The Carnivore's Manifesto
Eating Well, Eating Responsibly, and Eating Meat
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- USD 13.99
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- USD 13.99
Descripción editorial
One of The Atlantic's Best Food Books of 2014: fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves, from the founder of Slow Food USA.
We have evolved as meat eaters, proclaims Patrick Martins, and it's futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from.
In 50 short chapters, Martins cuts through organize zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. With wit, and insight, and no small amount of provocation, The Carnivore's Manifesto is both a revolutionary call to arms and a rollicking good read that will inspire, engage, and challenge anyone interested in the way we eat today.
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Martins, founder of Slow Foods USA and Heritage Foods USA, which distributes rare-breed, humanely raised heritage meats, clearly has a financial stake in getting people to turn their backs on factory farms and fast food, but he also puts his money where his mouth is. Using 50 ultrashort chapters full of one-liners ("Slow food is people. Not the same way that Soylent Green is people") and featuring conversational prose straight out of Martins's radio show, the author has created a blueprint for healthy eating, sustainable farming, biodiversity, as well as for protecting culinary traditions and cultural differences. Martins is passionate, preachy, and, above all, practical he doesn't want you to make your own ketchup or give up pizza, just to buy the best meat and produce that is in season and to chose "quality" food over "commodity" food. While he doesn't solve problems like how low-income families can find or afford "quality food" or how "global warming is turning agricultural havens into deserts," he does present a commonsense approach to eating, farming, and food processing that would benefit both our taste buds and our planet.
