Chef James McFarland of the University of Saskatchewan says learning more about the food you cook and consume is a matter of sustainability.
By Owen Roberts
Raising your own beef calf is not normally part of a campus’s extracurricular activities.
But it could be at the University of Saskatchewan, one of the county’s leading agri-food education institutions, says campus executive chef James McFarland.
He’s testing the waters by partnering with a student-led 4-H club on campus. 4-H (Head, Heart, Hands and Health) is one of the country’s largest youth organizations. Its motto, Learn by Doing, aligns with McFarland’s vision of raising students’ understanding of beef animals by raising their own calves. The initiative could also provide student-raised beef to the campus community.
‘What We’re Reading’ is a quick look at some of the issues and insights Alberta Beef Producers’ content creators and editors are reading to stay up-to-date, to broaden perspectives, and to explore issues relevant to the agriculture industry.
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