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In 2009, after losing her job, Davis traveled to southwest France to study the art of butchery and charcuterie. Upon her return she founded the Portland Meat Collective, a one-of-a-kind meat school and culinary resource that has changed the way citizens of Portland think about their food, their community and their local economy.
An artisan butcher shop that specializes in organic, locally grown and sustainable meat products and services.
Being a butcher may not seem like a dream job to you, but in this episode of Subculture Club, Thrash Lab visits three independent butcher shops in the San Francisco Bay Area and reveal how the job has become a whole lot hipper and more desirable than it used to be.