Hosted in collaboration with Meatpaper
Thursday, March 5
Reception at 6:45 pm. Lecture starts by 7:30 pm sharp.
105 North Gate Hall, UC Berkeley Campus [directions]
No tickets necessary! Suggested $10 donation at the door. No one will be turned away for lack of funds.
With panelists Ryan Farr (Ivy Elegance, CHEFS Program), Nate Appleman (A16, SPQR, Urbino), Melanie Eisemann (Avedano’s), David Budworth (Marina Meats, Avedano’s), Mark Pasternak (Devil’s Gulch Ranch), and Marissa Guggiana (Sonoma Direct, Secret Eating Society, Meatpaper) as moderator.
Our panel will discuss how butchering whole animals delivered from local slaughterhouses stands in stark contrast to the plastic-wrapped grocery store steak. They will talk about the retail component of the local meat system and how this changes the relationship of chefs, home cooks, and diners with meat.
The discussion will be followed by a demonstration by Chef Ryan Farr on how a whole carcass is broken down into cuts of meat. Meat CSA shares will be available the night of the panel. SOLD OUT! Rancher Mark Pasternak will be available to coordinate more CSA shares of his delicious, Marin County-raised pork.
Contact SAFE for more information.