The Meat Racket

The Meat Racket

Author: Christopher Leonard

Publisher: Simon and Schuster

Published: 2014-02-18

Total Pages: 384

ISBN-13: 1451645813

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A former agribusiness reporter critically assesses the corporate meat industry as demonstrated by the practices of Tyson Foods, documenting the meat supply's takeover by a few powerful companies who are raising prices and outmaneuvering reforms.


Red Meat Republic

Red Meat Republic

Author: Joshua Specht

Publisher: Princeton University Press

Published: 2020-10-06

Total Pages: 362

ISBN-13: 0691209189

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"By the late nineteenth century, Americans rich and poor had come to expect high-quality fresh beef with almost every meal. Beef production in the United States had gone from small-scale, localized operations to a highly centralized industry spanning the country, with cattle bred on ranches in the rural West, slaughtered in Chicago, and consumed in the nation's rapidly growing cities. Red Meat Republic tells the remarkable story of the violent conflict over who would reap the benefits of this new industry and who would bear its heavy costs"--


Meat

Meat

Author: Susan Bourette

Publisher: Penguin

Published: 2009-05-05

Total Pages: 292

ISBN-13: 9780425227565

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G.P. Putnam's Sons hardcover ed. published 2008.


Save Me the Plums

Save Me the Plums

Author: Ruth Reichl

Publisher: Random House

Published: 2019-04-02

Total Pages: 305

ISBN-13: 0679605231

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NEW YORK TIMES BESTSELLER • “A delicious insider account of the gritty, glamorous world of food culture.”—Vanity Fair In this “poignant and hilarious” (The New York Times Book Review) memoir, trailblazing food writer and beloved restaurant critic Ruth Reichl chronicles her groundbreaking tenure as editor in chief of Gourmet. A BEST BOOK OF THE YEAR: Real Simple, Good Housekeeping, Town & Country When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading Gourmet since she was eight; it had inspired her career. How could she say no? This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately Gourmet into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down. Complete with recipes, Save Me the Plums is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.