This is a past event.

The Art of Butchery

When: Sat., Feb. 15, 9 a.m.-1 p.m. 2014

Chef Peter Tobin leads a course on butchering, including a visual demonstration, how to talk to chefs about selling meats and maximizing value. (Geared toward farmers and ranchers, but open to all.)

incaafterdark.scc.spokane.edu

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