Savoring the Culture, Heritage and Flavor of America’s Preserved Meat with Jeffrey Roberts and Chef Jim McCarthy
Akin to the revival of artisan cheese and craft beer, cured meats are having their well-deserved renaissance! Jeff Roberts, author of the newly published Salted and Cured: Savoring the Culture, Heritage and Flavors of America’s Preserved Meats, is collaborating with Farm Executive Chef Jim McCarthy to create a sensory-led evening exploring the history of meat preservation methods. Learn how farmers, chefs, and butchers are working together to rekindle the traditions of salting and curing to produce the complex flavors of the high quality, sustainably sourced preserved meats we so love.
A resident of Montpelier, VT, Jeff Roberts knows Vermont food. He is the President of Cow Creek Creative Ventures, dedicated to developing solutions in the areas of agriculture and food policy, conservation, the environment, and community economic development. Jeff was cofounder and principal consultant at the Vermont Institute for Artisan Cheese at the University of Vermont. His 2007 book, The Atlas of American Artisan Cheese, was the first comprehensive survey of small-scale cheese producers. He is a member of Guilde Internationale des Fromagers, teacher of history and culture of food at the New England Culinary Institute, visiting professor at the University of Gastronomic Science, a small-scale food producers consultant. His latest work, Salted and Cured: Savoring the Culture, Heritage and Flavors of America’s Preserved Meats, examines the history and cultural aspects of dry-cured meat from 1630 to the present.
For more than a decade, Jeff was active in Slow Food International and USA, including service as a Director and Treasurer of the National Board. Locally, he has served as a director of the Central Vermont Community Land Trust, Vermont Arts Council, and Vermont Fresh Network.
Inn Executive Chef Jim McCarthy has been part of the Farm’s culinary team since 2009. Jim earned his culinary arts degree from the New England Culinary Institute and his master’s in nutrition and food science from the University of Vermont. Most recently, he’s worked with the nutritional services staff at South Burlington Schools to strengthen their mission of serving fresh, healthy meals throughout the district. “I help the cooks find more recipes, broaden the range of local food they are preparing, and teach better batch cooking techniques,” Jim explains of his role. “We do tastings to encourage the kids to try foods they haven’t had before. It’s really sort of a salesman job, persuading them to try parsnip apple soup.” Apparently it’s working: Jim reports a visible change in student attitudes towards unfamiliar foods and a greater willingness to try something new.
Jeffrey Roberts book will be available for sale and signing at a special event price.
This program is created and offered in partnership with Chelsea Green Publishing.Registration Details:
Registration is required. Please contact Tre McCarney, Director of Community Programs, at email@example.com with any questions.
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