Are We Finally Over Meat?
Writer, butcher and Portland Meat Collective founder Camas Davis ponders … More »
Destination DIY Revisits the PMC!
Julie Sabatier of Destination DIY podcast covered the PMC nearly … More »
Monocle Radio Interviews Camas Davis
Markus Hippi, host of Monocle Magazine’s food-oriented radio show, “The … More »
Camas Davis Interviewed on “The Job” podcast
I had the delightful opportunity to visit Needmore Design’s offices … More »
Camas Davis Interviewed Live on CBC Radio
Jian Ghomeshi (pre-scandal), of CBC radio, came to Portland for … More »
Martha Stewart Loves the PMC!
Martha Stewart handpicked ten “tastemakers” to honor for her 2nd annual American Made Awards in New York City and Camas Davis (and the Portland Meat Collective) is one of them! More »
Whole Animal Butchery: Camas Davis Cuts Into Meat Issues
Whole Food’s brilliantly put together digital magazine, Dark Rye, features … More »
Lessons in Transparency: Camas Davis’ TedX Talk
This summer I had the pleasure of giving a TedX talk all the way up in Sitka, Alaska. More »
Camas Davis Speaks at Creative Mornings
Watch the video here! “Our speaker at the June 2013 … More »
Radio MD Interview
“Healthy Eating Through Bacon? First, Know Your Pig”
New York Times Magazine: The Proper Way to Eat A Pig
New York Times Magazine, April 7, 2013
This American Life: Run Rabbit, Run! No, Really, Run!
I had the exciting opportunity to turn the “Messy Middle” … More »
The Messy Middle: After a rabbit-napping, the real absurdity–and uncertainty–begins.
Oregon Humanities Magazine, Summer, 2012.
Hotseat: PMC founder explains why people want to kill Roger Rabbit.
Willamette Week, Feb 15, 2012
How Bavette Steak Changed My Life
Honored to be included in Sunset Magazine’s “9 Dishes That Got Top Western Chefs Cooking,” More »
- Are We Finally Over Meat?
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Martha Stewart has handpicked ten “tastemakers” to honor for her 2nd annual American Made Awards in New York City and I (and the Portland Meat Collective) are one of them! Martha Stewart’s American Made program “spotlights the maker, supports the local and celebrates the handmade. The journey culminates in a signature event this October in New York City.” You can read about her American Made events coming up this week, here. And you can read about the ten tastemakers that she chose here.
I had the very odd….errr….pleasure (actually it felt super weird) of being followed around by a camera crew for three days this summer. The camera crew was from Whole Foods and they were filming me so that they could create an online feature about the PMC for Dark Rye, which is Whole Food’s online magazine. I’ll be honest: I didn’t even know that Whole Foods had an online magazine. But it turns out, it’s a really smart, beautifully produced magazine about food, culture, and living around the globe. At any rate, the Sept issue just went live and it’s all about meat and also…. fake meat, actually. In fact, I think it’s a really great exploration of the meat-eating conundrum many of us face today.
It’s official. The Portland Meat Collective is no longer alone in the world. Olympia Meat Collective just launched their website and they’ve scheduled a few classes for July! The three guys behind OMC are, simply, awesome. Brian Wilson, James O’Keefe, and Joel Hansen and I all met just over a month ago to start discussing the Olympia Meat Collective. I gave them a long list of homework. They did their homework, well, I might add, and are ready to roll. Both Brian and Joel have taken several classes from the PMC and James has studied with Farmstead Meatsmith up on Vashon Island. Their combined skills sets are just about perfect for this Portland Meat Collective model: Brian’s marketing and public relations skills, Joel’s business management skills and vast knowledge of nutritional therapy, and James’ knowledge of farming and butchery.
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.