Date(s) - Mar 31, 2014
6:30 PM - 8:30 PM
University of Denver
Slow Meat in a Fast World: How Production, Processing and Consumption Make a Difference
More than any other food, meat is emblematic of the impact of the pace and scale of food production, processing, distribution, marketing and consumption in America and beyond. As a nation, we have accomplished great strides in our ability to maximize production and efficiency, but it has come at the cost of tradition, environmental destruction, land consolidation, animal rights and taste. If we can slow down meat, then consider how it will transform our entire food system into one that is good, clean and fair for all. Join Krista Roberts, executive director of Slow Food Denver, to explore the concept of slow meat and how it fits into the philosophy and practice of Slow Food. Specifically, learn how to make more sustainable meat choices, better understand meat labeling, and gain factual clarity around the debate of antibiotic use in raising livestock. For the final class, gather at Denver’s new community marketplace, The Source. Meet a local butcher to learn how he chooses meat, and enjoy engaging conversation and a dinner focused on seasonal ingredients at Acorn Restaurant. Come away with a better understanding of the complexities of our food system, especially as it pertains to meat, and how you can make an impact locally and globally.
Mon., 6:30–8:30 pm, Mar. 31, Apr. 7, 2014
Visit/Dinner at The Source & Acorn, Mon., 6–9 pm, Apr. 14
CRN 1131 / $150