- Basic Duck Butchery & Charcuterie
- Basic Duck Butchery & Charcuterie (Eugene, Oregon)
- Basic Pig Butchery (Eugene, Oregon)
- Real Coq Au Vin: Chicken Slaughter & Butchery
- Rabbit Slaughter & Butchery
- Pate & Terrines
- Slim “Janes” & Jerky
- Basic Pig Butchery
- Sausage Making
- Basic Lamb Butchery
- More Classes To Come!
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In the past two months, the PMC has had the privilege of being on OPB and NPR several times. Our rabbit slaughter and pig butchery classes were first featured on Julie Sabatier’s brilliant Destination DIY (we’re about 40 minutes into the show). Then, last Sunday, the Splendid Table ran a shorter version (sans rabbit slaughter). On Tuesday, while I was in the air on my way to Europe…
I’ve organized one last hoorah before I go: A SPRING LAMB BUTCHERY CLASS with one of my original, and favorite, instructors, Adam Sappington of Country Cat Dinnerhouse. The class will take place on May 7th. Check out the description at left or email me to sign up!
I’m so sorry to have gotten you all excited about bringing back the chicken slaughter class, but the farms I want to buy chickens from aren’t quite ready to sell me chickens. Or rather, the chickens aren’t quite ready to be sold. This means only that you all must wait a little bit longer to sign up for the Real Coq Au Vin Class. Except I’ve changed the name to the Real Poule Au Pot. Why?
I’m very excited to have just been invited to a “Chef’s Roundtable” discussion with Congressman Earl Blumenauer. I’ve long been a fan of the work of Congressman Blumenauer, from his Local Food and Farm Support Act to his dedication to animal welfare and his focus on farm subsidy reforms.