Katie Ellis, The Berry Center and Homeplace Meat, HWC-2018-07-10

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 From left: Katie Ellis, Rona Roberts, Ouita Michel, Chris Michel. Photo credit: Sharon Hays. Thank you!

From left: Katie Ellis, Rona Roberts, Ouita Michel, Chris Michel. Photo credit: Sharon Hays. Thank you!

Katie Ellis brings potent Kentucky agricultural wisdom to the work of developing both production and markets for a new kind of Kentucky meat: rose veal at a new enterprise, Homeplace Meat. In addition to her own farm upbringing and education at the University of Kentucky College of Agriculture, as Managing Director at The Berry Center in Henry County, Kentucky, she draws on lessons from the life work of Wendell Berry, John Berry Sr., and John Berry, Jr.

As important contributors to  the Burley Tobacco Grower’s Cooperative Association and affiliated Producer’s Program, Berry family members helped make dependable farm income a reality for Kentucky farm families for decades. Drawing on that legacy, Katie intends to help "build a local food system that increases direct farm impact, supports locally owned processors and food enterprises in the middle, and ensures that dollars are retained in rural communities" (from her official bio).

In this episode we learn about Katie's work with ten pioneering farmers working cooperatively within Homeplace Meat, a new processing business—Trackside Butcher Shoppe—and a new set of chef allies, including Ouita Michel. You'll learn why rose veal production works well with Kentucky's agricultural assets. If all goes as Katie intends, Kentucky rose veal will meet eaters' interests in locally grown, grass-fed, humanely raised protein. It will delight chefs and eaters with its flavor and versatility. It will boost income for growers and processors.

Enjoy this episode with Katie Ellis.

Rona RobertsComment