As I wrote in my last post, I am looking forward to a couple of great upcoming events that are fantastic opportunities to continue to build The Ethical Butcher platform, spread the Bacon Gospel and bring new people into the sustainable meat discussion.
The last weekend of March promises to be an explosion of ideas as the first Carolina Meat Conference takes place in Concord, NC. From March 25-27, I will be joining Butcher's Guild founders Tia Harrison and Marissa Guggiana for a weekend of training, butchery workshops, panel discussions and vital networking at this important first convergence of many of the voices and actors in the sustainable meat world. NC Choices, a program of the Center for Environmental Farming Systems (CEFS), is hosting the event and it has taken the work of many hands to pull all the strings together for this landmark event. Butcher's Guild is proud to be co-sponsoring the event and Tia, Marissa and I will be making quite a splash throughout the weekend! There are butchery classes for everyone from novice to pro chef, a big BG-hosted party and I'll be sitting in on a potentially heated panel discussion. Being invited to this first major exchange of ideas, viewpoints, opinions and experiences is beyond humbling. I invite all who can to head over to the link below and register for the conference!
A little more info about conference events and registering for the NC Choices Carolina Meat Conference, March 25-27 at Cabarrus Event Center in Concord, NC :
Fri, March 25th 2-5 pm & Sat, March 26th 9am-12pm
Butchery Craft in Your Home Kitchen
Whole lamb, pig and chicken carcass breakdown with every participant taking home $100 worth of local, pasture-raised meat,
a boning knife and Butcher's Guild tote bag.
with:
Tia Harrison, Co-Founder-The Butcher's Guild, Owner-Avedano's Meat Market
and Executive Chef-Sociale, San Francisco, CA
Marissa Guggiana, Co-Founder-The Butcher's Guild, President of Sonoma Direct Sustainable Meats and Author of Primal Cuts: Cooking with America's Best Butchers
Berlin Reed, The Ethical Butcher, Portland, OR
Craig Deihl, Executive Chef- Cypress, Charleston, SC
*advanced registration is required; see registration package.
Sat March 26th 3:30-5pm
Facing Ethical Issues in a Growing Market: The Importance of Transparency in Sourcing & Production
A panel discusses the importance of consistent and accurate messaging to consumers regarding product sourcing and production methods.
with:
Scott Marlow, Rural Advancement Foundation International
Berlin Reed, The Ethical Butcher
Ben Bergman, Fickle Creek Farm
V.Mac Baldwin, Baldwin Charolais Beef
Moderator: Casey McKissick, Coordinator, NC Choices
Sat March 26th 8-11pm
Butcher's Guild Mixer at the Speedway Club
Sun March 27th
Artisanal Butchery and Whole Animal Utilization for Professional Chefs
A meat cutting class geared toward those in the industry, chefs will glean new methods for utilizing whole animals.
with:
Tia Harrison, Co-Founder-The Butcher's Guild, Owner-Avedano's Meat Market and Executive Chef-Sociale, San Francisco, CA
Marissa Guggiana, Co-Founder-The Butcher's Guild, President of Sonoma Direct Sustainable Meats and Author of Primal Cuts: Cooking with America's Best Butchers
Craig Deihl, Executive Chef- Cypress, Charleston, SC
Conference Website:http://www.ncchoices.com/content/8714
In April, I am heading back to Ohio, this time to Bowling Green University for GreenThink Conference, a student-led sustainability conference. This conference is open to students from any university in Ohio or any surrounding states. I will be presenting as well as leading a breakout session in home butchery and can't wait to meet these enthusiastic next generation of environmentalists, activists, chefs, butchers, farmers and general planet-savers! Jane Goodall is among the list of presenters for this conference,and I must admit, I am most excited to see (and hopefully meet) this legendary woman and scientist.
If you've got a conference, college class or any other group to chat with, don't hesitate to
contact me!
The last weekend of March promises to be an explosion of ideas as the first Carolina Meat Conference takes place in Concord, NC. From March 25-27, I will be joining Butcher's Guild founders Tia Harrison and Marissa Guggiana for a weekend of training, butchery workshops, panel discussions and vital networking at this important first convergence of many of the voices and actors in the sustainable meat world. NC Choices, a program of the Center for Environmental Farming Systems (CEFS), is hosting the event and it has taken the work of many hands to pull all the strings together for this landmark event. Butcher's Guild is proud to be co-sponsoring the event and Tia, Marissa and I will be making quite a splash throughout the weekend! There are butchery classes for everyone from novice to pro chef, a big BG-hosted party and I'll be sitting in on a potentially heated panel discussion. Being invited to this first major exchange of ideas, viewpoints, opinions and experiences is beyond humbling. I invite all who can to head over to the link below and register for the conference!
A little more info about conference events and registering for the NC Choices Carolina Meat Conference, March 25-27 at Cabarrus Event Center in Concord, NC :
Fri, March 25th 2-5 pm & Sat, March 26th 9am-12pm
Butchery Craft in Your Home Kitchen
Whole lamb, pig and chicken carcass breakdown with every participant taking home $100 worth of local, pasture-raised meat,
a boning knife and Butcher's Guild tote bag.
with:
Tia Harrison, Co-Founder-The Butcher's Guild, Owner-Avedano's Meat Market
and Executive Chef-Sociale, San Francisco, CA
Marissa Guggiana, Co-Founder-The Butcher's Guild, President of Sonoma Direct Sustainable Meats and Author of Primal Cuts: Cooking with America's Best Butchers
Berlin Reed, The Ethical Butcher, Portland, OR
Craig Deihl, Executive Chef- Cypress, Charleston, SC
*advanced registration is required; see registration package.
Sat March 26th 3:30-5pm
Facing Ethical Issues in a Growing Market: The Importance of Transparency in Sourcing & Production
A panel discusses the importance of consistent and accurate messaging to consumers regarding product sourcing and production methods.
with:
Scott Marlow, Rural Advancement Foundation International
Berlin Reed, The Ethical Butcher
Ben Bergman, Fickle Creek Farm
V.Mac Baldwin, Baldwin Charolais Beef
Moderator: Casey McKissick, Coordinator, NC Choices
Sat March 26th 8-11pm
Butcher's Guild Mixer at the Speedway Club
Sun March 27th
Artisanal Butchery and Whole Animal Utilization for Professional Chefs
A meat cutting class geared toward those in the industry, chefs will glean new methods for utilizing whole animals.
with:
Tia Harrison, Co-Founder-The Butcher's Guild, Owner-Avedano's Meat Market and Executive Chef-Sociale, San Francisco, CA
Marissa Guggiana, Co-Founder-The Butcher's Guild, President of Sonoma Direct Sustainable Meats and Author of Primal Cuts: Cooking with America's Best Butchers
Craig Deihl, Executive Chef- Cypress, Charleston, SC
Conference Website:http://www.ncchoices.com/content/8714
In April, I am heading back to Ohio, this time to Bowling Green University for GreenThink Conference, a student-led sustainability conference. This conference is open to students from any university in Ohio or any surrounding states. I will be presenting as well as leading a breakout session in home butchery and can't wait to meet these enthusiastic next generation of environmentalists, activists, chefs, butchers, farmers and general planet-savers! Jane Goodall is among the list of presenters for this conference,and I must admit, I am most excited to see (and hopefully meet) this legendary woman and scientist.
If you've got a conference, college class or any other group to chat with, don't hesitate to
contact me!
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