Foodie-ism tends to evoke images of delicately tending to Egyptian Flat beets in organic mulch, rather than slaying animals using only your wits, courage, and an incredibly long Global G-2 Chef's knife. For a more muscular vision, check out Goodeater.org.
Co-run by a Boston-based food writer/former Clio chef, Goodeater takes a brawny tack on food quality, sourcing, and sustainability, covering everything from young Jewish dudes doing DIY kosher butchering, to guerilla Chicken McNugget artwork. Other highlights:
An intensely graphic photo-documentary and breakdown of the author killing, skinning, and cooking a duck named "Webster McKwak". With his bare hands. Seriously. Dude kills his own duck.
Extensive instructions for making McDonald's-style fried apple pies, from stealing them from your neighbor's apple tree to scarfing them as soon as you take them out of the oil bc "like Sammy the Central Sq bum in the People's Republik on a Saturday afternoon -- it's not a good idea to let 'em sit".
A (tongue-in-cheek?) proposal that, should our country take a Cormac McCarthy-esque "environmental cliff-jump," we appropriate Lesotho's herder-farmer "3 Flag" trading system: green flag if you have extra veggies, red for excess meat, white for excess pineapple beer -- apparently so gag-inducing, it's no coincidence white also signifies surrender.
The author also offers whole animal or Japanese-style custom catered dinners featuring 8-10 wine-paired courses, which he insists are "the kind of meals that'll get you laid" -- help you'll need, after your crying fit leaves your girlfriend the one offing a duck in your sink.
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