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???

UPCOMING ISSUES:

Volume 26 - Who knows what we're going to talk about next... join the list and you'll be among the first to find out!