Unless otherwise noted, all meetings and seminars take place at Commisioner's Hall at Westmoreland County Community College in Youngwood, PA.
September 17, 2019 - Meeting/Tour at Logan Family Farms
October 15, 2019 - Meeting/Chapter Elections
November 17, 2019 - Holiday Brunch
December 17, 2019 - Casual Dinner
January 21, 2020 - Board Conference Call
February 18, 2020 - Meeting TBD
March 17, 2020 - Meeting TBD
March 22-24, 2020 - Chef Connect Conference, Nashville
April 21, 2020 - Meeting TBD
May 19, 2020 - Meeting TBD
July 19-23, 2020 - National Conference, Dallas
July TBD - Joint Picnic with Pittsburgh Chapter
The following people were in attendance at the meeting: Jim & Jackie Timko, Cheryl Shipley, Carol Baier, Ryan & Christina Moore, Regis & Sarah Holden, Joe Weaver & family, Cindy & Dan Komarinski.
Amy Leslie, from the American Dairy Association. She handed out fact sheets and took photos.
The last photo is the DeLaval robotic milker. It can milk 60 cows and they go in it when they want to be milked. The machine costs $250,000. It was impressive!
Vickie talked about milk and “standards of identity”. The FDA is currently reviewing milk’s standard of identity. Currently many plant-based foods are using traditional diary terms (milk, yogurt, cheese) in the name of the product (e.g. almond milk).
She also talked about milk and nutrition. Raw milk is not okay with her since there is a chance people can get sick from drinking it.
Thirty percent of dairy farmers are female nationwide!
Vickie has many different varieties of cows but the Guernsey’s are her favorite. They sell all of their milk to Land o Lakes.
Everyone was offered a bottle of Marburger milk at the end of the tour. She talked about the code located on the milk cartons. The first 2 numbers designate the state and the second set of numbers designate the dairy that the milk comes from. Pennsylvania’s code is 42. Vickie hopes people look for milk from Pennsylvania!
Chef Paul Haines, Co-owner of Haines Farming and Meat Processing, fabricated a hind quarter of beef into usable cuts, and explained different cooking methods for each
cut. The Foods I Class prepared samples of their fresh ground beef for those in attendance.
Beef Fabrication Seminar
WCCC Commissioners Hall, Room 2303/2304
February 18th, 2019, 5:00-7:00 pm
Chef Haines was our Chapter's Chef of the Year in 2011 and was our last Chapter President.
Here is some info about his family's business:
In 1970, Paul Haines, Sr. and Betty started processing deer in their basement. They moved into the garage doing deer and custom beef and pork in 2008. After a building collapsed due to heavy snow fall in 2010 they remodeled and moved the business into a bigger building to fit their ever-expanding business. In August 2016 the establishment decided to go into an USDA and Retail plant.
Paul Jr. has been around the butcher shop since he was just a small boy. In 2007 he became an official business partner and, along with his wife, has helped his parents to expand the business to where it is now. With the help of their 12 employees the Haines’ are able to do deer processing in the fall and do Federal, Retail, and Custom beef, pork, lamb, and goat all year long.
Funding for this seminar was provided through a grant from the Northeast Beef Promotion Initiative.
Thanks to Jim Bosco and his team for a great meal, a tour of the restaurant with a free history lesson, as well as some great live music!
108 West Pgh Street, Greensburg, PA 15601
Owners Matt and Mandy educated our group on the history of mead, the different varieties, how it is produced, and where they get their honey. The thorough presentation was very educational to all that attended. Following the presentation, we were able to taste a number of their different products, and many purchsed a few bottles to take home.
American Culinary Federation
Laurel Highlands Chapter
145 Pavilion Lane
Youngwood, PA 15697