On the topic of conversations with rad queers over meat, I got to share a Hangar/Hanger steak in Seattle this week with Kennedy of YES, Queer Youth Space and the documentary film Put THIS on the map, which was just accepted into Frameline this week! Our hangar steak at Cafe Presse “from Oregon” was medium-rare and served with pomme frites.
Hangar steak, the cut that ‘hangs’ from the diaphragm, is prized for being flavorful with a slight kidney-ish tinge. Presse does a nice job of preparing the steak to bring out that flavor and keeping the steak relatively tender (it tends to get tough if cooked slowly or for too long). Several butchers I’ve spoken to in the US have bemoaned the lack of demand for Hangar here. Even in good economic times, when steaks are selling better than they are right now, hangar is often ground into hamburger rather than separated as a delicacy as it is much of Europe and in Mexico (can someone set me straight on whether Hangar would be carne asada or arrachera, please?)
It was wonderful to learn more about the path that Kennedy and a strong group of queer youth on the East Side of our city have been on for the last several years, from documenting their individual stories to launching a project to make real change and safe space in their community. Check out how you can support Queer Youth Space, follow them on facebook, and see what they’re up to!
Queer Youth Space is a community initiative and coalition in which the overall campaign is to secure space for queer youth in the Seattle area. This space would be led, owned, and organized by the very constituency that the space would serve. Queer Youth Space is radical and revolutionary in that it is a youth-led, adult supported model. The ideas and values inherent within this structure are at the very core of the philosophy of the collective, chief among them furthering the model of youth leadership in which Queer Youth Space believes should be dominant structure locally as well as nationwide.