Reinventing American Meat
This talk is part of an ongoing series called The Future of Food hosted by Los Angeles Times Food Editor Russ Parsons called The Future of Food. The Aquarium will be open so attendees can view the exhibits before and after the lecture. Doors open at 6:00 p.m. to allow attendees to view the Aquarium’s exhibits. The lecture will begin at 6:30 p.m.
Anya Fernald is the co-founder and CEO of Belcampo Inc., a family of companies that includes Belcampo Farms, Belcampo Butchery, Belcampo Meat Co., and six restaurants. She will discuss humane organic meat farming and butcher shops, the slow food movement, and agritourism.
Fernald’s career experience includes launching a cooperative of cheesemakers in rural Sicily, directing international microinvestments for the Italian Slow Food Foundation, launching Slow Food Nation and Eat Real, and starting her own company, Live Culture. She has been a regular judge on the Food Network’s Iron Chef since 2009 and also serves as the founding board chair of the Food Craft Institute.
|Archived Event Information|
Wednesday, Feb 4, 2015 | 6:00 PM–9:00 PM
|Cost||$8/member; $10/non-member; $32/member and $35/non-member for the entire series (includes parking). $8.00 fee covers parking validation.|
|Links||View past lecture videos|
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