Where’s the Beef (and Pork and Lamb)?

Monday, December 12, 2011

I was just in a meeting today with a Chef where we were thinking about why Philly has such a lack of vegetarian restaurants. Although we couldn’t find a definitive answer, we found a common cause in our shared experience of why we stopped being vegetarian. Just like my chef friend, I had developed my ethics of not eating meat while living in other parts of the country where industrial animal farms make up most of the pastoral landscape. But after moving back to Philly, where the age old traditions of Amish land ethics mix with a healthy dose of progressive family farming, we both realized that the Pennsylvania country side offered a much better, and much tastier, alternative to swearing off meat. By being more health conscious, land conscious and more humane, Pennsylvania farmers have created a system where people can both live by their ideals and eat meat. This was just recently celebrated in the newest edition of Grid magazine, and it will be discussed this Wednesday Dec. 14th at the restaurant school in Philadelphia. It’s being hosted by Slow Food Philly and PASA as well as many other great organizations. If you are on the fence about meat consumption or want to understand how this food system works, then check out the description below.

In its final workshop of the fall 2011 season, Slow Food Philly will host a lively (and delicious) discussion about local, sustainably raised beef, pork and lamb. In partnership with the Pennsylvania Association for Sustainable Agriculture (PASA), the workshop will take place at the Restaurant School in West Philadelphia on Wednesday, December 14th.
The panel, moderated by PASA’s Regional Director, Marilyn Anthony, will include Jessica Moore of Philly CowShare, Dean Carlson of Wyebrook Farm and Linda Geren of High View Farm. Together, they will discuss the importance of sustainable agriculture and the process of bringing their superior quality, local meat, to market.
This workshop is guaranteed to be a meat lovers treat! A variety of delicious meaty samples will be available along with a selection of wine. Tickets for this event are $20 and are sure to sell out. To purchase tickets visit the Slow Food Philly ticketing site.

Where’s The Beef (And Pork And Lamb)?
When: Wednesday, December 14, 7:00-9:00 pm
Where: The Restaurant School, 4100 Walnut Street, Philadelphia, PA 19104
Cost: $20/person, tickets available here
www.slowfoodphilly.org