As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
The vegan, cruelty-free lifestyle extends beyond food. Compassion for animals and the planet affects what we buy when it comes to everything from body products to furniture to cleaning products to bedding to car interiors. And of course, it affects the clothing we wear.
In the Bay Area, the skeletons and jack o’ lanterns of Halloween are always interwoven with the sugar skulls and marigold-strewn altars of Mexico’s Day of the Dead. So why not use goat as a base for this Halloween stew baked a pumpkin? Goat is a traditional meat for Day of the Dead dishes–and, with their spooky eyes and devilish implications, a perfectly haunting choice for Halloween, too.
“Is this Satan’s dinner party?” asks my companion, eying the whole skinned goat hanging from hooks in the middle of the room, surrounded by eager diners digging into plates of raw goat carpaccio. No, it’s just The Butcher and The Chef, an underground dining event that’s demonstrating, in the most deliciously visceral way possible, just how food goes from animal to ingredient.
Then, I started slipping.
The process was slow but steady and natural. Animal by animal, each meaty notch on my fork, the fresh flavors and the associated stories, people, and places, has marked my memory. I’ve returned again and again to this timeline of tines, to reflect upon my gradual path — from devout vegetarian to comprehensive meat-eater.
Is it true that until last weekend you were a goat virgin? Well, not entirely true. I was a virgin in the sense that I had never procured a goat before, nor had I ever put a goat in my oven. I did however, have my first goat experience at one of my all-time favorite […]