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The Ethical Meat Handbook-Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore by Meredith Leigh epub

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 							The Ethical Meat Handbook: Complete Home Butchery, Charcuterie and Cooking for the Conscious Omnivore
  
  Nutrition, environmental impact, ethics, sustainability-it seems like there's no end to the factors we must
consider when we think about our food. 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 animal protein tend to pit
meat eaters and vegetarians against each other. The Ethical Meat Handbook seeks a middle ground, arguing that by
assuming full responsibility for the food on our fork, and more importantly, the route by which it gets there, animals
can be an optimal source of food, fiber, and environmental management. This hands-on, practical guide covers:
Integrating animals into your garden or homestead Basic butchery: whole animal, primals, subprimals, and end-cuts,
including safety and knife skills Charcuterie: history, general science and math principles, tooling up Culinary
highlights: getting creative, preparing sauces, ferments, difficult cuts, and extras Eating diversely may be the most
revolutionary and proactive action we can take to ensure the sustainability of our food system. The Ethical Meat
Handbook challenges us to take a hard look at our individual dietary choices, increase our self-reliance and at the same
time enjoy delicious food that benefits our health and our planet. Meredith Leigh is a food and farming specialist who
has worked as a butcher, chef, teacher, and homesteader, all in search of realistic solutions for sustainable food.
  
  
  
  Review
  This book is practical, yes, but it's also deeply personal. Meredith 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, and her passion is infectious. After reading this book, I longed to smell the deep funk of the barn, to feel
the squish of mud beneath my chore boots, to heft a butcher knife in my hand. ---Mark Essig, author of Lesser Beasts: A
Snout-to-Tail History of the Humble Pig This is a powerful, positive book about a powerful, positive alternative,
engaging us in shaping a new food and agriculture narrative. It leaves us with an overwhelmingly clear picture of just
how important ethical meat is to the future of the entire food system. It is exactly what our movement needs, a call for
people to take action, educate themselves, and participate. This book is a gem, a gift to everyone looking to be the
alternative to a passive recipient of the status quo. This book -- its philosophy, honesty, artistry, and practice,
represents a way forward -- the only way to go. ---Jean-Martin Fortier, author of The Market Gardener
  
 
About the Author
  Meredith Leigh is a food and farming specialist who has been involved with many
commercial and homestead herds of cattle, poultry, swine, sheep, and goats over the last 12 years. She has worked as a
butcher, chef, teacher, nonprofit executive director and homesteader, all in search of realistic solutions for
sustainable food. She writes, works, cooks, and eats with the goal of helping others to understand that food is the most
fundamental common denominator to our collective and individual quality of life. 						

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