Intensive farming practices have left us, the consumer, disengaged from the sources of our food, and questions are increasingly being raised about how to eat with a conscience. After 14 years running Feather and Bone, a butchery of ethically sourced meats in Sydney, the proprietors Laura Dalrymple and Grant Hilliard have put together a book to answer some of the questions they routinely get asked. In their business, they are familiar with all the farmers at sustainably-managed local farms, where they purchase whole carcasses - a dying trend. They know everything about how these animals live, how they’re treated during their lives, and how they’re slaughtered, which, they argue, has a huge effect on the taste of the meat.