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Articles by Camas Davis
Wine News & Analysis
Ep. 112: Is Wine Culture White Supremacist? Er, um, yeah. Friday November 04, 2022 When we hear the term “white supremacy,” we think of despicable scumbags in pointed white hoods. But white supremacist culture is lurking right under our noses in the wine world, insidious and omnipresent. In Ep. 112, we explore the subtleties of coded language and implicit bias, and our guests help us move toward making change.
Wine News & Analysis
Ep. 108: Hot Takes, Cold Wine Friday July 08, 2022 Is Philippe André the Jason Momoa of Champagne? Is Marissa Ross the David Sedaris of natural wine? Do you agree with Katherine that real winemakers wear muddy Carhartts? We may disagree on some things, but everyone in Ep. 108 agrees: Just put the damn ice cubes in your wine.
My Media Diet and a Much-Needed Refresh
I needed a refresh. After writing my previous "List" two weeks ago—normally one of my very favorite things to write— I went on a walk with Jonah and remember comparing myself to a sponge. I was trying to soak up every bit of inspiration I could, to wring quality recommendations out, but I didn't feel full at all. Turns out a short break from "The List," a vacation, and seeing the team in person last week (!) was exactly what I needed to come back brimming with inspiration.
Tom Colligan
Everyday Heroes An abortion clinic escort at the Lovejoy Surgicenter confronts Portland’s clashing colors. 08/17/2012 By Bart Blasengame POUR There's more to drink in Portland than that tasty hoppy beer that's taking up space in the fridge. Use some local fruit and make some sangria. 07/20/2009 By Tom Colligan Cool Cocktails Hood River Distillers is the Northwest's oldest and largest liquor company.
Animal Sacrifice
Susan Orlean tells us about the moment America asked untrained household canines to make the ultimate sacrifice: to serve in World War II. Susan talks to Gina Snyder, who remembers being a teenager when her dog Tommy joined the service. And Susan digs into the national archives to learn the fate of other dogs that fought on the front lines. A version of this story appears in Susan’s book Rin Tin Tin: The Life and the Legend.
A Food and Beverage Podcast
Ep. 100: What Wine Gets Wrong About Indigenous Americans Friday November 19, 2021 In this episode, we hear from two wine-world leaders about their experiences as Indigenous Americans, and the ignorance they must contend with every day, from incorrect old stereotypes about alcohol to the appropriation of Indigenous art and terminology by wine marketers.
Read an Excerpt from Killing It
Marc placed his left hand on one of the handles of a sturdy white plastic tub filled with cooked meat, which I assumed came from the heads they’d cooked that morning. He motioned for me to grab the other handle and follow him out of the room. As we made our way back into the main cutting room, it felt as if Marc was pulling me by this boat of meat and I was water-skiing over the fat-slicked floor. The cramped room we took the meat into—more of an alcove, really—had two machines in it.
The Thing About Pig Heads
One Monday morning, Bruno and Dominique asked me to help them process pig heads for the first time, a task that required me to wield a cleaver, a tool that had, of late, filled me with dread. I’d watched in the weeks before as Dominique and Bruno effortlessly cleaved straight lines through racks of ribs.
Becoming a Butcher Personal Essay - Camas Davis 'Girl with Knife' - Excerpt from Double Bind
"All right. Are you ready? Why don't you try on this dress and we'll see how it looks on you," the stylist says. It's a black number, the kind worn to cocktail parties, with a modest cut just above the knee, and a gauzy, translucent back. "And why don't you try on these boots while you're at it." The boots are black too. Leather. Knee-high. Three-inch heels. She points me to a dressing room that has been fashioned out of a sheet hung from the ceiling by clothespins.
The Daily Meal Hall of Fame: James Beard
With the help of The Daily Meal Council, we have selected ten key figures in the history of food to honor this year in our Hall of Fame. Here, Council member Camas Davis, food writer and founder of the Portland [Oregon] Meat Collective, explains why cookbook author and American food champion James Beard belongs on the roster. In my early 20s, I moved to New York City from my native Oregon and promptly embedded myself on the editorial staff of a food magazine.
The Insider's Guide to Oregon Wine Country
WE PORTLANDERS ARE LUCKY to live less than an hour from hundreds of top-notch wineries in the Willamette Valley—and it’s only a few more hours to Southern Oregon’s winemaking region—but that doesn’t mean it can’t be daunting to navigate the terrain. Assessing which wineries pour the best pinot can be a lifelong (though highly pleasurable) pursuit. And finding the tasting room that has the most spectacular view? That can put hundreds of miles on the odometer.
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