Vegan misconception

The Kansas City Star published an article today that includes an interview with a 21-year-old vegan, Julie Wynn. She thinks she has it all figured out — didn’t we all at 21 — and the article “The Vegan Way: Correcting Myths About a Growing Trend” attempts to “educate” readers on what being vegan means and why people are choosing to ditch meat.

But Wynn and the article miss the truth. In response to a question, Wynn said she chooses not to eat meat because meat is no longer a natural food source but a glutinous over-indulgence that can no longer be considered a natural form of food. Here is her quote to The Star:

Wynn: Eating animals is not a means of survival anymore. It’s more gluttonous over-consumption. We take these animals and give them no type of natural life. … I believe if you don’t give an animal a natural life with natural food, then you’re not really eating a natural animal. You’re eating a man-made, chemical-, hormone-filled animal, which can’t be good for you.”

I believe I need to invite Ms. Wynn out to our farm because I thought the hay, grass and corn we feed our cattle was about as natural as you could get. Our cattle lead a “natural” life from the start. They graze pasture ground in the summer and enjoy a balanced diet of corn and hay in the winter. Yes, we do keep them off the pastures in the winter, but that’s only to better feed them and provide them a safe, dry place to deliver their calves. And did I mention that the tofu she enjoys comes from the same plant (soybeans) that is used to feed cattle (soybean meal)?
Farmers have not created unnatural environment or food for their cattle, they feed and care for them much the same way they did 50 years ago and every day they continue to provide their animals with natural habitats and a natural food supply to feed the world.
While we’re on the topic of beef, here’s another recipe. Remember to celebrate “I Love Beef” month by enjoying beef.
Ginger Beef Noodle Soup
  1. 1 pound ground beef
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon ground ginger
  4. 1/4 to 1/2 teaspoon pepper
  5. 2 cups water
  6. 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve vegetable broth
  7. 1 package (3 ounces) beef-flavored instant ramen noodles, broken up
  8. 3 cups frozen broccoli stir-fry vegetable mixture


  1. Heat large nonstick skillet over medium heat until hot. Add ground beef; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings; season with salt, ginger and pepper.
  2. Stir in water, broth and seasoning packet from ramen noodles; bring to a boil. Stir in noodles and vegetables; return to a boil and continue cooking 2 to 3 minutes or until noodles are tender. Serve immediately.

2 thoughts on “Vegan misconception

  1. Thanks for sharing – the recipe looks great. Been following your blog through your “farmer hubby.” I know Derek from FFA and K-State – sounds like you two have a great story together. Keep it up!

  2. Great response to an obviously uneducated Vegan. Unfortunately this is a product of our sensationalized media and she has fell hook line and sinker.

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