In this episode of Cultivating Classrooms, we talk with ag teachers, Beth Babcock and Kathryn Lampi,  about how they teach meat processing in their programs. They share what their courses look like, the partnerships and resources that support their work, and the steps they take to keep students safe in the lab. From connecting lessons to CDEs to offering advice for teachers interested in starting a program, this conversation provides practical insights into bringing meat processing into ag education. 

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