The Ethical Butcher: How Thoughtful Eating Can Change Your World
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Berlin Reed is “The Ethical Butcher,” a former self-described militant vegan punk who grudgingly took a job as a butcher's apprentice in Brooklyn when he could find no other work. Shockingly, he fell in love with the art of butchering, and a food revolution was born. Along the way he saw how corporate greed, unsustainable food practices, and outright misinformation gave birth to such falsities as the USDA label ‘organic’ and the conglomerate of eco-friendly supermarkets. Most people, even those that try to be healthy and green, are not really eating what they think they are eating. The Ethical Butcher will shine a light on these untruths and show a better way towards food justice and the sustainable living of a mindful omnivore.
Through the lens of Berlin's personal story, The Ethical Butcher educates readers about how they can improve the meat industry by participating in it. It's a memoir in cuts – and Berlin's return to eating meat illustrates for readers and foodies alike how they can change the meat industry by making better choices.
ICE CREAM The Bacon Gospel: Bacon for the Sound April 2010 Deck Family Farm: Christine and John Deck Three Hundred and Twenty Acres in Junction City, Oregon The day at Deck Family Farm started with a surprise. John Deck’s tall, thin frame waved us down in the distance as we pulled into the long driveway after a two-hour drive from Portland. I had been making bacon for the Decks for a few months and was looking forward to introducing John and Christine, his wife and the backbone of the
your travels lead you to the fulfilled destiny for which your talents have prepared you. and In lasting memory of Tupac Amaru Shakur. TABLE OF CONTENTS Foreword Introduction: Begin with Billy PART ONE 1. How It All Vegan 2. Gnawing Questions and Biting Questions 3. Isn’t That an Oxymoron? 4. From Farm to Table and Back Again PART TWO 5. The Abolitionist, the Pescatarian, and the Welfarist 6. The Green Fog 7. The Good Butcher Conclusion: We’ve Only Just Begun
sense was engaged. My brother and I were both used to getting a small amount of coffee with lots of milk and sugar on most mornings, but when I accompanied her on these coffee klatches, my cup was filled by the waitress and I got to dress it up myself. I even got to drink from my very own fancy porcelain cup instead of the kid-safe mugs we used at home that I felt insulted my careful hands. I always relished any gesture that made me feel more adult. Parroting, I took my time lightening my coffee
than prime cuts at a fraction of the cost. Since organs such as the kidneys and liver cleanse the blood and must be eaten soon after slaughter, it is wise to limit the eating of offal to very fresh, local, and chemical-free animals. This is a never-ending exploration, but be brave and keep trying new things. Even if chicken hearts aren’t your thing, you may find scrambled goat brains to be your favorite breakfast. Aside from the nutritional and practical reasons for eating more of each animal,
food around the globe to keep any idea of scarcity or low yields far from mind. We made big strides. We just went too far. Now we live in a world where most people have never grown so much as a tomato for themselves, would prefer a ninety-six ounce Big Gulp of colored corn syrup to a glass of water, and think it’s “gross” to talk about where your meat comes from. As a reaction to the mainstream industry of corn-based, chemical-laden foods in the marketplace, the last few decades have seen a