“Understanding the Provenance of Meat”

It’s not too late to get in on a stellar line up of presentations on sustainable food systems, brought to you by FarmFed and Barbara Jo’s Books to Cooks.

Understanding the Provenance of Meat, session 3 of 6 in the Provenance: You Are What You Eat series gets underway on May 5th at 6:00 pm.

At tonight’s event, Anthony Nicalo will be joined by Jason Pleym, founder of Two Rivers Specialty Meats, a purveyor of fine meats that are free of antibiotics, hormones and chemical free additives. While you may already know that all meat is not created equal, Jason will shed light on what is really going on in grocers and butcher shops.

For details on all the remaining sessions, including the big wrap-up UBC Farm Fundraiser with internationally renowned Michael Pollan, visit FarmFed online.

To purchase tickets call Books to Cooks at 604.688.6755.

I can’t make the event tonight, but if you attend, let me know how it goes.

2 thoughts on ““Understanding the Provenance of Meat”

  1. Anthony Nicalo

    Hi Liz,

    Thanks for mentioning the series. We’re even going to talk a bit tonight about why swineflu should be called CAFOflu. Hopefully we’ll get a chance to see you at vegetables, wine or UBC Farm!

  2. liz Post author

    Hi Anthony, I’d love to connect. In fact, is there any room left at the event tonight? The presentation I was supposed to attend just got postponed — too much competition with the Canucks game, I think!

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