Meat My Friends Is...
a gathering of artisanal sausages that take storytelling to another stage, the plate. The sausages were developed as a performances, each sausage is inspired by the stories of my family and friends lives. The first series of homages are to my father. A variety of sausages are on offer at a series of pop ups and wholesale and the artist will also collect stories and narratives to inspire new sausage homages. Meat My Friends uses quality meat, local ingredients, organic where possible and strives to be an ethical sausage from all levels of production, including paying workers a living wage.
"Pyongyang Ain't No Picnic" details my father's journey to oversee the dismantling of North Korea's Nuclear Reactor and his failed attempts to buy a local rotisserie chicken. The sausage is made with ground chicken, garlic, garlic chives, Korean gojujiang chilies, soju and oven crisped chicken skin.
"the 8 1/2 Year Tour" explores my father's extensive time served in Vietnam as a civilian. The sausage is a country style pork grind with caramelized shallots and lemongrass, and nuoc mam (fish sauce).
“D’s dirty dog” a Vietnamese American friend named “D” wanted an Los Angeles classic for her 30th birthday, instead of the traditional bacon wrapped dog ,the bacon, ground pork, caramelized onions and jalapenos find there way into the sausage with a smidge of sriracha. Yeah, that’s right, pork on pork.
“Lucky 13” was created as an homage for my friend Dan G, an old school punk rocker. Okay, it's a bison and salt pork sausage I brined in PBR (beers, steers and queers) and spiced it up with some cayenne (Sparker was Dan’s ska punk bad) and some jerk seasoning (Circle Jerks) and some garlic (Neurosis)
“Luna’s Dream Life” Imagine if you will some hot and sexy Queer Fat Xicana femme on femme action. My girl Luna, self identified Queer, Fat, Xicana Femme from Highland Park loves her some ladies and this sausage is all dark meat - legs and thighs. Hot make out session of chicken, mole, duck fat, and schmaltz all stuffed together.
“Pork my Buns XXXX” sounds dirty but it’s just a little char siu BBQ pork in a little chubby stubby packed into a steamed bun, topped with hoisin and green onions. Orientalize this!
“El Pato Chino” a simple duck sausage is made peking style with Chinese 5 spice, hoisin and green onions and in true LA style served on a small organic heirloom corn tortilla. I used to hang out with a local rock band called “Rice and Beans,” half the band is Mexican and half the band is Asian, except for Mr. Ohno – he’s Japanese AND Mexican. They represented what Los Angeles is to me – a cultural mash-up and space for possible inter-ethnic points of contact through food. Influenced by late nights in LA’s Chinatown with the band, eating duck and drinking “cold tea” this is the perfect sausage to end the night or start the day with.
"The Stud" (named after a popular dildo), this vegetarian mushroom and cashew based number ups the umami with miso. While it won't give you the same kind of vibration as the original, your chakras will certainly get a vibrational alignment.
“Pagoda Palace” this pork-based sausage is in honor of Lauronica – an Eastside Latina lesbian couple, who have been mega supporters of Queer Women of Color cultural producers by supporting film making with critical funding. They host an annual party at their home on a hilltop. They make the best chimichurri sauce around for their bbq’d meats. I usually saddle up to the bowl and refuse to share. To honor their support of artists like myself, I made this chimichurri laden pork bomb.