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Author: Maurice David Helser
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 304
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Book Description
Author: Maurice David Helser
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 304
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Book Description
Author: Frank G. Ashbrook
Publisher: Springer Science & Business Media
ISBN: 9401178984
Category : Science
Languages : en
Pages : 328
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Book Description
This book is written primarily for the family to help solve the meat problem and to augment the food supply. Producing and preserving meats for family meals are sound practices for farm families and some city folks as well-they make possible a wider variety of meats, which can be of the best quality, at less cost. Meat is an essential part of the American diet. It is also an ex pensive food. With the costs high, many persons cannot afford to buy the better cuts; others are being forced to restrict the meat portion of the diet to a minimum, or to use ineffectual substitutes. Commercially in the United States, meat means the flesh of cattle, hogs, and sheep, except where used with a qualifying word such as reindeer meat, crab meat, whale meat, and so on. Meat in this book is used in a broader sense, although not quite so general as to com prise anything and everything eaten for nourishment either by man or beast. To be sure, it includes the flesh of domestic animals and large and small game animals as well; also poultry, domestic fowl raised for their meat and eggs, and game birds, all wild upland birds, shore birds, and waterfowl; and fish.
Author: Tom Mylan
Publisher: Artisan Books
ISBN: 1579655270
Category : Cooking
Languages : en
Pages : 313
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Book Description
Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale—and tailoring your cuts to what you want to cook, not the other way around. For the average cook ready to take on the challenge, The Meat Hook Meat Book is the perfect guide: equal parts cookbook and butchering handbook, it will open readers up to a whole new world—start by cutting up a chicken, and soon you’ll be breaking down an entire pig, creating your own custom burger blends, and throwing a legendary barbecue (hint: it will include The Man Steak—the be-all and end-all of grilling one-upmanship—and a cooler full of ice-cold cheap beer). This first cookbook from meat maven Tom Mylan, co-owner of The Meat Hook, in Williamsburg, Brooklyn, is filled with more than 60 recipes and hundreds of photographs and clever illustrations to make the average cook a butchering enthusiast. With stories that capture the Meat Hook experience, even those who haven’t shopped there will become fans.
Author: Niti Bali
Publisher: Baliwood Media
ISBN: 9781645701064
Category : Health & Fitness
Languages : en
Pages : 256
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Book Description
You are about to delve into the subject of lifestyle from a different perspective, perhaps, than you have previously considered. Until our daughter Meenakshi was diagnosed with cancer, we were conventional food eaters. Frankly, if I had not had to seek life force in the most nutrient dense foods available to save my daughter's life, I would be at the grocery store buying the same blank, dead, carcinogenic food like substances I was buying before. This book is about truth. FOOD can shape or destroy an entire civilization. We are capable of regenerating cells to heal our bodies when given the correct unadulterated nutrients to support the cells. We need to do everything we can to expand living soils since it is the root of our wellness. Regenerating soil is the basis of food freedom; the result of this practice is health independence - the purpose of this system/cycle is to balance the eco-system, which will stabilize the climate and overall well-being of all life on earth.Although this book will guide you to a deeper and more practical understanding of what a regenerative lifestyle looks and feels like, my intention is to give you a more conscious awareness of the potential depth and breadth of the power each of you has to influence. I am a mere mortal sharing truths about food, freedom and health independence for everyone. I am the catalyst to reestablish the regenerative small family farm food system in America so we can stop the browning of the earth and restore life giving force back into the soil. Our family committed our lives to healing ourselves, healing our land, and healing others. What will your choice be?
Author:
Publisher:
ISBN:
Category : Family farms
Languages : en
Pages : 44
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Book Description
Author:
Publisher:
ISBN:
Category : Agriculture
Languages : en
Pages : 14
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Book Description
Author: Paul Shapiro
Publisher: Simon and Schuster
ISBN: 1501189107
Category : Technology & Engineering
Languages : en
Pages : 272
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Book Description
Paul Shapiro gives you a “captivating” (John Mackey, former CEO of Whole Foods Market) front-row seat for the race to create and commercialize cleaner, safer, sustainable meat—real meat—without the animals. Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species’ desire for meat. But with a growing global population and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves. But what if we could have our meat and eat it, too? The next great scientific revolution is underway—“a future where the cellular agricultural revolution helps lower rates of foodborne illness, greatly improves environmental sustainability, and allows us to continue to enjoy the food we love” (Kathleen Sebelius, former US Secretary of Health and Human Services). Enter clean meat—real, actual meat grown (or brewed!) from animal cells—as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Whereas our ancestors domesticated wild animals into livestock, today we’re beginning to domesticate their cells, leaving the animals out of the equation. From one single cell of a cow, you could feed an entire village. And “in this important book that could just save your life” (Michael Greger, MD, author of How Not to Die), the story of this coming second domestication is anything but tame.
Author: Kenneth Midkiff
Publisher: Macmillan
ISBN: 9780312325350
Category : Business & Economics
Languages : en
Pages : 252
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Book Description
Sierra Club Director Ken Midkiff delves into the murky world of American meatproduction.
Author: Rebecca Thistlethwaite
Publisher: Chelsea Green Publishing
ISBN: 1603585540
Category : Technology & Engineering
Languages : en
Pages : 354
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Book Description
Including information on cattle, pigs, poultry, sheep, and goats, and exotics like bison, rabbits, elk, and deer How can anyone from a backyard hobbyist to a large-scale rancher go about raising and selling ethically produced meats directly to consumers, restaurants, and butcher shops? With the rising consumer interest in grass-fed, pasture-raised, and antibiotic-free meats, how can farmers most effectively tap into those markets and become more profitable? The regulations and logistics can be daunting enough to turn away most would-be livestock farmers, and finding and keeping their customers challenges the rest. Farmer, consultant, and author Rebecca Thistlethwaite (Farms with a Future) and her husband and coauthor, Jim Dunlop, both have extensive experience raising a variety of pastured livestock in California and now on their homestead farm in Oregon. The New Livestock Farmer provides pasture-based production essentials for a wide range of animals, from common farm animals (cattle, poultry, pigs, sheep, and goats) to more exotic species (bison, rabbits, elk, and deer). Each species chapter discusses the unique requirements of that animal, then delves into the steps it takes to prepare and get them to market. Profiles of more than fifteen meat producers highlight some of the creative ways these innovative farmers are raising animals and direct-marketing superior-quality meats. In addition, the book contains information on a variety of vital topics: • Governmental regulations and how they differ from state to state; • Slaughtering and butchering logistics, including on-farm and mobile processing options and sample cutting sheets; • Packaging, labeling, and cold-storage considerations; • Principled marketing practices; and • Financial management, pricing, and other business essentials. This book is must reading for anyone who is serious about raising meat animals ethically, outside of the current consolidated, unsustainable CAFO (Concentrated Animal Feeding Operations) system. It offers a clear, thorough, well-organized guide to a subject that will become increasingly important as the market demand for pasture-raised meat grows stronger.
Author: Andrew Boss
Publisher:
ISBN:
Category : Meat
Languages : en
Pages : 48
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Book Description
