Right now, it's good to be a bison farmer. There's a growing demand for the meat, prices have doubled, and there's a lot more interest in the food community, something attributable to the changing American diet.
In exchange (ultimately for their lives), they received protection from predators, assistance in bearing young and even rudimentary health care. What would become of our domesticated animals if we were to stop eating them?
It turns out that Char Siu, even though it sounds like charcoal, is not barbecued, grilled, or smoked. It is roasted in a special oven, usually gas fired. And most of the time it gets its ruddy tone from red food coloring. Sigh.
Myers is a vegan, and he brings his biases to the table, turning the article into a subtle, clandestine polemic designed to stress the carnivorous aspect of foodie culture as degeneracy. A cold person indeed.