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1.) Swamp Fox - 10/02/2021
I thought so ...

A brutal New York Times review of Eleven Madison Park, the ultra-exclusive, three Michelin-starred New York City restaurant, revealed that the tony dining spot, which serves an all-vegan menu, has a “secret meat room” where customers willing to shell out for a private meal get a beef tenderloin instead of the “eggplant canoe” served to regular customers.


Eleven Madison Park, of course, profits off its exclusivity, so the now-public revelation that it operates an even more exclusive venue inside its typical venue might not sting as much as The New York Times food critic blistering its commitment to “wokeness” as a marketing tactic.

So far Mr. Humm, who says he is a vegetarian, hasn’t told us his objections to serving animal products if he has any. He seems to want us to think Eleven Madison Park is leading the restaurant business to a better place, but how are we supposed to believe that this isn’t just another card trick when he hasn’t expressed a real opinion?

Diners who don’t eat animals for religious or moral reasons will probably welcome the new menu. Those whose chief concern is the environmental damage done by livestock farming may have less reason to celebrate. People tend to think of factory farms and feedlots when they hear about meat and sustainability. But Eleven Madison Park didn’t buy industrial pork for its compressed brick of suckling pig. As the servers were always reminding you in the old days, the pork, eggs, cheese and other animal products came from small, independent regional farms. Now, many of its vegetables are grown to order on farmland it leases in Hoosick, N.Y.

If every restaurant that supports sustainable local agriculture followed Mr. Humm’s new path, those small farms would be in deep trouble. To name just one likely result, developers would be lining up at the barn door to make offers. Millions of acres of pasture and cultivated fields across the United States have been lost to suburbs, which produce half of the country’s household carbon emissions.[/I]

What has likely improved, the Times points out, is the restaurant’s bottom line. The price for a 12-course tasting menu is still $335 — the same price the restaurant charged when it served more expensive animal byproducts instead of cheap vegetables.