Grass-fed, pasture-raised, organic. What does it all mean? A group of local farmers and Patrick Davidson of Bare Bones Butcher will chat about sustainable meat and how you can eat meat that’s better for you and the environment.
This event is free and open to the public! Slow Food Middle Tennessee members receive a ticket for a free beer upon arrival.
• Jennifer Goodrich of Bushel and a Peck Homestead
• Patrick Davidson of Bare Bones Butcher
• William Kruse of Smokin Oaks Organic Farms
• Loran Shallenberger of Bells Bend Grassfed
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We’ll add your name to the Slow Food USA subscriber list and share with the chapter you select, if you please!