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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.
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$9.95
plus shipping |
| US |
$2.50 |
| Canada |
$3.50 |
| Europe |
$6.50 |
| Elsewhere |
$6.50 |
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published October, 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.
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$9.95
plus shipping |
| US |
$2.50 |
| Canada |
$3.50 |
| Europe |
$6.50 |
| Elsewhere |
$6.50 |
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published September, 2007 |
Issue One
Inside: An infamous flanksteak dress from 1989; braised moose nose, roasted cicadas, and other traditional Native American treats; the new school of old school butcher shops, and the first-ever definition of the word fleischgeist in print!
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$9.95
plus shipping |
| US |
$2.50 |
| Canada |
$3.50 |
| Europe |
$6.50 |
| Elsewhere |
$6.50 |
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