Meatpaper Issue EIGHT
published June, 2009

issue eight IS AVAILABLE NOW

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.

Meatpaper Issue SEVEN
published March, 2009

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.

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.

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:

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

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.”