Butcher's Dozen

Butcher's Dozen PDF

Author: Thomas Kinsella

Publisher: Carcanet Press Ltd

Published: 2022-01-27

Total Pages: 29

ISBN-13: 1800171668

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To mark the 50th anniversary of Bloody Sunday and its commemoration in Derry in January 2022, Carcanet is proud to publish a new edition of Thomas Kinsella's Butcher's Dozen, with a prologue from the Saville Report, an epilogue from the Prime Minister's House of Commons apology, and a new author's note.

The Butcher's Trail

The Butcher's Trail PDF

Author: Julian Borger

Publisher: Other Press, LLC

Published: 2016-01-19

Total Pages: 433

ISBN-13: 1590516052

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The gripping, untold story of The International Criminal Tribunal for the former Yugoslavia and how the perpetrators of Balkan war crimes were captured by the most successful manhunt in history Written with a thrilling narrative pull, The Butcher’s Trail chronicles the pursuit and capture of the Balkan war criminals indicted by the International Criminal Tribunal in The Hague. Borger recounts how Radovan Karadžić and Ratko Mladić—both now on trial in The Hague—were finally tracked down, and describes the intrigue behind the arrest of Slobodan Milosevic, the Yugoslav president who became the first head of state to stand before an international tribunal for crimes perpetrated in a time of war. Based on interviews with former special forces soldiers, intelligence officials, and investigators from a dozen countries—most speaking about their involvement for the first time—this book reconstructs a fourteen-year manhunt carried out almost entirely in secret. Indicting the worst war criminals that Europe had known since the Nazi era, the ICTY ultimately accounted for all 161 suspects on its wanted list, a feat never before achieved in political and military history.

The Great Kosher Meat War Of 1902

The Great Kosher Meat War Of 1902 PDF

Author: Scott D. Seligman

Publisher: U of Nebraska Press

Published: 2020-12

Total Pages: 324

ISBN-13: 1640124101

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2020-21 Reader Views Literary Award, Gold Medal Winner 2021 Independent Publisher Book Award, Gold Medal Winner 2020 National Jewish Book Award, Finalist 2020 American Book Fest Best Book Awards Finalist in the U.S. History category 2020 Foreword Indies Book of the Year Finalist In the wee hours of May 15, 1902, three thousand Jewish women quietly took up positions on the streets of Manhattan's Lower East Side. Convinced by the latest jump in the price of kosher meat that they were being gouged, they assembled in squads of five, intent on shutting down every kosher butcher shop in New York's Jewish quarter. What was conceived as a nonviolent effort did not remain so for long. Customers who crossed the picket lines were heckled and assaulted and their parcels of meat hurled into the gutters. Butchers who remained open were attacked, their windows smashed, stock ruined, equipment destroyed. Brutal blows from police nightsticks sent women to local hospitals and to court. But soon Jewish housewives throughout the area took to the streets in solidarity, while the butchers either shut their doors or had their doors shut for them. The newspapers called it a modern Jewish Boston Tea Party. The Great Kosher Meat War of 1902 tells the twin stories of mostly uneducated women immigrants who discovered their collective consumer power and of the Beef Trust, the midwestern cartel that conspired to keep meat prices high despite efforts by the U.S. government to curtail its nefarious practices. With few resources and little experience but steely determination, this group of women organized themselves into a potent fighting force and, in their first foray into the political arena in their adopted country, successfully challenged powerful, vested corporate interests and set a pattern for future generations to follow.

The Butcher's Guide

The Butcher's Guide PDF

Author: Jimmy Kerstein

Publisher:

Published: 2013-11-12

Total Pages: 192

ISBN-13: 9781592999729

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We humans have long enjoyed the satisfying experience of cooking and eating meat. We all seem to have memories of our favorite meat-eating experiences. What makes these meat dishes better? Is it the way they are cooked? Is it a better cut of meat that makes them better? How can we recreate the dishes? I spent close to forty years in the retail meat business. My biggest joy during these years was sharing my accumulated knowledge with customers, helping them to choose the right product at the right price. I have written The Butcher's Guide to share this same knowledge with a larger audience. Today's strong interest in enjoying cooking, along with the economic benefits of saving money, tells me the time is right for such a book. Changes in the retail meat industry are also reasons to supply today's consumers with better information. As the meat production process is streamlined, skilled butchers are being replaced by less expensive, unskilled workers. The butcher behind the meat case is no longer a source of information. My love of cooking was inspired by my mother. Unlike most families, which eat the same dozen meals over and over again, my mother was always making something new and different. I share her passion for cooking. I like to stretch my cooking talents to make a variety of dishes. The Butcher's Guide has information for a large audience, from "foodies" to families looking to save money on their meat purchases.