10 Things We Just Can’t Give Up for Green

8. Non Organic Meat

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Restaurants, markets and diners cite every excuse in the book for preferring Midwestern prime over free-range, grass fed beef. And surprisingly, America’s top-notch steak houses are still serving up factory cow to their discerning customers, saying it’s a matter of taste and access over health and humane conditions. Sorry, Temple Grandin and Michael Pollan – but humanely raised local organic is not what’s for dinner in a majority of kitchens.

Luanne Bradley

Luanne Sanders Bradley is the West coast Editor at EcoSalon and currently resides in San Francisco, California.