If you have every thought about starting up your own poultry business or working to help others do it, this book is indispensable. Easing the slaughter bottleneck in our country is important, thankless work. I thank Ali for rolling up her sleeves and diving into it, despite not having an agricultural background.
The only additions I would like to see in this book are a pictorial of the poultry slaughter process rather than just the narrative and drawings. There is also quite a bit more to the evisceration process that aren't described in the book such as what to do with the oil gland, pulling out the organs without rupturing them, leaving the interior body fat intact. I also found the method of killing the birds to be unlike I have seen on most exempt poultry farms. When we raised poultry by the thousands ourselves, we would put the bird in the kill cone first to keep it confined, then pull the head down making the neck taught and then slice the carotid with a sharp knife. I am not sure why the book suggests holding the bird while cutting, which seems messier and potentially more stressful on the workers and the birds. Also, perhaps a short section on other mobile slaughter models around the country for both poultry and four-leggeds would be a nice addition for readers to be able to seek out more information.
Other than those details above, this is a fantastic resource on planning, implementing, and sustaining a legal mobile slaughter unit. You can buy it here!