Art: Nat DammBerlin 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:
