University of Maryland Extension

Connecting Meat Producers with Chefs

Farmers in the Kitchen Workshop
Connecting Meat Producers With Professional Chefs

Workshop held October 18, 2012, 8:30 a.m. to 12:00 p.m.
Location: The Universities at Shady Grove; Rockville, MD

Download Workshop Brochure:

Use the Workshop Resources below to explore the details and teaching resources for this workshop:

Presenters and Schedule

Workshop Resources

Screen Cast Recording:
Nutritional Benefits of Animal Foods and Benefits of Increasing Time on Pasture
Sara Bachman Ducey, M.S., C.N.S.
Montgomery College

Video Clips:

Susan Callahan, CHE, Chef/ Instructor, University of Maryland Eastern Shore at Shady Grove




  • Susan Callahan
    CHE, Chef/ Instructor, University of Maryland Eastern Shore at Shady Grove

  • Sara Bachman Ducey
    MS, CNS, Certified Nutrition Specialist, Faculty Member Montgomery College,
    Rockville, Maryland

  • Ginger Myers
    University of Maryland Extension Marketing Specialist and Director Maryland Rural
    Enterprise Development Center, Western Maryland Research and Education Center


  • 9:00 AM – 9:35 AM
    Nutritional Benefits of Pasture-Raised Meats

  • 9:35 AM –10:00 AM
    Carcass Utilization and Marketing Options

  • 10:00 AM –10:15 AM

  • 10:15 AM – Noon
    Farmers in the kitchen- touring a professional kitchen, working with challenging
    cuts, recipe development and sampling.

Registration and continental breakfast prepared by Hospitality and Hotel Management students. Compliments of Chef Susan Callahan.

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