Since the Fall of 2007 two women have published a quarterly digest of meat entitled, approptiately, Meatpaper. You’ll find articles about restaurants and sustainability, opinion, practices and poetry. Articles such as “Bacon, Not Stirred: The beefytini, weenicello, and other meat cocktails” and “Deep Freeze: If a 14-year-old chicken breast could talk” grace it’s pages. It’s part food magazine, part art journal, part cultural exploration, but all meat. To experience the magazine’s frivolity, check out this quick video, a meat love story.
As Many Rounds as Possible in 20 minutes of:
Max reps dips