Livestock: The Butchery of a Cow
Watershed Culinary Productions, in collaboration with Camas Davis, food writer and founder of the soon-to-be-launched Portland Meat Collective, is pleased to present the first ever Livestock, an urban conversation designed to explore the literary and literal aspects of killing our dinner.
Livestock emulates Wordstock, Portland’s annual festival of books, writers, and storytelling, and will be held on two consecutive Wednesdays, November 4th and 11th, from 6 p.m. to 8 p.m. at the International Culinary School at the Art Institute of Portland. Tickets are $25 each with $10 from every ticket sold going to Friends of Family Farmers, an organization working to promote and protect socially responsible agriculture in Oregon.
Livestock 1: The Butchery of a Cow will feature The Country Cat Dinnerhouse & Bar Chef Adam Sappington and Sweet Briar Farms, with readings & butchery demonstration. Chef Sappington will prepare three cuts from three different farms, and guests will be invited to compare and contrast flavors. Writers will present short stories exploring the food politics and emotions embedded in eating meat, and there will be a question and answer session where guests are encouraged to actively participate in the greater debate surrounding our food and where it comes from. The evenings will wrap up with a terroir tasting of a flight of beef or pig from three local farms, with the purpose of showcasing place and encouraging conversation.
Space is limited so please call (503) 827-6564 between 9:00 a.m. and 5:30 p.m. to reserve your place. Pay by Visa, MasterCard, American Express or cash. Sorry no checks.
