Nose to Tail: Culinary Students Go Whole Hog
Salem High School culinary students spent today getting to know the secrets of sustainable use of a common food source.
Chef Ben Reed, owner and head chef at Thyme + Tide Kitchen in Hampton Falls, NH, held a butchery demonstration for students in the culinary arts program. He shared characteristics of the pig explaining how the way it lived and the structure of its body influenced how it can be used as a food source.
Though not all students were comfortable with the process at first, they agreed it was important to understand where food comes from and how sustainable practices lower food costs and extend options for creating meals.
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| Chef Ben Reed (left) introduces SHS culinary students to the whole hog. |
Chef Ben Reed, owner and head chef at Thyme + Tide Kitchen in Hampton Falls, NH, held a butchery demonstration for students in the culinary arts program. He shared characteristics of the pig explaining how the way it lived and the structure of its body influenced how it can be used as a food source.
Though not all students were comfortable with the process at first, they agreed it was important to understand where food comes from and how sustainable practices lower food costs and extend options for creating meals.
