Fin, Foot, or Hoof
Chefs Collaborative and UCLA on sustainable foods-- from UCLA's dorms to actual ranchers and fishermen to, well, eating!
Mary Sue Milliken (Border Grill), Ray Garcia (Broken Spanish), David LeFevre (MB Post), Niel Fraser (Redbird), Eagle Yu (Aged Butchery), Adam Danforth (author of Butchering Beef), and plenty of others spoke on sustainable food topics, including farming, fishing, taste preferences, and scale... all topped off by food critic Jonathan Gold.
Finished the event by sampling each chef's cooking. Cassell's Hamburgers did an excellent job with Brazilian-style flatiron steaks, while the hickory smoked beef heart by Preux & Proper was quite disappointing. I forget who did the beef tartare atop deep fried mashed potato, but that had similar issues to the beef heart-- both were overwhelmed by the starches they sat atop. And while I never complain about a good raw oyster, it was hard to sing the praises of ones present.
Still, quite an interesting experience, especially well done by bringing in actual food producers to talk about their areas of expertise in the context of sustainability.