International Food Blogger Conference 2017
Jerald and I had an opportunity with my fellow food bloggers to take an pre-conference excursion to UC Davis, Department of Animal Science, Beef Cattle Facility where we learned about the investigative trial of Mootral™ a natural feed supplement for cows that reduces carbon emissions. Mootral™ is made from citrus and garlic extracts and is the result of more than a decade of research and studies in decreasing a cows methane production in enteric fermentation of food digested by ruminants, mainly through burping.
During our visit we were provided an overview of the UC Davis Beef Cattle Facility and Feed Lot by Don Harper the Animal Resource Manager.
The feedlot is primarily used for research in nutrition, immunology, animal behavior and ruminant physiology pertaining to the feedlot industry. The facility has a capacity of 650 head of cattle held in 28 group pens and a trial barn consisting of 136 individual pens.
We then met with Ermias Kebreab, Ph.D. Professor, Sesnon Endowed Chair, Deputy Director – Agricultural Sustainability Institute who provided an overview of the investigative trail of Mootral™. Professor Kebreab stated that this research is relevant in California as the state is committed to reducing its greenhouse gas emissions to 40 percent of 1990 levels by 2030. He also said that if Mootral™is effective in receding cattle greenhouse emissions and is found to be safe for the animals then the scientist will be able to be put together a protocol allowing farmers to receive climate credits from the California’s Cap and Trade Regulations.
After our visit to the feedlot we joined the team from Mootral™ for a true farm-to-fork experience at the UC Davis Arboretum & Public Garden.
We were fortunate enough to be the first in North America to enjoy a dinner featuring climate-smart, dry-aged and smoked prime rib beef raised (using Mootral™ all-natural feed supplement) and processed at UC Davis. The meal was prepared by UC Davis Meat Lab Manager, Caleb Sehnert.
The Farm-to-Fork experience began with the appetizer course Goat Cheese Crostini with Red Pepper and Ancho Chile Jam.
The salad course included Baby Spinach with mandarin oranges, sweet bell peppers, jicama and a tangy orange vinaigrette dressing.
The main event included Climate-Smart, dry-aged, smoked Prime Rib Beef with Roasted Golden Yukon Potatoes tossed in olive oil, butter and fresh herbs Glazed Baby Carrots.
The Farm-to Fork experience concluded with Handmade Rustic Fruit Tart with house made, freshly baked flaky puff pastry, seasonal fresh fruit, with a sugar and cinnamon glaze.
This post is part of my obligatory Blog series from the International Food Bloggers Conference (#IFBC) 2017 in Sacramento, CA. While my posts are exchange for a reduced registration fee, all thoughts are my own. We did pay a small fee for the pre-conference excursion.
Copyright Foodie Made Simple, LLC. All text, recipes and photographs are copyrighted and may not be published elsewhere without express permission. Pinterest, Twitter, Instagram, Tumbler, Google+ and Facebook users, you are welcome to “pin” photos! re-tweet and “share” links all you like, just don’t copy the recipes themselves. Fellow bloggers are welcome to repost my recipes, just write the recipe in your own words, use your own photograph, then link back to the original recipe on foodiemadesimple.com