The Conscientious Carnivore: A Guide to Humane and Sustainable Meat Eating
Mac Magruder, Grass-fed Beef Farmer, Magruder Ranch
Deborah Krasner, Author, Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat
Marissa Guggiana, President, Sonoma Direct Sustainable Meats; Author, Primal Cuts: Cooking with America's Best Butchers
Chris Cosentino, Executive Chef, Incanto; Food Network Star; Offal Cuisine Specialist
Traca Savadago, Blogger, Seattle Tall Poppy; Co-founder, International Food Blogger Conference - Moderator
Learn how to help yourself to a serving of happy, healthy and humanely treated meat! This panel of insiders will cover four elements of proper treatment for an animal: A good life, a good death, a good butchering and a good preparation. Discover the real meanings of grass fed, free range and organic. Find out what local cattle farmers are doing to create sustainable methods of raising cattle. Learn how to choose and cook meat that promotes personal and environmental health.
Location: SF Club Office
Time: 5:30 p.m. networking reception, 6 p.m. program, 7 p.m. book signing
Cost: MEMBERS FREE, $20 non-members, $7 students (with valid ID)
Buy the Book: Purchase Deborah Krasner's Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat and Marissa Guggiana's Primal Cuts: Cooking with America's Best Butchers from The Commonwealth Club's online bookstore.
Also know: In association with the Bay Gourmet Member-Led Forum and the Environment & Natural Resources Member-Led Forum. Generously underwritten by The Bernard Osher Foundation. Photo by Flickr user ilovebutter.