CHEFS COLLABORATIVE
2010 National Summit Breakout Sessions local. sustainable. delicious.
A Whole Animal Butchering Demonstration Understanding the Impacts of the Gulf Oil Disaster on our Seafood Supply Food Preservation and Season Extension Chefs' Roles in Preserving Heirloom and Heritage Foods Sustainability 101 Is Local Sustainable? A Look at New England Fisheries Rare Breeds and Pastured Animals: Success Stories New England Cheeses: Building a Program for the Restaurant Cooking Sustainably, the Immigrant Way Fair Trade and Beyond Building a Sustainable, Regional Supply Chain for Meat: Why and How Creating a Craft Beverage Program A Geography of Oysters Vaqueros, Marfax, and Good Mother Stallard: Cooking