The Ger-Nis Summer BBQ Bonanza will be turning over mounds of seasonal, local foods on the grill all weekend long, celebrating greatness in BBQ foods and flavors! This educational workshop is designed to cover topics on sustainable meat, the trouble with conventional meat production for the planet and our health as well as the effect the conventional system has on the well-being of livestock versus more traditional, sustainable methods of raising livestock. We’ll cover the merits of grass-fed versus grain-fed beef, buzz words surrounding the marketing of meat and what it all really means- terms like organic, all-natural, cage-free, vegetarian-fed, hormone-free, free-range will all be demystified. We’ll talk about the industrialization of food at large and the effect it has had on meat production, the value of consuming less but better meat as a way of allowing sustainable meat practices to soar, and learn where to find the most sustainable and local meats in our borough. We’ll lead you to places where you will never find your meat plastic-wrapped on styrofoam, markets where the meat comes freshly slaughtered on a wagon straight to the butcher, meat supplied by farmers you can actually meet! These modern times are exciting for the undoing of industrialized meats and the revival of sustainable, localized practices of meat production! This is BBQ at its finest & most sustainable!
Recipes: Sustainable Meat Inspired Recipes Handed Out
Class Type: Ger-Nis Summer BBQ Bonanza Festival, Educational
Class Notes: Discover the ins and outs of the world of sustainable meat and where we can find it in Brooklyn!
Emily Elliot Casey
Emily Casey developed a love of cooking at an early age, baking her way though Betty Crocker at the age of 10 and subjecting her friends to homemade sushi as a teenager. She was lucky enough to grow up in a town in Southwestern Virginia that has enjoyed a daily farmer’s market continuously since 1882, and to have parents who are excellent home cooks. The bounty of the Blue Ridge brought to her family’s table much trout, venison, local game birds, and farm-fresh local vegetables like pole beans and sweet potatoes. Emily has also been fortunate enough to travel around the world, expanding her palate on the exotic cuisines of such far-flung locales as Indonesia, China, and the Middle East. She has lived all over the country, but especially harbors a soft spot for the American South. Her husband’s family resides on the Gulf Coast of Alabama, where the array and freshness of local seafood is simply outstanding.
When she found herself visiting the shrimp boats and farmers’ markets of New Orleans in order to avoid her graduate work at Tulane University, Emily realized perhaps it was time for a career change. She graduated from the Natural Gourmet Institute in New York City in 2005, returning briefly to Chapel Hill, North Carolina, to cook at the historic Carolina Inn. Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She is currently employed as a private chef and chef instructor, and is looking forward to opening her own restaurant sometime in the future.