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

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