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The Vegetarian’s Guide to Eating Meat chronicles a young woman’s journey from vegetarian PETA activist to blood-and-guts-eating omnivore. Marissa Landrigan, journalist, professor and author, discovered that eating ethically was far from simple—and cutting out meat was not the answer. As she criss-crossed the U.S. to get closer to the source of her food, eventually even visiting a slaughterhouse and hunting elk, Landrigan realized that the most ethical way of eating was to know her food—whether meat or vegetable—and prepare it herself, on her own terms, to eat with family and friends.
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