Plan: Greater Midwest Foodways: Beef, October 23, 24 & 25 in Chica

[ronnie_suburban]

Hi all,

I wanted to give everyone a heads up about this upcoming event in Chicago. It's taking place next week and it promises to be a fantastic time. This is the 3rd annnual symposium held by the Greater Midwest Foodways Alliance, and the previous 2 (2007 (sausage), 2008(confections)) were nothing short of spectacular. The focus this year will be on all aspects of beef, as seen through the lens of Midwestern living. I definitely plan to attend at least a few of this year's events, including the centerpiece event on Saturday 10/24 at Kendall College . . .

Greater Midwest Foodways Alliance

Beef: From Plains to Plate

Follow the Cattlemen’s Trail to Savory Midwest Beef Traditions

October 23-25, 2009

Image courtesy of Hammond, Indiana Public Library

Kendall College

900 North Branch Street, Chicago – FREE PARKING

(West of Halsted Street, North of Chicago Avenue)

Celebrate Midwestern beef foodways, from the desolate plains to meat processors who packed, wrapped and shipped their meat provisioning the global market.

Registration Information

Founder's Dinner

Navy Culinary "A" School Tour

Maxwell Street Tour

Culinary Curiosities

Recommended:

$75 for Friday's beef cutting demonstration and Saturday’s symposium. Save $10!

Friday, October 23rd:

$10 for tour and luncheon at Great Lakes Naval Culinary "A" School in Great Lakes, IL

$35 for beef cutting demonstration at Kendall College

$100 for Founder's Dinner fundraiser at Kendall College (business attire)

Saturday, October 24th from 9 AM to 4 PM

$50 for symposium including lunch and refreshments.

Sunday, October 25th at 10 AM

$5 for Culinary Curiosities tour at Kendall College (Limit 20)

$5 for Maxwell Street tour. Food purchased separately.

Payment by BrownPaperTickets or check.

There are a limited number of student discount passes, please contact greatermidwestfoodways@gmail.com.

Planned Events

(small changes may occur)

Presenter biographies

Friday, October 23rd, from 11 AM to 1 PM at Great Lakes, IL (Limit 20)

Early arrivals may consider taking A Tour of the Naval Culinary "A" School, then dine as a sailor. Transportation to Great Lakes, Illinois is not included. There is convenient transportation by Metra North Line to Great Lakes station. Detailed information here.

Friday, October 23rd, from 4 PM until 6:30 PM at Kendall College.

Beef cutting demonstration of a side of beef donated by the National Cattlemen's Association. All those primals pieced together, picked apart and discussed by Kari Underly.

Friday, October 23rd, 6:30 PM cocktails, 7:00 PM dinner at Kendall College

Founder's Dinner fundraiser (business attire)

Saturday, October 24th, from 9 AM to 4 PM at Kendall College

8 AM - Registration

8:15 AM - Tour of Kendall's Culinary School

9:00 AM Conference commences

- Welcome - Bruce Kraig

- The beef industry yesterday, today and tomorrow.

Keynote Speaker: Dell Allen, PhD in Animal Science, Michigan State University

This presentation takes a look at the history of the beef industry in the U.S. from the time the Spanish Conquistadors brought the first cattle into North America up to today. This presentation highlights important events and times in the industry, including some of the influential people who made important contributions in moving it forward.

- Ranch to Feedlot to Packing House

Midwestern State Beef Councils. A panel of beef producers speaking on the evolution of beef production in the Midwest.

Cow-Calf

Dave Hamilton, Thedford, Nebraska

Feedlots

Steve Foglesong, President-elect, National Cattlemen's Beef Association

"Animal Husbandry" Practices

Dr. Ben Wileman, Beef Cattle Institute, Kansas State University

- Grass-fed beef (Re-)discovering traditional farming for todays consumers,

Klaus Weber, PhD of Northwestern University

Only 20 years ago, the term "grass-fed beef" was known only to cattle ranchers and livestock commodity analysts. It was a technical term used primarily to describe meat of inferior quality and lower price that had not followed the standard process of production in the United States. Under the conventional system, cattle are taken from smaller family farms across the Mid-West and fattened or "finished" in centralized feedlots on a diet of corn. Today, however, grass-fed meat and dairy products sell at a premium and are served in high-end restaurants. Food writers like Michael Pollan praise its virtues. Historically, the movement for purely grass-fed meat arose in opposition to a system of industrial agriculture that had become dominant after World War II and almost eliminated regional variety in farming and meat products due to breeds, forage and ranching knowledge. It also cut the connection between local meat producers and customers. The presentation will address a) the history of meat production and cattle ranching, b) the differences between grass-fed and conventional beef and their deeper foundations in cultural understanding of the meaning of food, and finally c) how the modern market for grass-fed beef as a specialty product became possible through the work of pioneering ranchers and consumer activists.

- Certified Angus Beef: "The Angus Confusion,"

Mark McCully, Assistant Vice-President for supply development for Certified Angus Beef LLC

The word "Angus" simply refers to a breed of cattle. But there’s more to great beef than just being Angus. While others may say Angus, do not confuse the type of cattle with the proven brand name. The world’s first and premium brand of Angus beef is the Certified Angus Beef® brand with 10 strict specifications that provide the Science Behind the Sizzle™.

- Chicago Stockyard's History

Russell Lewis, Chicago History Museum

- Halal (and Kosher) in the Heartland,

Larry Jacoby, Shepherd Song Farm

Lunch - Beef dishes made from primal and subprimal cuts.

- From Beef Producer to the Consumer,

John Huston, Executive Vice President Emeritus, National Cattlemen’s Beef Association

- Weeknight - Ground or chopped beef

- "How Ground Beef on a Bun Conquered the World," Andy Smith

Ground beef was not a important part of the American diet until the late nineteenth century, when it captured the attention of Midwestern street vendors and restaurateurs. Within a decade, a Midwestern street vendor put ground beef in a bun and the hamburger was born. It quickly became America's most popular sandwich, but it even soared to greater heights when a Midwestern short order cook launched White Castle and a multimixer salesman globalized McDonald's.

- Dining Out: Steakhouses

Chef Hans Aeschbacher

Steakhouse Purveyor - Allen Brothers

Culinary Historian: Barbara Kuck

Sunday, October 25th, from 10 AM to Noon

You may choose from either:

- A Tour of "Culinary Curiosities" exhibit at Kendall College (Limit: 20)

Guided by Curator Victoria Matranga. Review a collection of antique food production equipment. Link to more detailed information for "Culinary Curiosities".

- Maxwell Street Market Tour

Guided by David Hammond & Bruce Kraig. This is an open air market. Dress appropriately for conditions. This tour will be conducted whether in rain or shine. Link to more detailed Maxwell Street Market Tour

www.GreaterMidwestFoodways.com

If you have any questions or need any additional information please contact Cathy Lambrecht, whose eGullet handle is Cathy2.

Thanks,

=R=

[Chris Amirault]

This looks fantastic, and I hope we can start a report topic after so the rest of us can read about what y'all learned. I attended a beef event at the NY Food & Wine Festival in 2008, and I had the pleasure of talking with Mark McCully from Angus for a while after his presentation. It was a fascinating, disturbing, promising session, and I'd urge anyone who can to attend.