EVENT DETAILS Our 2019 Grrls Meat Camp Rendezvous will bring together a diverse group of eaters, seeders, and feeders at Quillisascut Farm in Rice, Washington October 18-21/22. We'll share knowledge and skills, participate in hands-on slaughter, butchery, and utilization workshops, learn about holistic management and regenerative agriculture, and so much more.
Women who are consumers, home cooks, food professionals, and farmers and ranchers are all welcome to attend. We have space for 15 women Friday (October 18) night through Monday (October 21) morning. We are also adding on an extra day (Monday, October 21 through Tuesday morning, October 22) meant just for aspiring and practicing farmers/ranchers to explore together what it means to be producers of good meat and to tackle the challenges each producer faces.
Our theme this year will be "regeneration." In biology, "regeneration" refers to the process of renewal, restoration and growth. At this year's Grrls Meat Camp we'll explore the many practical and metaphorical meanings of regeneration within the good meat movement, and attempt to answer questions like: What does it mean to practice regenerative agriculture? How can we grow a good meat movement together? How can we renew our relationship to meat consumption and production in a more responsible way? And how can we restore balance in our meat production system through a holistic management approach?
We'll tackle these questions by way of guided discussions, hands-on whole animal butchery and utilization workshops, group walks on the farm, and multiple presentations by leaders in the good meat movement. Although people of all levels are welcome to attend, our camp curriculum will be introductory in nature, while, at the same time, sparking complex thought and discussion. Grrls Meat Camp is also meant to be an opportunity for networking, bonding, sharing, and making connections that will last. There will be plenty of time around the campfire, in other words.
All meals will be provided and there will be beds (in shared rooms) for everyone. Participants are responsible for transportation to and from the event, although we will help coordinate ride shares and pickups from airports/train stations as needed.
We have limited scholarship funds this year. If you are interested in applying for a full scholarship ($845) for all four days (October 18-22) or for a partial scholarship ($645) for the first three days (October 18-21) or a partial scholarship ($200) for the last day/night (October 21-22), please fill out an application by August 15. We will close the application process on August 15 and inform the recipient/s by September 1.
For 2019 Rendezvous instructor, speaker, and host bios, scroll down. You'll find our detailed GMC Rendezvous 2019 schedule on our registration page.
If you can't attend our Rendezvous this year, consider donating to our scholarship fund. Grrls Meat Camp is now a program of the Good Meat Project, a 501(c)3 nonprofit. All donations made through our special Rendezvous registration page will go toward our Grrls Meat Camp scholarship fund and will be tax deductible. Your donation will be instrumental to building and growing the Grrls Meat Camp program. In giving your support, you are not only helping us to instruct and initiate a sisterhood of farmers, butchers, cooks, and teachers, and giving voice to women united by a shared interest in food animals and meat. You are helping to support a Meat Grrl who wouldn't otherwise be able to attend our GMC Rendezvous in the future. And, you are helping the Good Meat Project continue to inspire responsible meat production and consumption through experiential education. Could you really ask for any more good feels?
Thank you to this our very generous 2019 Rendezvous sponsors and supporters!
2019 Rendezvous Instructors, Speakers, and Hosts
Beth Robinette is the fourth generation of her family to work the Lazy R Ranch near Spokane, Washington. She moved home and began managing the business with her dad, Maurice, in 2010, after completing her studies at Western Washington University. She went on to earn her MBA at Bainbridge Graduate Institute, a small independent business school dedicated to using the tools of business for environmental and social good. Beth is also the co-founder of LINC Foods, a worker-farmer-owned cooperative food hub based in Spokane. Beth became the first (and only?) second generation certified Holistic Management educator in 2015 after completing her training in Extremadura, Spain, with Byron Shelton. She has had the honor of teaching and studying holistic management in Turkey, Mexico, and throughout the United States. Along with fellow Holistic Management practitioner, Sandra Matheson, Beth is a co-facilitator of the New Cowgirl Camp, a 5 day intensive course for women interested in learning the ins and outs of regenerative ranching. Beth is married to her high school sweetheart, Matt Bellmer (who is now a school teacher) and is the proud step-mama to Matt’s 17-year-old kiddo, Audrey. They have two extremely cute and lazy dogs named Phoebe and Mayday. Beth is a very mediocre yodeler but this does not discourage her in the slightest.
After spending almost 20 years in the food industry, Seattle Meat Collective co-founder and chef instructor Sarah Wong couldn’t ignore a strange truth when it came to meat: it almost always came out of a box, pre-cut. Very rarely did she see the whole animal that it came from. Nine years ago, wanting to change the way she approached meat education, she took matters into her own hands and went to France to study with Kate Hill and the Chapolards, followed by more whole-animal butchers from around the world.These days, Sarah is a high school culinary instructor, butcher, and food consultant in Portland, Oregon and she takes what she learned in France everywhere she goes. When she's not busy perfecting her sausage recipes, she is chasing the perfect bowl of noodles or wrangling kitties.
Kären Jurgensen is the fine dining Chef Instructor at Seattle Culinary Academy, overseeing One World Dining Room. She is also the founder of the sustainability curriculum at Seattle Culinary Academy which she launched in 2005. Kären spends summers at Quillisascut Cheese Company’s Farm School teaching professional chefs, culinary students and agricultural professionals farm-to-table immersion courses and philosophy and she has taught whole animal butchery courses since 2003. She was the founding president of FORKS, the Seattle Chapter of Chefs Collaborative and in 2012 she was honored with the Chefs Collaborative National “Sustainer” Award. That same year, Alice Water’s Edible Schoolyard also named her an “Edible Education Hero." She is an active member of Slow Food where she worked with Gary Nabhan on the RAFT project, a delegate to Slow Food Terra Madre, as well as a member of Women Chef’s and Restaurateurs and Les Dames de Escoffier. Karen also co-authored Rethinking the Kitchen: The Sustainable Kitchen Handbook and Chefs on the Farm, a cookbook. She lives in Seattle, Washington. Kären lives in Seattle with her husband and son.
In 2009, Camas Davis, a ten-year veteran magazine editor and food and travel writer, traveled to Gascony in southwest France to study the art of butchery and charcuterie with a family of pig farmers and butchers. Upon her return she founded the Portland Meat Collective, a one-of-a-kind meat school and culinary resource that has changed the way citizens of Portland, Oregon, think about their food, their community, and their local food economy. In 2014, Davis launched the Good Meat Project in order to spread Meat Collective-style education across the country. Camas continues to write about her experiences in the world of meat, including stories for the radio show, This American Life and Elle magazine. Davis and the Portland Meat Collective have also been the subject of media stories from the New York Times Magazine to Martha Stewart Living. She is also the author of Killing It, a memoir about her adventures in the world of meat. Camas lives in Portland, Oregon with her husband, Andrew, her 2-year-old daughter, Djuna, and her cat, Erla, who is a much better huntress than Camas.
Sarah King is a project and process manager for Nike. With experience in architecture, higher education, and international supply chain economics, Sarah is adept at helping teams achieve data continuity and scalability solutions. Sarah has an insatiable appetite for learning, creative thinking, and problem solving, all essential components of running a small Willamette Valley farm with her husband, Bubba. Sarah’s farm, Godspeed Hollow, showcases her family’s passion for sustainable farm management and whole-animal utilization, and specializes in pastured pork, poultry, and raw milk production. The Kings use their farming experience to inspire fellow land stewards and farmers to adopt similar approaches. Since 2014 Sarah has been the secretary on Good Meat Project's board of directors and since the beginning of 2019, she has served as interim (volunteer) director of Grrls Meat Camp. Sarah lives in Newberg, Oregon with her husband, Bubba, and her two young children, Arlen, and Ulysses, along with a gazillion chickens, so many dairy cows, as well as pigs and bees and countless other creatures of the earth.