A memoir in cuts that illustrates for readers and foodies alike how they can improve the meat industry by participating in it. America is in the midst of a meat

Small-scale meat processing and preservation for the home cook. Nutrition, environmental impact, ethics, sustainability-it seems like there's no end to the fact

Camas Davis was at an unhappy crossroads. A longtime magazine editor, she had left New York City to pursue a simpler life in her home state of Oregon, with the

One woman's quest to find out what it really means to kill and eat animals.

Heartfelt and wonderfully written, this is the kind of cookbook only butchers who think we should eat less meat could write.' MATTHEW EVANS 'I can't recommend t