Accomplished food writer and James Beard Award winner Betty Fussell traveled across the country from ranches to slaughterhouses to steakhouses, talking with everyone involved in the transformation of cattle into meat.
She examines the beef industry's origins, how the industry works and its relationship to American culture and history- The Commonwealth Club of California
Betty Fussell is the author of ten previous books, including The Story of Corn and My Kitchen Wars.
A contributor to the New York Times, The New Yorker, Saveur, Food & Wine, Gastronomica, and other publications, she has also lectured widely on food history. Western born, she lives in New York City.