selected articles from issue 15

A Fish Without Bones The rise of meat glue by Lily Mihalik

selected articles from issue 14

Behind the Meat Dress There are people sewing the meat dress by Heather Smith

selected articles from issue 12

The Afterlife of Afterbirth Notes on eating human placenta by Cynthia Mitchell

selected articles from issue 8

The repulsion will be televised: On why we watch men eating meat by Chris Ying

Polish in his horns: A taxidermist's artistry by Marissa Guggiana

selected articles from issue 7

Why, God, Why? How veggie bacon stacks up against the real deal by Heather Smith

Leap of Faith: The persistence of pork prohibitions in a swine-centric world by Jeffrey Yoskowitz

The Pork Provacateur: One person’s reverence is another’s revulsion when it comes to the source of a meal by Kelly Stewart

selected articles from issue 6

Elegy for the Knackerman There are only a few ways to legally kill a farm animal in California.One-Shot Johnny is one of them. by Tamar Adler

Spam in a Can: A brief history of meat in orbit by Nicholas de Monchaux

selected articles from issue 5

Carne Diem: What meat art can tell us about life and death by Richard Fulmer

Head Games: An intrepid home chef braves the brain by Bonnie Azab Powell

The Whole-Animal Challenge: When life gives you offal, make meatballs by Marcia Gagliardi

Dining for the Brave: Italian Futurists take to the kitchen. by Laurie Loftus

selected articles from issue 4

Migration, on Ice: How globalization kills chickens for their parts by Malia Wollan

Deep Freeze: If a 14-year-old chicken breast could talk by Paul La Farge

Ode to Boudin poem by Kevin Young

Bacon, Not Stirred The beefytini, weenicello, and other meat cocktails by Rachel Khong

selected articles FROM issue 3

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

The Urban Farmer Do farm animals survive by dying? interview by Amy Standen

SELECTED articles FROM ISSUE 2

Phony Baloney Inside Layonna Wang's gallery of gluten by Heather Smith

Eating the Air on Promise of Supply An interview with Barbara Weissberger by Sasha Wizansky

Till Dinner Do Us Part Cannibalism strains a marriage by Jeremy Cantor and Camella Bontaites

Leading Lambs to Slaughter In search of a kinder, gentler abbatoir by Marissa Guggiana

SELECTED ARTICLES FROM ISSUE 1

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.”

SELECTED press

GOOD Magazine
The Eight Food Magazines You Should Read Now
August, 2010

New York Times
Coverage of our rabbit events in Brooklyn and San Francisco.
March 3, 2010

San Francisco Magazine
Best of the Bay issue

The Washington Post
“A Choice Quarterly That's Well Done, and Rare”
April 15, 2008

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

READ MORE PRESS HERE

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?

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