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  • simonathibault 6:36 pm on August 5, 2014 Permalink | Reply
    Tags: , Passable Podcasts, , Sea Urchin, , Uni   

    Assis Toi: You say whore’s eggs, I say uni 

    The first time I tasted it, I didn’t understand it.

    Food should not melt like this in my mouth. It’s like a briny foam peanut.

    The second time, I knew what to expect, and appreciated it a bit more. My other half, did not.

    Now, I have to say that I enjoy fresh sea urchin roe, often known by its japanese name, uni.

    A few years ago, I had the chance to meet Nick Budreski, who told me a rather interesting story about how his father came to harvest the spiny little guys. In this episode of “Assis Toi”, Budreski tells that story, as well as some of the difficulties in gathering the revered and reviled seafood.

    (More …)

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  • simonathibault 1:56 pm on May 16, 2012 Permalink | Reply
    Tags: Getaway, Passable Podcasts,   

    Passable Podcasts: Getaway Meat Mongers 

    Passable presents the first in a series of Passable Podcasts. The series will feature interviews, discussions and rants from all sorts of people who are passionate and engaged by and with food. They will be farmers, cooks, chefs and more. They may even be your neighbour.

    The first Passable Podcast is an interview with Chris deWaal and Ben Andrews from Getaway Meat Mongers. Andrews is a butcher by trade. He studied the practice in New Zealand, where he grew up. Unfortunately, when Ben moved to Nova Scotia, he found out that butchery was not a recognised trade. Luckily, he was able to find work in his trade, and now works at Getaway, slicing, dicing, mincing and a lot of de-boning. A lot.

    Chris deWaal is the owner and operator of Getaway Meat Mongers. His family run Getaway Farms, a small grass-fed beef operation in the Annapolis Valley. After selling their products for a while at a stall the Halifax Farmers’ Market, deWaal moved shop to the Seaport Market and opened up Getaway Meat Mongers. Chris hired Ben a few months later and is now one of the few retail spaces in Halifax that has their own butcher.

    I had the opportunity to talk with Chris and Ben as they were doing what they do best: taking apart large cuts of meat.

    *The dish I get excited about – and mention – at the 13:20 Tripe à la mode de Caen, a french tripe dish. You can read about it here.

     
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