The Carnivore's Manifesto: Eating Well, Eating Responsibly, And Eating Meat by Patrick MartinsThe Carnivore's Manifesto: Eating Well, Eating Responsibly, And Eating Meat by Patrick Martins

The Carnivore's Manifesto: Eating Well, Eating Responsibly, And Eating Meat

byPatrick MartinsAs told byMike EdisonForeword byAlice Waters

Hardcover | June 10, 2014

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One ofThe 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.
Patrick Martins is a distributor of locally raised meat through his company Heritage Foods USA, which sends over 60,000 pounds of meat every week to New York's top restaurants. He is also a founder of Slow Food USA and a founder and on-air personality at Heritage Radio Network, which has over 1 million visitors a month. He lives in Bro...
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Title:The Carnivore's Manifesto: Eating Well, Eating Responsibly, And Eating MeatFormat:HardcoverDimensions:272 pages, 8.5 × 6 × 1 inPublished:June 10, 2014Publisher:Little, Brown And CompanyLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0316256242

ISBN - 13:9780316256247

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Editorial Reviews

"Martins, founder of Slow Foods USA and Heritage Foods USA . . . has created a blueprint for healthy eating, sustainable farming, biodiversity, as well as for protecting culinary traditions and cultural differences. [He] 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."-Publisher's Weekly