I find that I must now be Pollo-Pescatarian. Closest label. Basically, omnivore except no mammal meat. Mammal dairy, ya (cheese!)
Can’t even stand to smell or look at it, but nowadays plenty of poultry based alternatives: sandwich meat, hot dogs, etc.
It really is hand and hand with my spiritual growth, but I don’t look down on other people’s diets.
Does anyone else find their diet influenced by their craft?
Hello Sedim,
My family members recently went vegetarian. Mostly pescaterian. We tried meat alternatives for a long time, but decided against it, because, if we were not going to eat meat, why use “meat” to begin with? We have learned to like the flavors without a meat taste to them. And yes, I have to have my cheese!!!
Oh it 100% has to do with the kind of practice I’m doing, and I grew up on a pollo-pescetarian diet actually! That’s interesting, lol.
When I was 10 I became nearly vegetarian as I started going to a school that very strongly discouraged eating meat - it was forbidden on campus, and even on school trips. (It was a spiritual school that taught a fair bit of Indian philosophy among others - they shared the Hindu perspective on diet and how it affects empathy, spirituality, etc.) That lasted all through the rest of my childhood and into my teens.
In adulthood my focus shifted to my ancestors for all of my spiritual guidance - and as a Northerner that meant MEAT. To feel closest to my gods and to my ancestors, I became a real meat eater for what I thought would be forever…
But then now here I am, in a similar place as both of you (weird!) where once again I am mostly abstaining from eating meat because I am now, again, at a new stage. There is something strange about it, though it’s not the physical taste. I don’t know what it is. Regardless, I feel strangely like a child again, lol!
How’s that for food for thought?
No? … I’ll let myself out now. 
For me, it’s the blood. If you know anything about Kosher, you know what extent blood is taboo.
Even if you don’t, everyone has seen Kosher Salt in the grocer, right? That’s what it’s for.
Doing that isn’t worth the effort, is how it began. Now, it’s deeper. It’s about animal cruelty, that’s
what makes Kosher and Halal meat so expensive. The special care taken in the slaughter.
Poultry has little blood by comparison. And, birds are a simpler slaughter, most methods are fine.
Wacky Wednesday Witches,
Wren,
Love your play on words!!!
Sedim,
I thought Kosher was some kind of blessing for the meat. I did not know it had to do with the blood and slaughter. Thank-you for the info….I love tidbits of knowledge (I’m a trivia buff).
I get the smell, I cannot handle when the guys cook liver or chorizo….but that’s my issue….I will even cook it if necessary, but won’t eat it. For me, consuming food has much to do with smell. Years, years, years ago (50 some), I read how so much of taste has to do with smell. So, if it does not smell pleasing to me, I won’t bother to eat it. I will try most things…but again, if it smells too displeasing, I won’t even try it.
I tried total vegetarian, I went crazy for the first couple months….absolutely missed my meat. Still, I occasionally eat ham. I just can’t let the pig go. Ham, ribs, bacon….gotta have those once in a while. And gotta have the Cheese!!!
Lady Gene 
Oh, there’s blessings all right, and inspections too. Probably the most labor is in the inspection
of the internal organs for lesions. Too many and it’s taboo. It’s probably a practice that comes
from Haruspex origins. Now, this is just Kosher, I assume it’s similar in Halal. More Trivia for you!
I love turkey bacon, just love it, but now I’m on low sodium diet I guess I can’t.
I’m glad someone appreciates my puns! 
I’m familiar with the Kosher and Halal methods. It’s impressive how far they will go to try to make the sacrifice of the animal as ethical as they can. I have total respect for that.
It’s almost like I can feel something is missing. With meat, the life of the animal is gone long before you eat it - so it feels fully “dead.” With plants, the life essence remains all the way until either they are cooked or eaten. So even when vegetables are cooked, there might still be some life in them. I think I’m feeling that difference? Idk I’m struggling here lol.
It’s the ‘level’ or complexity of soul. Neshama in Hebrew. It’s like an onion, there’s layers. Many layers.
Aha! I love that! That’s so cool. 
I stopped eating beef for 20 years after the “Oprah Winfrey” controversial episode aired- if anyone is as old as me remembers.
Thankful Thursday Wren,
Yes, I think the same way with plants…that their essence is still there. I never took that thought far enough with the meat. You are so on point!!! Lady Gene
Bottom line is gratitude for whatever we consume, and never to treat living things with disrespect.
Plants often have spirits associated with them, and have gifts often as we know with Herbalism.