clock menu more-arrow no yes mobile

Filed under:

Some Pig.

New, 1 comment

meatcollectlogo150.jpg

The New York Times magazine sits in on a week-long butchery class run by Camas Davis and the Portland Meat Collective, following the trajectory of a pig named "Wilburess" from farm to sausage. In addition to revealing the two test markets for PMC's planned expansion — Seattle and Hood River — the piece captures the intensity of the slaughterhouse visit: "I don't feel guilty, and I don't feel bad," Davis says of slaughtering. "It is a pure and intense experience, but it is the most complicated experience you can have in terms of living and dying." [NYT Mag]

Sign up for the newsletter Sign up for the Eater Portland newsletter

The freshest news from the local food world