A vegetarian chef, really?

I confess, I was a vegetarian chef. For almost six years I was an ovo-lacto-pesco vegetarian. That's eggs, dairy, and fish.

I wasn't a "save the animals" guy, I wasn't a "meat is bad for the ecosystem" guy. I was simply someone who was put off meat by some people by the names of: Eric Schlosser, Michael Pollan, Jim Perdue (yes, that PERDUE,) Ray Kroc, and Carl M. Karcher.

I decide to forego all "terrestrial" animal flesh after reading Fast Food Nation, an inside look at how the fast food industry has ruined this country as far as nutrition, poly-cultural farms, and influenced consumers' decisions regarding their eating habits. It, and The Omnivore's Dilemma, explained how mono-culture has devastated rural economies because farmers are forced to grow the only crop that big companies will take from them, namely corn.

You've seen the ads for high fructose corn syrup (HFCS,) they say "it's fine in moderation." Look at some labels in your pantry, check the ingredients list next time you visit a quick service restaurant. It's not possible to consume HFCS in moderation because it is in practically everything we eat! Do you wonder why the European Union banned it? Coca Cola and Pepsi produce pure sugar sweetened sodas for them here in the US, but we get stuck with the cheap ultra-engineered laboratory experiments!

Nutrition Facts don't always tell you ALL the facts. Those numbers are compromised by the Federal Government. Your "trans fat free" cookie may not be as "free" as you think. The government allows a "negligible" amount of .5 gram per serving of trans fat to be in a food labeled "trans fat free."

I'm getting off the point. I stopped eating meat because I wanted to be healthier, and I was....my cholesterol was 120, LDL and HDL counts low, triglycerides elevated because of my starch and carb heavy diet, and I lost 20 pounds.

Then I lost my job, suddenly I'm bored. I'm cooking great looking meals for my wife (she never joined me on my "crusade,") and thinking, "Probably 90% of the world's population survives on meat products, those who are vegetarian (Southern India, parts of China and Africa, etc.) usually do so because they need their animals to assist in their daily labors, or for religious reasons.
Along the lines of, "95% of the world believes in a higher power, who am I to say NAY?" I began consuming meat again. It's been enjoyable, rediscovering the flavors of properly cooked meats, cured meats, variety meats. Duck, lamb, pork, beef (no fast food burgers though,) on and on.

I don't feel any different, I've put the weight back on again, maybe it'll come off when I return to work?
Wait, I do feel different. I feel sorta like I betrayed myself, but I'm a chef. It's hard to be a vegetarian chef.