Sharing the American Lamb Story with Foodservice Media

The American Lamb Board met with foodservice and trade magazine editors at the annual International Foodservice Editorial Council (IFEC) conference held this week in Santa Barbara. IFEC is a nonprofit association dedicated to improving the overall quality of business-to-business communication within the foodservice industry and to promoting professional standards among its members. IFEC brings editors and public relations professionals together to exchange ideas, share resources and confer on editorial content for chefs and restauranteurs.

American Lamb Board longtime consultant Mary Humann represented the American Lamb Board at IFEC. She discussed the importance of lamb grazing and offered chef leads, recipes and images for American Lamb menu items to align with editorial calendars. Meetings were held with editors of Catersource, Flavor and the Menu, Foodservice Director, FSR, National Culinary Review, Nation’s Restaurant News, Plate, Restaurant Business and more.

The conference opened with a Chef Showcase where Oak-smoked Lamb Ribs with Fermented Hot Honey and Pickled Lemon Cucumbers were served by Chef Nicholas Priedite of Priedite Barbecue.

“The foodservice industry is important to the American Lamb Board. We have attended IFEC for many years to share the story of American Lamb with the trade restaurant media,” said Megan Wortman, executive director for the American Lamb Board.