| State of Plate DC Seminar Attended by Over 20 |
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The State of the Plate Sustainable Meat Seminar, held October 17,
2011 at George Washington Univerty with the Animal Welfare Approved group was a
great success with over 200 in attendance. The following excerpt is from DiningBisow on 10/18/11:
Grocery shoppers aren't the only ones confused by labels like
"all-natural," "organic," "free range," and
"humanely raised." Chefs and restaurateurs speaking at the Restaurant
Association Metropolitan Washington's "State of the Plate"
conference yesterday admitted they're sometimes misled by the terminology.
Busboys and Poets and Eatonville owner Andy Shallal says he thought his
"free range" chickens were free range - until he went to visit the
farm. "I saw what free range chickens look like, and they are not free and
there is no range," he says. "Pretty soon, I would hope there would
be something that would say 'really free range.'" The majority of
panelists (which included chefs and owners of Neighborhood Restaurant Group,
Restaurant Nora, and Equinox ) agreed that the only way they know for sure what
they're getting is by actually visiting the farms and meeting the farmers,
which most of them do. Read more here
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