Sneak peek at issue three

Sweat Sock: The Other White Meat by Chris Colin What grill marks and a little garnish can do

SELECTED ARTICLES FROM ISSUE ONE

Letter from the editors What is the fleischgeist, anyway?

They’ve Got Chops The new school of old school butcher shops interview by Amy Standen

On the Range Braised moose nose, roasted cicadas, and other traditional Native American treats interview by Amy Standen

Why Is This Meat Different from All Other Meats? by Benjamin Aldes Wurgaft The debate over kosher and cruelty

Monster Pig by Rob Baedeker What's next for the 11-year-old Alabama boy who bagged the 1,000 pound pig?

articles from issue zero

Letter from the editors “Why create a magazine about meat?”

Michael Arcega’s SPAM/MAPS by Sasha Wizansky “I was wondering why we, as Filipinos, eat Spam.”

Chris Cosentino doesn’t want to eat penis, but if he has to, he will by Amy Standen “If you order kidneys, I'm not gonna chop it up into a million pieces so you can't see what it is.”

Meat me halfway by Chris Colin “With the minor drama of an epiphany, my guilt morphed into a new philosophy of meat eating.”

Implications for Modern Life by Matthea Harvey “The ham flowers have veins and are rimmed in rind, each petal a little meat sunset.”

Meatropolis by Nicholas de Monchaux “When you operate in an overbulit metropolis, you have to hack your way with a meat ax.”

Pig slaughter, Montenero Val Cocchiara, Italy photos by John Caserta “There's a heartbeat that actually decreases, and you can hear the breathing.”

press

New York Times
“Meat to Wrap the Mind Around”
December 19, 2007

Print Magazine
“Meatpaper... seeks to investigate our culture’s complicated relationship with animal flesh.”
November/December 2007

7X7 Magazine Best of San Francisco
“Best Magazines for Serious Food Nerds”
READ MORE PRESS HERE

featured meat art

tamara kostianovsky


“In my home country, cows and meat are symbolic of national pride and collective identity.” SEE MORE

Alisoun Meehan
“I draw visual ethnographies of food in the market place....” SEE MORE

Meat links

Jan Svankmajer’s “Meat Love” animation from 1989

The biggest meat recall in history began with mistreatment of sick cows.

FDA calls cloned meat "indistinguishable" from the other kind.

What's with all the naked vegans?

Is there any hope for vegetarians / carnivores romance?

What happens when India and China star eating as much meat as Americans do?

Trinidad puts dolphin on the menu.

A Chicago court says ney to horse meat.

Technicolor meatscapes from around the world.

Are you a "graveyard for animals?" Ask a vegansexual.

NY Times reviews Peter Luger's "breathtaking" porterhouse.

Definitely the world's cutest hotdog sculpture.

Meat art most likely to vegetarian-ify you.

Michael Pollan's advice: "Eat food. Not too much. Mostly plants."

Late night burger-grinding
Inside the dry-aging room at New York’s Master Purveyors.

Fast Food: Ads vs. Reality
A tale of two Sausage McMuffins.

Life in Japan
Or, how to avoid a hungry lizard while wearing a pork chop hat.

Nihari
Pakistani cuisine's take on hangover meat.

Meat alphabet
Alphabet made of raw hamburger.

Hats of meat
Perhaps the longest-running website devoted to meat headwear.

Weird Meat
A blogger explores.

Why food writers are obsessed with pigs
Sara Dickerman takes on the question: how is pork different from other meats?