Filed under: animal rights, cooking, fusion food, lifestyle, meat, meat and potatoes, meat neutral, vegetarianism | Tags: bacon, chris cosentino, fleischgeist, gateway meat, meatpaper, offal meats, penis
This week, Meat Neutral would like to bring special attention to Amy Standen and Sasha Wizansky who are fellow supporters of the world of meat. Amy and Sasha, who once upon a time were committed vegetarians themselves, are the creators of the magazine “Meatpaper.”
Meatpaper, recently featured in the New York Times, is a print magazine of art and ideas about meat. The term fleishgeist most appropriately describes the movement:
Fleisch-geist (flish’gist’) n. From the German, Fleisch “meat” + Geist “spirit.” Spirit of the meat. From Zeitgeist, “spirit of the times.”
Meatpaper goes beyond recipes and food, striving to capture the essence or spirit of meat. As Standen states: “Meatpaper is about every way of looking at meat. I think of it as a magazine that’s just as intended for vegetarians as it is for meat eaters.”
Some of our favorite articles included those that strive to examine people’s relation to the meat they eat. Our personal favorite: “Chris Cosentino doesn’t want to eat penis but if he has to, he will” is an interview of head chef Chris Cosentino who specializes in Offal meats. The interview touches on some important issues about how disconnected we are in urban settings from the meat we eat the animals it comes from, as Chris puts it (describing his more exotic dishes): “People say, “oh a tongue, I have one.” Or, “a heart, I can’t eat that.” What I try to do is make people understand a whole-animal ethic.”
The thing we liked best about Meatpaper is that it creates the space for an appreciation of meat that goes beyond the traditional “meat and potatoes” ethos. Meatpaper, like Meat Neutral endeavors to positively embrace our connection to meat. Eating meat is not something to be guilty of, nor should it be a divisive factor limiting our appreciation of vegetarian cuisine.
And finally a parting quote: “We find over and over again that bacon is the conversion meat,” Ms. Standen said. “Bacon is how vegetarians change their minds.” (related see Meat Neutral post: Bacon the Gateway Meat)
Filed under: dessert, diet, food, fusion food, life, lifestyle, meat | Tags: bacon, chocolate, Mo's Bacon Bar, spicy sweet savoury, sweet savoury, Vosges, wasabi peas
One night last December in Tofino, the Woodstock Collective was sitting around a fire, drinking wine and laying the groundwork for the Meat Neutral cookbook when an interesting question arouse: What about desert?
Staying true to our roots of expanding our culinary consciousness, we instantly thought of our some favorite deserts such as vegan cayenne chocolate cake, and carrot cake with cream cheese icing — deserts which clearly paid homage to the “vegetarian”in all of us. With a little more thought, we came were reminded of the meat based gelatin dishes from our childhood, just like grandma used to make. But how to combine the two, that was the question. Then, finally after searching high and low, we came across an innovative chocolatier who trailblazed the meat neutral desert world with the creation of the Applewood Smoked Bacon Chocolate Bar.
Award winning Vosges Haut-Chocolates, based out of Chicago, introduced the world to the bacon/chocolate creation with Mo’s Bacon Bar, designed by owner Katrina Markoff. Hand picking exceptional ingredients of the highest quality she has created the piece-de-resistance:
The bacon bar is pure brilliance, a joy to the senses — the smells, textures, and tastes all combine harmoniously to create a chocolate experience like no other. Merging savoury with sweet, the fusion wisps the palette away in a lusty promenade, remnant of a geisha tangoing with Astor Piazzolla.
And it was proven… dessert can be meat neutral. What a sweet sweet victory we savour. The doors have been blown wide open.
Meat Neutral Tip: Try with wasabi peas to take Mo’s Bacon Bar to the next level for a spicy-savoury-sweet trifecto.
PS. Vosges also gets extra points for sourcing 100% of their energy from renewable sources, and for being certified organic.
Filed under: diet, food, lifestyle, meat, meat neutral, vegetarianism | Tags: meat, meat eaters, reclaiming vegetarianism
In past posts, we have mentioned how from a political perspective, Meat Neutral is about reclaiming the word “vegetarian.” Continuing in this thread,today, we are going look into the origin of the word meat.
The first meaning of the word Meat was solid food in general, in contrast to drink. This was the meaning in the first citation in the Oxford English Dictionary ~900. It was not until ~1300 that meat was used to denote the flesh of animals and not until even later the definition in the dictionary was changed.
So there you have it. We are all meat eaters, whether you like it or not.
Leave your preconceptions behind, or take them with you, and join the Meat Neutral movement.
