by Grist.
Berlin Reed
The Ethical Butcher
Portland, Ore.
Berlin Reed, 27,
took an unlikely path through vegetarianism and even “militant”
veganism before embracing his new profession whole hog—literally. He now styles himself The Ethical Butcher.
He gets all of his meat from small, local farms and visits every one
to meet the farmers and see first-hand how their animals are raised.
He’s converting people to the cause of sustainable meat through what
he calls The Bacon Gospel,
curing bacon with flavors like watermelon-basil and
horseradish-lemon-turmeric, as well as through the Heritage Breed
Supper Club, where people not only eat well but learn the story behind
what they’re eating. Reed is also writing a book, developing a video
series on sustainable meat, and planning a tour of cities along the
East and West coasts to share his philosophy and highlight the work of
others fighting to change the meat industry.
Watch Reed talk about his work and slaughter a pig:
Meet more people who are redefining green.
Related Links:
Small slaughterhouses on the chopping block, ag research constrained, pushing GMOs
Ask Umbra’s Book Club: Local or organic?
