Berlin Reed is the butcher, chef and author behind the The Ethical Butcher. His practice is driven by community engagement, personal relationships with small local farmers, a deep love of food, respect for the animals we eat and the environment on which we depend. After training as a butcher in Brooklyn, he was based in Portland, OR for 2 years. He then began a life of continuous travel, bouncing around the continent as a community chef/butcher and learning about local food scenes everywhere. He has poured his experiences as a nomadic ex-vegetarian butcher and renegade chef into a food memoir titled 'The Ethical Butcher: How Thoughtful Eating Can Change Your World', out on Soft Skull in Spring 2013.
This blog is no longer active but serves as an archive of Berlin's early culinary work. To link up with his latest gastronomic adventures and food politix, check out his new site at: http://chefberlinreed.tumblr.com/