meat industry and trade

"[Jessica Wragg's] memoir about life as a female butcher"--Provided by publisher.

"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.

A collection of essays that provides varying perspective on issues regarding vegetarianism, discussing if it is healthy, if it is morally superior to or more environmentally sustainable than a meat diet, lab-grown meat, and other related topics.

Draws on interviews with line workers, hog farmers, union leaders, politicians, and activists to examine the history of food production in American meat-processing plants, with an emphasis on the production of Spam, and discusses how a focus on maintaining the production chain's speed has lead to increased accidents, unsafe food, and inhumane conditions.

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.

Photographs and text trace the history of Bolinas, California's Niman Ranch from its origins in the early 1970s to the present, and includes recipes for some of the ranch's most popular dishes.

While tracking down Grandma Bunche's missing ham, Dexter and Betsy learn how a hog becomes a ham.

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.