blood sausage
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Anatomy Eats is a unique dinner series that combines learning about the body with cuisine. Each dinner features ingredients from unusual parts of animal bodies, and each dish offers an opportunity to learn how the body is constructed and how it works. For each ingredient, Dr. Jonathan Reisman explains its anatomy and physiology in both animals and humans, and chef Ari Miller explains how to turn that ingredient into delicious and anatomical eats. Join us at our next event to learn the complex wonders of your own body through delectable and adventurous dining.
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tripe
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Who we are
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Chef Ari Miller
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Dr. Jonathan Reisman
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Chef Ari Miller is chef and owner of Musi BYOB in Philadelphia. A former journalist, he got his start in professional kitchens in Tel Aviv, Israel. While there he became interested in whole-animal cooking by way of dishes like stuffed spleen, seared testicles with longhots and brains on toast. He worked as a chef in various kitchens in Philadelphia before opening Musi Philly in February 2019. His original cheesesteak, called the Frizwit, was named best cheesesteak by Philadelphia Magazine. He is interested in food that reflects the farmers, foragers, chefs and artisans it takes to nourish us all.
Follow Ari on Instagram @arimillerx |
Dr. Jonathan Reisman is a physician, writer, naturalist and traveler. His first book "The Unseen Body" is published by Flatiron Publishers. He has practiced medicine in remote locations from Arctic Alaska to the Nepali Himalayas to Antarctica. He has written about food, fungi and medicine for The New York Times, Washington Post, Slate, and Discover Magazine. He is especially interested in wild foods and prehistoric crafts. Jonathan's writings can be found at www.jonathanreisman.com.
Follow Jonathan on Twitter @jonreismanMD and Instagram @jonreismanMD |
