State of the Plate – Looking at Sustainable Meat – 11.17.10 – Harold Washington Library/Robert Morris University

October 14, 2010 at 8:31 am

Our friends at continue to entrance us with wonderful sounding events.  I mean after feeding you but good on October 24th (the deal’s especially sweet now with the announcement that the dinner swag includes $100 of gift certificates from Lettuce Entertain You), they have this day planned to teach you more about what goes on  your plate.  It’s an entire day devoted to the topic of sustainable meat.  You’ll have the chance to meet producers like Tall Grass and Dietzler as well as hearing from and eating from some of our favorite chefs like Rob Levitt, Bruce Sherman and Paul Virant.  The full agenda is below. 

Chefs Rick Bayless, John Coletta, Rob Levitt, Carrie Nahabedian, Ina Pinkney, Bruce Sherman, Sarah Stegner, Paul Virant and Randy Zweiban cordially invite you to:

Cooking Up Sustainable Choices
Sustainable Meat: What it is • What it tastes like • Why buy it • Where to get it

Wednesday, November 17, 2010
8 a.m. – 3 p.m.  Chicago Public Library, Harold Washington Library Center
3 p.m. – 6:30 p.m.  Robert Morris University

8:00 a.m. – 9:00 a.m. • Registration and Networking

9:00 a.m. – Noon • Sustainable Meat Roundtable
Learn the methods, challenges and opportunities surrounding sustainable meat production and preparation. 
Panel: Bill Kurtis, Tallgrass Beef; Paul Willis, Niman Ranch; Chef Paul Virant, Vie; Bob Martin, PEW Environmental Group
Moderator: Dean Chris Koetke, Kendall College
Keynote: Robert Kenner, producer/director of Food, Inc.

12:30 p.m. – 3:00 p.m. • Meet the Producers
Gain insights on sustainable production methods and how they differ from their competitors.
Panel: Ranchers from Dietzler Farms, American Grassfed Beef, Organic Prairie, Black Earth Meats
Moderator: Jim Slama,
Keynote: Fedele Bauccio, Bon Appetit Management Co.

3:00 p.m. – 4:30 p.m. • You Taste – You Decide
Sample meat products from eight sustainable producers and
meet with distributors to discuss pricing and delivery options.

4:30 p.m. – 6:30 p.m. • Screening of Food, Inc.
Including Q&A session with Robert Kenner, producer/director


Sponsored by Kendall College, Farmers Market Coalition, Green City Market,, Chefs Collaborative, and Robert Morris University 

*advance registration required


One Comment

  1. Mober says:

    Not to be a downer, but its only sustainable for people/planet. The animal still dies.

RSS Feed for comments on this post