Resources

We are proud to partner with Portland’s own:

Books We Like

What We’re Reading Now:

Butchery, Charcuterie, Cookery Books:

The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising (Kari Underly)
The Art of Making Fermented Sausages (Stanley & Adam Marianski)
The Butcher’s Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More (Joshua & Jessica Applestone)
Basic Butchering of Livestock & Game (Adam Danforth)
Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook (Fergus Henderson)
Bones: Recipes, History, and Lore (Jennifer McLagan)
Butchering, Processing & Preservation of Meat (Frank G. Ashbrook)
Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering (Adam Danforth)
Canning, Freezing, Curing and Smoking of Meat, Fish and Game (Wilbur F. Eastman)
Charcuterie: The Craft of Salting, Smoking, and Curing (Michael Rulhman)
Charcuterie and French Pork Cookery (Jane Grigson)
Cooking by Hand (Paul Bertolli)
Defending Beef: The Case for Sustainable Meat Production (Nicolette Hahn Niman)
Duck, Duck, Goose: Recipes and Techniques for Cooking Ducks and Geese, Both Wild and Domesticated (Hank Shaw)
Fat: An Appreciation of a Misunderstood Ingredient, with Recipes (Jennifer McLagan)
The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today’s Meat (Bruce Aidells)
The Complete Book of Butchering, Smoking, Curing, and Sausage Making: How to Harvest Your Livestock & Wild Game (Phillip Hasheider)
Home Production of Quality Meats and Sausages
The River Cottage Meat Book (Stanley & Adam Marianski)
Meat: A Kitchen Education (James Peterson)
The Meat Bible (Stanley & Evan Lobel)
The Meat Hook Meat Book: Buy, Butcher, and Cook Your Way to Better Meat (Tom Mylan)
Meat Smoking and Smokehouse Design (Stanley Marianski)
Nose To Tail Eating: a Kind of British Cooking (Fergus Henderson)
Odd Bits: How to Cook the Rest of the Animal (Jennifer McLagan)
Pork and Sons (Stéphane Reynaud)
Primal Cuts: Cooking with America’s Best Butchers (Marissa Guggiana)
Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut (Lynne Curry)
Salumi: The Craft of Italian Dry Curing (Michael Rulhman)
Whole Beast Butchery: The Complete Visual Guide to Beef, Lamb, and Pork (Ryann Farr)
The Whole Beast: Nose to Tail Eating (Fergus Henderson)

Animal Husbandry & Farming Books:

All Flesh Is Grass: The Pleasures and Promises of Pasture Farming (Gene Logsdon)
Humane Livestock Handling (Temple Grandin)
Pigs: Keeping a Small-Scale Herd for Pleasure and Profit (Hobby Farms) (Arie McFarlen)
Pigs :a handbook to the breeds of the world (Valerie Porter)
The Rare Breeds Handbook (Derek Wallis)
The Mobile Poultry Slaughterhouse: Building a Humane Chicken-Processing Unit to Strengthen Your Local Food System (Ari Berlow)
Raising Rabbits (Storey’s Guides to Raising) (Bob Bennett)

History, Literature, Culture, Politics, and Other Curious Books:

An Everlasting Meal: Cooking with Economy and Grace (Tamara Adler)
The CAFO Reader: The Tragedy of Industrial Animal Factories (Daniel Imhoff)
Chicken: The Dangerous Transformation of America’s Favorite Food (Steve Striffler)
Cultures in Habitat: On Nature, Culture, and Story (Gary Paul Nabhan)
In Defense of Food: An Eater’s Manifesto (Michael Pollan)
Eating Animals (Jonathan Safran Foer)
Everything I Want to Do Is Illegal: War Stories from the Local Food Front (Joel Salatin)
Farmageddon: The True Cost of Cheap Meat (Phillip Lymbery)
Farms with a Future: Creating and Growing a Sustainable Farm Business (Rebecca Thistlethwaite)
Meat: A Benign Extravagance (Simon Fairlie)
Meat Eater: Adventures from the Life of an American Hunter (Steven Rinella)
The Meat Racket: The Secret Takeover of America’s Food Business (Christopher Leonard)
The Omnivore’s Dilemma: A Natural History of Four Meals (Michael Pollan)
Pig Earth (John Berger)
The Third Plate: Field Notes on the Future of Food (Dan Barber)
Ubiquitous Pig (Marylin Nissenson)
Raising Steaks: The Life and Times of American Beef (Betty Fussell)
Salt: A World History (Mark Kurlansky)

Films We Like

Beyond Closed Doors, directed by Hugh Dorigo
Farmageddon, directed by Kristin Canty
Fed Up, directed by Stephanie Soechtig 
Forks Over Knives, directed by Lee Fulkerson
Food, Inc, directed by Robert Kenner
Food Beware: The French Organic Revolution, directed by Jean-Paul Jaud
Food Fight, directed by Chris Taylor
Fresh, directed by Ana Sofia Joanes
Ingredients, Robert Bates
King Corn, directed by Aaron Woolf
The Harvest, directed by U. Roberto Romano

 

Websites & Blogs We Like

The Butcher’s Guild
Civil Eats
The Collective
Eat Oregon First
Eat Wild
Farmstead Meatsmith
Farm and Ranch Freedom Alliance
Friends of Family Farmers
Food Ethics Council
Food Hub
Honest Meat
Hunter, Angler, Gardener, Cook
Humaneitarian
Local Harvest
Kitchen at Camont
Meatpaper
Niche Meat Processors Assistance Network
Offal Good
This Little Piggy
Wright Food
Slow Food USA
Wasted Food