A Meaty Dispute

I can no longer sit by week after week and read about pork. I have been wanting to write for a long time, but I kept thinking that the barrage of pork articles in the Food Section would end. This week put me over the edge. Not only is the lead article entitled “High on the Hog” (Feb. 8), but there is a whole other article (described as an ode to pork) in which the author expounds on his love of stuff. Face it, pork and its products are entirely over-represented in the food section.

--STACY DYLAN

Los Angeles

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A word (or two) to the “Vegans” who wrote so angrily about your “Getting to the Meat of the Vegetarian Issue” (Feb. 1). Do they wear leather? How about wallets, purses, shoes, coats? I have an acquaintance who trumpets her vegetarianism like Joan of Arc. She possesses all of the above and only the best leather will do. HELLO?!

--P. JOHNSTON

Los Angeles

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Your recipe (“Pork and Beans . . . and Endive,” Feb. 8) made the dish seem so attractive that we just had to try it. It was great with jug red wine. Maybe the next time my El Cheapo husband will spring for a little Chianti. As we eat quite a bit of spicy Mexican food, we will also next time change to the hot Italian sausage. Great smell and great taste! This seems one of those dishes that will make a great leftover meal with no effort.

--JACK and FRITZIE ANDREWS

Rancho Palos Verdes