Butcher lovers

Maclean’s on fleischgeist.

“I’m doing a little Frenching now, guys,” Stephen Alexander announces to an enthralled audience as he shows off his way with a blade. “Leave a little extra fat on it,” the charismatic 38-year-old butcher-farmer instructs as he addresses his pork loin, shearing the meat from the bone just so. “I’m anti-lean meat myself.” The mostly female crowd gathered at Bonnie Stern’s Cooking School in Toronto on this late October night murmurs appreciatively.Provocative as the banter may sound, Alexander’s intent here is utterly virtuous. Since arriving in Canada from his native Australia in 1994, Alexander, who operates three Cumbrae’s meat shops and Cumbrae Farms, has become one of the country’s most zealous advocates for the humane, healthy farming and butchering of animals. “He wants people to eat better food,” cookbook author Bonnie Stern says. “It’s a passion.” In the process, he has cultivated a groupie following among people who clamour for his sustainably raised meat—quite literally.

Advertisements

0 Responses to “”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




@AIC

Error: Twitter did not respond. Please wait a few minutes and refresh this page.

REVIEW

Yann Martel's Beatrice & Virgil

INTERVIEW

Trevor Herriot

INTERVIEW

Erika Ritter

VIDEO

Toronto's cat problem

INTERVIEW

Don LePan

REVIEW

Don LePan's Animals

REVIEW

Justine Pimlott's Cat City

REVIEW

Erika Ritter's The Dog by the Cradle, the Serpent Beneath


%d bloggers like this: