Local Food Journey

arugula, asparagus, beets, broccoli, cabbage, carrots, chard, corn, fava beans, garlic scapes, kale, lettuce, mushrooms, oregano, parsley, radishes, rhubarb, scallions, spinach, squash, strawberries, thyme, tomatoes, zucchini

What Are You Grilling?

Posted by Chris Raines on 07/02, 2010 at 02:21 PM

Summer Grilling. Credit Emily Wiley.

What’s going to end up on your grill this July 4th weekend? We’re having lamb burgers and pork chops at my place.

I’m Chris and I’m the state meats extension specialist for Pennsylvania. At Penn State, I work primarily with independent slaughterhouses and butcher shops—pertaining mostly to food safety regulations and meat quality topics.

Beyond that, I am fortunate to have the opportunity to work with farmers and eaters as an educator. I get to interact with Pennsylvanians across the farm-to-fork spectrum.

One thing is certain—it’s not difficult to find local meats in our state. Did you know that we have more USDA-inspected slaughterhouses than any other state?

I look forward to interacting with you on your Local Food Journey.

Tags: meat | foodsafety |

Author: Chris Raines

Bio: Chris Raines is the state meats extension specialist for Pennsylvania and assistant professor at Penn State.

Comments

Posted by .(JavaScript must be enabled to view this email address)
07/02 at 08:58 PM
State College, Pa

I’m grilling vegetables. I’m vegetarian. It’s horrible to think about the mass slaughter of sentient, intelligent non-human animals just because Homo sapiens find their muscle tissue “tasty.” It’s a shame that Penn State allocates quite a bit of money to programs that advocate this mass slaughter.

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