Comments on: Cowbell Toronto – A butchery walkthrough courtesy of Margaret Mulligan

By: The Butcher, The Baker (The Candlestick Maker?) | Foodie and the Everyman

The Butcher, The Baker (The Candlestick Maker?) | Foodie and the Everyman — Wed, 24 Mar 2010 05:18:32 +0000

[...] no graphic photos of the event, but if you want to see an account of a class, Well Preserved ran a relatively comprehensive one recently of a class they [...]

By: Joel

Joel — Wed, 10 Mar 2010 12:01:32 +0000

It’s a good point Matt…most of the waste was glands (bitter and unedible) and fat which had the food stamp on. They have even found ways to use the silverskin which I thought to be useless… it is truly stunning what they do and how they use it all. We ate dinner there on Sunday (roast night) and found it fantastic

By: Matt

Matt — Mon, 08 Mar 2010 18:33:52 +0000

Just curious, what was the waste made up of? It sounds like they’re pretty crafty in using all the parts, and I’m wondering what qualifies as unusable.

By: charissa

charissa — Sun, 07 Mar 2010 01:54:34 +0000

This is an awesome post, Joel. Enlightening, respectful, and responsible. I have such respect for people who see the value of what they consume and do so creatively, deliciously, and socially responsibly.