{"product_id":"the-ethical-meat-handbook-revised-and-expanded-2nd-edition-from-sourcing-to-butchery-mindful-meat-eating-for-the-modern-omnivore-9780865719231","title":"The Ethical Meat Handbook, Revised and Expanded 2nd Edition: From Sourcing to Butchery, Mindful Meat Eating for the Modern Omnivore","description":"\u003cp\u003e\u003cstrong\u003e\"Leigh will teach you how to raise animals, butcher them, and cook and cure their meat. Even better, she explains what it means and why it matters.\" --Mark Essig, author of \u003cem\u003eLesser Beasts \u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eNutrition, 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?\u003c\/p\u003e \u003cp\u003eMost efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other.\u003c\/p\u003e \u003cp\u003eIn this second edition of \u003cem\u003eThe Ethical Meat Handbook\u003c\/em\u003e, 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: \u003c\/p\u003e \u003cul\u003e\n\u003cli\u003eIntegrating animals into your garden or homestead\u003c\/li\u003e \u003cli\u003eStep-by-step color photos for beef, pork, lamb, and poultry butchery\u003c\/li\u003e \u003cli\u003e100+ recipes for whole-animal cooking\u003c\/li\u003e \u003cli\u003eCulinary highlights: preparing difficult cuts, sauces, and extras\u003c\/li\u003e \u003cli\u003eCharcuterie, including history, general science, principles, and tooling up\u003c\/li\u003e \u003cli\u003eThe economics and parameters for responsible meat production\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eEating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. \u003cem\u003eThe Ethical Meat Handbook, 2nd Edition \u003c\/em\u003echallenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet.\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003e\"A powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative.\" --Jean-Martin Fortier, author of \u003cem\u003eThe Market Gardener\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eAWARDS\u003c\/strong\u003e\u003c\/p\u003e \u003cul\u003e\n\u003cli\u003eGOLD 2021 IACP Cookbook Awards - Food Issues \u0026amp; Matters\u003c\/li\u003e \u003cli\u003eGOLD 2020 The Spring Harvest: Gourmand World Cookbook Awards - Meat USA\u003c\/li\u003e \u003cli\u003eBRONZE 2021 Living Now Book Awards - Cookbooks: Ethnic \/ Holiday\u003c\/li\u003e \u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eMeredith Leigh \u003c\/strong\u003ehas 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 \u003cem\u003ePure Charcuterie: The Craft \u0026amp; Poetry of Curing Meats at Home\u003c\/em\u003e, and has written for \u003cem\u003eMother Earth News\u003c\/em\u003e, \u003cem\u003eGRIT\u003c\/em\u003e, \u003cem\u003eCrop Stories\u003c\/em\u003e, and \u003cem\u003eEdible Asheville\u003c\/em\u003e. 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.\u003c\/p\u003e\u003cbr\u003e","brand":"New Society Publishers","offers":[{"title":"Default Title","offer_id":50414122729746,"sku":"9780865719231","price":28.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_32024515-f90b-484b-b629-e73173e77c7a.jpg?v=1729359460","url":"https:\/\/surprise-castle.myshopify.com\/products\/the-ethical-meat-handbook-revised-and-expanded-2nd-edition-from-sourcing-to-butchery-mindful-meat-eating-for-the-modern-omnivore-9780865719231","provider":"Surprise Castle","version":"1.0","type":"link"}