Health and Meat:
What production practices
are safe and sustainable?
May 8, 2004
What options are available to households, restaurants, and schools? Organic, grass fed, grain finished, locally raised, antibiotic and hormone free, irradiated and natural, are just some of the terms influencing the choices meat buyers must make in these days of headlines about mad cows, prions, and the Atkins Diet. What about flavor and texture?
A tasting of sustainably produced meat was guided by participating producers.
DR. MARION NESTLE, former chair, Dept. of Nutrition and Food Studies, NYU, and author of Food Politics: How the Food Industry Influences Nutrition and Health and Food Safety: Bacteria, Biotechnology, and Bio Terrorism;
PETER HOFFMAN, national chair, Chefs Collaborative, chef/owner, Savoy;
ANDREW ZIOBRO, vice-president of operations, Restaurant Associates;
- BILL NIMAN, founder, Niman Ranch;
MICHAEL LEVINE, president, Organic Meat Company;
ERICK JENSEN, CEO, Wolfe’s Neck Farm; Steffen Schneider, farm manager, Hawthorne Valley Farm;
KEN KLEINPETER, New England Livestock Alliance;
DIANE HATZ, GRACE, The Meatrix.
> Download Program (PDF)