Damjan and I are going ‘pescatarian’ for a month. Pescatarians are vegetarians that eat fish. My reason for trialling a new diet is to reduce the environmental impact of my food.
It’s been hard to take this step — not because I love eating meat (I quite like it) or that it is a staple of my diet (I don’t eat much), but because I worry about inconveniencing people with dietary preferences.
However, my friends and family are supportive and interested in this trial. ‘Tell me if you find some easy tasty vegetarian recipes,’ my mum said.
Another thing I’ve been thinking about: I don’t have any logical reason for allowing fish in my trial diet. I’m consistent with a lot of people, who do seem to draw a line between meat and fish.
I have no answers, really.
To give you an idea of how things are going:
- Day 1 — Chips during the early morning Olympics ceremony, home made Eggs Atlantic, fabulous vegetarian dinner courtesy of friends Xing and Chris
- Day 2 — Knedle soup (made with okara from our soy milk maker), omelette with fresh bread
- Day 3 — Black bean and pumpkin stew, Thai butternut squash curry
Tomorrow is our first restaurant visit as pescatarians. Ordering should be straightforward with cut down menu options. We’re lucky in Melbourne that almost every restaurant has vegetarian and fish options.