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|Articles - June 2011|
|Wednesday, May 18, 2011|
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By Linda Baker
Camas Davis is sipping tea in the Pearl Bakery, expounding on the lost art of butchery. “The knowledge of what constitutes a good cut of meat is completely gone,” says Davis, a former food editor at Portland Monthly magazine who is now the proprietor of the Portland Meat Collective, a year-old mobile butchery school. ”We don’t know how things are slaughtered or why. We don’t question quality or price. So the meat world gets away with a lot.”
A few blocks from the bakery on NW Broadway is Kitchen Cru, a shared kitchen space where Davis, 34, and an alternating crew of instructors teach students — single moms, hunters, hipsters — how to carve up whole lambs, pigs and sides of beef. “I’m trying to get consumers to understand meat enough that they can own a big part of the process,” says Davis, whose clients leave class with the meat they have mastered.
PMC is one of a small but growing number of businesses that are pushing the boundaries of Oregon’s local meat industry by offering “farm-direct” meat purchasing and products and classes targeting the craftsmanship of how that meat is butchered and prepared. Bridging urban and rural, the eclectic outfits include “private meat clubs” such as Portland’s Gorilla Meats, as well as family farms such as Kookoolan Farms in Yamhill, which last year offered its first how-to-humanely-kill-a-chicken class.
The sold-out class will be offered several times this year, in addition to workshops on curing bacon and ham without nitrates, says co-owner Chrissie Zaerpoor, “It’s a natural extension of buying meat from your farmer,” she says. Capitalizing on demand, farms are also diversifying into “meat CSAs,” in which customers purchase in advance a “share” of the animal harvest, be it a side of grass-fed beef or a dozen free-range chickens. About 50 farms offer such community-supported agriculture programs today, up from only a few in 2007, estimates Chris Deck, co-owner of Deck Family Farm in Junction City.
One of the pioneers, Deck’s CSA is now growing 25% annually. About those boundaries. It’s not happenstance that Davis’ operation is called a “collective,” or that farmers usually refer to CSA “shares” instead of ground pork or sirloin. Federal regulations require meat processed in facilities without an on-site USDA inspector to be consumed only by the owner. That means businesses bound by those rules must technically sell live animals — or portions thereof — to their clients, who become the “owners” before processing.
Thursday, July 24, 2014
BY CLIFF HOCKLEY | OB GUEST CONTRIBUTOR
With the increasing retirements of Baby Boomers, a massive real estate shift has created a significant increase in demand for NNN properties. The result? Increased demand has triggered higher prices and lower yields.
Thursday, July 31, 2014
BY MARY SPILDE | OB GUEST CONTRIBUTOR
Faced with the aftermath of the “great recession,” increasing concern about the environment and dwindling family wage jobs, we have some very important choices to make about our future.
Tuesday, July 01, 2014
BY HANNAH WALLACE | OB BLOGGER
Demand for organic food continues to soar: Last year, sales of organic food rose to $32.3 billion — up 10% from 2012. In Oregon, organic produce wholesaler Organically Grown Co. has been championing organic growing methods for four decades.
Wednesday, August 13, 2014
BY TOM COX | OB BLOGGER
When I say, “Your Employee is Always Right,” I do not mean “right about the facts,” but rather “right about how they feel” and “right about how they want to be led.”
Monday, August 18, 2014
Portland is in the middle of another construction boom, with residential and office projects springing up downtown, in the Pearl and Old Town. OB Web Editor Jessica Ridgway documents the new wave.
Thursday, June 26, 2014
Friday, August 22, 2014
BY CLIFF HOCKLEY | OB GUEST CONTRIBUTOR
When business intersects with family, a host of situations can arise. Without a clear vision and careful planning, hard-earned investments can become stressful burdens.
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