A Whole Animal Butchering Demonstration

Understanding the Impacts of the Gulf Oil Disaster on

our Seafood Supply Food Preservation and Season Extension

Chefs' Roles in Preserving Heirloom and Heritage Foods

Sustainability 101

Is Local Sustainable? A Look at New England Fisheries

Rare Breeds and Pastured Animals: Success Stories

New England Cheeses: Building a Program for the

Restaurant

Cooking Sustainably, the Immigrant Way

Fair Trade and Beyond

Building a Sustainable, Regional Supply Chain for

Meat: Why and How

Creating a Craft Beverage Program

A Geography of Oysters

Vaqueros, Marfax, and Good Mother Stallard: Cooking

CHEFS COLLABORATIVE

2010 National Summit Breakout Sessions

local. sustainable. delicious.