IACP-Saints Preserve Us! in a nutshell
For those attending the IACP Seattle conference presentation, here are the notes from the 'Saint’s Preserve Us!' presentation as promised. In a series of following posts, Judy and I will share both photos and notes from our presentation and an interview with our honored colleague Fergus Henderson. We ask that those wishing to contribute to this blog with source materials in the form of links to other blogs and websites, do so in the comment area or email us material suitable for posting in Word document form. We especially welcome references and links to other culinary professionals, farmers, butchers, etc “preserving culture by preserving food”. Photos will be handled as well as we can manage- any technical assistance is most welcome. Thank you all for your great interest and participation.
For those wishing further first hand experience in the European Culinary Playground of Farms, Charcuteries and Restaurants still producing artisan meat products in time-honored tradtions, please contact us for further information about a Winter 2006-07 Hands-on Chef's workshops in England, Italy and France: "Pig, Cochon, Maiale=pork".