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Item Information   Copy / Holding Information     Publisher Weekly Review     Table of Contents     More Content       More by this author     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.     Browse Catalog     by author:      LaFrieda, Pat.       by title:      Glorious beef : the ...       by call number:      664.92 L169g     Search the Web     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 Adult books Checked in Add Copy to MyList

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