Just in case you thought the only gristle Moby cared for was of the Throbbing variety: Tonight Moby presents Gristle: From Factory Farms to Food Safety , possibly the most chilling and illuminating book about the meat in your mouth since Upton Sinclair's 20th-century novelistic gross-out The Jungle. Subtitled “Thinking Twice about the Meat We Eat,” this so-called “lively little guide” — co-written with food-policy activist Miyun Park — charts the way dead meat gets to your plate and just what processes and treatments it's subjected to in between. This is the industrial food system dissected and prepared for practical consumption and understanding. If knowing is half the battle, this is food progressives' neutron bomb. And if you thought Moby and Ted Nugent would never agree on anything, here's your chance to have your mind truly blown. Skirball Cultural Center, 2701 N. Sepulveda Blvd., L.A.; Tues., Mar. 23, 7:30 p.m.; free (resv. req; , limit two tickets) (310) 440-4500. –David Cotner
Tue., March 23, 7:30 p.m., 2010
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