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The Future of Meat is Here: Slow Meat
June 28, 2014 @ 1:30 pm - 7:30 pm$35 – $48
What can be the future of meat? Is the present model sustainable? Can livestock be humanely raised and slaughtered? What is the role of meat in human nutrition? Are smaller local slaughterhouses important? What role can livestock play in building healthy soil or reversing climate change?
The event will be an experiential journey in Sonoma County to two locations that provide new and exciting answers to these questions and a glimpse of a better future.
1:30pm – 3:00: At the Sonoma County Meat Co., 35 Sebastopol Avenue, Santa Rosa, CA we meet owners Rian Rinn and Jenine Alexander for a guided tour of this new butchery. They run a USDA + CA State inspected custom “cut & wrap” facility working mostly for local farmers and ranchers as well as launching their own cuts, sausage, and charcuterie. We will attend a butchering demo and have the opportunity to buy products and/or sign up for their meat subscription CSA.
Participant will then use their own transportation to reach the second destination of our trip, Tara Firma Farms, 3796 I Street, Petaluma, CA.
3:45 Arrival at Tara Firma Farms, a 300 acre ranch raising pastured eggs, poultry, pork and beef using rotational grazing approaches as modeled by Joel Salatin’s Polyface Farms (featured in Omnivore’s Dilemma).
We will get a tour of the farm and a demonstration of their holistic pastured animal management.
Appetizers & panel discussion on The Future of Meat in Sonoma County. Opportunity to buy eggs & meat and sign up for their meat subscription delivery CSA. Panel members include Marissa Guggiana La Brecque, author of Primal Cuts: Cooking With America’s Best Butchers and co-founder of The Butcher’s Guild; Scott Collier of Slow Money, and Roy Smith of Green Goose Farm in Petaluma.
Dinner with meat dishes provided and cooked by Tara Firma Farms. Bread and Salad from SFRR, and potluck desserts from participants. Bring Your Own Drinks. To make this a green event please bring your own tablesetting.
7:30pm: End event
NB If you become a Slow Food member, or renew your membership, just prior to getting a ticket please forward your confirmation email to Slow Food Russian River russianriverca@slowfoodus
You can join Slow Food USA at http://
For folow-ups and more background see the Facebook event page.