Head to Tail Tamales

One of the main goals of this project is to remain as carbon-neutral and waste-free as possible. This entails obvious things like using compostable materials but also extends to the food itself.

Animal agriculture in general and factory farming specifically are some of the leading causes of climate change, not to mention often cruel practices. It is also important to understand the nutritional needs of people who are unhoused, sleeping outside in the elements. 

Your joints ache, your muscles feel weak, you can feel your cartilage crumbling day by day, and you need a lot of calories to keep warm through a cold night. Though I do not eat much meat myself anymore, I like to cook meals for distribution with meat that are nutritionally and calorically dense, filled with high-quality protein and lots of collagen.

I do this by using cuts of meat that are in less demand. For example, when a pig is raised and slaughtered, it is primarily to fill the market demands for things like bacon and pork chops, the more expensive and desired cuts. The head, tail and feet, on the other hand, typically are in much less demand, often thrown away.

These cuts are actually some of the tastiest and nutritionally dense parts of the animal if prepared properly. As an added benefit, these cuts are typically quite inexpensive allowing me to cook up hearty affordable meals without much environmental footprint.

Using several heads, feet, and tails I can make enough red chili pork filling for 400 tamales. The meat is slow cooked overnight until it is all falling off the bone, and the broth that has reduced down is rich in minerals and collagen. The tamales are then wrapped with this delicious filling inside, and steamed 50 at a time before being passed out hot and fresh. Everyone has loved my chili pork tamales. A vegetarian option coming soon!