THE ETHICAL BUTCHER: HOW TO EAT MEAT IN A RESPONSIBLE AND SUSTAINABLE WAY

Book ID/图书代码： 06840013B60520

English Summary/英文概要： A former militant vegan creates a new food revolution detailing the responsible and sustainable way to incorporate meat into a healthy diet.

The world is in the midst of a meat zeitgeist. Butchers have emerged as the rock stars of the culinary world, and cozy gastropubs serving up pork belly, lamb burgers, and sweetbreads rule the restaurant scene. In New York, the humble meatball enjoys entrée status from upscale Gramercy Tavern to newcomer The Meatball Shop. Across the country in San Francisco, savvy chefs flock to hip meat markets like The Fatted Calf. If butchers are our new rock stars, then Berlin Reed is their front man.

Berlin Reed is “The Ethical Butcher,” a former selfdescribed militant vegan punk who grudgingly took a job as a butcher’s apprentice in Brooklyn when he could find no other work. Shockingly, he fell in love with the art of butchering, and a food revolution was born. Along the way he saw how corporate greed, unsustainable food practices, and outright misinformation gave birth to such falsities as the USDA label ‘organic’ and the conglomerate of ecofriendly supermarkets. Most people, even those that try to be healthy and green, are not really eating what they think they are eating. THE ETHICAL BUTCHER will shine a light on these untruths and show a better way towards the sustainable living of a mindful carnivore.

Through the lens of Berlin’s personal story, THE ETHICAL BUTCHER educates readers about how they can improve the meat industry by participating in it. It’s a memoir in cuts—and Berlin’s return to eating meat illustrates for readers and foodies alike how they can change the meat industry by making better choices.

Chinese Summary/中文概要： 「道德肉食」
以兼顧環保 人道 健康的方式食用動物 並對食物及大自然心懷感激
茹素14年後轉任肉商
Berlin Reed揭露肉品工業 政府制度 連鎖企業不為人知的一面
讓消費者的良善初衷適得其所

環保網站「大地之母環保網」(Mother Nature Network)作者訪問：
http://www.mnn.com/food/healthy-eating/stories/meet-the-ethical-butcher

一個茹素14年的人，卻從事屠夫工作！

在2008年金融海嘯的衝擊下，為了生存，Berlin Reed不得已選擇從事屠夫一行。當時他總覺得肉食對健康無益、對環境有害、特別為這些成為盤中飧的動物感到悲傷。但工作幾週後，他發現肉食產業並非他原先想像的那樣，就此開啟他對肉食新的見解，以及展開肉食革命。

從事這一行讓他徹底了解肉食的生產鏈、屠宰工業的運作模式、政府審核機制等，也見識到許多黑暗面：貪得無饜的大企業、不適當的食物加工法、公然誤導消費者的資訊，揭露農業部官方有機標章審核制度，以及號稱生態友好的連鎖超商企業不為人知的一面。

很多消費者想要用健康而且環保的方式食用肉品，但卻常常買到並非符合他們良善初衷的食物而不自知。因此自2009年開始，Berlin將入行後的所見所聞以及自己的看法寫在部落格上，更是揹著廚具走遍全國，向大眾宣導「道德肉食」，例如直接向人道蓄養處理的農場購買肉品、運用正確的刀法切割肉品以減少浪費、要對成為食物的動物心懷感激並尊重大自然等等。

你的一個選擇，將讓肉品產業走向更健康、環保、人道的未來！

Contents
PART ONE
1. How It All Vegan
2. Gnawing Questions and Biting Questions
3. Isn’t That an Oxymoron?
4. From Farm to Table and Back Again
PART TWO
5. The Abolitionist, the Pescatarian, and the Welfarist
6. The Green Fog
7. The Good Butcher
Conclusion: We’ve Only Just Begun
(Eva)

Awards/获奖情况：“A provocative, personal look at food production and locally sustained agriculture that may change the way readers decide what to put on their plates.” Kirkus

About the Author/作者介绍： Berlin Reed身兼屠夫、廚師、部落客三職，自2009年開始經營The Ethical Butcher部落格，向大眾宣導如何確保能買到來源可靠、人道處理的肉品及其他食物，如何兼顧肉食與環保，要對成為食物的動物心懷感激，更要尊重我們所依存的大自然。他曾受《O Magazine》、Today.com以及全國公共廣播電台(NPR)邀請訪問，曾連續兩年受邀擔任有美食界奧斯卡之稱的最佳美食獎(Good Food Award)評審，並獲綠色網站Treehugger.com提名” Best of Green”獎項。目前正在與電視影集合作拍攝紀錄片，大力宣導「farm to table」概念。
Berlin Reed launched The Ethical Butcher blog in 2009 and now travels the country hosting informative farmtotable dinners that seek to educate the public about how to be sure their choices as consumers match their intentions. He was profiled as one of the country’s top 50 butchers in the book Primal Cuts, and is a charter member, and the voice of, the newly formed Butcher’s Guild. He’s been featured in O Magazine, on Today.com, and has appeared several times on NPR. He is currently at work on a pilot episode for a TV series that documents his farm to table dinners across the country.

Format:HARDCOVER

Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE

Complex/Traditional Chinese/繁体中文：AVAILABLE(到期可授)

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