The Ethical Meat Handbook, Revised and Expanded 2nd Edition - by Meredith Leigh (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br><p>In this 2nd edition of <i>The Ethical Meat Handbook</i> author <b>Meredith Leigh</b> argues that by assuming responsibility for our food and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. Featuring 100+ recipes, and discussions around responsible meat production and economics.</p><p/><br></br><p><b> Book Synopsis </b></p></br></br><p><b>A delicious alternative to the status quo when it comes to how we farm, cook, and eat </b></p><p>Nutrition, environmental impact, ethics, sustainability - it seems like there's no end to the food factors we must consider. At the center of the dietary storm is animal-based agriculture. Was your beef factory farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat? </p><p>Most efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other. </p><p>In this 2nd edition of <i>The Ethical Meat Handbook</i>, Meredith Leigh argues that by assuming responsibility for the food on our fork and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This new edition covers: </p><ul><li>Integrating animals into your garden or homestead </li><li>Step-by-step color photos for beef, pork, lamb, and poultry butchery </li><li>100+ recipes for whole-animal cooking </li><li>Culinary highlights: preparing difficult cuts, sauces, and extras </li><li>Charcuterie, including history, general science, principles, and tooling up </li><li>The economics and parameters for responsible meat production. </li></ul><p>Eating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. <i>The Ethical Meat Handbook 2nd Edition </i>challenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet. </p><p/><br></br><p><b> From the Back Cover </b></p></br></br>A delicious alternative to the status quo when it comes to how we farm, cook, and eat<p> <i>This is a powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative. [It] is a gem, a gift to everyone looking to be the alternative to a passive recipient of the status quo.</i><br> -- Jean-Martin Fortier, author, <i>The Market Gardener</i></p><p> <i>Put down the knife and fork, consider how we treat the animals that nourish us, and fix the system.</i><br> -- Rebecca Martin, group editor, <i>Mother Earth News</i></p> <p> NUTRITION, environmental impact, ethics, sustainability - it seems like there's no end to the food factors we must consider.</p><p> In this 2nd edition of <i>The Ethical Meat Handbook</i>, Meredith Leigh argues that by assuming responsibility for the food on our fork and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This new edition covers: </p> <ul><li> Integrating animals into your garden or homestead</li><li> Sourcing honest meat and understanding label claims for the non-farming consumer</li><li> Step-by-step color photos for beef, pork, lamb, and poultry butchery</li><li> 100+ recipes for whole-animal cooking</li><li> Culinary highlights: preparing difficult cuts, sauces, and extras</li><li> Charcuterie, including history, general science, principles, and tooling up</li><li> The economics and parameters for responsible meat production.</li></ul><p> Eating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. <i>The Ethical Meat Handbook 2nd Edition </i>challenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet.</p><p> <i>Infused with global influences and first-hand wisdom, this book is sure to inspire independent eaters, seeders, and feeders to get the most out of their meat.</i><br>-- Adam Danforth, James Beard Award winning butcher & educator</p><p> <b>Meredith Leigh </b>is a consultant, freelance writer, and thought leader in agriculture and food systems and has been working toward integrity in the food supply chain for 17 years. She lives with her family in Asheville, NC.</p><p> <i>To help bring you the very best inspiration and information about greener, more sustainable lifestyles, </i>Mother Earth News <i>is recommending select New Society Publishersbooks to its readers. This book is one of them.</i></p><p/><br></br><p><b> About the Author </b></p></br></br><p><strong>Meredith Leigh </strong>has worked as a farmer, butcher, chef, teacher, non-profit executive director, consultant, and writer for the past 17 years, all in the pursuit of sustainable food. She has amassed a wealth of experience and perspective in re-imagining mindful foodways, and focuses particularly on supply chain development, whole systems thinking, and the cultural implications of food activism. She is passionate about integrated agriculture that includes plants and animals in dynamic rotation, soil and food microbiology, and food preservation. She is the author of <em>Pure Charcuterie: The Craft & Poetry of Curing Meats at Home</em>, and has written for <em>Mother Earth News</em>, <em>GRIT</em>, <em>Crop Stories</em>, and <em>Edible Asheville</em>. She travels extensively teaching charcuterie and food production and processing to chefs, butchers, home cooks, and farmers. She lives with her partner and four children in Asheville, NC.</p>
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