The Portland Meat Collective — a locavore approach to carnivorism founded by local media maven Camas Davis — announced its series of summer classes designed to truly connect urban-dwellers to the animal they're eating. Portland Iron Chef Adam Sappington (The Country Cat), Pastaworks butcher Tray Satterfield, and Ms. Davis herself will lead three basis pig butchery courses from June through August; home charcuterie and sausage-making classes will be taught by Satterfield and Gabriel Claycamp, owner of Seattle's Swinery Meats. All classes are limited to 10 hungry butchers; register by shooting an email to info @ pdxmeat.com.
· Portland Meat Collective [Official site]
Image of Pastaworks courtesy cafemama via Flickr