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Organic & free-range meat work spells on wavering veggies

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By JV (Contact - View My Woyano)
Published Thu 01 Feb 2007, 199 Views, 1 Comment

With organic meat now readily available, vegetarians who once shunned flesh because of concerns about factory farming find their resolve weakening. Mine has.

Roast duck. Lancashire suckling pig. Venison tenderloin. Welsh rabbit (and no, definitely not rarebit). Devilled lamb's kidneys. After 14 years of my eyes skating over such items on a menu, while dining out last month my interest was piqued by the fleshy riches on offer.


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Category: News, General
Tags: vegetarian, free, range, meat
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    1 Comments

  1.  
    ragados ~ 18 months ago
    0 votes thumbs up thumbs down
    mmm... Duck
    [ reply ]
    1.  
      AdGuy
      22 votes thumbs up thumbs down
      This is my two cents...

         
      Hey you know AdGuy always gets the last word! ;)

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