Pressing Flesh
By Hirsch, Corin | |
Proquest LLC |
Eavesdropping at the
Stock your meat case with unusual cuts. Treat your farm like a business. Keep in mind that "whole carcass channels make a lot of sense."
Agand flesh-related wisdom was plentiful at last weekend's
That demand for local, ethically and sustainably produced meat - and a desire to strengthen the food system - is what compelled
"The magic of the event is the energy that results from bringing together meat producers, processors, butchers, distributors, chefs, retailers and consumers," wrote Bardot Lewis in an email. "Attendees tell us that there is no other event that brings together all of these key industry professionals."
Last year's inaugural conference was such a success that the second was a foregone conclusion. Panelists from as far away as
The diverse, mellow crowd definitely had its own vernacular. Clutches of graying pro| | talked HACCP (Hazard 5 Analysis and Critical Control Points) plans with younger, sometimes heavily inked farmers. One producer announced that he was "here for the BQA" (beef quality assurance). A rosy-cheeked twentysomething hoped to open a
Those who listened in on "Trends in the Meat Market" (a panel including
In a trade show outside the ballroom, reps from insurance firms, lenders, a casing company, a soon-to-open slaughterhouse and other concerns set up shop at a phalanx of tables. A few Vermonters were among them:
Over lunch, farmers talked shop at round tables.
They fell silent when Bardot Lewis took the mic to announce a "surprise guest":
As the afternoon sessions waned, organizers got ready for the Meat Ball, an evening fête where flannel was more abundant than heels or ties. For his role as MC, Black River Meats' Buchanan paired a black blazer with a green Black River trucker's cap, then loosened up the crowd with jokes along the lines of "A man walks into a butcher shop..."
Keynote speaker Mike Satzow also offered some salty humor - and a long view. His company, North Country Smokehouse, does
When a recorded address from
As we feasted on roast top round from
After a trio of awards was given out, the Meat Ball revelers ate DIY ice cream sundaes and got ready for heated games of cornhole. These habitual early risers had a late night in store - but not so late they'd miss
OVERHEARD AT THE MEAT CONFERENCE
"How many of you people make smoked shoulders today?" - Mike Satzow, owner of North Country Smokehouse and keynote speaker at the Meat Ball, talking about long-lost preparations
"So many people lost their shirts in emu.' - overheard during dinner at the Meat Ball
"I tell people I'm a member of the secondoldest profession. We all know what the first profession was." -
"I'm here for the BQA." -grizzled (and anonymous)
"This is what I call money." - meat cutter and author
"Pa-le-o!"-a lone heckler during the Meat Ball
C.H.
I BELIEVE WHAT WE'RE DOING IN THE NORTHEAST WILL CHANGE THE FACE OF FOOD SYSTEMS NATIONWIDE.
Copyright: | (c) 2014 Seven Days |
Wordcount: | 1213 |
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