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On Eating Meat


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Table of Contents

Intro: Smells Like Money
1.The View from the City
2.The View from the Feedlot (aka Well, There Were a Few Deaths)
3.Killing the Mothers
4.160,000 Deaths in One Day: a medium-sized operation
5.The View from the Killing Floor
6.Animal Lovers
8.A Farmer's Musing on Suffering
9.Floyd and What We Don't Know About Animals Yet
10.It Ain't Pretty: What it's Like Being at a Kill
11.Think Being Vegan Hurts No Animal? Think Again
12.Beef is Killing the World: What About Asparagus? Or Golf?
14.Banned In 160 Nations, But Not Here
15.What's Behind the Locked Gate?
16.How do We Feed the World?
17.The No Meat Diet Isn't the Answer
18.Eat Dairy? You'd Better Eat Veal Too
19.Fake Meat
20.When the Hunter Becomes the Hunted
21.It Was a Reformed Vegan Who Taught Me How To Kill
22.Forget the Other Animal for a Second, Look at the Producer
23.The Need for the Ethical Omnivore
24.What Is Good Meat?
25.The True Price of Food
26.Force for Good

About the Author

Matthew Evans is a former chef and food critic, now a Tasmanian smallholder, restaurateur and food activist. He raises pigs, milks cows, tends a garden, runs a farm restaurant and teaches from Fat Pig Farm, in the picturesque Huon Valley. Matthew is the star of the long-running SBS TV show The Gourmet Farmer as well as food documentaries What's the Catch? and For the Love of Meat. He is the author of twelve books, including the authoritative and internationally bestselling Real Food Companion and The Gourmet Farmer Deli Book, as well as his autobiography Never Order Chicken on a Monday followed by The Dirty Chef.

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