The Compassionate Carnivore: Or, How to Keep Animals Happy, Save Old Macdonald's Farm, Reduce Your Hoofprint, and Still Eat Meat
Catherine Friend tackles the carnivore’s dilemma, exploring the contradictions, nuances, questions, and bewildering choices facing today’s more conscious meat-eaters. The Compassionate Carnivore is “perfect for people who would like to eat meat but have moral, ethical, or health concerns about doing so” (Marion Nestle, What to Eat). Based on her own personal struggle, Friend’s original, witty take on the meat and livestock debates shows consumers how they can be healthy and humane carnivores,...
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Following the cult favorite Hit by a Farm-an original look into the clamor over livestock and meat, showing consumers how to be healthy and humane carnivores Publishers Weekly As a former city-dweller and self-described "lesbian, Elvis-loving shepherd," Friend has a unique and intimate perspective on the morals, economics and practicalities of raising and eating meat humanely. With low-key, Midwestern humor, she takes readers on a tour of an abattoir, writes a love letter to her lambs heading for slaughter and relates how chivalry has been bred out of roosters. She delineates the differences between certified organic, certified humane, cage free, free range, and omega 3 eggs; the often-confusing nuances of organic, sustainable and conventional farming; and why, in her opinion, small farms are preferable to big ones. She encourages readers to get to know their local farms and provides questions to ask farmers and butchers about their produce. Readers interested in the subject will likely be familiar with Friend's overall treatment, but fostering a long-term commitment to the cause, she believes, is "an act of respect that will affect the lives of the millions of animals raised in this country every year," and her suggestions are so reasonable that even the most rampant, mainstream meat-eater might consider trying them. (May)Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Part 1 What's a Carnivore to Do? 1Pulling My Head Out of the Sand 5Pork-Chop-on-a-Stick 9Can a Carnivore Be Compassionate? 15I Learn a Few F-Words 23Meet Fluffy-She'll Be Your Lamb Chop Tonight 29Part 2 Stuffing Ourselves 39Leading the Meat Stampede 43How Much Is Too Much? 47Listen to Your Mother and Clean Up Your Plate 53Part 3 Old MacDonald's Farm Is Gone, e-i-e-i-o 59Falling for Little Bo Peep 63It's Not a Wonderful Life 73That's One Heck of a Hoofprint 85Part 4 As Green as It Gets 95Sustainable Is More Than a Buzzword 99Grass Farming as Aerobic Exercise 105It's Chicken's (and Pig's and Sheep's and Steer's and Cow's) Life 111Go Organic . . . or Not 121To Certify or Not to Certify 127An Animal Is What It Eats 133To Your Health 137Part 5 Choosing How Animals Die 141Where There's Livestock, There's Dead Stock 145A Disassembly Line 149Letter to My Lambs 157Inside an Abattoir 161Part 6 Time for a Break: Taking a Pasture Walk 169Talking to Animals 173Do Sheep Feel Sheepish? 179Sexual Congress (Between, Not With, Animals) 185Part 7 Bowling Together (Slowly, Wearing an Apron) 191Get Real about Your Goals 195Don't Bowl Alone 201Start Where You Live 207Finding a Farmer 211Visiting a Farm 219Learning the Lingo 223Slow Food vs. Go Food 229Embracing Eggplant 237Part 8 Making a Difference 243A Seat at the Table 247Connecting the Dots 251Meanwhile, Back at the Fair 257Acknowledgments 261Notes 263Resources 275Index 281
\ Publishers WeeklyAs a former city-dweller and self-described "lesbian, Elvis-loving shepherd," Friend has a unique and intimate perspective on the morals, economics and practicalities of raising and eating meat humanely. With low-key, Midwestern humor, she takes readers on a tour of an abattoir, writes a love letter to her lambs heading for slaughter and relates how chivalry has been bred out of roosters. She delineates the differences between certified organic, certified humane, cage free, free range, and omega 3 eggs; the often-confusing nuances of organic, sustainable and conventional farming; and why, in her opinion, small farms are preferable to big ones. She encourages readers to get to know their local farms and provides questions to ask farmers and butchers about their produce. Readers interested in the subject will likely be familiar with Friend's overall treatment, but fostering a long-term commitment to the cause, she believes, is "an act of respect that will affect the lives of the millions of animals raised in this country every year," and her suggestions are so reasonable that even the most rampant, mainstream meat-eater might consider trying them. (May)\ Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.\ \
