A new series from our kitchen to yours, the Ger-Nis Sustainable Meat Series will be showcasing mounds of seasonal local meats, celebrating the greatness and flavor of a good meat! 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 real food at its finest and most sustainable!
Recipes: Turkey Lemony Herb Mini Meat Loafs, Mediterranean Lamb Roll with Calamata Olive Sauce, Beef Cakes stuffed with Grilled Onions and Smoked Cheddar, Old Fashioned Meatloaf with Herbed Wrapped Hard Boiled Egg
Class Type: Sustainable Meat Series, hands-on cooking class
Class Notes: Learn healthy modern recipes, while also gaining clarity on what exactly is sustainable meat!
Managing Director of Ger-Nis International, Nissa Pierson, is a firm believer in mastering food as art. In addition to traveling the world seeking organic & fair-trade conversation for her business, she is a noted cooking instructor specializing in fresh herbs as well as an extremist in proving that the art of eating & cooking well is a relatively simple process. Besides being a passionate teacher of fresh herbs, organics and fair-trade, she enjoys spice of life, good conversation and debates, kickboxing, surfing, and submersing herself in the food and culture of the world. Contact Nissa