Proceeds from this event benefit our instructors and nonprofit organization Fair Food Philadelphia and its mission to promote sustainable agriculture in the Delaware Valley region.
What's the difference between pastured pork and the meat you see at the supermarket? What are some of the health and environmental benefits of eating pastured, heritage breed meat? And how do fresh cuts of meat turn into salumi, cured delicacies like lomo and capicola?
Learn what sets pastured, heritage breed pork apart with a lecture, Q&A session, and tasting with farmer Nolan Thevenet of Stryker Farm. Then get the scoop on charcuterie and learn how to make your own at home with a demo and tasting from chef/butcher Tony Page of Elizabethtown, Pa.'s Rooster St. Provisions.
Attendees can also enjoy local snacks from the Fair Food Farmstand and complimentary beverages from Fair Food member business Philadelphia Brewing Co. and Commonwealth Cider, our 2014 Education Series beverage sponsor.
ABOUT THE FAIR FOOD FARMSTAND
Located in the Reading Terminal Market, the Fair Food Farmstand carries a wide variety of products from more than 90 sustainable farms and food producers in Pennsylvania, New Jersey, and Delaware, including urban farms within the city of Philadelphia. We emphasize local and artisanal foods from small-scale farms and producers, like humanely and pasture-raised meats, poultry and eggs; organic and specialty fruits and vegetables; and raw milk cheeses.
Launched in 2003 to increase access to local food, the Farmstand offers the product mix of the best farmers markets with the convenience and accessibility of a grocery store. The Farmstand is open 7 days a week year-round, providing a steady wholesale market to our vendors and demonstrating the agricultural bounty of our region.
Photos courtesy of Stryker Farm and Rooster St. Provisions