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Chicken: The Dangerous Transformation of America's Favorite Food
   3.35 avg rating — 43 ratings
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published
2005
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3 editions
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My rating:
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Banana Wars: Power, Production, and History in the Americas
by Steve Striffler , Mark Moberg 4.29 avg rating — 7 ratings
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published
2003
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2 editions
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In the Shadows of State and Capital: The United Fruit Company, Popular Struggle, and Agrarian Restructuring in Ecuador, 1900-1995
 3.60 avg rating — 5 ratings
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published
2001
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2 editions
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My rating:
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The People Behind Colombian Coal
by Aviva Chomsky, Garry Leech, Steve Striffler 4.00 avg rating — 2 ratings
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The Ecuador Reader: History, Culture, Politics
by Carlos De La Torre , Steve Striffler , Robin Kirk 3.17 avg rating — 6 ratings
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published
2008
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2 editions
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My rating:
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“Chickens are soaked in baths of chlorine to remove slime and odor. Mixtures of excrement, blood, oil, grease, rust, paint, insecticides, and rodent droppings accumulate in processing plants. Maggots and other larvae breed in storage and transportation containers, on the floor, and in processing equipment and packaging, and they drop onto the conveyor belt from infested meat splattered on the ceiling.”
― Steve Striffler, Chicken: The Dangerous Transformation of America's Favorite Food
― Steve Striffler, Chicken: The Dangerous Transformation of America's Favorite Food
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