"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 Lesser Beasts

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?

Most efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other.

In this second edition of The Ethical Meat Handbook, 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:

• Integrating animals into your garden or homestead
• Step-by-step color photos for beef, pork, lamb, and poultry butchery
• 100+ recipes for whole-animal cooking
• Culinary highlights: preparing difficult cuts, sauces, and extras
• Charcuterie, including history, general science, principles, and tooling up
• The economics and parameters for responsible meat production

Eating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook, 2nd Edition 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.

"A powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative." -Jean-Martin Fortier, author of The Market Gardener

AWARDS

• GOLD | 2021 IACP Cookbook Awards - Food Issues & Matters
• GOLD | 2020 The Spring Harvest: Gourmand World Cookbook Awards - Meat USA
• BRONZE | 2021 Living Now Book Awards - Cookbooks: Ethnic / Holiday

A delicious alternative to the status quo when it comes to how we farm, cook, and eat

About the Author

Meredith Leigh 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 Pure Charcuterie: The Craft & Poetry of Curing Meats at Home, and has written for Mother Earth News, GRIT, Crop Stories, and Edible Asheville. 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.

Awards
Winner of The Spring Harvest: Gourmand World Cookbook Awards 2020 (United States) and IACP Cookbook Awards 2021 (United States). Commended for Living Now Book Awards 2021 (United States).



Book Information
ISBN 9780865719231
Author Meredith Leigh
Format Paperback
Page Count 320
Imprint New Society Publishers
Publisher New Society Publishers
Weight(grams) 780g
Dimensions(mm) 229mm * 191mm * 17mm