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.
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