Bourdain’s book A Cook’s Tour was even more pointed. He pointed out that in many parts of the world, a chicken is the difference between life and death, that only the wealthy and privileged can afford to eat vegan, and it’s just plain elitism to insist that the whole world give up animal products. I have to say I agree with him.

Holly, sure, we can only do what we can do. But that’s not a legitimate excuse for those of us who aren’t in that position - probably almost anyone with a weblog, right?

In the book, ‘‘The Mutant Message Down Under”, the aborigines of Austrailia say that the only reason to take the life of an animal is for sheer survival under extreme situations. They’ve been forced off of their homelands, areas abundant with vegetation, (presumably so that condo’s can be erected by meat-eaters with no relationship to the land they’ve occupied) and are now forced to survive in unfertile regions where killing animals is the only stable source of nutrition.

As American’s, we have the best nutrition on the planet, in an abundance of options other than animal products, available to us every day. What is not so available is the awareness that our ignorance and disrespect and basic blood lust causes pain and suffering and bad health to the animals eaten. In fact, I’ve heard industry representatives refer to the animals as products. How is that for demonstrated insensativity? Aside from the fact that it’s poor behavior to cause senseless suffering, it affects our own health as well as our concsiousness.

Even if allowances are made for people’s mistaken belief that they require meat, there is no excuse for the inhumane management practices. Chickens, or any animals, do not belong in cages, they belong in open, organic grassland. We do not need to eat meat every day, under any circumstance and this hugely wasteful, mass-production has got to stop, and now.

I just have a problem with the either-or mentality. Rather than pushing the “meat-is-murder” argument, I think all this energy would be better served convincing those of us with choices to eat naturally and humainly-raised animals (better for us, them, and the environment), and to eat less and waste less of all food sources.

On second thought, I should’ve said the goal should be to make more options available--for healthy, environmentally-sustainable whole foods--available to more people. This includes buying locally, buying seasonally, supporting community gardens and organic farmers, buying only what you need and not wasting food. That way it’s not just about convincing the people who are Just Like You to believe Just Like You do; it’s about bettering everybody’s situation.

I’m all about the dairy and the eggs. (Local, organic, humanely raised, all that, but yep, I love animal products.)

But my son is allergic to eggs and I’m so grateful for the work vegans -- especially Moskowitz -- have done in figuring out how to bake without them. Love the vegan cupcakes!

I was fine with my SPCA approved free range eggs until I found out 200 million male chicks a year are thrown alive in a grinder or gassed under the free range plan. It doesn’t bother Bourdain, and that’s his business, but it bothers me. Short of going to the woman up the road who has a dozen chickens, I’m not touching eggs.

(The elitism thing in another comment is odd to me since it takes 10 pounds of veg. to get 1 pound of meat to the table.)

I ate animals for most of my life, and I’ve always loved food. However, I never ate meals as savory and satisfying as I do now that I live a vegan lifestyle. I think a plant-based diet offers eaters soul-satisfying flavors, and that’s reason enough to go vegan.

Oh I have my boxing gloves on now, ready to back you up, excited to be on your side, and happy to have people like you to follow down the path.

That’s how change is made: one person who won’t back down, inspiring a few others who, in turn, inspire more and more.

There are more “mostly” vegans around than most people notice. You find them at Thanksgiving, like I did, politely turning down the turkey and not making a big deal about it.

Although not famous like Anthony Bourdain, I too am a classically trained chef who understands the philosophy that “fat is flavor” and fine skills in the preparation of exotics such offal and blood sausage are revered in the culinary world. However, the ability to coach the subtle earthy sweetness from a perfectly roasted turnip, adroitly layer the the complex flavors of an exotically spiced pumpkin tagine or simply roast the pick of the farmers’ market summer vegetables for the quintessential piquant panini requires the tightly honed skills of the most adept chef (something that has escaped Bourdain, despite his many opportunities to be exposed to great plant-based cuisine).

I believe that those of us who have taken the challenge of progressing, despite the boisterous disparaging outbursts of populist, if misguided, public figures must continue to share our message of the benefits of a whole foods plant-based diet and share it deliciously. Through food we express or culture, our passion and our love of family and friends. Throughout most of history, prior to the second half of the 20th Century, most of the world’s diet was primarily plant dependent, so really we are returning to our roots by returning to a plant-based diet succulently rich in texture, heat, flavor, spice and scent.

The adage, “Be the change you wish to see in the world,” truly applies here; being forceful is not so important as being an example. I truly appreciate Moskowitz’s example.