Ep 049 Camas Davis: Pieces of Ate (And No Mr. Roboto, Either).
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)
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.
"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/
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.