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I don’t understand. Ohmy News is publishing diary entries? What was the point of that article? It sounded like pointless soul searching.

If you don’t feel like reading it, I’ll give you the gist of it. It’s written by a British woman who’s leaving Korea soon. She was a vegetarian before she came to Korea. She ate meat in Korea. She’s going to be a vegetarian again when she returns to London.

Oh, and she complains that meat eaters are hostile to vegetarians because they believe vegs have a holier-than-thou attitude. Well, yeah, in my experience that people who are vegetarian for political (not religious, health, or taste) reasons throw a lot of empty morality in the face of meat eaters when it comes to dinner.

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Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan. Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.
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