Meatpaper Issue TWENTY
published August, 2013

issue TWENTY

In Meatpaper 20, we explore the Future of Meat in a series of conversations, articles, and original artwork.

Meatpaper Issue nineteen
published November, 2012

sold out

issue nineteen

In Meatpaper’s “Fishue,” learn about the taste of whale, the plight of the Antarctic toothfish, eel poaching, the archaeology of fish sauce, noodling, love on an Alaskan fishing boat, zebrafish, Isabella Rossellini in a squid costume, and more.

Meatpaper Issue eighteen
published July, 2012

issue eighteen

Meatpaper 18 is the Food Issue! Inside: Hungarian-inspired meats, a bollito misto experiment, our unofficial map of all the national dishes of the world, the birthplace of Buffalo wings, the idea of steak, reader-submitted recipes, and more.

Meatpaper Issue SEVENTEEN
published March, 2012

issue SEVENTEEN

Inside: We present a special poetry and illustration feature, stories about real crab and imitation crab, meat fakery, meat on television, cricket trapping, and, as you can see, portraits of U.S. presidents holding hams.

Meatpaper Issue sixteen
published October, 2011

issue sixteen

Inside: We investigate BONES in this special theme issue. Wishbones! Scrimshaw! Talismans! Archaeology! Contemporary art! Evolution! Jell-O! And more.

Meatpaper Issue fifteen
published June, 2011

issue fifteen

Inside: a wide-ranging feast of topics. Learn about meat glue, animals that eat people, Cree hunting traditions, beef in India, the challenges of lamb ranching in the rain, how to butcher roadkill, and more!

inside:

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

Meatpaper Issue FOURTEEN
published February, 2011

issue FOURTEEN

Looking at Meat: In Meatpaper 14, we examine meat’s visual culture. Learn about sushi philosophy, the relationship between meat and women in avant garde cinema, the real story behind the making of Lady Gaga’s meat dress, and why an image of steak makes a painting more powerful.

inside:

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

Meatpaper Issue thirteen plus SANDWICH
published October, 2010

issue thirteen

We offer stories about a variety of meats, including python, locusts, tripe, beef tongue, porcupine, dog, and jailhouse meat. We also share true stories of the people who make their living from meat, from Utah to northernmost Vermont.

inside:

When Backyard Chickens Become Pets: The growing geriatric chicken population by Kasandra Griffin

The Bunnies of Wartime: A World War II-era DIY meat manual resurfaces book review by Novella Carpenter

Meat in America: Turning offal into energy, and other aspects of small-town butchery in northern Vermont interview by Maria Gould

There’s No Such Thing as a Bad Cut: An excerpt from Primal Cuts: Cooking with America’s Best Butchers interview by Marissa Guggiana

Meatpaper 13 comes with a special gift: SANDWICH, a mini-zine covering all things sandwich. We interview the current Earl of Sandwich about his infamous great-great-great-great-great-great-grandfather, and the infographic gurus at GOOD present a dizzying global web of interconnected sandwich parts.

inside:

Holy Sandwich! Edible architecture and the Renaissance section by Nicholas de Monchaux

Saigon Sandwich: Vietnam’s crunchy cross-cultural creation by Julie Wan

He’s Got the Whole World In His Bread: The Earth Sandwich by Marissa Guggiana

A Noble Snack: How the sandwich got its name interview by Malia Wollan

Gun, with Sandwich: The Internet horde decodes Radiohead by Toby Warner

The Sandwich That Changed My Life: True stories from Meatpaper readers

Meatpaper Issue twelve
published July, 2010

sold out

issue Twelve

Our unofficial hamburger issue, Issue Twelve delivers a brief history of hamburgers, the Zen of burger flipping, and hamburger-themed religious iconography. We also report on competitive eating, bug tacos, squirrel hunting, sea turtles, and more.

inside:

Same Old, Same Old: Cooking 100 burgers a day interview by Heather Smith

Snap, Crackle, Pop! On Eating Bugs and Worms by Lucy Lean

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

The Holy Hamburger Series by Ariyana Suvarnasuddhi

Animal Science: A visit to the UC Davis Meat Laboratory story by Malia Wollan

Wild Game at the Winery: In praise of guinea fowl by Andrew Mariani and Chris Fischer

Meatpaper Issue ELEVEN
published April, 2010

issue ELEVEN

Inside: A globetrotting array of stories takes you from Vietnam to a New England yak farm. Learn about oyster farming, meat facials, and the global origins of one taco’s ingredients.

inside:

The Global Tacoshed: Do you know where your taco comes from? story and graphics by John Bela, Teresa Aguilera, Annelise Aldrich & Rachael Yu

The Fish Taco Farm: An experiment in urban aquaponics by Heather Smith

Mr. Oyster Goes to Washington: How an estuary became a battleground between agriculture and wilderness interview by Marissa Guggiana

Another Meatless Monday: The fight to bring variety to Baltimore school lunches story by Eliza Barclay

How Much for That Tê Tê? Vietnam’s illegal pangolin trade story by Mike Ives

Eating the Thing That Sings: A rough guide to music about plucking by Heather Smith

Meatpaper Issue ten
published January, 2010

issue ten

Inside: a multi-disciplinary, sensory extravaganza of topics, including meat perfume; meat aura photographs; meat in rock, punk, and soul music; meat as building material; and rabbit farming as a sustainable food of the future.

inside:

The Rabbitry and the Family: Bunnies may be the food of the future interview by Marissa Guggiana

Why No One Wants to Eat the Meat House: The complicated world of meatchitecture interview by Heather Smith

Kirlian Photography: An artist searches for meat auras images and text by Nate Larson

The New School of Haute Perfume A contemporary perfumer’s uncommon scents by Lucas Crawford and Carmen Ellison

Notes Toward a Definitive Treatise on the Role of Meat in Popular Music with Special Consideration of Rock ’n’ Roll by Tony Michels

Meatpaper Issue NINE
published October, 2009

issue nine

Inside: the controversy about eating seal meat in Canada (and what that has to do with maple syrup), early-20th-century slaughterhouse tourism, the day-to-day life of a livestock veterinarian, the lard vs. butter debate among pie bakers, and that age-old question: What did T. rex taste like?

inside:

Grace and Grit: A young veterinarian does his part for the American food system interview by Marissa Guggiana

All is Fair in Pie and War: The lard vs. butter debate comes to a climax by Colleen Hubbard

What's in a Name: Temple Grandin and the ethics of certifiable meat by Heather Smith

Meatpaper Issue EIGHT
published June, 2009

sold out

issue eight

Inside: a trip to the taxidermist’s studio, haute cuisine hot dogs, eating and hunting with the Kangiqsujuaq, and everything you always wanted to know about cattle insemination but were afraid to ask.

inside:

Song of Cracklin poem by Kevin Young

The Lonesome Call of the Animal Fluffer: Everything you always wanted to know about cattle insemination but were afraid to ask by Marissa Guggiana

So Fresh the Heart is Still Beating: Eating and hunting with the Kangiqsujuaq by Justin Nobel

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

Meatpaper Issue SEVEN
published March, 2009

sold out

issue SEVEN

The Pig Issue!
Inside: how a county fair sow is like Miss America, pig lit, chefs’ pig tattoos, a fake bacon taste test, and much more.

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

Meatpaper Issue SIX
published December, 2008

issue SIX

Inside: stories of opposing slaughter philosophies in Northern California, a world-famous Belgian artist tells us what it's like inside a suit made of steaks, and where the bulls go after the matador has struck. And we tackle the thorny issue of whether bacon and chocolate really belong together.of salami, electricity, and eau de Cologne.

inside:

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

Meatpaper Issue fIVE
published September, 2008

issue fIVE

Bill and Nicolette Niman on what makes sustainable meat, San Francisco chefs discuss whole-animal butchery and cooking, a meat art extravaganza in Cambridge, and Italian Futurists demonstrate the culinary possibilities of salami, electricity, and eau de Cologne.

inside:

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

Meatpaper Issue four
published June, 2008

sold out

issue four

The global politics of chicken wings, animal cannibalism in the children’s books of Richard Scarry, plus the beefytini, weeniecello, and other adventures in mixology.

inside:

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

Meatpaper Issue Three
published March, 2008

sold out

issue three

Israel’s clandestine pork market, meat styling for everyday objects, the etymology of the meat diaper, Tunisian goat balls, frog-free frogmeat, and one extremely persuasive vegan.

inside:

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

Meatpaper Issue TWO
published December, 2007

sold out

SELECTED articles FROM ISSUE two

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

Meatpaper Issue One
published September, 2007

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?

Meatpaper Issue ZERO
published March, 2007

sold out

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.”