Our mission is to inspire, instruct and initiate a sisterhood of farmers, butchers, cooks, and teachers, giving voice to women united by a common interest in food animals and meat. Through our mission we aspire to:
Unite women across the globe who are passionate about food animals and meat.
Support women by providing them with the skills and competence necessary to compete in the meat world with a local and international view.
Empower women in the industry through education and resources.
Educate both professional woman and home butchers/cooks on ways to better our food system through the responsible, regenerative rearing, sourcing, processing, and consumption of meat.
Create a network, or “sisterhood”, of like-minded woman who—through social media, workshops, rendezvous, or informal meat-ups--inspire and support each other in business as well as home interest.
Grrls Meat camp was originally founded in 2011 by Kate Hill, a teacher, coach, cook, mentor, and author with more than 40 years of experience in the food industry who travels the world giving workshops and collaborating with other heads in the food world. She also leads cookery, butchery and charcuterie programs and courses at theKitchen at Camont, her home and school in Southwest France. After noticing that an increasing number of women were attending her meat-focused workshops and programs, Kate saw these women faced when they returned home to break into the male-dominated meat industry.. Kate thought, "what if we could gather as many aspiring and professional meat ladies in one room (or around a campfire) and learn from one another?" Grrls Meat Camp was born.
Kate held the very first Grrls Meat Camp Rendezvous at the Kitchen at Camont, with the vision to keep it light, fun, and informal. "We'll butcher and bake, barbecue and bonfire," she wrote in the first invitation she sent to a small group of diverse women. These "original meat grrls" (or OMG's as we call them) ranged in ages from 27 to 62 and included culinary students, budding farmers, meat cutting experts, aspiring butchers, home cooks, and food writers. They came from Portland, Seattle, Washington D.C., Montreal, and St. Louis. Everyone pitched in to cook, teach, share, and learn with each other and with their counterparts in Southwest France.
In the years since that first gathering, Kate has organized many more Grrls Meat Camp gatherings in Washington, California, Illinois, Michigan, Texas, and elsewhere. As a result, the Grrls Meat Camp community grew exponentially, and it continues to grow both online and off.
In 2019, Kate, our official Grrls Meat Camp Fairy Godmother, handed the Grrls Meat Camp reins to the Good Meat Project, a 501(c)3 nonprofit that Camas Davis, an OMG herself, founded in 2014. Several OMGs also sit on the board of the Good Meat Project. The Good Meat Project's mission, to inspire responsible meat production and consumption through experiential education, aligns perfectly with the mission of Grrls Meat Camp, and both Kate Hill and the Good Meat Project are excited about this next chapter.
Sarah King, a farmer, home butcher, and Good Meat Project board member, and Kate Hill, Grrls Meat Camp founder, butcher Gascon ducks together at the very first Rendezvous in 2011.
As the Grrls Meat Camp/Good Meat Project transition gets underway, we'll be announcing new goals, events, and projects as we conceive of and launch them, but our hopes and dreams are as follow:
To continue the tradition of the annual Grrls Meat Camp rendezvous, a meeting meant to celebrate the achievements of our community, to bring in new community members, and to provide us with an opportunity to share, learn, and network.
To partner with like-minded organizations working to support women in the agricultural and culinary fields to provide training and programming across the United States and, when possible, around the globe.
To build a formal mentorship network, database, and matchmaking service for aspiring and professional chefs, ranchers, farmers, butchers, and charcuterie makers.
To inspire and support local, informal GMC meat-ups whenever and wherever we can. This might mean beers and steak frites among old friends or impromptu pig butchery parties on someone's kitchen counter.
To continue to grow our community of women in the meat world into a comprehensive, valuable resource for all.
We'd love to hear your ideas for the future of Grrls Meat Camp. Please consider sharing through this survey!