It’s Almost All Edible – Making and Marketing Edible Offal Products

It’s Almost All Edible

Making and Marketing Edible Offal Products

Thursday, September 10th, NOON MDT

If you don’t know the difference between souse and Dr. Seuss, you’ll want to learn more about culinary trends and marketing opportunities for edible offal products.

Flower Hill Institute Regional Directors Chris Roper and Dave Carter will host a one-hour online roundtable at noon on Thursday, September 10th, entitled “It’s Almost All Edible.” Joining Dave and Chris for a lively discussion will be Chef Edwin Sandoval, owner and chef at Xatrucho Concepts in Denver; Kate Kavanaugh, Special Project & Strategic Communications Manager for Force of Nature Meats; and Jerry Jenkins, Supply Chain Manager at Hickory Nut Gap Farms in North Carolina.

Chef Sandoval has a rich background in ethnic culinary creations featuring organ meat and other offal products. He has catered several of the Offal Party events hosted by Colorado State University’s Ag Innovation Center since 2023. Kavanaugh leads Force of Nature’s efforts to innovate products that focus on nutrient density, bioavailability, and ecological health. Similarly, Jenkins manages Hickory Nut Gap Farm’s production and marketing, with a commitment to make better use of every animal processed.

As always, attendees will have ample opportunities to ask questions of any of the three guest experts.