Sticking to a plant-based diet without denying yourself grandma's pot roast has a name—flexitarian. And whether it's to live longer, save a buck, or because there are better meatless offerings at restaurants, a growing number of Americans are becoming part-time vegetarians, Newsweek reports. "It's not that meat is some sort of evil," one part-timer said, "It's just that we eat excessive amounts of it."
Though PETA activists say that being a flexitarian is like "smoking two packs of cigarettes instead of 10," or "beating one pig down the slaughter ramp instead of two," gourmet food writers tend to like the idea—if not the name. "How about just moderation?" says Deborah Madison, author of Vegetarian Cooking for Everyone, who indulges in meat about once a week.