Two big topics we know will spill from 2020 to 2021 are (1) the environment and (2) animal protein and the alternatives. Sacred Cow: The Case for (Better) Meat: Why Well-Raised Meat is Good for You and Good for the Planet*+, by Diana Rodgers and Robb Wolf, examines a common argument against eating animal protein: that plant-based proteins are better for you and better for the environment. This book compliments a documentary of the same name, released in 2020. One interesting thing to note is that author Diana Rodgers is also a dietitian, so is likely bringing a different perspective to the table.
We’re told that if we care about our health—or our planet—eliminating red meat from our diets is crucial. That beef is bad for us and cattle farming is horrible for the environment. But science says otherwise.
Beef is framed as the most environmentally destructive and least healthy of meats. We’re often told that the only solution is to reduce or quit red meat entirely. But despite what anti-meat groups, vegan celebrities, and some health experts say, plant-based agriculture is far from a perfect solution. In Sacred Cow, registered dietitian Diana Rodgers and former research biochemist and New York Times bestselling author Robb Wolf explore the quandaries we face in raising and eating animals—focusing on the largest (and most maligned) of farmed animals, the cow.
Taking a critical look at the assumptions and misinformation about meat, Sacred Cow points out the flaws in our current food system and in the proposed “solutions.” Inside, Rodgers and Wolf reveal contrarian but science-based findings, such as:
- Meat and animal fat are essential for our bodies.
- A sustainable food system cannot exist without animals.
- A vegan diet may destroy more life than sustainable cattle farming.
- Regenerative cattle ranching is one of our best tools at mitigating climate change.
You’ll also find practical guidance on how to support sustainable farms and a 30-day challenge to help you transition to a healthful and conscientious diet. With scientific rigor, deep compassion, and wit, Rodgers and Wolf argue unequivocally that meat (done right) should have a place on the table.
It’s not the cow, it’s the how!
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Here’s what you need to do this month:
Get the book. Buy it, borrow it, download and listen to it, read it over your neighbor’s shoulder — we don’t care. But don’t steal the book. 😉
Read the book.
- Week 1: Introduction and Chapters 1 – 4 [pages 1 – 67] (Twitter chat on 2/3)
- Week 2: Chapters 5 – 7 [pages 68 – 125] (Twitter chat on 2/10)
- Week 3: Chapters 8 – 12 [pages 126 – 180] (Twitter chat on 2/17)
- Week 4: Chapter 13 – 17 & In Closing [pages 181 – 266] (Twitter chat on 2/24)
Join the chat (#AgBookClub) on Wednesdays at 8:00pm Central on Twitter. Learn how to participate in a Twitter chat here. While we hope you can participate in our discussion every week, we know that everyone has busy schedules. We always include general questions following the topic(s) of the book that can be answered by anyone, so please don’t hesitate to jump in the Twitter chat if you didn’t have a chance to read the section we’re discussing. We welcome any and all to join the discussion!