Meat

So this trip now has a soft opening and a grand opening date. The soft opening was this Friday, when I went and visited Two Rivers Meats, then went and picked Fabian up in Whistler. Definition of a good time. Two Rivers is an awesome butcher/supplier that rock out in North Vancouver. They are in the midst of moving, so I got a two for one deal. The owner and operator, Jason, gave me a tour of their facility is progress, IE his dream meat processing facility, and I also got to see where they work out of now. The contrast was startling. The new facility is going to be beautiful on a seriously organized, spacious and professional angle. The old one is charming and interesting, but they've definitely outgrown it as a company. They supply exclusively from boutique farms and places practicing ethical and sustainable farming, which makes them even more amazing than just being a really cool group of people slinging meat. I'm also a great appreciator of the fact that they wear proper butchery jackets when working and on delivery.
I'm really excited to see what they can do in the future and will post pictures of the new facility when its up and running. Another cool part of their business is that they are really interested in charcuterie. The master butcher there is a massive German guy who probably rolled 100 sausages in the duration of our 5 minute conversation. Monster. Germans are like that. I feel like it's okay for me to make vague generalizations about peoples who I happen to be traveling with for the next three months. Anyways, there is also a chef working with them, and he'll be competing on team Canada for the culinary olympics is 2012. Pretty amazing stuff. Much thanks to Jason and the whole team there for showing me around and answering all the questions I had. I wish you the best of luck in the coming years and look forward to seeing what you can do.