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Books We Like

What We’re Reading Now:

Butchery, Charcuterie, Cookery Books:

The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising
The Art of Making Fermented Sausages
The Butcher’s Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More
Basic Butchering of Livestock & Game
Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook
Bones: Recipes, History, and Lore
Butchering, Processing & Preservation of Meat
Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Canning, Freezing, Curing and Smoking of Meat, Fish and Game
Charcuterie: The Craft of Salting, Smoking, and Curing
Charcuterie and French Pork Cookery
Cooking by Hand
Defending Beef: The Case for Sustainable Meat Production
Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes
The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat
The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game
The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat
Home Production of Quality Meats and Sausages
The River Cottage Meat Book
Meat: A Kitchen Education
The Meat Bible
The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat
Meat Smoking and Smokehouse Design
Nose To Tail Eating: a Kind of British Cooking
Odd Bits: How to Cook the Rest of the Animal
Pork and Sons
Primal Cuts: Cooking with America’s Best Butchers
Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut
Salumi: The Craft of Italian Dry Curing
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork
The Whole Beast: Nose to Tail Eating

Animal Husbandry & Farming Books:

All Flesh Is Grass: The Pleasures and Promises of Pasture Farming
Humane Livestock Handling
Pigs: Keeping a Small-Scale Herd for Pleasure and Profit (Hobby Farms)
Pigs :a handbook to the breeds of the world
The Rare Breeds Handbook, Derek Wallis
The Mobile Poultry Slaughterhouse: Building a Humane Chicken-Processing Unit to Strengthen Your Local Food System
Raising Rabbits (Storey’s Guides to Raising)

History, Literature, Culture, Politics, and Other Curious Books:

An Everlasting Meal: Cooking with Economy and Grace
The CAFO Reader: The Tragedy of Industrial Animal Factories
Chicken: The Dangerous Transformation of America’s Favorite Food
Cultures in Habitat: On Nature, Culture, and Story
In Defense of Food: An Eater’s Manifesto
Eating Animals
Everything I Want to Do Is Illegal: War Stories from the Local Food Front
Farmageddon: The True Cost of Cheap Meat
Farms with a Future: Creating and Growing a Sustainable Farm Business
Meat: A Benign Extravagance
Meat Eater: Adventures from the Life of an American Hunter
The Meat Racket: The Secret Takeover of America’s Food Business
The Omnivore’s Dilemma: A Natural History of Four Meals
Pig Earth
The Third Plate: Field Notes on the Future of Food
Ubiquitous Pig
Raising Steaks: The Life and Times of American Beef
Salt: A World History

Films We Like

Beyond Closed Doors, directed by Hugh Dorigo
Food, Inc
, directed by Robert Kenner
, directed by Ana Sofia Joanes

Websites & Blogs We Like

The Butcher’s Guild
Civil Eats
The Collective
Eat Oregon First
Eat Wild
Farmstead Meatsmith
Farm and Ranch Freedom Alliance
Friends of Family Farmers
Food Hub
Honest Meat
Hunter, Angler, Gardener, Cook
Local Harvest
Kitchen at Camont
Niche Meat Processors Assistance Network
Offal Good
This Little Piggy
Wright Food