My girlfriend is using the term pescaterian. It works. She has to explain it sometimes, but hey, she'd have to explain it sometimes no matter what she said.

I think its possible to be an ethical omnivore. Of course, 'ethics' are a flexible thing. Being ethical only means that you have a system of ethics, and that you endeavor to uphold them, it says nothing about what those ethics actually are. I don't think its ethical to kill an animal to eat it, and some don't think its ethical to mistreat animals, though it IS ethical to kill them for food. As long as both of us are endeavoring to uphold those ethics, then we are both ethical people. Tricky business, this ethics.

I'm in support of anyone who thinks a little harder about where their food comes from, how it affects their bodies, and how it affects their community and the world around them. You might not make the same choices as me, but if you are thinking about those issues, you are bound to make better choices than the 99% of the world's tendency to just cram whatever they see into their gullet, and we can work together to improve things.

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Damn, that mushroom is huge. Here is a quicky recipe on my favorite way to prepare mushrooms. Boletes and oysters are best, but any fresh mushroom will do well cooked this way:

Heat a completely DRY skillet over medium heat.

Slice your mushrooms into reasonably thin slices.

Toss the mushrooms into the dry pan with a good pinch of kosher salt (any salt will work, but kosher salt's larger pieces pull moisture out of things easier, which is what we are doing).

Saute the mushrooms over this heat, keeping them moving around. The moisture in them will begin to evaporate, and they will shrink. If the mushrooms look wet, or there is free moisture in the pan, keep cooking till it evaporates off.

When the mushrooms are fairly small, and have taken on a firm 'meaty' texture, add a clove or three of crushed and chopped garlic, and a few good pinches of shredded fresh sage (the fresher, the better, seriously!).

Mix together, and add a squirt of olive oil, just enough to lightly coat the 'shrooms, and make the herbs all stick to them. Cook for a few seconds just to let the flavors permeate.

Then eat them! Or put them on a sandwich, or in pasta, or whatever. The dry saute cooks mushrooms WITHOUT slimyness, which is a very common mushroom complaint. The garlic and sage makes a wonderful taste combo that can't be beat, but of course you can try other herbs and spices if you want. Once they've been dry sauted, they can go into other dishes without taking on a slimy texture. I've converted several "I don't like mushrooms" people with this simple method.

peace,
sam