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New: |
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We're
excited to introduce our new Meatpaper tote bag! Featuring
a "Meat
Mandala" design
by Rebecca
Macri,
the totes are made in the U.S. from 100% cotton.
Each is 13 inches wide by 14 inches tall with a 25-inch
cotton handle. The size is perfect for books, laptop,
or salami, and is quite a conversation starter as friends
and strangers test their meat-part identification skills.
COLOR: Dark
red on natural
PRICE: $20 + $4 s/h
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Available back issues:
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published March, 2009
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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.
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published December, 2008
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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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published September, 2008
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issue five
Inside: 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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published March, 2008
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issue three
Inside: 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.
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published September, 2007
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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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