BY LINDA BAKER | OB EDITOR
“I’m writing to you because you are someone I think of as influential. I know you’re someone who’s well connected and a connector, and you like to spread interesting ideas and good news.”
Flattery will get you everywhere.
I received the aforementioned message this afternoon from Camas Davis, proprietor of the Portland Meat Collective, a mobile butchery school that offers local foodies hands-on education about how meat gets to their tables. Ham charcuterie, pig butchery, chicken slaughter — at PMC, no part of the meat consumption process, from killing to carving, is glossed over, prettified, or taken care of behind the scenes by someone else.
Two years ago, I wrote this article about Davis, just as the Meat Collective was getting off the ground. I knew she was destined for the national spotlight.
Indeed, today Davis launched a Kickstarter campaign enabling communities across the U.S. to launch their own (wildly successful) meat collectives. As Davis notes, the campaign, "Meat Collectives Across America," is unique in the Kickstarter repertoire in that it asks supporters to back a movement, not a product.
It's a movement Davis describes as changing the way communities think about food.
Who knows: if Davis is successful, the Big Mac, a symbol of a certain kind of meat consumption in this country, may soon be replaced by another big MC: the ubiquitous neighborhood Meat Collective.
OB Editor Linda Baker keeps tabs on CEO and public policy issues, with frequent forays into innovation, entrepreneurship, and bikes.