The Ethical Omnivore
"It's beautiful and well written. All the right messaging for our day. Congratulations and well done."
~ Joel Salatin, Polyface Farm regenerative farmer and author
"It is both a beautiful book but also one of great importance: well written, great stories and it addresses the huge topic of false beliefs promulgated by vegans and others equally divorced from nature."
~ Charlie Massy, regenerative farmer and author of 'Call of the Reed Warbler'
"I don't think it's an exaggeration to say that this is a book that'll change some people's lives...this is a must-read for anyone who thinks about what they eat."
~ John Lethlean, Restaurant critic and food writer, The Weekend Australian
"Beautiful book by one of our most wonderful suppliers, Feather and Bone Providore, fighters for all things good and ethical in nose to tail eating."
~ Neil Perry AM, chef, restaurateur
"Wise, informed and occasionally funny, this is the cookbook for anybody who truly cares about the meat they eat. Part anecdote, part searingly intellectual, and always heartfelt and wonderfully written, it’s the kind of book only the butchers who think we should eat less meat could write. What Laura and Grant espouse is food that is better for the animals, better for the planet, better for our communities, and ultimately better for you."
~ Matthew Evans, chef, writer, TV presenter, recipe contributor
The Ethical Omnivore is a user-friendly recipe and handbook that will open your eyes to a better way to buy, cook and eat.
We wrote this book to answer the questions we're asked every day in our butchery and it's an unapologetic paean of praise for regenerative agriculture and the importance of community.
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.
Our book 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. We hope that it shows all of us how to live with less impact on the animals and environment that support us.
"I can’t recommend this book highly enough – science-focused but with a contagiously energetic optimism, it’s the antidote to despair we so desperately need. Read it, give it to your friends, then cook for them with whole, natural food. We can start repairing our land and nourishing our souls by dinner time."
~ Charlotte Wood AM, award-winning novelist
The first half of the book, 'Let's Talk' is an attempt to answer all the questions we're asked every day in the butchery and to explain why we do what we do, the way we do it. This is where we apply the lessons learned over 14 years working with visionary farmers, curious customers and our co-workers, some of whom are profiled in these pages.
The second half, 'Let's Eat', features recipes for eating the whole animal from all the wonderful members of our community - customers, farmers, chefs.
We're grateful to each and every one of these people, because without them, Feather and Bone wouldn't exist. We are what we are because of all these relationships.
"'Interconnectedness' is this year's buzzword but 'The Ethical Omnivore', written before the pandemic, explains why your food choices matter more than you probably thought."
~ Necia Wilden, The Australian Financial Review
Published in Australia on 4th August, in the UK on 3rd September. Available in all good bookshops, booktopia or Amazon UK. Or order yours here.