Loss of farm land will probably do the job. When it gets to where we need the 50% now growing feed crops, to grow people crops, it will force us to be more vegan.
I've read Dennett somewhere, but always have trouble with that whole "we're just chemicals and neurons sparking" stuff.
Strangely enough, Knox, it already has before loss of feed crop land. We are importing our vegetables, that never fail to show up weekly at the nearest supermarket, from countries to whom we distributed the toxic substances we are no longer allowed to use within the US for application to cultivated fields.
How's this for fancy> I "eschew" buying these but I may not be able to eat particular vegetables as they replace US grown. They are already canned and frozen in Peru, for off-season use in the US. I am not talking about general benefits here when I say that I lose the medical benefits of specific vegetable like asparagus when I can not include it in my diet because it is grown in Peru.
So like the movement that was established to eat food produced in season preferably close to home (to avoid high transportation costs based on petroleum fuel). I eat asparagus very quickly through the main season of production harvested in New Jersey(which also produces blueberries and cranberries. That reminds me I better bake some before they go bad, cranberries with walnuts in a loaf-pan or something of the kind.
Anyway, then I move on to the next vegetable in season. I already avoid eating meat mainly from species that require you to have a vaccine as antidote to the flu which they seem to catch and proved fatally terminal. Ever wonder why the farmers who handle them because they raise them do seem to get this disease even when the animals themselves do not seem to have it?
One of the greater mysteries of the Christian religion which picks and chooses what they want from the teachings of Christ(please, I am being ironic here, so don't label me for pointing this out) have a handy way of forgetting that he apparently cured some woman of some devilment that had taken over her body and wow, when he cast them out -- they simple ran over and off a cliff noticeably as pigs. The woman lived. He didn't.
I've also been avoiding meat from the slaughterhouse where they zip it through a meat saw cutting into the bone. After spending time in conversations with an Amish butcher, purveyor of Amish suppliers' slaughtered beef through that late 1990s early 2000s period of the European mad cow period, comparing present methods compared to how my grandfather went about it by stunning the animal by hitting it on the head, after a decade my friend the butcher tells me he no longer can guarantee that he knows whether a particular cut of meat comes from an animal that was organically fed. It makes a difference as I notice the Amish still will still feed offal(the entrails of slaughtered beef
to chickens by throwing it out in the chicken yard).
Strangely enough when my grandfather was done with the morning milking of the herd of dairy cows, he took a portion across the front yard in front of the house and over to his pigs who were raised European style having their own fields of cabbage as their run from their "caves" of stone built into an embankment to support a corn-shed. He would pour the milk in the mash barrel with grain for their breakfast. In other words, pigs then ate pretty much the same kind of breakfast that people now eat today, cereal with milk.
(I'm of European breakfast - coffee and breads - descent.)
Maybe that Julie Powell was on to something taking up chasing butchers because she rued her own non-dexterity and they were so precise; so, she studied by apprenticing herself, after her first book on Julia Child and her own ( Julie Powell ) conquering of all the recipes Julia Child ever learned to cook. She was amazed how they could rapidly and precisely cut through where the cartilage will be at the ends of joints so accurately. Which of course is what it takes. This way she doesn't have to write a third book.
