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Killing It: An Education, by Camas Davis
Free Download Killing It: An Education, by Camas Davis
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Review
“Killing It: An Education (Penguin Press) is as unflinching as one might imagine a book with that title to be, but it’s also humanizing and thoughtful—with the butchery comes a journey of self-realization applicable far beyond the realm of animals or food.” — Vanity Fair “Even if you don’t have meat-butchering ambitions (or care for beef all that much), you’ll enjoy going along with Camas on her journey into a totally new world.” —Bon Appetit“A skilled storyteller . . . Davis takes the essential need to eat and compels us to examine how, why and what we consume, without preaching or judging.” — Minneapolis Star Tribune“Killing It is both a sensual and sensitive ode to the necessity of lifelong learning and a deep look into the painstaking work of turning animals into "farm to table" food that is simultaneously highly prized and depressingly devalued in U.S. culture." — Salon“With grace and power, first-time author Davis tells of how she traded a keyboard for a cleaver…. Her powerful writing and gift for vivid description allow readers to feel as if they, too, are embarking on a life-changing journey.” — Publishers Weekly “Finding beauty and moral high ground in the abattoir ….The making of a young female entrepreneur rendered in unvarnished detail.” — Kirkus “Davis writes with the precision and pacing of a former editor, but one who has gained experience that extends well beyond Manhattan skyscrapers." — Vogue.com
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About the Author
Camas Davis is a former editor and writer for magazines including Saveur and National Geographic Adventure. In 2009, she traveled to southwest France to study whole animal butchery and charcuterie and subsequently founded the Portland Meat Collective, a transparent, hands-on meat school that has become a local and national resource for meat education and reform. In 2014, Camas launched the Good Meat Project, a nonprofit dedicated to inspiring responsible meat production and consumption through experiential education across the country. Camas and her work have been covered in media outlets such as the New York Times Magazine, Martha Stewart Living, Food & Wine, Bon Appetit, and Cooking Light.
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Product details
Paperback: 352 pages
Publisher: Penguin Books; Reprint edition (July 23, 2019)
Language: English
ISBN-10: 1101980095
ISBN-13: 978-1101980095
Product Dimensions:
5.5 x 0.7 x 8.4 inches
Shipping Weight: 10.7 ounces (View shipping rates and policies)
Average Customer Review:
3.9 out of 5 stars
17 customer reviews
Amazon Best Sellers Rank:
#3,468,594 in Books (See Top 100 in Books)
I guess I thought there was going to be more to learn about butchering in the book. Other than a few French terms for sausage, I didn't learn much in that area. Her personal life was of less interest to me.That said, she and I have led fairly parallel lives in many areas. I spend 21 years working for a New York publisher on similar subjects and know all too well how art departments censor photos for the urban squeamish and their don't tell them too much about where their meat comes from views. Rather than France, I put my time in Asian wet markets and cooking schools. Not a place for vegans or meat eaters that think they are above the basic process that produces their meals. The book really gets interesting when the "meat is murder" fascists of Portland declare war on her. Most of these people should mind their own business, then they won't be minding hers. An interesting read and I may be looking into the French program she attended.
In limbo in her personal life, after breaking up with her boyfriend and leaving her job as a food writer and editor, Davis decides to pursue her interest in how meat ends up on the table by interning with a family of French butchers. While hardcore carnivores won’t be deterred by the graphic descriptions of the abattoir, for those on the fence between eating meat and becoming a vegetarian, this book might tip the scale. After reading it, I will be eating a lot less meat, if any.In our hyper-partisan times, with so many angry people, certain of their beliefs/opinions, and willing to tell everyone else what they should think, eat, and do with their bodies, it took courage to write this thoughtful and well written memoir. This is an excellent read for those who are interested in making informed choices about what they eat.
It caused me to wonder why I only eat certain cuts of meat. I remember having to butcher a cow in Ethiopia and using all the animal.
Very interesting
I felt like this book was written just for me! The story was compelling and her writing spoke to me. I felt like this book was the perfect read and I saw myself reflected in a lot of her sentiments. Hers is a fascinating journey with amazing little nuggets of wisdom and clarity. I may honestly just start reading it all over again...
Talk about taking a sideways turn in your life! Davis actually did what a lot of us might occasionally think about- take off for France. I have to admit being a butcher is not high on my personal list of life goals but more power to her for doing it. This is a well written memoir that should not be dismissed as an "eat, pray, love" competitor. Davis has a lot to say about the culture of meat (I know!), feminism, how women are treated in what remains a male dominated area, and herself. Some of the self examination and some of the details of butchery might be a bit much but that's what the memoir is about. Thanks to Edelweiss for the ARC. This is informative and entertaining.
Like a perfectly cooked burger loaded with all of my favorite fixings I found the book easy to devour. Davis seems to have cracked the code on filling the broad gap between what we Americans put in our mouths (too often with comfort and ease) and the long and always challenging journey that food takes to reach it's destination. Her experience and creative writing combine with her humility, wisdom and broad introspection to create a delicious masterpiece of reading. Thinking so critically about meat and it's creation left me to think more deeply about what I'll put in my mouth next and how it got there. Read this book, then pass me the salad please!
I appreciate the candor and honesty in which Ms. Davis shares the story of her vocational journey, her relationship changes, and the ethical considerations she made as she went from vegetarian to meat eat, from writer to a butchery educator-writer-meat philosopher. It was a fun and refreshing read. The more eaters get in touch with where meat comes from, the more they will appreciate the process from farm to plate and take our whole food system for granted less often. We could use more of that. The meat supply chain is generally very opaque- we need more opportunities like this book to bring it to light.
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