Last night, I attended the “Nose to Tail” seminar at the Reading Terminal Market, presented by the CCEDC and PASA.
The subtitle was “Chefs and Farmers Share Methods for Getting the Most from Sustainably Raised Meats,” and presenters included Charles Giunta of Giunta Meats at Reading Terminal Market, Michael McNally Chef/Owner of London Grill, Ian Moroney, Chef/Owner of Pumpkin Restaurant, Linda Geren, farmer from Highview Farms and Brooks Miller, farmer/salumeria maker from North Mountain Pastures farm. The event was moderated by local chef-author-consultant Aliza Green.
Some other Grid favorites were in attendance, including Sue Miller of Birchrun Hills Farm and Paul Crivellaro of Country Time Farm.
Pictures after the jump. Not for the meat adverse.