Camas Davis is challenging expectations, breaking stereotypes and bringing intellectual depth to the art of butchery. In 2009, she founded the Portland Meat Collective, bringing together a network of local consumers looking for a cost-effective way to buy meat directly from Oregon's small ranchers and farmers, and then teaching these locavores how to butcher at home.
According to Camas, "The Portland Meat Collective is a business and a project that defies definition in many ways. It doesn't fit into any one business category. The officials aren't quite sure what to do with me, and it takes me more than one sentence to explain what we do. That to me, represents taking risks, keeping your morals and philosophies intact, all for an important cause: educating consumers and giving them the tools they need to completely redefine their relationship to animals, meat and their community. And it's that risk-taking while at the same time knowing exactly why you are taking those risks and believing in those reasons that represents living on a kind of precarious edge."
Prior to learning the art of butchery in France, Camas was a magazine editor and food and travel writer for a variety of publications including National Geographic Adventure, Saveur and Portland Monthly.