March 3rd Book Club - The Carnivore's Manifesto

We are so thrilled to be kicking off our brand new Book Club - in partnership with our friends at Graze Magazine - with the book The Carnivore's Manifesto, by Patrick Martins. Martins has some serious Slow Food chops, as the founder of Slow Food USA, Heritage Foods USA and the Heritage Radio Network

We could not be more excited to announce that Patrick Martins will be joining our Book Club via Skype to answer your questions, talk about the book, and share stories about founding Slow Food USA!

The book is a laugh-out-loud funny and refreshingly blunt manifesto for how we can all eat better meat, while also supporting the local farmers and businesses that produce good it. It's a quick read, so you've got plenty of time to jump in before we meet on March 3rd!

Don't forget to RSVP so we know how many people to expect. The event is FREE to attend, drinks can be purchased there, and BYO-snacks are encouraged! 

For a "taste" - here are Martins' guidelines for eating meat seasonally - it's not just for vegetables - based on natural mating patterns. "Let our animals be happy. Please, eat them in season. Let them have sex." (The Carnivore's Manifesto, pages 99-102). 

October - Goats, aka Goatober. "Goats are like newlyweds down on the farm. They do it like crazy in the fall."

December - Ducks and Geese. 

January and February - Cured meats, salumi, prosciutto, anything that has been salted and preserved. "Why? Because as humans became civilized, this is what we created to survive the winter." 

March - Lamb! "There is a reason that lamb is central to Passover and Easter -- or did you think ti was just convenient symbolism?"

Spring - Brisket. "Brisket is popular in early spring [because] it is a good, lean rough cut, the cut of the cow that stands up and lasts best through the winter until it is the last part of the cow left."

Summer - Salmon. "Coming into summer, you'd be a fool not to eat salmon during the wild salmon harvesting season -- those are the months you'll get it fresh from Alaska ... which is the largest wild salmon run in the world."