Synopses & Reviews
For most of her life, Catherine Friend was a carnivore who preferred not to consider where the meat on her plate came frombeef didnt have a face, chicken didnt have a personality, and pork certainly shouldnt have feelings. But Friends attitude began to change after she and her partner bought a farm and began raising sheep for meat. Friends ensuing odyssey through the world of livestock and farming is a journey that offers critical insightsfor omnivores and herbivores alikeinto how our meat is raised, how we buy it and from whom, and why change is desirable and possible.
From a distressing lesson about her favorite Minnesota State Fair food (pork-chop-on-a-stick) to the surprising gratitude that came from eating an animal shed raised and loved, Friend takes us on a wild and woolly ride through her small farm (with several brief detours into life on factory farms), along the way raising questions such as: What are the differences between factory, conventional, sustainable, and organic farms, and more importantly, why do we need to understand those differences? What do all those labelsfrom organic to local to grass fed and pasture raisedreally mean? If youre buying from a small farmer, what are the key questions to ask? How do you find that small farmer, and whats the best way to help her help you?
In the same witty and warm style that characterized her memoir Hit by a Farm, Friend uses her perspective as a sustainable farmer and carnivore to consider meat animals quality of lifewhile still supporting the choice to eat meat. Regardless of whether you eat meat once a day, once a week, or once a year, your perspective of what goes on your plateand in your mouthwill never be the same.
Following the cult favorite Hit by a Farm-an original look into the clamor over livestock and meat, showing consumers how to be healthy and humane carnivores
About the Author
Catherine Friend is the author of Hit By a Farm: How I Learned to Stop Worrying and Love the Barn, as well as numerous other books for adults and children. For the last twelve years she and her partner have raised sheep on a small, sustainable farm in southeastern Minnesota, where they sell lamb and beef to customers interested in eating humanely-raised meat.