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Halifax Public Libraries
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LaFrieda, Pat.
Subjects
LaFrieda, Pat -- Family.
Butchers (Persons) -- United States -- Biography.
Meat industry and trade -- United States.
Family-owned business enterprises -- United States.
Beef industry -- United States.
Slaughtering and slaughter-houses -- United States.
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by author:
LaFrieda, Pat.
by title:
Glorious beef : the ...
by call number:
664.92 L169g
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LaFrieda, Pat.
LaFrieda, Pat -- Family.
Butchers (Persons) -- United States -- Biography.
Meat industry and trade -- United States.
Family-owned business enterprises -- United States.
Beef industry -- United States.
Slaughtering and slaughter-houses -- United States.
MARC Display
Glorious
beef
: the LaFrieda family and the evolution of the American meat
industry
/ Pat LaFrieda with Cecilia Molinari.
by
LaFrieda, Pat.
Ecco, an imprint of HarperCollins Publishers, 2021.
Call #:
664.92 L169g
Subjects
LaFrieda, Pat
--
Family.
Butchers (Persons)
--
United
States
--
Biography.
Meat
industry
and trade
--
United
States
.
Family-owned business enterprises
--
United
States
.
Beef
industry
--
United
States
.
Slaughtering and slaughter-houses
--
United
States
.
ISBN:
9780062966704 (hc.)
Alternate title:
LaFrieda family and the evolution of the American meat
industry
Edition:
1st ed.
Description:
xi, 206 p. : ill. ; 24 cm.
Notes:
Includes 6 recipes.
Bibliography:
Includes bibliographical references (pages 201-206)
Summary:
"It all began when Pat LaFrieda’s great-grandfather Anthony LaFrieda decided to pack up and move his family from Italy to New York in search of a better life, setting up the family’s first retail butcher shop in 1922 in Flatbush, Brooklyn. Almost one hundred years later, Pat LaFrieda, a fourth-generation butcher and third-generation meat purveyor, is at the helm of a family-run business that has been providing meat to customers for decades, through wars, the Great Depression, the tumultuous years when New York City was dubbed “Fear City,” the fall of the Twin Towers, unprecedented hurricanes, and even a pandemic. Most people don’t know the amount of time, commitment, and extenuating work that goes into bringing them the piece of meat on their plate. What are the real implications of grass-fed
beef
on climate change? What is involved in humanely processing animals at harvesting facilities? Why is grading, labeling, and traceability essential for the consumer? And what’s the
beef
with eating meat? There are two sides to every story; however, in the
beef
industry’s case, only one side seems to get most of the airtime. In Glorious
Beef
, LaFrieda shares his family's legacy and pulls back the curtain to reveal a behind-the-scenes view of each stage of the process involved in bringing
beef
from pasture to plate and the truths behind the industry’s story of survival and constant evolution."--Goodreads.
Other authors:
Molinari, Cecilia.
Holds:
0
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Central Library
Adult Nonfiction
664.92 L169g
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