Julio Duffoo: Portraits from Meatpaper

We’re pleased to announce our first exhibition, at 18 Reasons in San Francisco. Since Meatpaper Issue One, Julio Duffoo has been shooting extraordinary portraits of the people who spend their lives engaged with meat.

WHAT:
Julio Duffoo’s portraits will be installed at 18 Reasons Gallery. We’ll be co-hosting two 18th Hour events. Bi-Rite Market will be serving tastes of some of their favorite wines, as well as their house-made charcuterie.

As 18 Reasons is a very small space, we will hold openings on two consecutive Thursday evenings. Please join us! Be prepared for a crowd!

During the second session on July 2, we will host an Open Meat Mic. Prepare your favorite poem, song, story, display, or performance about meat (in 3 minutes or less) and share it at 18 Reasons. Sign up for 3 minute time slots by emailing Meatpaper at events@meatpaper.com. Please title your email “Open Meat Mic” and include your full name.

WHEN:
Thursday June 25, 7-9pm
Thursday July 2, 7-9pm
more details

Gallery hours by appointment. Please email to schedule.

WHERE:
18 Reasons
593 Guerrero St.
San Francisco, CA 94110

ADMISSION:
$10 / $5 for 18 Reasons members (this is a donation if you’d like to eat and drink, and it supports 18 Reasons.)

MORE INFORMATION:
duffoophotography.com/meatpaper
meatpaper.com
18Reasons.org

Cochon 555

Here’s an event that Bay Area pork-enthusiasts will enjoy:

COCHON 555 SAN FRANCISCO
“Five Chefs, Five Pigs, Five Winemakers”
June 14th, 2009 at 5pm
The Fairmont San Francisco

WHAT: A group of top San Francisco chefs will each prepare a 100 pound heritage breed hog from head to toe for this friendly competition. Guests and professional judges will determine a winner based on presentation, utilization and overall best flavor. The winner will be crowned the “Prince of Porc”. In addition, five selected winemakers will showcase their wines. COCHON 555 is a tribute to heritage and heirloom breeds, chefs and winemakers.

WHO: A Taste Network Event featuring:
Ryan Farr, 4505 Meats
Nate Appleman, A16 / SPQR
Staffan Terje, Perbacco
Ravi Kapur, Boulevard
Peter McNee, Poggio Trattoria

WHERE: The Fairmont, San Francisco - 950 Mason Street

WHY: To promote heritage pigs and breed diversity in local and national communities.

HOW: RSVP IS REQUIRED. Tickets are $125 per person ($30 discount to industry is available, please email organizer for code)

COCHON 555 began in Atlanta and is national in scope. San Francisco ends our 10 city tour with cities such as New York, Portland, Seattle, Boston, Des Moines, Chicago, Washington D.C. and in the future, all winners will be invited to compete in Grand Cochon. Chefs and judges from each city are selected by Taste Network to participate in the event. www.amusecochon.com

Pig Party Report

Thank you, to all who joined us for the launch of Meatpaper Issue Seven!

photo by Pamela Palma

We had a great time at lovely Camino in Oakland. Photos by Pamela Palma are here and photos by Andrea Scher are here.

Huge thanks go out to all these extraordinary folks:

Russell Moore & Allison Hopelain (Camino)
Sam White & Chris Kronner (OPENrestaurant)
Ryan Farr (4505 Meats and CHEFS Program)
Leif Hedendal (Cooking with Leif)
Taylor Boetticher (Fatted Calf)
Staffan Terje (Perbacco)
Prather Ranch Meat Co.
Becker Lane Organic Pork
Trumer Pils
Oliver McCrum Wines
Pacific Edge Wine & Spirits
Leopold Bros.
St. Barths Spirit Co.
Beaune Imports
… and all the staff and volunteers!

Some highlights:

photo by Andrea Scher

photo by Andrea Scher

photo by Pamela Palma

photo by Andrea Scher

photo by Pamela Palma

photo by Pamela Palma

photo by Pamela Palma

photo by Pamela Palma

photo by Pamela Palma

Pig Party at Camino on 4/27

UPDATE: This event has sold out.

Meatpaper invites you to celebrate the launch of the Pig Issue!

We’re proud to collaborate with Camino and an amazing crew of chefs to bring you a whole-animal butchery demo, corn dogs, fresh sausages, roast pork cooked in the fireplace, pig tails, chicharrones, charcuterie, farm-fresh vegetarian dishes, specialty cocktails, wine, beer and more.

WHAT:
Launch party for Meatpaper Issue 7, the Pig Issue.

WHEN:
Monday, April 27
6pm to 9pm

WHERE:
Camino
3917 Grand Avenue
Oakland, California

TICKETS:

*** UPDATE: tickets have sold out. ***

FEATURED SPONSORS:
Russell Moore (Camino)
Sam White & Chris Kronner (OPENrestaurant)
Ryan Farr (4505 Meats and CHEFS Program)
Leif Hedendal (Cooking with Leif)
Taylor Boetticher (Fatted Calf)
Staffan Terje (Perbacco)
Prather Ranch Meat Co.
Becker Lane Organic Pork
Trumer Pils
Oliver McCrum Wines
Pacific Edge Wine & Spirits
Leopold Bros.
St. Barths Spirit Co.
Beaune Imports

and more, to be announced.

ABOUT CAMINO:
After working at Chez Panisse for over 20 years, Russell Moore opened this warm and rustic restaurant in the Grand Lake area of Oakland. Inspired by traditional home cooking in France, Italy and Spain most of the dishes served at the restaurant are cooked at the restaurant’s prominent fireplace or wood burning oven. A small, decisive, daily changing menu reflects the seasons, the region and the restaurant’s commitment to small farms. Camino offers a specialized cocktail menu using the same carefully sourced ingredients as the kitchen.

Utne Independent Press Awards

This just in:

Meatpaper has been nominated for the Utne Independent Press Awards in two categories: General Excellence and Social/Cultural Coverage. We are honored and excited to be included among the nominees!

The Meat Report

It’s been a busy week for fleischgeist trackers. Here are some highlights from meat media:

New York Times
The Grass-Fed Menagerie
How I Learned to Love Goat Meat

Gourmet
Vegetarian Butchers?

The Daily Beast
Women Who Eat Meat

The Pig Issue has arrived.

Happy Birthday to us! Two years ago today Meatpaper Issue Zero launched at a raucous party at sugarlump in San Francisco. And we’ve been your source for fleischgeist news ever since.

Meatpaper has a blog

Stay tuned for more frequent updates on Meatpaper happenings, events, and news in the world of the fleischgeist. Thank you for visiting!

We had fun at the Napa Nest.

Ashley Teplin put together a lovely event at the Napa Nest on the 24th! The bunrabs documented the event and delicious spread by Fatted Calf, Secret Eating Society, Scratch ‘n’ Sniff TV, and Verge Syrah here.

The news from CHEFS Program

During our launch party at Acme Chophouse, Ryan Farr butchered a pig from Devil’s Gulch Ranch. Ryan and his crew cooked up some tasty pork bits during the event, and then we donated the majority of the pork to the CHEFS Program. Ryan and his students have been making hot dogs, coppa, bacon, lardo and pig consomme, among other preparations.