The Ethical Omnivore: A practical guide and 60 nose-to-tail recipes for sustainable meat eating

by Laura Dalrymple, Grant Hilliard

We live in an affluent era marked by an increasingly schizophrenic relationship to food. On one hand, we're desperate to know as much as possible and we have an insatiable appetite for anything to do with food. On the other hand, we've never been so distant from the actual production of our food. In this landscape, meat is arguably the most controversial and misunderstood ingredient.

There is a communal ache for authenticity, for a way forward with good conscience. The Ethical Omnivore explores the 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 you're willing to cook something other than chicken breast. It traces how animals can be raised ethically and demonstrates some ways regenerative farmers are outstanding in how they care for their animals. And it shows all of us how to live with less impact on the animals and environment that support us. The Ethical Omnivore is user-friendly nose-to-tail recipe and handbook that will open your eyes to a better way to buy, cook and eat.

256 pages, Hardcover

Published September 1, 2020

Reviews

[Tracy Dawson · Rating 5 out of 5]

Essential reading for both those who eat meat, and those that think the only way to save the planet is to stop eating meat. Written by butchers who care about the earth, the animals and their product, it is at times confronting but always honest and real.