We live in an affluent era marked by an increasingly fraught relationship to food, and meat is arguably the most controversial ingredient. There is a communal ache for authenticity, for a way forward with good conscience. This book explores the solution: living with a conscience; asking the right questions of whomever sells you meat or of the labels you read; and learning how to respect the animal so much that you’re willing to cook something other than chicken breast. The Ethical Omnivore hopes to shows all of us how to live with less impact on the animals and environment that support us.
