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Four years ago, journalist Peter Lovenheim was standing in a long line at McDonald's to buy a Happy Meal for his little daughter, which would come with a much-desired Teenie Beanie Baby--either a black-and-white cow named "Daisy" or an adorable red bull named "Snort." Finding it rather strange that young children were being offered cuddly toy cows one minute and eating the grilled remains of real ones the next, Lovenheim suddenly saw clearly the great disconnect between what we eat and our knowledge of where it comes from. Determined to understand the process by which living animals become food, Lovenheim did the only thing he could think of: He bought a calf--make that twin calves, number 7 and number 8--from the dairy farm where they were born and asked for permission to spend as much time as necessary hanging around and observing everything that happened in the lives of these farm animals. Portrait of a Burger as a Young Calf is the provocative true story of Peter Lovenheim's hands-on journey into the dairy and beef industries as he follows his calves from conception to possible consumption. In the process, he gets to know the good, hard-working people who raise our cattle and make milk products, beef, and veal available to consumers like you and me. He supplies us with a "fly on the wall" view of how these animals are used to put food on America's very abundant tables. Constantly vigilant about wanting to be an observer who never interferes, Lovenheim allows the reader to see every aspect of a cow's life, without passing judgment. Reading this book will forever change the way you think about food and the people and animals who provide it for us. "From the Hardcoveredition.

In his introduction to Dan Dancer's The Four Seasons of Kansas, bestselling author William Least Heat-Moon reflects upon the Great Kansas Passage of those who race their cars westward across Interstate 70 without trying to understand the truth of the place. Ted Cable and Wayne Maley come to the rescue of those bored and blinkered speed-driven travelers with a new guide that will expand and enrich their understanding of a state whose history, in Heat-Moon's words, is "a tumbling of guns, torches, hatchets, and knives." Guided by Cable and Maley, the historical landscapes of I-70 come back to life, recalling landmarks and legacies relating to pioneer movements and Indian dispossession, army outposts and great bison hunts, cowboys and cattle trails, the struggles over slavery and women's rights, and the emergence of major wheat, beef, oil, and water industries. Their guide parcels out information, mile-marker by mile-marker, in a way that's equally accessible to westbound and eastbound users alike. For example: 85 Grinnell - In 1872, Grinnell had two large sod buildings for drying buffalo meat. The air was so dry here that meat could be stripped off in layers and hung to dry. The dried meat would be preserved and not spoil. This was critical in the days before coolers and refrigerators. People called this meat "jerked" meat because of the way it was torn from the buffalo's carcass. Today at gas stations or convenience stores along I-70 you have the opportunity to buy similar jerked meat in the form of beef "jerky." 117 Capturing an Iron Horse - In this area, along the railroad track paralleling I-70 to the north, Indians tried in 1868 to capture a locomotive "alive" by taking telegraphwire, doubling it back and forth several times, and stretching it across the track with an Indian or two holding each end. Needless to say, the "iron horse" running at full steam, tore through the snare like a rampaging buffalo through a spider web. 298 Fort Riley - Ft.

Kobe beef - Kobe beef is beef from a Wagyu cow. It is renowned for its flavor, tenderness, and fatty well-marbled texture.

Mishima beef - Mishima beef is a type of beef produced in Japan that is much rarer than Kobe beef. It is named after the tiny Mishima Island in the Sea of Japan 50 km northwest of Yamaguchi Prefecture.

Kobe Steel Kobelco Steelers - Kobe Steel Kobelco Steelers (神戸製鋼コベルコスティーラーズ Kobe Seiko Koberuko Suti-ra-zu) are a Japanese rugby team owned by Kobe Steel, Ltd., and based in Kobe.

Ground beef - Ground beef, or, in British English beef mince, is a meat product, made of beef finely chopped by a meat grinder. Ground beef is sometimes referred to as hamburger meat or just hamburger because of one of its most popular uses is making the sandwich of that name.

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