"The Ethical Omnivore" (2020), published by Grant and Laura, founders of Feather & Bone. An eye-opener for both, vegetarians and meat eaters - I promise.

‘Heartfelt and wonderfully written, this is the kind of cookbook only butchers who think we should eat less meat could write.' (Matthew Evans)

From the book:

“We live in an affluent era marked by an increasingly fraught relationship to food, and meat is arguably the most controversial ingredient. There is a communal ache for authenticity, for a way forward with good conscience.
The Ethical Omnivore explores the solution: living with a conscience; asking the right questions of whomever sells you meat or of the labels you read; and learning how to respect the animal so much that you're willing to cook something other than chicken breast. This book traces how animals can be raised ethically and demonstrates some ways regenerative farmers are outstanding in how they care for their animals. […] And it shows all of us how to live with less impact on the animals and environment that support us.”

You see, the work ethic of F&B is quite different to most butcher shops, needless to say supermarket meat.

Their promise is to only source

“whole, pasture-raised animals from farmers who are dedicated to regenerative agriculture with guaranteed provenance, full transparency, and no exceptions”

While it sounds natural and most of us would assume this to be the norm in the meat and butchery industry, nothing could be further from the ‘truth’.

It was a remarkable experience to intern at F&B and being sent out to the collaborating farms, seeing many of the concepts of ‘climate change mitigation and resilience’ I faced during my Masters at the United Nations University in Maastricht, being applied in practice.