St. Lawrence Sausage King Revamp
Malcolm Jolley finds Ben and Sam Gundy re-inventing their St. Lawrence sausage store. After six...
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Tag: Meat
Mortadella Sandwich
Malcolm Jolley develops an obsession with an ancient Mediterranean meat treat.Last year, I also...
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Mainly Because of the Meat
Wine and Art is an ongoing GFR series on the relationship between the two creative endeavours by...
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Classes at Olliffe
Head Butcher Erica Jamieson is starting a series of courses at Olliffe’s 1378 Queen Street...
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Butchers of Distinction
The Butchers of Distinction are Steven Caldwell, Henry Traynor, Ponniah Vijeyaratnam and John...
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The Cumbrae Way
Meet Stephen Alexander. His father was a butcher and his father’s father was a butcher. Stephen is...
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The Autumn Grill
by Mario Fiorucci of The Healthy Butcher Most people associate the heat of summer with the best...
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Harvest Time at The Healthy Butcher
Late Summer is filled with the anticipation of the return of familiar faces and familiar routines, as children go back to school and summer vacations end. The return to routine is bitter sweet. It signals a more settled time for everyone. We love this time of year because just as everyone is returning to making home cooked meals, they have a superb selection of ingredients from which to choose.
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Kamado Cookers – Ancient Technology That Still Kicks Butt
By Mario Fiorucci for The Healthy Butcher, a ‘Certified Good Food Fighter’ “Kamado”...
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The Almost Lost Art of Dry Ageing Meat
By Mario Fiorucci, Co-Founder of The Healthy Butcher It’s time to dispel some misunderstandings...
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Dry Roasting
Why sear? Searing was once widely thought of as the way to keep moisture from escaping during the cooking process. Food scientists have proved the theory of moisture loss false. However, searing does accomplish an important task: Enhanced flavour!
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The Canadienne Cow, Slow Food Ark of Taste
The Canadienne is the only breed of dairy cow native to North America, developed in French Canada during the 16th to 17th century from breeds imported from Normandy and Brittany. It was bred for hardiness in the rugged Canadian climate, becoming so well adapted that it did not require expensive imported feed or intensive management. In 1850, there were at least 300,000 Canadienne cows in Canada but numbers began to dwindle due to Canadian government policies and the contemporary dairy industry, which favours dairy cows that produce milk in large volumes.
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