Basic Duck Butchery & Charcuterie (Eugene, Oregon)
The PMC heads to Eugene for a few classes this summer! Want to learn all …
The PMC heads to Eugene for a few classes this summer! Want to learn all …
The PMC heads to Eugene for a few classes this summer! Ever wondered where your …
In this course, instructors teach each student how to kill their own rooster or hen …
Learn how to raise, slaughter, and butcher your own rabbits. After a demonstration on the most …
John Gorham, owner and chef behind Toro Bravo, Tasty & Sons, and Tasty & Alder …
Josh Scofield, the talented man behind the charcuterie plates at Toro Bravo, Tasty & Sons, …
Learn the lost art of home butchery from French-trained Camas Davis, founder and owner of …
By now most of you know that we met our funding goal of $25,000 in just 15 days. Again, I’m so overwhelmed by your generosity and enthusiasm. Thank you. And thank you to those of you who continue to pledge to the campaign. This morning, in the final 3 hours of our Kickstarter campaign to help spread Meat Collectives Across America, we’re at $29, 220. We want to make it to $30,000 by 11am PST! Pledge now!
Why? Because the $25,000 funding goal that I originally set for this campaign was a very conservative budget for PHASE 1 of this Meat Collectives Across America project. And where there’s a Phase 1, there’s also a Phase 2.
When my rabbit story aired on This American Life in December, I received an amazing amount of emails from people all over the world who wanted to know if there was a Meat Collective where they lived. Or, if not, how they could start one. It’s always been my goal to be able to create a model for butchery education and alternative meat economies that could be applied virtually anywhere.