At 16, Jess applied for a job at a nearby farm shop and ended up in the butcher department. At first she was a little put off by it but then decided to learn all that she could. In addition to the personal story of her development in the butcher trade, she tells us about the history of the meat industry taking us to modern practices. Like may "foodie" memoirs but also not like them because this is a deeply different perspective from those who cook or "create" meals. Interesting reading especially for the foodies among us.
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