The captivating Dr. Gregg Rentfrow, Meat Science and Muscle Biology Processor at the University of Kentucky. Half Beef Carcass at the University of Kentucky Beef Lab!
As you know I was in Kentucky over the weekend, and I was honored to speak to a group of grass fed producers about social media.
The conference was an inspiring experience filled with talented chefs, academics and writers but I am always struck by the farmers; each a unique character and voice, with an compelling story to tell. I hope that they will be inspired to blog, tweet and engage online. I will be doing a series of how to for farmers on my professional blog, so if you are a farmer and want to learn how best to share your story, stop by here. I will be updating it this month.
There are many things I take away from the conference but one important lesson is that this grass fed movement is about forging new relationships from farm to plate. There are many that are needed to facilitate this, and there is room for all to benefit whether it is talented chefs like Jay Denham who are reclaiming the lost arts of meat curing, or academics like Bob Harned and Dr. Sean Clark who are teaching the next generation of young farmers or meat scientists like Dr. Gregg Rentfrow we are in this together. We need to cook, inspire, learn, teach, farm and write together. One inspiring meal at a time.