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Beef: From Plains to Plate, Follow the Cattlemen's Trail to Savory Midwest Beef Traditions
Kendall College
Chicago, IL
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Event

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 4 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

Welcome

- 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

- Lunch


- From the Meat Counter to the Consumer,

John Huston-

Weeknight
- Ground or chopped beef  
- Bruce Sterman of Manhattan Chili of Kansas  

- 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, Chicago, IL

Discussion

Location

Kendall College
900 North Branch Street
Chicago, IL 60035
United States

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Categories

Food

Kid Friendly: No
Dog Friendly: No
Non-Smoking: No
Wheelchair Accessible: No

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