Author and Butcher Adam Danforth is leading a field trip and butchering session at this year’s Sustainable Food Summit. We sat down with Adam to hear why humane animal slaughter is important and essential for chefs to understand, and the following is a guest post from Adam.
Join me at the beginning of the Chefs Collaborative Sustainable Food Summit for Colorado Cut, a field trip to Boulder Lamb for a farm tour and humane slaughter on September 28.
Farm slaughter done the ideal way is the proper environment for showing the ultimate reverence for an animal you plan to eat. I’ve never had anyone be turned off by the process. They are amazed by how inoffensive it is. It is a revelation how calm, clean, and respectful it can be. You will want to use every bit of that animal as a sign of your respect.”
Join Adam Danforth at the beginning of the Chefs Collaborative Sustainable Food Summit for Colorado Cut on September 28. And if you haven’t yet, buy your Sustainable Food Summit ticket now to access the field trips and everything else this year’s program has to offer. The full schedule is online.
- When: Sept. 28-30, 2014
- Where: Boulder, Colorado
- How much: $325 for Chefs Collab. members // $475 for non-members
Posted by: Hayley Fager