There are all sorts of compelling reasons people become vegetarian. Health. Discomfort with the killing of animals. Environmental concerns.

My own reason requires no soapbox. I never liked meat. And when I learned, while eating a burger at the cafeteria of the American Museum of Natural History at age 5, that “meat” was actually a euphemism for — and even dedicated carnivores hate being reminded of this — muscle, I felt my preference had received a hearty endorsement from common sense. Over time, even chicken stock disappeared from my diet.

Friends and family members have regarded my status as a vegetarian with curiosity and amusement over the years. But even with that practice I was unprepared for the barrage of jokes that followed the announcement of my assignment covering the Midwest — some playing on the theme of squandered opportunity (how could someone turn down all that delicious barbecue?) and others hinting at concerns about survival (are you sure you know what you’re getting yourself into?).

There is, both here and elsewhere, something about being a vegetarian in Kansas City that simply strikes people as funny.

In truth, it is less satisfying to be a vegetarian here. Those on the coasts have it better. Like many of my brethren, I have instinctively gravitated to cuisine from faraway places where meat is a luxury not all can afford. In New York this meant frequenting terrific Indian, Thai, Ethiopian, Lebanese and Venezuelan restaurants. But here — with a notable few exceptions like the Aladdin (the best lentil soup I’ve ever had), Blue Koi (expert dumplings and noodle dishes) and Lill’s (terrific Spanish tapas) — the best options are better described as good enough.

To be fair, that is probably more than can be said for my cooking, which typically consists of simple batches of rice and beans large enough to sustain a week of protein-rich lunches. And my attempts to teach myself to make my favorite Indian dishes have had the unintended effect of making the local Indian restaurants that I had thought lacking suddenly appear more palatable.