What Would You Eat If You Weren’t Afraid?

It’s Thanksgiving again, that one day of the year where we used to loosen our belts to enjoy […]

Ethan Richardson / 11.23.16

It’s Thanksgiving again, that one day of the year where we used to loosen our belts to enjoy a glut of buttery foods. But things have gotten more complicated. In the current gastronomic climate we inhabit, even if we do loosen our physical belts, we tighten the moral ones. Whether it’s nutritionally clean or ethically sourced, Thanksgiving now provides us with a chance to be worthy of our own gratitude. Gluten-free stuffing? Vegan creamed corn? Quinoa sweet potatoes? One by one, our peerlessly tasteful G.M.O.s leave our tables, leaving us thankful for, well, other things. What gives?!


In an article in the Times Magazine, Alex Halberstadt tells the story of his own moral search for the right turkey–a search which landed him with a heritage bird from a small farm in Pennsylvania:

For weeks we watched the turkey — our turkey — on the farmer’s webcam, a cluster of pixels frolicking inside a chicken-wire enclosure. It was butchered and shipped overnight (the FedEx shipping cost nearly as much as the bird) and when it emerged from the oven, mari­nated and basted decadently in butter, the turkey tasted so unspeakably bland that much of it was left on our friends’ plates, camouflaged awkwardly under brussels sprouts. The feel-good narrative of our lovingly raised, hormone-antibiotic-and-G.M.O.-free certified-organic turkey became supplanted with a more ambiguous one. We felt both duped and morally abject: Not only were we out nearly $200, but our ethical gambit put an end to the bird’s bucolic life.

I’m sure you’ve had no such experience. The rest of Halberstadt’s article is a love letter about the joys and complexities of, you guessed it, Frito-Lay’s Sour Cream and Cheddar Ruffles.

Which made me think, just in time for The Food & Drink Issue (out in January), ENOUGH! Let’s do something about this! Mary Karr once asked us a similar question, but this Thanksgiving, we put it to your gut: What would you eat if you weren’t afraid? Seriously, this is not rhetorical: what would you? What would you allow yourself to indulge were it not for the consequences–bodily and ethical and otherwise? Were it not for your self-consciousness?

We want to know! Leave a comment below or email us here, and tell us what heavenly nosh you so diligently (or not so diligently) avoid. And we’ll publish the answers (anonymously) in our upcoming issue! 

Happy Thanksgiving, whatever grub you’re pining for!