Sometimes, it takes an outsider to show us things about our own town. Dana M. Chang, 20, pictured, who hails from San Francisco, came to Baltimore to attend the Maryland Institute College
of Art as a photography major.
Raised against a backdrop of food pioneers (chefs Alice Waters and Thomas Keller and author Michael Pollan), she soon became interested in the food scene here, focusing on chef/owner Winston Blick and his Hamilton restaurant Clementine for its use of local products. She followed Blick for a year as he visited area farms and dairies and even watched as a pig was butchered.
The result is her pictorial How to Eat Meat ($20, available at Clementine, Green Onion market, and amazon.com). “People don’t realize the different choices you can make,” she says. “In my book, I want to make it educational, but not forcing people about sustainability. I want it to be a journey.” She’s already working on another book.
ON YOUR PLATE: The Craft of Charcuterie.
Clementine cures and smokes its meats in-house from locally sourced animals for its charcuterie plate. “It is worth the time and effort in the long run to know you have quality meat,” says Clementine butcher James Wilson in Chang’s book.