The “about” section of Meatpaper states:
At once divisive and universal, delicious and disturbing, funny and dead-serious, meat polarizes us unlike any other food.
Us, we’re ambidextrous here at Meatpaper — no agenda except to gnaw on the ideas, artistic excursions and bone-deep emotions the subject inspires. We invite you to dig in with us.
It’s been around since 2006, however I explored it in further detail when BrooklynGirlsCooking tweeted us about a placenta/wine pairing. Since most of the readers we attract are, well, to put it gently, sickos and freaks, I thought I’d pass along the link to yous. Subscribers get the full goods, however the highlighted links are definitely an interesting read. So interesting, in fact, it would provide too much fodder for our site – I mean, these are the people that organized that rabbit slaughter class that pissed me off.
Carry on, carnivores.
Meat is the New Spa
It makes me happy that a story about “paddock to plate” practices in Australia and how you can have a fun foodie vacation there was written by someone named Leah Greengarten. It almost keeps me from grinding my teeth when she quotes a chef who says: “Our customers really like the journey we are taking them on, as it’s as wholesome as it can be.” If you go there on your Australian vacation, it’s a bonus journey within a journey!
But I cannot ignore that one of the things she mentions is a $770 butcher class. There is probably a 20-syllable German word that means “travel to the other side of the world to spend tons of money doing what Sam the Butcher on the Brady Bunch did every day before you go back to your desk job,” and I wish I knew it. How is that even a vacation? Nothing sounds less relaxing to me after a 21-hour flight than learning the “ins and outs of cutting and utilising a pig, from nose to tail, including making sausages, slow roasted pork belly in the wood-fired oven, pigs trotter and potato pie and pig’s head terrine.” Massages are so over.
The local-meat movement has a problem in the pipeline, with a serious shortage of meat-processing destinations. Some farmers are having to make appointments to have their animals killed before they are even born. (Kind of like getting your kid into a New York school.) They should call Angelina Lippert!