Podcasts about camas davis

In this episode, I'm talking about demystifying good meat with Camas Davis, the founder of the Good Meat Project, published author of her memoir, Killing It and also the founder of the Portland Meat Collective. If you're someone who wants to know where their meat comes from, and you need a little clarity about buying meat in bulk (like buying herdshares) then this is the episode for you! Camas and I sit down in my farm truck and talk about the benefits of buying good meat in bulk, from local farmers and ranchers, what to do with it, how to cook and store what you get, and we talk about the real cost per pound and how buying direct from producers helps your local economy. Thanks for listening and sharing this episode with someone you love. Chow!

Camas Davis is executive director of the Good Meat Project and founder of the Portland Meat Collective. A decade ago, after she apprenticed as a butcher in southwestern France, she returned to her home in Oregon to find that there was a lack of education among consumers about meat—where it comes from, what parts of the animal they're eating, what's behind variations in flavor—and so she started the Portland Meat Collective, which educates consumers to understand and prepare meat. Davis is the author of the book, Killing It: An Education.  

Anna Borgman went to culinary school before she became a hunter. She studied the relationship between how an animal was raised to how it tasted on the plate. The same is true for game -- a sense of place imparts itself onto every animal harvested. This episode, we talk about the art of butchery, and delve into some practical tips -- like which knives you need and how to handle silverskin. 2:30 - May 29 "So You Think You Wanna Fish?" webinar with Artemis 8:00 - Shooting stars! Paint brushes! Lupine! Oh, my! That lovely point when you know your local wildflowers by name... it bolsters your sense of place 10:00 - iNaturalist citizen science app; plus Seek app, which uses your phone to identify plants 10:30 - Anna of Forage Fed teaches butchery and does game processing, and she's also into how food systems work 13:00 - Portland Meat Collective with Camas Davis - whole animal butchery for chefs 15:00 - Cricket protein farming... yup. 16:30 - Entomophogy = bugs for food 17:50 - Butchery versus meat-cutting 20:00 - Why does meat look different on older vs. younger animals, or how does meat quality change depending on how an animal has been raised? 20:30 – Fred Provenza’s work on how animals meet their own nutritional needs instinctually 25:00 - How animals are fed affects so much else... land use, public land health, etc. 28:00 - There's no single right way to butcher an animal. The two golden rules, however, would be 'clean' and 'cold' -- below 45 degrees is ideal 30:00 - Gloves can help you handle that meat without your hands going numb. 31:00 - You don't need an expensive knife. You just need a sharp knife. Anna uses the Victorinox ones... totally affordable. 32:00 - Knife arsenal: you need a boning knife (maybe two, depending on stiffness preference), a paring knife, and a butcher knife. A grinder is also pretty handy 34:00 - Being a woman at 'sausage school' and laughing like a teenager at all the punny jokes 35:00 - Cleaning silver skin, which is the connective tissue that lines muscles (it also dulls your knives and clogs your grinder) 40:30 - Subbing whitefish in a crabcake recipe 42:00 - Meat color/toughness has to do with how muscles are used for movement (and something called myoglobin) 49:00 - Good books to start out with: Adam Danforth's books on beef and other animals; MeatEater's guide to field processing  53:00 - You can't mess it up. Really! Just get in there and cut up the animal. You get better every time. 56:30 - In the field, try to keep your knife hand clean. One hand for pulling hide and swatting hair, one for clean meat-handling. 57:30 - a bone dust scraper 59:00 - dry-aging & flavor 1:06:00 - Bear fecal plugs, ya'll 1:07:00 - Find Anna at forage-fed.com, or @annaborgman on Insta

We often talk about animals, and we talk about food, but very rarely do we actually discuss the middle part – how one turns into the other.  Before you run screaming in a panic, don't worry, we're not going to discuss the nitty gritty in detail here, either.  We are, however, going to bring you a conversation with one of the rock stars in the world of butchery.  Camas Davis is a magazine editor, outside-the-box thinker, leader, speaker and author of the memoir, “Killing It,” in which she discusses her adventures in the world of meat.  She has studied butchery and charcuterie in southwest France, and has brought that education and all of the delicious possibilities along with it back to our shores.  She sits down to speak with us about how a transparent process is necessary for a healthy food system, and how she uses experiential education (you get to eat the homework at the end of the class…) to help connect farmers, butchers, chefs, restaurateurs, and consumers, so that we all can have a stronger understanding of what we ingest and what it took to get it to our plates.  Responsible meat consumption also means that we try to learn how to utilize more of the animals we raise, not just the top two or three parts that everyone can name.  If you've ever enjoyed Mary Roach's gastronomic adventures in “Gulp,” Camus that might be right up your alley.Camas is also the Executive Director of the Good Meat Project, founder of the Portland Meat Collective, and a self-professed “Meat Thinker.”  That alone should draw you in, just to find out what she might mean by that.Links:https://goodmeatproject.org/about https://www.pdxmeat.com/ https://www.pdxmeat.com/about https://www.pdxmeat.com/instructors#camas-davis https://en.wikipedia.org/wiki/Butcher https://en.wikipedia.org/wiki/Charcuterie http://maryroach.net/gulp.html https://www.goodreads.com/book/show/21814351-much-ado-about-mutton http://www.muchadoaboutmutton.com/ https://www.huffpost.com/entry/wwii-food-america_n_1398132 Support the show (https://www.patreon.com/agriCulturePodcast)

What is it like to slaughter an animal? Could grass-fed meat be part of a sustainable "vegetarian" diet? And what's the "mature beef" movement?

Piper mouths off about making peace with the meat you eat--and the importance of eating good meat. Her guest Camas Davis, founder of the Portland Meat Collective and author of Killing It: An Education, talks about her trajectory from journalism to butchery.

This week, Gayle and Nicole talk about books set in foreign places— especially those that are evocative of place— and how that enhances or changes the reading experience. https://www.cloverandfig.com/blog (Mari Partyka), a passionate reader, intrepid traveler and longtime friend of The Readerly Report joins us, and comes prepared with book recommendations! Books mentioned in this podcast: https://amzn.to/2T1LVBT (The Secret Lives Of Baba Segi's Wives) by Lola Shoneyin https://amzn.to/2XSEAb6 (The Dinner List) by Rebecca Searle https://amzn.to/2UrbwWd (A Long Way Home) by Ishmael Beah https://amzn.to/2Uv6OXD (The Night Olivia Fell) by Christina McDonald https://amzn.to/2VRIxv0 (Reconstructing Amelia) by Kimberly McCreight https://amzn.to/2F2wYun (Looker) by Laura Sims https://amzn.to/2SVaJLv (The Girls at 17 Swann Street) by Yara Zgheib https://amzn.to/2CfKsCh (The Secrets Between Us) by Thrity Umrigar https://amzn.to/2F4sW5F (Pride and Prejudice) by Jane Austen https://amzn.to/2F2Cn4D (American Marriage) by Tayari Jones https://amzn.to/2XRnjiL (Belonging) by Nora Krug https://amzn.to/2F4p3gY (The Italian Party) Christina Lynch https://amzn.to/2TxgDHW (Tangerine) by Christine Mangan https://amzn.to/2XPUGTa (State of Wonder) by Ann Patchett https://amzn.to/2CeHlKO (Hausfrau) by Jill Alexander Essbaum https://amzn.to/2NUIsnH (Do Not Become Alarmed) by Maile Meloy https://amzn.to/2UyG2gU (Killing It) by Camas Davis https://amzn.to/2EQw2ZW (Stay With Me) by Ayobami Adebayo https://amzn.to/2EQw2ZW (My Sister The Serial Killer) by Oyinkan Braithwaite https://amzn.to/2XSLXPO (The Paris Wife) by Paula McLain https://amzn.to/2F2tmte (Love And Ruin) by Paula McLain Support this podcast

In this special edition of This is the Author, listen to authors Mayim Bialik, Heather Turgeon, Alison Pateki, Grant Wahl, Nathalie Nino, Camas Davis, and Mark & Angel Chernoff share why libraries are so special to them.

Authors Jamie Mustard & Camas Davis chat with us on pdxpodcast.com. Music: AA Aalto, Branch Line Idols.Support the show (https://www.paypal.me/pdxpod)

This week, Cathy talks with Camas Davis, the founder of Portland Meat Collective, about her new memoir, Killing It. Camas discusses her decision to learn about the traditions of animal butchery in Southern France after losing her job as a food reporter, and becoming a teacher in whole animal butchery to better connect consumers & eaters with their food system. Camas says that her book is written precisely for those who are "faint of heart," and shares her transformation from a feminist vegetarian to an advocate for whole animal butchery. and eating meat with greater awareness and respect. Eat Your Words is powered by Simplecast

"I was inspired to write the book when my old editor-in-chief from SAVEUR Magazine reached out to me while I was in France because he'd read some online post that I'd written and said, 'You should think about writing a book.' And I remember telling him, 'No, I don’t want to write a book.'" Learn more: http://www.penguinrandomhouseaudio.com/book/531102/killing-it/

We asked hundreds of people about how they encounter the animals they may (or may not) eat. So many conversations, all over the map. We chose these two: A farmer and a meat thinker. Meet Kyrie Eppley and Camas Davis. And be prepared for an "outside" discussion on some of the issue, both ancient and future, around one of our main sources of food: our animals. See acast.com/privacy for privacy and opt-out information.

Colin Marshall sits down in Portland's Pearl District with Camas Davis, food writer and founder of the Portland Meat Collective. They discuss why bacon has hit the zeitgeist so hard; her interest in fostering an "alternative economy of meat"; her former career writing travel pieces, which invariably and instinctively became food pieces; her education in the "meta-meta theoretical" exploration of food; how meat became cool again, after industrialization made it uncool (and not particularly tasty); her agreement with even the hardest-core animal-rights vegan about the horrors of industrial meat production; growing up in Eugene, where if you weren't vegetarian, you weren't cool; her return from vegetarianism to the meat-eating fold with a bacon meal while teaching in a women's prison; how American got itself into an entitlement mentality about cheap meat thrice a day; the importance of killing animals we eat ourselves, and how she finds some people are better at it than others; her time studying in southwestern France, what exactly separates French eating culture from American, and how the French are just getting into some of what has made American food unpalatable in recent decades; all the surprising things you can do with a pig's head; Portland's food consciousness and food renaissance, and how they might serve as a bellwether for a countrywide shift in attitudes about eating; Portland's suspicion of eateries that get "too big for their britches," which results in a certain elevated-comfort-food trademark cuisine; her butchery classes, in which she's found far fewer obnoxious hipster foodies enrolling than she'd expected; our rightful fear of most meat, and the meat we need not be scared of; and whether America has many small food movements, or one big food movement.