As you might imagine, this is an issue that fires up our members. In a recent survey we conducted among our membership on sustainable meat issues, chefs ranked antibiotics and hormone use high on their list of concerns. Two members, Mary Sue Miliken of the Border Grill and Suzanne Goin of Lucques, recently traveled with the Pew Health Group to Capitol Hill to urge legislators to take action on this issue. Check out the video of their visit below.
Posted by: Chefs Collaborative