Whole-animal use is a trend among chefs – it’s based on respect for the animal itself, and cost savings. Paris, Ontario beef producer Sandra Vos promotes stewardship through sharing of her recipes that minimize waste and give the taste buds something new to try. Like Sandra, quality and affordability are priorities for McMaster University executive chef Paul Hoag.
Owen Roberts is a faculty member in the Agricultural Leadership, Education and Communications program at the University of Illinois. As an agricultural journalist, he is the past president of the International Federation of Agricultural Journalists and a lifetime achievement award recipient from the Canadian Farm Writers' Federation. His programs and research papers have been recognized nationally and internationally through awards from the Journal of Applied Communications, the National Agri-Marketing Association, the Association for Communications Excellence, and others.
