection to global warming. Niman concludes, “There are numerous reasonable ways to reduce our individual contributions to climate change through our food choices. Because it takes more resources to produce meat and dairy than, say, fresh locally grown carrots, it’s sensible to cut back on consumption of animal-based foods. More important, all eaters can lower their global warming contribution...