Last Day to Register for NC Choices Carolina Meat Conference

Registration for NC Choices Carolina Meat Conference closes TONIGHT at midnight!

Click on the title to this post to be directed to the online registration form and check out the promo video in the sidebar! We are all looking forward to this conference, it’s been a long time coming and will be a great opportunity for exchange of information, research, techniques and movement building. Take a look below for the various classes and other events that the guild is leading.

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

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