Anthropologist Steve Striffler begins this book in a poultry processing plant, drawing on his own experiences
there as a worker. He also reports on the way chickens are raised today and how they are consumed. What he discovers
about America's favorite meat is not just unpleasant but a powerful indictment of our industrial food system. The
process of bringing chicken to our dinner tables is unhealthy for all concerned - from farmer to factory worker
to consumer.
The book traces the development of the poultry industry since the Second World War, analyzing the impact of such
changes as the destruction of the family farm, the processing of chicken into nuggets and patties, and the changing
makeup of the industrial labor force. The author describes the lives of immigrant workers and their reception in
the small towns where they live. The conclusion is clear: there has to be a better way. Striffler proposes radical
but practical change, a plan that promises more humane treatment of chickens, better food for the consumer, and
fair payment for food workers and farmers.
Steve Striffler is associate professor of anthropology, University of Arkansas.