Meatpaper Magazine
When people hear of a magazine called Meatpaper, they immediately conclude that it must be a recipe-laden publication for cooks or a trade magazine for those in the livestock and butchering business. Meatpaper is directed at neither. Actually, it is very hard to describe. Created by San Francisco-based Sasha Wizansky, whose background is fine art, graphic design and sculpture, the concept for Meatpaper started as an art project. About four years ago, Wizansky says she was struck by the realization that “everyone had a story to tell about their relationship to meat. I realized that a magazine would be a perfect way to explore this idea.”
Teaming with journalist/radio reporter Amy Standen, Wizansky self-produced what she describes as “the only magazine about the idea of meat – what we call the fleischgeist” — defined as “the spirit of the meat.” She says fleischgeist refers to “the growing cultural trend of meat consciousness, a new curiosity about not just what’s inside that hotdog, but how it got there, and what it means to be eating it.”
