The Portland Meat Collective
An impressive number of people have contacted me wanting to get on the Portland Meat Collective mailing list. For those of you who aren’t on the list, email me at info@pdxmeat.com. Several chefs and butchers have expressed interest in helping to teach classes, including Adam Sappington of Country Cat, Morgan Brownlow and Aaron Silverman of Tails & Trotters, David Padberg of Park Kitchen, and Jason Barwikowski and Elias Cairo of the soon to be opened charcuterie house and restaurant Olympic Provisions.
The local and national media has also expressed a lot of interest in the Portland Meat Collective. Check out Patrick Coleman’s article about Livestock, which also includes information about the PMC. I’ll let ya’ll in on other articles as they are published!
ABOUT PORTLAND MEAT COLLECTIVE
The Portland Meat Collective brings local meat to local people. It’s a network of Portland citizens who want a cost-effective way to buy meat directly from Oregon’s small ranchers. While PMC is modeled after traditional meat CSAs that are popping up around the country, it is also an up-close-and-personal traveling butchery school. Once PMC procures that whole cow, pig, or lamb, members can take part in master butchery and charcuterie classes with Portland meat masters. They’ll get to decide how they want their animal carved up. They’ll wield knives and bags of curing salts. And they’ll learn what to do with all those specialty cuts once they’re at home in the kitchen. PMC brings a dynamic, local, sustainable approach to buying and eating meat straight to the people.
There are 15 Comments to "The Portland Meat Collective"
I’d love to be on the email list.
How do i get on the PMC mailing list so I know when I can be a part of the collective? This is a great idea and thank you for thinking it up and running with it.
I’ve put you on the mailing list! Thanks for getting in touch. -Camas
This is like my dream come true. I wanted to attend the event last week but called too late and the tickets were all gone. That said, I would love to participate in PMC’s events and to write about them on blog. I advocate for grass-fed and pasture-raised animals and have wanted for some time to get closer to the slaughtering process. Please sign me up so that I can also attend upcoming events.
Hey, would love to join the mailing list. Let me know! (Also, I wrote an email expressing interest to “info@pdxmeat.com” or whatever the exact website address was. Just wanting to save you from doubling up on the mailing list! Thanks!
Dear Camus, face me, I am ready, how could we not be friends?
Levi,
We’re gonna tear it up. Very soon.
Camas
Hello, I would love to be on the list! I have recently been fooling around with bacon and pancetta, however am just getting my hands wet. Also, will there be any possible volunteer positions available for PMC!? Keep me updated.
Cheers,
bryon
Hello,
Please add my name to the email list. I am also available to work as a volunteer. I have extensive experience in restaurants and am currently a culinary student at Art Institute.
Hope to hear from you soon.
ciao! Havalan
I tried emailing portland meat collective several weeks ago and I’m kind of bummed out because I would really have loved to take the “coq au vin” class out at zenger farm, but somehow I never got onto the list, and I only found out about the event today browsing the Slow Food Portland website, but it’s already full!! Is there any way I can find out about these events in advance??
Hi Jean,
The Zenger Farm classes were only announced through local media and through this website. Once the PMC website is finished, you’ll be able to go on line to browse the PMC class schedule and to register and pay for PMC classes. In the meantime, we’ll be sending out enewsletters to people on our mailing list, (keep a look out for one this week). These newsletters will give everyone access to the class schedule and tell them how they can register for classes for now, until the website is finished.
The best way for you to keep abreast of the PMC’s goings on is to email us at info@pdxmeat.com and tell us which email address you’d like information sent to!
Hi Bruce,
I have put you on the pdxmeat.com mailing list. Hopefully you just received an announcement of our summer classes, which includes a couple of coq au vin classes!
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