The inaugural summit of the Food Educators Learning Community was held from February 22 - 28th at CIC's Palmer Campus. Pictured above left is Chef Mike Lata of FIG restaurant, who taught a Master Class on "The Hog, The Whole Hog, and Nothing but the Hog," using a pastured hog from Keegan-Filion Farms. On Friday, CIC student/Gold Medal BBQ Master Tim Handy (above right) taught a "Southern BBQ Master Class" utilizing this great pork. www.fooded.org
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