Edible San Francisco’s Meat Issue

The latest Edible San Francisco (of which I am deputy editor) is the Meat Issue and has several articles available online that I think will also be of interest to Ethicurean readers. Head over to ESF’s website to read them (and please leave feedback in the comments — we need letters to the editor!).

  • At Close Range: Bay Area chefs share their experiences helping to slaughter an animal. By Marcia Gagliardi
  • Burger Off!: Tasting the best of the Bay Area’s grass-fed ground beef. By Carol Ness
  • From Beak to Feet: For small poultry farmers, raising superior meat birds is only half the battle. By Wayne Garcia

Following this post I have republished one of the features in its entirety, since I wrote half of it. “The Sustainable Pork Smackdown: Midwest vs. Bay Area” arose from ESF contributor and Eccolo sous chef Samin Nosrat’s pitch as to why it is actually more environmentally responsible for Bay Area residents to buy pork from the Midwest. Well, ESF makes no bones about our eat-local bias, so we couldn’t let that idea go unchallenged. Read on for a list of 10 warring reasons to think hard about that pork on your fork.

And now for the fund-raising that’s mandatory in these dire times for print publications: Edible San Francisco is currently distributed for free in the Bay Area, but copies disappear almost as soon as they go on the stands. So both Bay Area residents and others should consider subscribing: it’s $28 for four issues mailed to your door. Got a business? A book coming out? A project you want to publicize? Take out one of our reasonably priced ads, or think about sponsoring our hot new food-trivia pub quiz, Edible Pursuit.

2 Responsesto “Edible San Francisco’s Meat Issue”

  1. Laura says:

    I just tried out a pig butchering class the other day, and the guy teaching mentioned that he had just slaughtered a pig recently, I guess for the first time.  He mentioned that he’s been eating a lot less meat since.  It’s good to get a little bit of a connection going with your food…makes you realize how much goes into that chop on your plate, and makes you face the fact that you are, in fact, eating an animal. 

  2. Interesting attention to perspective, Laura. I prefer eating meat I’ve seen the face of. But then the same for fruits and veggies. The closer we are to our food the better.