Fleischgeist, a term that perfectly describes America’s growing trend of meat consciousness, was coined by Amy Standen and Sasha Wizansky, the editors of Meatpaper, a magazine whose mission is to address the “new curiosity about not just what’s inside that hot dog, but how it got there, and what it means to be eating it.” Though the website is limited, this is still a great place to check out such articles as “Bacon, Not Stirred” (a piece about meat cocktails—really), and keep up with the latest meat news that you didn’t know you had missed.