Two weeks ago I bathing in the brief but wondrous period of magazine discovery and appreciation. When I came across Meatpaper, I was on the sexy Mag Culture blog. I was scrolling through, checking out various magazines and news when something caught my eye. A sandwich booklet that will be shipped with 13th issue of Meatpaper. I thought, Meatpaper? What kind of a joke is that? And then, Sandwich?!! Who said, Sandwich?
Because recently I have fallen in love with sandwiches like never before, anything sandwich-related caught my eye. Especially when there’s a white and pink unicorn sleeping soundly between the slices.
Back to Meatpaper. It’s a quarterly San Francisco-based magazine. And it’s amazing.

What is this ALL about? In the words of Meatpaper:
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.
The reasons I fell in love with it:
- Covers. Mixture of New Yorker and art/life photography. I can’t quite place it, but there is something crisp and beautiful about all the covers.
- Quarterly. Good fucking content comes in quarterly packages. For a topic such as this.
- Amazing collection of topics.
- The culture of meat. I’m a foodie, okay, I like to read about food besides consuming and photographing it. Meat is an interesting topic. It can be very polarizing, and it can be quite uniting. It is painful to some, and delightful to others.

I subscribed. After checking out the kinds of articles presented in this publication, I contacted the office and subscribed. And yesterday I received my issue 12 and 13. Off to reading!
(I highly recommend you check out their website)
Just look at the sample articles and coverage:
- stories about a variety of meats, including python, locusts, tripe, beef tongue, porcupine, dog, and jailhouse meat
- report on competitive eating, bug tacos, squirrel hunting, sea turtles, and more.
- learn about oyster farming, meat facials, and the global origins of one taco’s ingredients.
- a multi-disciplinary, sensory extravaganza of topics, including meat perfume; meat aura photographs; meat in rock, punk, and soul music; meat as building material; and rabbit farming as a sustainable food of the future.
- the controversy about eating seal meat in Canada (and what that has to do with maple syrup)
- the day-to-day life of a livestock veterinarian, the lard vs. butter debate among pie bakers, and that age-old question: What did T. rex taste like?
- how a county fair sow is like Miss America, pig lit, chefs’ pig tattoos, a fake bacon taste test, and much more.
- AND MORE
As you can see, this is interesting to everyone interested in food or ethics and aesthetics of meat. I can easily be a vegan and read this. Moreover, I will most likely be put off meat (or very much drawn to it, haha) after some articles, but in all cases I will gather a better understanding of the world of meat and its elements.
On their press page you can see that they’ve been mentioned in New York Times, GOOD magazine, HuffPo, BBC, Boing Boing, Maclean’s etc.

Oh yeah, yearly subscription is $28 in the US and $34 in Canada. You can buy individual issues too ($7.95 per issue + shipping to wherever you live).
























