PAST ISSUES:
Volume
1 - What is Organic Meat?
Just what does "certified organic meat" mean?
Well, it definitely means animals haven't been
fed bubble gum! Click here to find out more.
Volume
2 - Breaking Down the Beef ...
A Primer on the Cuts of Beef
It’s pretty
ironic, really. For most of us, beef in one
form or another
is a staple in our diets; yet few of us understand the various cuts. Click here
to read
a one-page
breakdown of a beef.
Volume
3 - The Healthy Butcher's
Guide to Grilling
This is BBQ'ing
101. Plain and simple.
Volume
4 - Cheese .. A Primer
Are you confused
when you walk into the cheese department?
In this edition
we explore the world of cheese and how to distinguish between the myriad of
options available today.
Volume
5 - The Mighty Sausage
About
sausages... from your Sausage King!
Volume
6 -
The Healthy Butcher's Perfect Turkey
Learn about
brining, seasoning, roasting & carving a turkey!
Volume
7 - Braised Comfort
Braised meat is
the ultimate comfort food. And it's so easy to turn an inexpensive and
tough cut of meat into a heart-warming dish. Learn how...
Volume
8 - Beef Breeds
Angus this.
Kobe that. Just what are all these breeds of beef? Is one better than
another? Find our more.
Volume 9 - Working Your Engine
Get that heart
pumping! Understanding the
benefits of
aerobic exercise.
Volume
10 - Breaking Down the Lamb
Understand the
cuts of lamb and the
characteristics
of each cut.
Volume
11 - Meat Meet Wine
1-page wine
pairing sheet. Plus reviews of some great
wines for some
simple Healthy Butcher dishes.
Volume
12 -
Canning Tomatoes - Preserving Fall Freshness Year-Round
In the middle of
winter, nothing compares to the
taste of a
heart-warming plate of pasta with
homemade tomato
sauce. In this newsletter,
learn how to can
your own jars of tomatoes from
plentiful
farm-fresh tomatoes now available.
Volume
13 - Salt of the Earth
What is the
difference between table salt and sea salt?
How about kosher
salt and iodized salt? Learn more about this simple crystal that is
essential to human life.
Volume
14 - Thoughts on Terra Madre,
by Jamie Kennedy
Slow Food is a
movement backed by 75,000 followers around the world. In late October,
Slow Food organized the second Terra Madre conference which brought 9,000 people
to Turin, Italy to discuss the future of our food. Toronto's acclaimed
chef Jamie Kennedy was one of Canada's delegates to Terra Madre 2006 and writes
his reflections on the event.
Volume 15 - Breaking Down the Pork
From a sustainable agriculture, very few animals can
come close to the pig in providing nearly 100% utilization - “everything but the
oink” as they say. This newsletter breaks down a pig into all of its delicious
parts.
Volume 16 -
Let's Talk Fat
Nothing elevates the taste of a gourmet dish like pure
unadulterated fat. Chef Ezra Title discusses various types of fat used in
cooking, including olive oil, animal fats, and dairy.
Volume 17 -
Sustainable Steaks
A steak guide with a twist... The World's First Steak
Guide to Exclude Tenderloins, Striploins, and Rib Steaks! This article
contains an in-depth analysis of several cuts of beef perfect for summertime
grilling.
Volume 18 - The Perfect Steak
What makes the perfect steak? Should you sear?
What's the optimum internal temperature? What happens when meat is cooked.
All these questions and more are answered in this issue of Live to Eat.
Volume 19 -
The Raw
Facts
Cheese Specialist Julia Rogers explains the meaning "raw
milk" and the differences between raw, pasteurized, and thermalized cheeses.
Volume
20 -
A
Butcher's Book Shelf
Head Butcher Ryan Donovan reviews five essential books for a
butcher shelf, or anyone wishing to develop a deeper understanding of food.
Volume 21 - Prosciutto
What a ham was meant to be
What is prosciutto? What is the difference between Parma Ham
and Serrano Ham? How is prosciutto made? All the answers to these
riveting questions and a lot more on the king of charcuterie.
Volume
22 -
Your Edge (and how to keep it),
by Peter Hertzmann
Knife expert and best-selling author Peter Hertzmann explains
what makes a knife sharp, steeling a knife, and various knife-sharpening
techniques. This article links to several videos as well where Peter
visually explains the sharpening techniques further.
Volume
23 -
The Fundamental Principles of Roasting
Learning to roast is to an adult what learning to ride a bike
is to a child. In this newsletter, our Head Butcher and Head Chef team up
to explain the fundamentals of roasting. Slap on those training wheels!
Don't forget to print a copy of the
Ultimate Roasting Chart or
Ultimate Roasting Chart - Fridge Magnet Edition
for future reference!
Volume
24 -
Primal Scream,
by
Susan Bourette
The Primal Diet is based on a simple premise – eat only what was
available to early hunter-gatherers. So, needless to say, raw meat plays a large
role (yup, raw… not rare, not seared, but raw). Award-winning author Susan
Bourette takes you into the world of primal eaters! You’ll be hungry for more,
but don't fret - this article is a chapter from Ms. Bourette’s book
Carnivore Chic – From Pasture to Plate, A Search for the Perfect Meat
available at The Healthy Butcher or any find bookstore.
Volume 25 - A Guide to Ontario's Growing Season and The Dilemma We Face When
Choosing Local versus Organic
Adding to our popular "Fridge Magnets" we have produced an
easy-to-reference guide to Ontario's Growing Season. In addition, we
discuss an interesting dilemma we recently faced in deciding to choose "imported
organic" instead of "local conventional" strawberries. At what point in
time did "organic" lose it's localness???
Volume 26 -
The New Canada Organic Regime
We explain the status of organics in Canada today, and how
things will change as of December 2008. Plus... our predictions of the
weaknesses of the new regime.
Volume 27 -
Sustainable Seafood - Part 1 - Informed Decisions
Fish is now the world's most-traded animal commodity, with about 100 million tons of wild and farmed fish sold each year! Is there a sustainable model
to the seafood industry? What is sustainable seafood anyway? Farmed vs. Wild? We lay it all out!
Volume 28 -
Sustainable Seafood - Part 2
The Salmon Debate
Vexing and heated is the question of salmon. On the one
hand, if we eat only wild salmon we risk obliterating our wild resources.
On the other hand, farmed salmon has become one of the worst industries for the
potential harm to humans and the environment. In this issue of Live to
Eat, we lay out the issues so you can make informed decisions.
Volume 29 -
Guide to Essential Cookware
Are you confused by all the materials and brands available
for cookware? Are you looking to replace your pots and pans with some
better models, but don't know how to choose? This guide will bring you
through all the essentials and lays out The Healthy Butcher's Essential
Collection, six pieces that will do most anything in the kitchen.
Volume
30 -
The Seasonality of Meat
and the Extraordinary 2009 Beef Vintage
Volume
31 -
The Guide to Knives
Selecting a knife - your most important kitchen tool - is no
easy task. This guide breaks down all the components of a knife so you
feel comfortable with the knife you choose to wield.
Volume
32 -
VEAL - The Greener (and Rosier) Side
What is veal? Why is eating veal frowned upon?
Is there a better, sustainable way.
This article brings your through the veal industry and lays the road ahead for a
greener (or rosier) future.
Volume
33 -
HAGGIS –
A
Celebration of Scottish Pâté
Stomachs churn and eyebrows rise when the word “haggis” is
mentioned. It doesn’t have to be that way; in fact, it shouldn’t. A good haggis
ranks among the best regional pâtés. Dig into some quality haggis followed
up by a dram of single malt!
Volume
34 -
The Guide to Extra Virgin Olive Oil
What makes a good Extra Virgin Olive Oil worth it's price?
What should you look for on a label? Can you cook with olive oil? These
answers and more are answered in volume 34.
UPCOMING ISSUES:
Volume 35 -
Who knows what we'll discuss next.
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