El Dorado Meat Collective in California Launches: The 4th MC in the Country!

February 7th, 2014
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Last April I managed to raise nearly $30,000 on Kickstarter so that I could help other people start their own Meat Collectives in their own communities. With some of that money, I helped the Olympia Meat Collective and Seattle Meat Collective launch in Washington State. Both have held a handful of sold-out classes in the past six months. While they are still feeling their way into their communities and clientele, they continue to learn and refine and customize the Meat Collective model for themselves. And I love watching them and supporting them in their efforts.

So it is with great excitement that yet another Meat Collective has launched! One of the Kickstarter campaign’s very enthusiastic backers, Jon Gonzalez, has just launched the El Dorado Meat Collective in El Dorado County, California. Jon came up to Portland to observe a few classes this summer, and we had many exchanges of emails and phone conversations, but largely he pulled it all together himself.

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Tuscany’s (Other) Famous Butcher, Andrea Falaschi Comes to Portland For a 3-Day Class Series

January 31st, 2014

This March, Andrea Falaschi, one of Tuscany’s most famous butchers, a very strong voice in the Italian Slow Food movement, and head of the 4th generation butcher shop, Sergio Falaschi, will be traveling to Portland to join forces with the PMC for a three-day Italian Pig Butchery and Cookery Series! More »



January 29th, 2014

For the past year, I’ve been working in secret with Brendon Farrell, a talented Portland architect and designer, to create two beautiful sets of whole animal butchery & charcuterie flashcards. One for duck! One for pig! More »


Genius Cold-Smoking Technique!

January 21st, 2014

A student from our recent fish … More »


Martha Stewart Honors the Portland Meat Collective For Her American Made Awards

October 13th, 2013
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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. More »


Fall Schedule Announced!

October 1st, 2013

Want to find out more about how our classes work or see our full list of classes? More »


PMC Featured in Whole Foods Digital Mag

September 4th, 2013
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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. More »


Olympia Meat Collective Launches!

June 10th, 2013

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. More »