Chef Training Photos
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Healthy Food in Health Care Health & Environmental Effects of Large-Scale Meat & Poultry Production Louise Mitchell, Sustainable Foods Program Manager, Maryland Hospitals for a Healthy Environment (MD H2E).
Nutritional Benefits of Pasture Raised Meat & Poultry Sara Ducey, MS, CNS, Certified Nutrition Specialist, Faculty Member, Montgomery College, Rockville, Maryland.
Cost Saving Strategies Renee Catacalos, Community-Building Coordinator, Future Harvest-CASA; Board Member, FRESHFARM Markets and Riverdale Park Farmers Market; Steering Committee Member, Buy Fresh Buy Local; Communications Consultant, Maryland Hospitals for a Healthy Environment (MDH2E).
Cuts of Beef and Pork Ginger Myers, Director, Maryland Rural Enterprise Development Center; Agricultural Marketing Specialist and Chair of the Maryland Niche Meats and Poultry Producers Working Group, University of Maryland Extension, Western Maryland Research and Education Center;
Agricultural Consultant, Maryland Hospitals for a Healthy Environment (MDH2E); Farmer/Meat and Poultry Producer, Evermore Farm, Westminster, Maryland.
Value Cuts of Poultry, Fabrication of Whole Chicken, Bone Broth Technique
William Morgan, Executive Chef, Union Hospital of Cecil County, Elkton, Maryland.
Reworking Your Hospital Menu: Including Local, Sustainable and Seasonal Foods Louise Mitchell, Sustainable Foods Program Manager, Maryland Hospitals for a Healthy Environment (MDH2E). Priya Saha, Sustainable Foods Coordinator, Maryland Hospitals for a Healthy Environment (MDH2E).
Thank you to our participating facilities and organizations!
Carroll Hospital Center
George Washington Hospital Center
Johns Hopkins Hospital
National Institutes of Health Clinical Center
Union Hospital of Cecil County
Universities at Shady Grove
University of Maryland Eastern Shore
University of Maryland Medical Center
University of District of Columbia