PMC In the Media
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 »
The Farm-Direct Meat Revolution
Oregon Business Magazine / June 2011
“Portland’s Food Rules”
Cooking Light / May 2011 More »
PMC on American Public Radio
Splendid Table / May 6, 2011 More »
PMC On OPB
Today the PMC appeared in a segment of Destination DIY, … More »
“The PMC: Meet Your Meat”
Civil Eats / February 21, 2011
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This coming Wednesday I’m joining forces with Dan Beekley of Corkscru wine merchants to celebrate all things Gascon! We’ll be treating 22 lucky folks to a traditional cassoulet dinner. We’ll start everyone out in the store with a trio of grower’s champagnes accompanied by figs with duck prosciutto and duck liver mousse with caramelized onions. Then, everyone will grab their favorite Gascon wine and take a seat at a communal table in KitchenCru, where we’ll enjoy Gascon wedding soup, salad with duck rillette croutons, and rich and delicious cassoulet
How Our Notion of “Creepy” is All Screwed Up: Or, Why I Butcher and Cure and Cook Pig Heads and Feel Just Fine About It.November 28th, 2012
Recently, Chris Onstad, a lovely writer for the Portland Mercury, took my Pig Head Butchery & Charcuterie class and wrote a very good piece about it. I especially thought it interesting that Chris used the article to explore notions of decadence. And I found myself pondering why it is that a recipe like Porchetta di Testa that has undeniable peasant roots has come to be seen as something decadent. If the very definition of decadence is, as Chris says, something that makes your mouth water and your hair stand on end, I’m quite interested in the “hair standing on its end part” especially within the context of eating animals–or rather, every part of an animal. When did using parts of the animal like the head or the feet make our hair stand on end? This most certainly wasn’t always so. What psychological shift occurred to make these parts of the animal creep us out?