We live in an affluent era marked by an increasingly schizophrenic relationship to food. On one hand, we're desperate to know as much as possible and we have an insatiable appetite for anything to do with food. On the other hand, we've never been so distant from the actual production of our food. In this landscape, meat is arguably the most controversial and misunderstood ingredient.

There is a communal ache for authenticity, for a way forward with good conscience. Feather and Bone: 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 you're willing to cook something other than chicken breast. It 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. The Ethical Omnivore is user-friendly nose-to-tail recipe and handbook that will open your eyes to a better way to buy, cook and eat.