Title

  • Chicken

Author

Publisher

Chicken

The Dangerous Transformation of America’s Favorite Food

Overview

From the publisher

Anthropologist Steve Striffler begins this book in a poultry processing plant, drawing on his own experiences there as a worker. He also reports on the way chickens are raised today and how they are consumed. What he discovers about America’s favorite meat is not just unpleasant but a powerful indictment of our industrial food system. The process of bringing chicken to our dinner tables is unhealthy for all concerned, from farmer to factory worker to consumer.

The book traces the development of the poultry industry since the Second World War, analyzing the impact of such changes as the destruction of the family farm, the processing of chicken into nuggets and patties, and the changing makeup of the industrial labor force. The author describes the lives of immigrant workers and their reception in the small towns where they live.

The conclusion is clear: there has to be a better way. Striffler proposes radical but practical change, a plan that promises more humane treatment of chickens, better food for the consumer, and fair payment for food workers and farmers.

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1. by debra daniels-zeller on Jun 22, 2010 at 10:21 AM PDT

This book reminds me of Jo Robinson’s great book Pasture Perfect, a compelling book about factory farms and returning animals to pasture. She also runs the Web site www.eatwild.com and her book has an eye-opening chapter called Down on the Pharm that details poultry CAFOS. I’d love to take a look at this new book about chicken.

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