We should all know exactly where our meat comes from. But what if you took this modern-day maxim to its logical conclusion? What if you only ate animals you killed yourself? Louise Gray decided to do exactly that. Starting small, she shucked oysters and caught fish before moving on to shooting pigeons, rabbits and red deer. She also interviewed farmers and followed livestock all the way from farm to fork. In a discussion of her new book The Ethical Carnivore, Louise will question modern attitudes to meat and whether we should all be eating grey squirrel?
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