The Ethical Butcher is Berlin Reed. After gaining a wealth of knowledge and experience in the food mecca of Brooklyn, NY I now live in Portland, OR. As a butcher who was vegetarian for more than half my life, I strive to help people understand the importance of their choices. I hope to empower people to navigate this maze of grass-fed, pastured, free-range labels and misleading "green" marketing to find the most sustainable and responsible choices in meat and fish. As someone in the meat industry, I think it imperative that I form relationships with farmers, I do this through my main project, custom-cured heritage pork and lamb bacon. I cure in everything from whiskey to horseradish to watermelon using only heritage breeds in order to bring much-deserved attention to local farmers who are doing it right and to connect the public with the superior meat they raise.
In addition to writing my blog, The Ethical Butcher, I write essays for publication.
