The Beef Checkoff, Northeast Beef Promotion Initiative and with Hedgeapple Farms of Buckeystown, Md., last weekend organized an educational beef tour for two classes of culinary students from the Howard Community College of Columbia, Md.
Dr. Scott Barao, Executive Director of the Maryland Beef Council and the Maryland Cattlemen's Association led the group on the farm tour.
"I was very thankful for the opportunity to help expose these future food service professionals to the full scope of our great beef industry in an honest and transparent manner," Dr. Barao said. "We have a wonderful industry with a captivating production story to tell."
The legacy of Hedgeapple Farm dates to 1731. Since 1956, the Jorgensen family has operated a dairy farm and a beef farm on the property. In 1997, the Jorgensen's gifted a conservation easement to the Maryland Environmental Trust in perpetuity to ensure against development.
The day started with a tour of the Hedgeapple meat market followed by a tour of the farm and a look into the Hedgeapple cattle handling facilities. The tour concluded with a picnic lunch including hamburgers and cheeseburgers. Dr. Barao says the students learned about the beef production from "conception to consumption."
Bridget Bingham, executive director of the Pennsylvania Beef Council, addressed the students prior to lunch with a presentation on Millenials to help the students best understand this new generation of beef consumers.
"It was delightful to tour Hedgeapple Farm with HCC," Bingham said. "Dr. Barao is a master of transparency when telling the beef production story."
HCC Culinary Instructor Jana Anderson concluded the farm tour experience.
"Getting to expose hospitality and culinary students from Howard Community College to a farm that is so dedicated to sustainability and how it goes hand in hand in cattle farming was an incredibly valuable opportunity. Many of the students had never been to a farm before this trip, so overall; this was a very positive way for them to learn more about the beef industry."
Source: Beef Checkoff