The soup on slaughter with Island Grown Meat

There were six types of soup served from six different chefs, ranging from vegetarian to oxtail.
Photo by Lynn Christoffers

There were six types of soup served from six different chefs, ranging from vegetarian to oxtail.

Local meat enthusiasts were treated to a very informative discussion with Island Grown Initiative (IGI) on developing an Island-based, USDA-inspected, humane processing facility for animals with four legs this past Saturday at the Ag Hall, followed by a variety of all-you-could-eat hearty soups.

There were six soups to try, and they were all fantastic: Island Grown Schools made a vegetarian potato and cabbage; 7a Foods made Italian Wedding Soup; Morning Glory Farms made oxtail and barley that was served with mini pumpkin biscuits, a pickled tongue, chutney, and slaw; State Road Restaurant served pork and white bean; Kitchen Porch Catering made a seafood chowder; and the Scottish Bakehouse made a pulled pork soup.

The last course was a Tisberry yogurt bar, complete with your choice of toppings.

For more information about Island Grown Meat, the IGI group that is spearheading the project, visit islandgrown.org/meat.