Tickets for Salatin’s 2 p.m. talk in the Bernell and Flora Snider Music Recital Hall at CSU Stanislaus must be purchased in advance. Priced at $20 general admission and $10 for students, tickets are available by calling (209) 874-1309 or (559) 706-9552, or on the Web at brownpapertickets.com or slowfoodnation.org. His talk is titled “All Flesh is Grass” and is sponsored by the University’s Department of Biological Sciences.
Joining Salatin at the September 1 program will be Jerry Brunetti, a Pennsylvania educator, consultant, and authority on correlations between soil, plant, animal, and human nutrition as they are related to ecologically responsible and sustainable farming.
The presentation by Salatin, a Virginia farmer who champions rearing livestock and poultry on pasture, is included in a day of tours of two organic, seasonal grass-based dairies in the Turlock area. More than 50,000 visitors are expected to attend the celebration of American food in San Francisco, August 29 to September 1.
“Our speaker brings a different agricultural perspective to the table on how food can be produced,” said Dr. Mark Grobner, Chair of the Department of Biological Sciences. “We’re excited about having California State University Stanislaus included on the schedule for a program that will bring interest to the Valley.”
Slow Food Nation is a global movement founded in Europe in 1989 that advocates an American food system that is safer, healthier, and more socially just. Its 16,000 members in the U.S. include culinary professionals, farmers, food producers, educators, and students.
A third-generation farmer, Salatin promotes food production methods that are environmentally, emotionally, and economically beneficial for both producer and consumer. Author of six books, he and his family’s farm have been featured in national print, television, and radio coverage. The family’s profitable 500-acre farm produces a variety of meat and plant products.
“Salatin has been very successful at moving away from the factory model of farming and back to the family farm concept with some of the innovative methods he has come up with,” Grobner said. “His kinds of family farm operations provide a better understanding of where our food comes from.”