Roots of Change, UC Davis Institute of the Environment, IC-FOODS and Black Pig Meat Co. are hosting this full-day workshop and dinner to increase the resilience of regional meat supply chains. The day will bring together producers, processors, butchers, buyers and chefs as well as direct-to-consumer marketing specialists and regenerative ag experts. The summit will be followed by a reception with a blind meat tasting comparing fresh with previously frozen ribeye steaks and a delicious grassfed burger dinner to celebrate California's regional and regenerative meat producers. We hope you will join us for this event!

Featured presenters:

• Rebecca Thistlethwaite, Niche Meat Processing Assistance Network
• Katie Olthoff, Chop Local
• Michele Thorne, Good Meat Project
• Regina Hanna, Crown H Cattle Company
• Julie Morris, Morris Grassfed Beef
• Carrie Richards, Richards Regenerative Beef
• Loren Poncia, Stemple Creek Ranch
• Duskie Estes, Black Pig Meat Co.
• Emily Luchetti, Chef and Author

The project is funded by USDA AMS Grant #AM21RFSPCA1023-00.