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In Meat We Trust

In Meat We Trust Author Maureen Ogle
ISBN-10 9780151013401
Release 2013
Pages 368
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Traces how wealthy and influential industry moguls and politicians shaped America into a culture of meat providers and consumers, from the rise of early meat-producing factories through contemporary mainstream brands, local suppliers, and organic counter-cuisines.



In Meat We Trust

In Meat We Trust Author Maureen Ogle
ISBN-10 9780544103139
Release 2013-11-12
Pages 384
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The untold story of how meat made America: a tale of the self-made magnates, pragmatic farmers, and impassioned activists who shaped us into the greatest eaters and providers of meat in history "Ogle is a terrific writer, and she takes us on a brisk romp through two centuries of history, full of deft portraits of entrepreneurs, inventors, promoters and charlatans.... Ms. Ogle believes, all exceptions admitted, that [the food industry] has delivered Americans good value, and her book makes that case in fascinating detail." —Wall Street Journal The moment European settlers arrived in North America, they began transforming the land into a meat-eater’s paradise. Long before revolution turned colonies into nation, Americans were eating meat on a scale the Old World could neither imagine nor provide: an average European was lucky to see meat once a week, while even a poor American man put away about two hundred pounds a year. 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.



Ambitious Brew

Ambitious Brew Author Maureen Ogle
ISBN-10 9780547536910
Release 2007-10-08
Pages 432
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A “fascinating and well-documented social history” of American beer, from the immigrants who invented it to the upstart microbrewers who revived it (Chicago Tribune). Grab a pint and settle in with AmbitiousBrew, the fascinating, first-ever history of American beer. Included here are the stories of ingenious German immigrant entrepreneurs like Frederick Pabst and Adolphus Busch, titans of nineteenth-century industrial brewing who introduced the pleasures of beer gardens to a nation that mostly drank rum and whiskey; the temperance movement (one activist declared that “the worst of all our German enemies are Pabst, Schlitz, Blatz, and Miller”); Prohibition; and the twentieth-century passion for microbrews. Historian Maureen Ogle tells a wonderful tale of the American dream—and the great American brew. “As much a painstakingly researched microcosm of American entrepreneurialism as it is a love letter to the country’s favorite buzz-producing beverage . . . ‘Ambitious Brew’ goes down as brisk and refreshingly as, well, you know.” —New York Post



The Meat Racket

The Meat Racket Author Christopher Leonard
ISBN-10 9781451645811
Release 2014-02-18
Pages 370
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A former AP national 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 the author argues are raising prices and outmaneuvering reforms.



Beef

Beef Author Andrew Rimas
ISBN-10 9780061982057
Release 2009-10-06
Pages 256
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The cow. The most industrious animal in the world. A beast central to human existence since time began, it has played a vital role in our history not only as a source of food, but also as a means of labor, an economic resource, an inspiration for art, and even as a religious icon. Prehistoric people painted it on cave walls; explorers, merchants, and landowners traded it as currency; many cultures worshipped it as a god. So how did it come to occupy the sorry state it does today—more factory product than animal? In Beef, Andrew Rimas and Evan D. G. Fraser answer that question, telling the story of cattle in its entirety. From the powerful auroch, a now extinct beast once revered as a mystical totem, to the dairy cows of seventeenth-century Holland to the frozen meat patties and growth hormones of today, the authors deliver an engaging panoramic view of the cow's long and colorful history. Peppered with lively anecdotes, recipes, and culinary tidbits, Beef tells a story that spans the globe, from ancient Mediterranean bullfighting rings to the rugged grazing grounds of eighteenth-century England, from the quiet farms of Japan's Kobe beef cows to crowded American stockyards to remote villages in East Africa, home of the Masai, a society to which cattle mean everything. Leaving no stone unturned in its exploration of the cow's legacy, the narrative serves not only as a compelling story but as a call to arms, offering practical solutions for confronting the current condition of the wasteful beef and dairy industries. Beef is a captivating history of an animal whose relationship with humanity has shaped the world as we know it, and readers will never look at steak the same way again.



Simple Justice

Simple Justice Author Richard Kluger
ISBN-10 9780307546081
Release 2011-08-24
Pages 880
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Simple Justice is the definitive history of the landmark case Brown v. Board of Education and the epic struggle for racial equality in this country. Combining intensive research with original interviews with surviving participants, Richard Kluger provides the fullest possible view of the human and legal drama in the years before 1954, the cumulative assaults on the white power structure that defended segregation, and the step-by-step establishment of a team of inspired black lawyers that could successfully challenge the law. Now, on the fiftieth anniversary of the unanimous Supreme Court decision that ended legal segregation, Kluger has updated his work with a new final chapter covering events and issues that have arisen since the book was first published, including developments in civil rights and recent cases involving affirmative action, which rose directly out of Brown v. Board of Education. From the Trade Paperback edition.



The American Way of Eating

The American Way of Eating Author Tracie McMillan
ISBN-10 9781439171950
Release 2012-02-21
Pages 319
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An award-winning journalist traces her 2009 immersion into the national food system to explore issues about how working-class Americans can afford to eat as they should, describing how she worked as a farm laborer, Wal-Mart grocery clerk and Applebee's expediter while living within the means of each job. 25,000 first printing.



Pure and Modern Milk

Pure and Modern Milk Author Kendra Smith-Howard
ISBN-10 9780199899128
Release 2013-12
Pages 229
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A close look at milk and its history as a pure and modern consumer product in American culture.



River Republic

River Republic Author Daniel McCool
ISBN-10 9780231161305
Release 2012
Pages 388
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Chronicles the history of water development agencies in America and the way in which special interests have abused rather than preserved the country's rivers. Also narrates the second, brighter act in this ongoing story: the surging, grass roots movement to bring these rivers back to life and ensure they remain pristine for future generations.



Fast Food and Junk Food An Encyclopedia of What We Love to Eat 2 volumes

Fast Food and Junk Food  An Encyclopedia of What We Love to Eat  2 volumes Author Andrew F. Smith
ISBN-10 9780313393945
Release 2011-12-02
Pages 813
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This fascinating and revealing work examines the incredible power of junk food and fast food—how nostalgic we are about them, the influence of the companies that manufacture or sell them, and their alarming effect on our country's state of health. • More than 700 A–Z entries on fast food, comfort food, and junk food, ranging from breakfast cereals to burgers and fries to snack chips and candy • A chronology of the significant events in the history of junk food and fast food • A bibliography containing more than 200 entries with citations to books, articles, and websites • A glossary of important terms used in the encyclopedia • A Resource Guide containing important DVDs, films and videos, and television series



The Chain

The Chain Author Ted Genoways
ISBN-10 9780062288776
Release 2014-10-14
Pages 320
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A harrowing investigation of the tortuous path our food products take—from slaughter to Spam On the production line in American packing-houses, there is one cardinal rule: the chain never slows. Under pressure to increase supply, the supervisors of meat-processing plants have routinely accelerated the pace of conveyors, leading to inhumane conditions, increased accidents, and food of questionable, often dangerous quality. In The Chain, acclaimed journalist Ted Genoways uses the story of Hormel Foods and its most famous product, Spam—a recession-era staple—to probe the state of the meatpacking industry, including the expansion of agribusiness and the effects of immigrant labor on Middle America. Interviewing scores of line workers, union leaders, hog farmers, and local politicians and activists, Genoways reveals an industry pushed to its breaking point. Along the way, he exposes alarming new trends: sick or permanently disabled workers, abused animals, water and soil pollution, and mounting conflict between small towns and immigrant labor. The narrative moves across the heartland—from Minnesota, to witness the cut-and-kill operation; to Iowa, to observe breeding and farrowing in massive hog barns; to Nebraska, to see the tense town hall meetings and broken windows in reaction to the arrival of Hispanic workers; and back to Minnesota, where political refugees from Burma give the workforce the power it needs to fight back. A searching exposé in the tradition of Upton Sinclair, Rachel Carson, and Eric Schlosser, The Chain is a mesmerizing story and an urgent warning about the hidden costs of the food we eat.



The American Plate

The American Plate Author Libby O Connell
ISBN-10 9781492603030
Release 2014-11-11
Pages 352
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"Like many miniencyclopedias, this one is studded with often intriguing facts."—Kirkus From the chief historian at HISTORY® comes a rich chronicle of the evolution of American cuisine and culture, from before Columbus's arrival to today. Did you know that the first graham crackers were designed to reduce sexual desire? Or that Americans have tried fad diets for almost two hundred years? Why do we say things like "buck" for a dollar and "living high on the hog"? How have economics, technology, and social movements changed our tastes? Uncover these and other fascinating aspects of American food traditions in The American Plate. Dr. Libby H. O'Connell takes readers on a mouth-watering journey through America's culinary evolution into the vibrant array of foods we savor today. In 100 tantalizing bites, ranging from blueberries and bagels to peanut butter, hard cider, and Cracker Jack, O'Connell reveals the astonishing ways that cultures and individuals have shaped our national diet and continue to influence how we cook and eat. Peppered throughout with recipes, photos, and tidbits on dozens of foods, from the surprising origins of Hershey Bars to the strange delicacies our ancestors enjoyed, such as roast turtle and grilled beaver tail. Inspiring and intensely satisfying, The American Plate shows how we can use the tastes of our shared past to transform our future.



Pig Tales An Omnivores Quest for Sustainable Meat

Pig Tales  An Omnivores Quest for Sustainable Meat Author Barry Estabrook
ISBN-10 9780393248036
Release 2015-05-04
Pages 320
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“Illuminating, a window into the world of pigs and pig farmers that every American omnivore needs to read.” —Ruth Reichl, author of Delicious! Barry Estabrook, author of the New York Times bestseller Tomatoland and a writer of “great skill and compassion” (Eric Schlosser), now explores the dark side of the American pork industry. Drawing on his personal experiences raising pigs as well as his sharp investigative instincts, Estabrook covers the range of the human-porcine experience. He embarks on nocturnal feral pig hunts in Texas. He visits farmers who raise animals in vast confinement barns for Smithfield and Tyson, two of the country’s biggest pork producers. And he describes the threat of infectious disease and the possible contamination of our food supply. Through these stories shines Estabrook’s abiding love for these remarkable creatures. Pigs are social, self-aware, and playful, not to mention smart enough to master the typical house dog commands of “sit, stay, come” twice as fast as your average pooch. With the cognitive abilities of at least three-year-olds, they can even learn to operate a modified computer. Unfortunately for the pigs, they’re also delicious to eat. Estabrook shows how these creatures are all too often subjected to lives of suffering in confinement and squalor, sustained on a drug-laced diet just long enough to reach slaughter weight, then killed on mechanized disassembly lines. But it doesn’t have to be this way. Pig Tales presents a lively portrait of those farmers who are taking an alternative approach, like one Danish producer that has a far more eco-friendly and humane system of pork production, and new, small family farms with free-range heritage pigs raised on antibiotic-free diets. It is possible to raise pigs responsibly and respectfully in a way that is good for producers, consumers, and some of the top chefs in America. Provocative, witty, and deeply informed, Pig Tales is bound to spark conversation at dinner tables across America.



Eating Animals

Eating Animals Author Jonathan Safran Foer
ISBN-10 9780316086646
Release 2009-11-02
Pages 368
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Jonathan Safran Foer spent much of his teenage and college years oscillating between omnivore and vegetarian. But on the brink of fatherhood-facing the prospect of having to make dietary choices on a child's behalf-his casual questioning took on an urgency His quest for answers ultimately required him to visit factory farms in the middle of the night, dissect the emotional ingredients of meals from his childhood, and probe some of his most primal instincts about right and wrong. Brilliantly synthesizing philosophy, literature, science, memoir and his own detective work, Eating Animals explores the many fictions we use to justify our eating habits-from folklore to pop culture to family traditions and national myth-and how such tales can lull us into a brutal forgetting. Marked by Foer's profound moral ferocity and unvarying generosity, as well as the vibrant style and creativity that made his previous books, Everything is Illuminated and Extremely Loud and Incredibly Close, widely loved, Eating Animals is a celebration and a reckoning, a story about the stories we've told-and the stories we now need to tell.



The Second chance Dog

The Second chance Dog Author Jon Katz
ISBN-10 9780345531186
Release 2014-09-30
Pages 288
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Relates the author's relationship with a quiet, sensitive artist named Maria Wulf and his campaign to win over Maria's fiercely protective dog, Frieda, a Rottweiler-shepherd mix who resisted all efforts to tame her.



Three Squares

Three Squares Author Abigail Carroll
ISBN-10 9780465040964
Release 2013-09-10
Pages 344
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We are what we eat, as the saying goes, but we are also how we eat, and when, and where. Our eating habits reveal as much about our society as the food on our plates, and our national identity is written in the eating schedules we follow and the customs we observe at the table and on the go. In Three Squares, food historian Abigail Carroll upends the popular understanding of our most cherished mealtime traditions, revealing that our eating habits have never been stable—far from it, in fact. The eating patterns and ideals we’ve inherited are relatively recent inventions, the products of complex social and economic forces, as well as the efforts of ambitious inventors, scientists and health gurus. Whether we’re pouring ourselves a bowl of cereal, grabbing a quick sandwich, or congregating for a family dinner, our mealtime habits are living artifacts of our collective history—and represent only the latest stage in the evolution of the American meal. Our early meals, Carroll explains, were rustic affairs, often eaten hastily, without utensils, and standing up. Only in the nineteenth century, when the Industrial Revolution upset work schedules and drastically reduced the amount of time Americans could spend on the midday meal, did the shape of our modern “three squares” emerge: quick, simple, and cold breakfasts and lunches and larger, sit-down dinners. Since evening was the only part of the day when families could come together, dinner became a ritual—as American as apple pie. But with the rise of processed foods, snacking has become faster, cheaper, and easier than ever, and many fear for the fate of the cherished family meal as a result. The story of how the simple gruel of our forefathers gave way to snack fixes and fast food, Three Squares also explains how Americans’ eating habits may change in the years to come. Only by understanding the history of the American meal can we can help determine its future.



Key West

Key West Author Maureen Ogle
ISBN-10 0813029937
Release 2006
Pages 271
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Parrotheads, Hemingway aficionados, and sun worshipers view Key West as a tropical paradise, and scores of writers have set tales of mystery and romance on the island. The city's real story--told by Maureen Ogle in this lively and engaging illustrated account--is as fabulous as fiction. In the two centuries since the city's pioneer founders battled Indians, pirates, and deadly disease, Key West has stood at the crossroads of American history. In 1861, Union troops seized control of strategically located Key West. In the early 1890s, Key West Cubans helped Jos� Mart� launch the Cuban revolution, and a few years later the battleship Maine steamed out of Key West harbor on its last, tragic voyage. At the turn of the century, a technological marvel--the overseas railroad--was built to connect mainland Florida to Key West, and in the 1920s and 1930s, painters, rumrunners, and writers (including Ernest Hemingway and Robert Frost) discovered Key West. During World War II, the federal government and the military war machine permanently altered the island's landscape, and in the second half of the 20th century, bohemians, hippies, gays, and jet-setters began writing a new chapter in Key West's social history.