Here are 100 books that Sacred Cow fans have personally recommended if you like
Sacred Cow.
Shepherd is a community of 12,000+ authors and super readers sharing their favorite books with the world.
All my life, I’ve been aware that there are many layers to reality, many of which are human fabrications. Some are physical, like roads. Some are social, like healthcare. But the ones that control our lives the most, and that determine our global outcomes (poverty, war and ecological degradation for example), are ideological. The most powerful of these is our economic system. If we are to address the meta-crisis, I feel passionately that we need to be able to question and reimagine the economy. All the books I’ve chosen have been really important in helping me to think differently about things we usually take for granted.
I love this book because of how beautiful and hopeful it is. The author pulls together amazing stories from her life to gradually weave an understanding of the meta-crisis we find ourselves in. I was captivated by the way she contrasts her family’s indigenous American culture with our modern approaches to both science and the economy.
I love Robin’s prose, which is exquisitely written. But perhaps what I value the most is the fact that she writes with optimism, giving me the courage to get up every day and think about how to put her wisdom into practice.
Called the work of "a mesmerizing storyteller with deep compassion and memorable prose" (Publishers Weekly) and the book that, "anyone interested in natural history, botany, protecting nature, or Native American culture will love," by Library Journal, Braiding Sweetgrass is poised to be a classic of nature writing. As a botanist, Robin Wall Kimmerer asks questions of nature with the tools of science. As a member of the Citizen Potawatomi Nation, she embraces indigenous teachings that consider plants and animals to be our oldest teachers. Kimmerer brings these two lenses of knowledge together to take "us on a journey that is…
I became fascinated by the intersection of food, sustainable agriculture, and culture when I moved to Iowa. I had long been an environmentalist, but moving to the land of big corn forced me to rethink food production. I wrote a book that explored agricultural narratives in India (Growing Stores from India) and developed a class on Religion and Food. I then became curious about how people and communities translate their values of sustainability into practice. For example, how do you decide what to eat, and who gets to decide? These books helped me think about links between food, sustainability, and culture and the power to decide what to eat.
What should we eat, and how do we choose? Where does our food come from?
In Omnivore’s Dilemma, Michael Pollan traces the origins of four meals to help answer this question. Each of these meals represents a food production system, big organic, industrial agriculture, for example. He takes us from a McDonald’s meal (hint: it’s corn) to a hunt.
In reading this book, I especially loved his investigative journalism, how he explored the environmental, social, and economic ramifications of each food and its system of production.
The New York Times bestseller that's changing America's diet is now perfect for younger readers
"What's for dinner?" seemed like a simple question-until journalist and supermarket detective Michael Pollan delved behind the scenes. From fast food and big organic to small farms and old-fashioned hunting and gathering, this young readers' adaptation of Pollan's famous food-chain exploration encourages kids to consider the personal and global health implications of their food choices.
In a smart, compelling format with updated facts, plenty of photos, graphs, and visuals, as well as a new afterword and backmatter, The Omnivore's Dilemma serves up a bold message…
My life's work has been to educate and encourage others to take food into their own hands with the intention of reclaiming real nutrition and declaring independence from the conventional food system. I'm humbled by the fact that my DIY Kombucha business has been successful, and it means that enough people are realizing the importance of intentionality when considering the food and drink we put in our bodies. I'd say that our motto of "Changing the world, one gut at a time" accurately represents what we're doing every day.
Sandor Katz is one of the most important faces
in the modern fermentation movement, and The Revolution Will Not Be Microwaved
proves that his influence extends beyond the microbial sphere. This incredible
book shows how ordinary people can resist the dominant food system, revive
their community, and take direct action to benefit their own health and
nutrition.
An instant classic for a new generation of monkey-wrenching food activists. Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is food as…
I am an author and former environmental activist who dropped out of the ‘conflict industry’ in 1997 to start the Quivira Coalition, a nonprofit organization dedicated to building a radical center among ranchers, environmentalists, scientists, and others around practices that improve resilience in working landscapes. For two decades, I worked on the front lines of collaborative conservation and regenerative agriculture, sharing innovative, land-based solutions to food, water, and climate challenges. I live in Santa Fe, New Mexico.
Farming While Black explores an often neglected perspective on regenerative agriculture. It is a “how to” guide for aspiring African-heritage growers to reclaim their dignity as agriculturists, but Penniman also wants everyone to understand the contributions of African-heritage people to farming. She explores soil fertility, seed selection, using whole foods in culturally appropriate recipes, and sharing stories of ancestors including the trauma associated with slavery and economic exploitation. The book tells the story of Soul Fire Farm, located in upstate New York, a national leader in the food justice movement.
Leah Penniman - recipient of the James Beard Foundation Leadership Award 2019'An extraordinary book...part agricultural guide, part revolutionary manifesto.' VOGUE
'Farming While Black offers a guide to reclaiming food systems from white supremacy.' Bon Appetit
In 1920, 14 percent of all land-owning US farmers were black. Today less than 2 percent of farms are controlled by black people, a loss of over 14 million acres and the result of discrimination and dispossession. While farm management is among the whitest of professions, farm labour is predominantly brown and exploited and people of color disproportionately live in 'food apartheid' neighborhoods and suffer…
Innovators long have fascinated me. I helped launch a clean-energy startup and advance legislation promoting environmental entrepreneurs. I’ve written biographies of Nikola Tesla (who gave us electric motors, radio, and remote controls) Jacques Cousteau (inventor of the Aqua Lung and master of undersea filming) and George Fabyan (pioneer of modern cryptography and acoustics), as well as a history of electricity (From Edison to Enron). I love reading (and writing) about ingenious and industrious individuals striving to achieve their dreams.
Here’s another engaging tale of the entrepreneurs and renegades fighting to bring lab-grown, cell-cultured meat to the world. I appreciated Purdy’s description of this competition as an “edible space race,” and unlike my other highlighted book, Billion Dollar Burger highlights the “difficult regulatory landscape” concocted by Big Meat lobbyists trying to keep protein alternatives off the shelves. He outlines ways to overcome that opposition and create healthier, more sustainable, and more humane food options.
A fast-paced, gripping insider account of the entrepreneurs and renegades racing to bring lab-grown meat to the world.
The trillion-dollar meat industry is one of our greatest environmental hazards; it pollutes more than all the world's fossil-fuel-powered cars. Global animal agriculture is responsible for deforestation, soil erosion and more emissions than air travel, paper mills and coal mining combined. It also depends on the slaughter of more than 60 billion animals per year, a number that is only increasing as the global appetite for meat swells. The whole world seems to be sleepwalking into a food crisis.
In the late 1980s, I led a team of researchers who studied relations between Vietnamese refugees, Hispanic immigrants, and native-born residents of Garden City, Kansas, many of whom came to work in what was then the world’s largest beef packing plant. I became fascinated by the meat and poultry industry. Since then, I have studied industry impacts on communities, plant workers, farmers and ranchers in Nebraska, Oklahoma, and my hometown in Kentucky. The meat and poultry industry is highly concentrated, heavily industrialized, and heavily reliant on immigrant labor. As such, it has much to teach us about where our food comes from and how it is made.
I am an enthusiastic meat eater. So are most Americans. I know how cows, pigs, and chickens are turned into meat and poultry. Most Americans don’t. Putting Meat on the American Table offers a concise and witty overview of America’s love affair with both meat and convenience.
And how the two have been married to transform both animals and meat from the barn to the meat counter. I especially liked the chapter on the hot dog, a “meat cocktail” that encapsulates our fixation on meat, convenience—and fun.
Engagingly written and richly illustrated, Putting Meat on the American Table explains how America became a meat-eating nation-from the colonial period to the present. It examines the relationships between consumer preference and meat processing-looking closely at the production of beef, pork, chicken, and hot dogs. Roger Horowitz argues that a series of new technologies have transformed American meat. He draws on detailed consumption surveys that shed new light on America's eating preferences-especially differences associated with income, rural versus urban areas, and race and ethnicity. Putting Meat on the American Table will captivate general readers and interest all students of the…
Books that make me feel uncomfortable are usually the ones that have stuck with me most over the years. There’s just something so alluring to me about an author who can effectively bring out that feeling in readers. When I started writing stories, I wanted to make my readers squirm – I wanted to layer the guts and gore with underlying psychological themes that made the violence and trauma that much more impactful. These books that I mentioned acted almost as study guides on how to blend shocking violence with themes of loneliness, depression, and rage. If you layer these correctly, you’re going to effectively be able to make your reader uncomfortable and your stories memorable.
This is a truly bizarre novel that can be read in one sitting, but it’s worth every page. Dripping with creativity, this book is a tour of a truly imaginative world unlike anything else I’ve read. The characters and locations will stick with you long after you finish it and the loss the main character feels resonates in a way you’ll never expect.
In a world made out of meat, a socially-obsessive monophobic man finds himself to be the last human being on the face of the planet. Desperate for social interaction, he explores the landscape of flesh and blood, teeth and tongue, trying to befriend any strange creature or community that he comes across.
Innovators long have fascinated me. I helped launch a clean-energy startup and advance legislation promoting environmental entrepreneurs. I’ve written biographies of Nikola Tesla (who gave us electric motors, radio, and remote controls) Jacques Cousteau (inventor of the Aqua Lung and master of undersea filming) and George Fabyan (pioneer of modern cryptography and acoustics), as well as a history of electricity (From Edison to Enron). I love reading (and writing) about ingenious and industrious individuals striving to achieve their dreams.
I first “met” Shapiro during one of his fascinating TEDx presentations. His book only adds to my fascination with the race among entrepreneurs to create and commercialize cleaner, safer, sustainable meat—without slaughtering animals. Shapiro offers a front-row seat to that race to create enough food for the world’s ever-growing, ever-hungry population. Meet the innovators offering clean meat—real, actual meat grown (or brewed) from animal cells.
Paul Shapiro gives you a front-row seat for the wild story of the race to create and commercialize cleaner, safer, sustainable meat—real meat—without the animals. From the entrepreneurial visionaries to the scientists’ workshops to the big business boardrooms—Shapiro details that quest for clean meat and other animal products and examines the debate raging around it.
Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species’ desire for meat. But with a growing global population and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and…
Ever since I can remember, I have been fascinated by scary movies, creature features, and books that tell tales of the strange and supernatural. Years later, my own books explored those things that scare us, from monsters of the deep and the ways we die to the mythology of blood. Research for those books led me into realms that explained why we fear the things we do. Many of those fears are found in horror novels, which provide an endless source of fright, release, and entertainment within their haunting pages. I can’t think of any other genre of writing that takes its readers on such a joyously terrifying ride.
There isn’t another horror novel written in the past ten years that scratched at my brain as much as this one. Baztericca’s brilliance lies in her writing a story that no one else has thought of before. The subject matter–humans have run out of animals to eat–seems like an obvious one.
What is striking about the book is that it is told in an almost clinical fashion, observing horror with a detachment that is precise and unemotional. The plot follows one man through the routines of his life, but it’s the world in which he exists that haunts you. By the time I finished, it was easy to imagine the world of “Tender Is The Flesh” becoming all too real.
It all happened so quickly. First, animals became infected with the virus and their meat became poisonous. Then governments initiated the Transition. Now, 'special meat' - human meat - is legal.
Marcos is in the business of slaughtering humans - only no one calls them that. He works with numbers, consignments, processing. One day, he's given a gift to seal a deal: a specimen of the finest quality. He leaves her in his barn, tied up, a problem to be disposed of later.
But she haunts Marcos. Her trembling body, and watchful gaze, seem to understand. And soon, he becomes…
I love fish—to look at and read about—not to eat! Fish are unlike other pets. You can’t hold them, or pet them, and you certainly can’t “play” with them the way you can other pets. But for some reason, just looking at them makes me laugh. And because fish don’t say much besides “glug” (although some kinds sing and grunt) we need to imagine what they are thinking and feeling which makes for funny and surprising stories. And, yes, I have pet goldfish: an orange one, Norman, and a black fantail named Knot.
Looking for vegetarian options? This Reading Rainbow selection, published in 1980, is a masterpiece in story and art! Louis, who was born into a family of butchers, hates meat. But he loves watching fish! After his parents die, Louis inherits the butcher business. One night, Louis, who is miserable being a butcher, dreams he is a fish. When he wakes, he discovers he is a fish. A salmon. A very happy salmon who swims gleefully ever after. The story is a springboard for discussions on the importance of being true to yourself.
