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554 tulosta hakusanalla Beef Baker

Glorious Beef: The Lafrieda Family and the Evolution of the American Meat Industry

Glorious Beef: The Lafrieda Family and the Evolution of the American Meat Industry

Pat Lafrieda; Cecilia Molinari

Ecco Press
2021
sidottu
An insightful and engaging insider's look at the history and business of the meat industry, from master butcher Pat LaFrieda "A full-throated celebration of red meat from one of the nation's major purveyors. . . . The true meat of his book is a study of how beef is brought from farm to table as well as an account of commercial success that deserves a place on any business school syllabus." -- Kirkus ReviewsIt 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.
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Roast Beef, Medium

Roast Beef, Medium

Edna Ferber

University of Illinois Press
2001
nidottu
Edna Ferber, Pulitzer Prize-winning author of Show Boat and Giant, achieved her first great success with a series of stories she published in American Magazine between 1911 and 1913. The stories featured Emma McChesney: smart, savvy, stylish, divorced mother, and Midwest traveling sales representative for T. A. Buck's Featherloom skirts and petticoats. With one hand on her sample case and the other fending off advances from salesmen, hotel clerks, and other predators, Emma holds on tightly to her reputation: honest, hardworking, and able to outsell the slickest salesman. Like her compact bag of traveling necessities, Emma has her life boiled down to essentials: her work and her seventeen-year-old son, Jock. Her experience has taught her that it's best to stick to roast beef, medium--avoiding both physical and moral indigestion--rather than experiment with fancy sauces and exotic dishes. Yet she never shies away from a challenge, and her sharp instincts and common sense serve her well in dealing with the likes of Ed Meyer, a smooth-talking, piano-playing salesman; Blanche LeHay, prima donna of the Sam Levin Crackerjack Belles; and T. A. Buck Jr., the wet-behind-the-ears son of the founder of Featherloom. Roast Beef, Medium is the first of three volumes chronicling the travels and trials of Emma McChesney. The illustrations by James Montgomery Flagg, one of the most highly regarded book illustrators of the period, enhance both the humor and the vivid characterization in this wise and high-spirited tale.
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The Beef Princess of Practical County

The Beef Princess of Practical County

Michelle Houts

Yearling (imprint of Random House Children's Books)
2010
pokkari
After years of waiting, it is finally Libby Ryan's turn to shine at the Practical County Fair. Libby is filled with excitement as she and her granddad pick out two calves for her to raise on her family's cattle farm, in hopes of winning the annual steer competition. Against her father's advice, Libby gives the calves names, even though both steers will eventually be auctioned off. After a few months of preparing for the Practical County Fair, Libby finds that she is growing closer to her steers with each passing day, and the pressure to win Grand Champion is mounting. Luckily, Libby can count on her best friend to get her through most of the county fair chaos. Yet once reality sets in and she realizes that her steers will soon be sold to the highest bidder, the chaos in Libby's heart becomestoo much to bear. Michelle Houts lives on a grain and livestock farm in West Central Ohio with her husband and three children. This is her first novel.
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Raising Beef Cattle For Dummies

Raising Beef Cattle For Dummies

Scott Royer; Nikki Royer

John Wiley Sons Inc
2012
nidottu
The tools you need to raise and care for beef cattle Beef cattle farming is a business that continues to grow in the United States and around the world, and it will only grow larger as the demand for beef continues to increase. Raising Beef Cattle For Dummies provides you with an introduction to all aspects of raising beef cattle. Packed with expert tips from experienced farmers, it gives any level of cattle-raiser the tools needed to increase the quantity and quality of your farm's output and maintain a healthy herd. Raising Beef Cattle For Dummies is the go-to resource for aspiring cattle farmers. With important information on health, handling, and breeding, and detailed coverage of equipment and supplies, it is teeming with useful information that anyone interested in raising cattle should have. Advice on which beef cattle breeds to rearThe prevention and treatment of common diseasesCaring for pregnant heifers and calving proceduresDietary specifications dependent on breedGuidance on humane managementCreating an open and safe pasture habitat If you're an aspiring cattle farmer looking to begin raising cattle or an established raiser interested in expanding your herd, Raising Beef Cattle For Dummies has you covered.
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Corned Beef On Lies

Corned Beef On Lies

Gloria Krasnow Liebenson

iUniverse
2005
pokkari
You will laugh (and cry a little) on your way through this thoroughly enjoyable read. Gloria's book is a compilation of mostly very funny highlights of her life - beginning at age six and capping off with a "tryst" in her eighties. The daughter of "Russian Intelligentsia" parents who emigrated from Kiev and Odessa, she grew up in Chicago with her two screwball older brothers and, after World War II, migrated to Washington, D.C. with her young husband, Herbert Liebenson. Although Gloria's voice is quintessentially American, evoking memories of Erma Bombeck, one is reminded as well, of Fanny Brice and Molly Goldberg. This is really an urban version of Tom Sawyer and Huckleberry Finn. Contact Glor: [email protected]
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Corned Beef On Lies

Corned Beef On Lies

Gloria Krasnow Liebenson

iUniverse
2005
sidottu
You will laugh (and cry a little) on your way through this thoroughly enjoyable read. Gloria's book is a compilation of mostly very funny highlights of her life - beginning at age six and capping off with a "tryst" in her eighties. The daughter of "Russian Intelligentsia" parents who emigrated from Kiev and Odessa, she grew up in Chicago with her two screwball older brothers and, after World War II, migrated to Washington, D.C. with her young husband, Herbert Liebenson. Although Gloria's voice is quintessentially American, evoking memories of Erma Bombeck, one is reminded as well, of Fanny Brice and Molly Goldberg. This is really an urban version of Tom Sawyer and Huckleberry Finn. Contact Glor: [email protected]
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The Beef Jerky Gang

The Beef Jerky Gang

Daniel Kenney

Lyndon Press
2014
nidottu
12 Year-Old Boys Living In A World Controlled By Girls When Peter Mills descends into the creepy basement of Finley Junior High, he discovers a dark and twisted truth: girls haven't always ruled the world. Now armed with a book of ancient, forbidden man secrets (such as how to make paper airplanes, stink bombs, and beef jerky), Peter and his friends think they've found the recipe to changing their lives. But the boys of the Beef Jerky Gang will soon find out that the girls aren't about to give up control to a bunch of prank-pulling punks. Join Peter and his friends in this hilarious first book of the Beef Jerky Gang series. For kids ages 9-12.
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The Beef Taboo in China

The Beef Taboo in China

Vincent Goossaert

UNIVERSITY OF HAWAI'I PRESS
2025
sidottu
The Beef Taboo in China explains how and why, around the turn of the second millennium, the Chinese determined that cattle should not be slaughtered or eaten. This taboo remained prevalent until the beginning of the twentieth century and is still observed by some today. Goossaert situates this prohibition within evolving Chinese attitudes toward animals and meat and juxtaposes the taboo with vegetarianism and other forms of meat ethics. He argues that the emergence of this specific practice must be understood in several contexts, notably a new agricultural economy and ecology in early modern times that protected plow cattle and marginalized pastures; a sacrificial reform that eliminated beef as the standard offering to gods and spirits; and the development of Daoist rituals, cults, and moral theology that tabooed beef and made this observance a linchpin of Chinese civilization.
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Feeding Beef Cattle in California; E3

Feeding Beef Cattle in California; E3

H. R. (Harold Reed) 1897-1 Guilbert

Hassell Street Press
2021
nidottu
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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Wartime Beef Production: What Grade of Feeders?: What Finish?

Wartime Beef Production: What Grade of Feeders?: What Finish?

Fred C. (Fred Clow) Francis; W. E. (William Ernest) 1882- Carroll; Sleeter 1887- Bull

Hassell Street Press
2021
sidottu
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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California Beef Production; M2

California Beef Production; M2

H. R. (Harold Reed) 1897-1 Guilbert; G. H. (George Hart) 1883-1959 Hart

Hassell Street Press
2021
nidottu
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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California Beef Production; E131

California Beef Production; E131

H. R. (Harold Reed) 1897-1 Guilbert; G. H. (George Hart) 1883-1959 Hart

Hassell Street Press
2021
nidottu
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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Wartime Beef Production: What Grade of Feeders?: What Finish?

Wartime Beef Production: What Grade of Feeders?: What Finish?

Fred C. (Fred Clow) Francis; W. E. (William Ernest) 1882- Carroll; Sleeter 1887- Bull

Hassell Street Press
2021
nidottu
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface.We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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