Winner of 2 awards at the 2017 Guild of Food Writers Awards: Food Book Award and Campaigning and Investigative Food Work AwardShortlisted for the 2017 Fortnum & Mason Food Book of the YearA BBC Radio 4 Food Programme Book of the Year 2016A Guardian Book of the Year 2016We should all know exactly where our meat comes from. But what if you took this modern-day maxim to its logical conclusion and only ate animals you killed yourself?Louise Gray decides to be an ethical carnivore and learn to stalk, shoot and fish. Starting small, Louise shucks oysters and catches a trout. As she begins to reconnect with nature, she befriends countrymen and women who can teach her to shoot pigeons, rabbits and red deer.Louise begins to look into how meat is processed, including the beef in our burgers, cheap chicken, supermarket bacon and farmed fish. She investigates halal slaughter and visits abattoirs to ask whether new technology can make eating meat mor
