When: Sun., March 11, 6:30 p.m. 2012
What exactly is a heritage bird? And more importantly, how do they taste? Heritage Cooking expert Chef Steve Pope will share the history of historical, heirloom breeds of poultry and how they have begun to disappear in North America. Discover how genetics effect the growth, the welfare and the taste of the poultry you eat. After the presentation, continue the education by sampling several heritage poultry breeds as well as heirloom grains from Anson Mills.