SU AgCenter plans livestock show, sale

The Southern University Agricultural Research and Extension Center will hold its 70th annual livestock show for youth Feb. 28 to March 2 at the Maurice Edmond Livestock Arena, 14600 Scenic Highway, Baton Rouge.

As well as a livestock show, the SU AgCenter will also hold a meat sale.

A whole beef cow, 910 pounds of meat, sells for $1,850, not processed. A half beef cow, 455 pounds of meat, is $925; a quarter, 228 pounds, $426.50.

A whole pig, 200 pounds, is $200; a whole lamb, 50 pounds, $175 and a whole goat, 40 pounds, $150.

The unprocessed animals will be delivered to Cutrer Slaughter House in Kentwood or Rouchers in Plaquemine.

Buyers must contact the slaughterhouse immediately following the show; processing fees are not included in the price. Call the AgCenter at (225) 771-2242.

SLU Chef’s Evening fundraiser March 3

HAMMOND — Southeastern Louisiana University’s largest fundraiser, Chef’s Evening, is set for 5:30 p.m. to 8 p.m. March 3 at the Pennington Student Activity Center.

The event will be preceded by the President’s Toast from 4 p.m. to 5 p.m. at the President’s University Residence. Chef’s Evening will feature samples of fine cuisine and beverages provided by 40 regional restaurants and other establishments. Tickets for the event start at $75.

Call (985) 549-2420 or visit

Slow Food’s webcast on eating changes set

Slow Food Baton Rouge will host a live webcast of TEDx Manhattan’s “Changing the Way We Eat” at 11:30 a.m. Feb. 16 at the Manship Theatre at the Shaw Center For the Arts.

“Changing the Way We Eat” is a webcast that brings together farmers, chefs and food entrepreneurs to explore our food system and progress toward sustainability, a news release says.

Following the webcast, speakers will include representatives of the Scotlandville Healthy Food Pantry and Food Access Commission; urban agriculture workshops; and the Mayor’s Healthy City Initiative. A food expo will also be held. The event is free and concessions will be open at the theater.

Compiled by Food staff