Beef: From Plains to Plate, Follow the Cattlemen's Trail to Savory Midwest Beef Traditions
Greater Midwest Foodways Alliances
Third Annual Symposium
Beef: From Plains to Plate
Follow the Cattlemen's Trail to Savory Midwest Beef Traditions
October 23-25, 2009
Celebrate Midwestern beef foodways, from the desolate plains to meat processors who packed, wrapped and shipped their meat provisioning the global market.
Friday, October 23rd, from 11 AM to 1 PM
Early arrivals may consider takig A Tour of the Naval Culinary School, then Dine as a Sailor. Transportation to Great Lakes, Illinois is not included. Convenient transportation by Metra North Line to Great Lakes station. Upon reserving, detailed transportation information will be provided.
Friday, October 23rd, from 5 PM until 6:30 PM at Kendall College
Butchering demonstration of a side of beef. All those primals pieced together, picked apart and discussed.
Friday, October 23rd, 6:30 cocktails, 7:00 PM dinner at Kendall College
Founder's Dinner fundraiser (business attire)
Saturday, October 24th, from 9 AM to 4 PM, Lunch and refreshments included.
8 AM - Registration
8:15 AM - Tour of Kendall's Culinary School
9:00 AM Conference commences
- The beef industry yesterday, today and tomorrow.
Keynote Speaker: Dell Allen, PhD in Animal Science, Michigan State University This presentation takes a look at the history of the beef industry in the U.S. from the time the Spanish Conquistadors brought the first cattle into North America up to today. This presentation highlights important events and times in the industry, including some of the influential people who made important contributions in moving it forward.
- Ranch to Feedlot to Packing House
Midwestern State Beef Councils. A panel of beef producers speaking on the evolution of beef production in the Midwest.
- Grass-fed beef: (Re-)discovering traditional farming for todays consumers
- Chicago Stockyard's History - Russell Lewis, Chicago History Museum
- Halal and Kosher Butchering, Riki Saltzman, Iowa Humanities Council
- From the Meat Counter to the Consumer, John Huston
- Weeknight - Ground or chopped beef
- Bruce Sterman of Manhattan Chili of Kansas
- Ground meat use since World War II.
- Sunday Dinner
- Dining Out: Steak Houses
Sunday, October 25th, from 10 AM to Noon
You may choose from:
- A Tour of Kendall Colleges Culinary Curiosity" exhibit guided by Curator Victoria Matranga.
- Maxwell Street Market Tour open air market, guided by David Hammond & Bruce Kraig. Rain or Shine!
Meet in front of the Red Maxwell Street Market sign
Northwest corner of Des Plaines and Roosevelt Roads,
900 North Branch Street
Chicago, IL 60035
|Kid Friendly: No|
|Dog Friendly: No|
|Wheelchair Accessible: No|