Former Vegan and Vegetarian Write the Book on Sustainable Meat
Where and When: Omnivore Books Aug. 10, 6-7 p.m.; 4505 Meats Aug. 11, 10 a.m.-noon; Cavallo Point Aug 11. 1-4 p.m.
Cost: Reading and Signings free, Cooking Class at Cavallo Point $125
The Rundown: It has been a meaty year so far, with the spring announcement of Mark Zuckerberg's decision to kill his own food, the opening of whole-animal-utilizing Bluestem Brasserie, and the recent debut of the Bacon Bacon Truck. It seems an apt time for the authors of The Butcher's Guide to Well-Raised Meat to make their S.F. appearance.
Joshua Applestone, a former vegan, and Jessica Applestone, a former vegetarian, now own New York's Fleisher's Grass-fed and Organic Meats, a sustainable nose-to-tail butcher shop, and will be in the Bay Area to share their book on how to choose, cut, and cook sustainable meat.
It may seem odd that a couple of former vegetarians opened a meat shop and then wrote a book on butchery, but Jessica says that the meat-free life was a product of being unable to find the meat they'd agree to eat: specifically, ethically and sustainably-raised meat. Josh even remained a vegetarian until five months into Fleisher's operation, and only surrendered his herbivore ways to the line that now adorns their t-shirts: "Bacon. The Gateway Meat."
They'll start with a reading at Omnivore Books, before heading over to 4505 Meats the following day for a signing. For those who want to know more on how they do it, they'll also teach a cooking class at Sausalito's Cavallo Point as well.
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