meat

Presents a discussion, with photographs and simple text, of foods within the meat and protein food group that are good for one's health, covering options such as peanut butter, turkey, bacon, and beans.

Explores opinions on eating meat, discussing vegetarianism, vegans, animal rights, factory farming, environmental aspects, and more.

"Brian Kateman coined the term 'Reducetarian'--a person who is deliberately reducing his or her consumption of meat--and a global movement was born. In this book, Kateman, the founder of the Reducetarian Foundation, presents more than 70 original essays from influential thinkers on how the simple act of cutting 10% or more of the meat from one's diet can [potentially] transform the life of the reader, animals, and the planet"--Provided by publisher.

A collection of essays on issues related to food consumption in North America, discussing the impact of meat and dairy consumption on human health, the working conditions of factory farm workers, animal rights, public health and safety issues, and other related topics.

"What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn't evolution turn us all into vegetarians in the first place? In "Meathooked," science writer Marta Zaraska explores what she calls the "meat puzzle": the fact that we love meat, despite its harmful effects"--Dust jacket.

Presents historical testimony and documentary evidence to support the author's claims that Alzheimer's is a new disease which has developed as a result of modern meat production techniques.

Maureen Ogle guides us from that colonial paradise to the urban meat-making factories of the nineteenth century to the hyperefficient packing plants of the late twentieth century. From Swift and Armour to Tyson, Cargill, and ConAgra. From the 1880s cattle bonanza to 1980s feedlots. From agribusiness to today?s ?local? meat suppliers and organic countercuisine. Along the way, Ogle explains how Americans? carnivorous demands shaped urban landscapes, midwestern prairies, and western ranges, and how the American system of meat making became a source of both pride and controversy.

"Relevant images match informative text in this introduction to the protein foods group. Intended for students in kindergarten through third grade"--Provided by publisher.