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: animal rights, cooking, food, meat neutral | Tags: animals, anthropocentrism, diet, fish, fishism, fishist, vegetarianism
Over the past few weeks we have begun to articulate the Meat Neutral “manifesto” in each successive post. Some of the key tenets which we have covered include:
- Vegetarian food is good… its just missing meat
- Meat Neutral = Balance (like yoga)
- We promote culinary creativity
- Meat Neutral is about promoting vegetarian cuisine
- Meat Neutral can reduce your carbon footprint
Another pillar of the Meat Neutral lifestyle/philosophy is that we do not condone or support fishism.
What is fishism? For those of you not familiar with the term, fishism (\ˈfi-ˌshi-zəm), is a phenomenon quite common in the “vegetarian” world. It is a situation where an individual has made a strong political statement about their beliefs and ethical code that is reflected through dietary habits. (i.e. “It is morally wrong (and cruel) to kill sentinent beings to sustain our lifestyle”). This is a respectful choice that people have a right to make. However, more often than not, the fishist, does not extend this moral framework to the aquatic species. They bend the rules for when it comes to fish. Haven’t you ever heard the phrase: “I’m vegetarian, but sometimes I eat sushi.”
In essence, this statement entrenches the prejudice that our scaled friends endure on a constant basis. The fishist, acting as if they were nature’s omnipotent anthropocentric judge, grants freedom and rights to certain animals whilst taking them away from others.
Meat Neutral would officially like to state that we do not judge animals by their scales (so as we may not be judged by theirs). Instead we strive to spread and reduce our inevitable impact on the living world due to our perpetual need of victuals.
And remember:
Fish are animals too.
Meat Neutral -- the Blog 