The amusingly enlightening adventure of a woman hunting for the truth about meat— and why it’s still good enough to eat.
After spending a week working undercover at a slaughterhouse and being tormented by blood, the stink, and the squeals of animals being herded to their death, author Susan Bourette decided to go vegetarian. She lasted five weeks and thirty-seven hours.
Dissatisfied with tofu and lentils, Bourette wondered, Isn’t there a way to have my meat and a clear conscience too? It’s a question that will resonate with millions of happily carnivorous Americans—we eat more meat per capita than any other nation—who are unwilling to give up steak for soy but are alarmed about mad cow disease, E.coli poisoning, and the filthy, inhumane conditions on chicken and cattle farms.
On a quest for superior meat, Susan Bourette takes readers behind the bucolic facade of the famous Blue Hill farm, north of New York City; on a long, hot cattle drive at a Texas ranch; a whale hunt with the Inuit in Canada; a Canadian moose hunt; and behind the counter in a Greenwich Village butcher shop. Humorous yet authoritative, Meat: A Love Story celebrates the deliciousness of meat and the lives of the passionate professionals who hunt, raise, or cook it. With a deft touch, Bourette explores what it means to be a compassionate carnivore.
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Susan Bourette is an award-winning investigative journalist based in Toronto. She writes regularly for The Globe and Mail, and her writing has appeared in The Christian Science Monitor, Maclean’s, and Elle.From Publishers Weekly:
Meat is the new black, declares Toronto-based journalist Bourette at the onset. She became a vegetarian after having once worked four days at a meatpacking plant for less than $10 an hour before disclosing herself as a reporter. Vegetarianism lasted less than six weeks before she resolved to find meat she felt good about eating. Her quest comprises the narrative's bulk and takes her from an old-fashioned Greenwich Village meat-shop butchering tutorial to the Inupiat whale blubber harvest. In Alaska, Bourette fathoms the relationship between meat and its provenance, and teases that out in subsequent chapters describing such topics as the workings of a Texas cattle ranch and moose-hunting season in Newfoundland. Throughout, she covers the broader subject of meat, including the history of American beef and its subcultures and controversies such as the impact of agribusiness and climate change on ranchers. The narrative moves swiftly and broadly at the gain of historical and cultural perspective but at the expense of well-thought-out conclusions and scene development so that the actual experience of eating meat often gets the shortest shrift. (May)
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Book Description Putnam Adult. Hardcover. Book Condition: As New. This copy appears to be in nearly new condition. Bookseller Inventory # G1615544216I2N00