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
... 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 R
aw Facts

Cheese Specialist Julia Rogers explains the meaning "raw milk" and the differences between raw, pasteurized, and thermalized cheeses.


Volume 20
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
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???


Volume 26
The New Canada Organic Regime

We explain the status of organics in Canada today, and how things will change as of December 2008.  Plus... our predictions of the weaknesses of the new regime. 


Volume 27
Sustainable Seafood - Part 1 - Informed Decisions

Fish is now the world's most-traded animal commodity, with about 100 million tons of wild and farmed fish sold each year! Is there a sustainable model to the seafood industry? What is sustainable seafood anyway? Farmed vs. Wild? We lay it all out!


Volume 28
Sustainable Seafood - Part 2

The Salmon Debate

Vexing and heated is the question of salmon.  On the one hand, if we eat only wild salmon we risk obliterating our wild resources.  On the other hand, farmed salmon has become one of the worst industries for the potential harm to humans and the environment.  In this issue of Live to Eat, we lay out the issues so you can make informed decisions.


Volume 29
Guide to Essential Cookware

Are you confused by all the materials and brands available for cookware?  Are you looking to replace your pots and pans with some better models, but don't know how to choose?  This guide will bring you through all the essentials and lays out The Healthy Butcher's Essential Collection, six pieces that will do most anything in the kitchen.


Volume 30
The Seasonality of Meat

and the Extraordinary 2009 Beef Vintage


Volume 31
The Guide to Knives

Selecting a knife - your most important kitchen tool - is no easy task.  This guide breaks down all the components of a knife so you feel comfortable with the knife you choose to wield.


Volume 32
VEAL - The Greener (and Rosier) Side

What is veal?  Why is eating veal frowned upon? Is there a better, sustainable way.  This article brings your through the veal industry and lays the road ahead for a greener (or rosier) future.


Volume 33
Haggis: A Celebration of Scottish Pâté

Stomachs churn and eyebrows rise when the word “haggis” is mentioned. It doesn’t have to be that way; in fact, it shouldn’t. A good haggis ranks among the best regional pâtés.  Dig into some quality haggis followed up by a dram of single malt!


Volume 34
The Guide to Extra Virgin Olive Oil

What makes a good Extra Virgin Olive Oil worth it's price?  What should you look for on a label?  Can you cook with olive oil? These answers and more are answered in volume 34.


Volume 35
To The Brainstormery, My Friends!

by Scott Feschuk

Fellow citizens, we, too, have the means to make bread obsolete. Let's do it for Canada.


Volume 36
The Perfect Burger Part 1

There aren't many dishes that are so easy to make, yet completely transcend the sum of its parts to become sublime. In this two part series we discuss the keys to successful burger making.


Volume 37
The Perfect Burger Part 2

In the second part we get into the nitty gritty... proper mixing, and the addition of eggs and breadcrumbs


Volume 38
Animal Welfare in Canada

The title speaks for itself.


Volume 39
The Classic Kings of the Barbeque: Tenderloin, Striploin, and Rib Eye

We explain the differences between North America’s traditionally most sought after cuts.


Volume 40
Essential Spices and Spice Blends

What sets a great cook apart from an ordinary one is a sure hand with seasoning. In this article we breakdown the essential spices that should grace your cabinet, and review our favourite blends.  


Volume 41
Bread 101 - The No-Work Bread

Imagine being able to make awesome, tasty, artisanal style bread without any experience baking and without the work of kneading... we tell you how.


Volume 44
Bread 201 - The Lost Art of Slow-Rise Artisanal Bread

We take Volume 41 one step further in this issue, and explore the lost art of slow-rise artisanal bread making.  Even if you have never made bread before in your life, by following Bread 101, then Bread 201, you will have graduated to a knowledgeable baker that can converse and bake with professionals!


Volume 45
'Tis the Season to Eat Beef

In this issue, we provide a primer on how beef are raised, and how we define "grassfed" beef.  We also explain why grassfed beef should be thought of as a seasonal food.


Volume 46
At Last, The Job of My Dreams, by Scott Feschuk

In this issue, Macleans columnist discuses his dream job - Marketing Manager, Bacon!


Volume 47
The Silent Gluten Bullet

Celiad Disease is an autoimmune disease that is likely the most common and most under-diagnosed condition in North America!  We take a deeper look at gluten, gluten sensitivity, and possible causes to a silent killer that is costing us quality of lives, lives, and millions in medical expenses. 


Volume 48
Meat Tenderness

Meat Tenderness is a topic near and dear to our hearts. In Volume 48 of Live to Eat we answer all the common questions surrounding why some meat is tender, and some not so much. Judging meat tenderness, the effect of age, stress, fat, feed and genetics on tenderness... and ways to increase tenderness.

Volume 49
The Paradox of an Organic Twinkie

In this article, we explore Joan Dye Gussow's article called; Can a Twinkie be Certified Organic?

Volume 50
A Guide to Cooking Oils (Part 1: Understanding Fat)

Fat is a hot (and misunderstood) topic. Knowing about what oils to use in your kitchen is the difference between not only being a good cook, but more importantly ensuring you and your family stay healthy for years to come. That seemingly simple decision of grabbing an oil, pouring some in your pan, and applying heat has long term ramifications to your health.

Volume 51
A Guide to Cooking Oils (Part 2: Selecting Cooking Oil)

In Part 2 of this in-depth article, we delve a bit deeper into some of the science of fat and provide you with a guide to selecting cooking oils.

Volume 52
The Ultimate Guide to Canadian Meat Label

We take you through the most common terms found in Canada to describe meat, and what they actually mean. 

Volume 53
How to cook the perfect steak in a cast iron pan

If you believe that you need a barbeque to cook the perfect steak, think again. In this newsletter we take you through five easy steps to cook the perfect steak in a $30 cast iron pan, on a stove, in the comfort of your own home. The winter is a great time to enjoy an amazing steak.

Volume 54
How to Spatchcock and Roast the Perfect Turkey

Imagine roasting a whole turkey in one-third of the time it normally takes, with the resulting turkey being the juiciest turkey ever! Therein lies the magic of spatchcocking, an age old method of flattening a bird by removing its backbone.

Volume 55
Could we have found the World's Best Beef?

About three years ago we made the decision to explore the possibility of sourcing 100% Grassfed Beef from the southern hemisphere. Time for The Healthy Butcher to take an in-depth look at what made this beef so incredible, and to determine if importing the beef was justified. So, Dave Meli (Head Butcher) and I took the trip down to New Zealand in August (poor us). We hope you enjoy both the video and article.

Volume 56
Bone Broth: Why it's healthy and how to make it

Bone broth has been said to ease joint pain, strengthen bones, aid in digestion, enrich blood, build muscle, boost the immune system, and even improve your memory! In this edition of Live to Eat, we teach you how to make a healthy bone broth, and then delve a bit deeper into its constituent parts to discover the reasons why the slowest of slow foods makes for a great afternoon substitute for vanilla lattes.

Volume 57

A Q&A with award-winning author Mark Schatzker on his new book, The Dorito Effect. Mark distills thousands of pages of scientific research to prove that our problem with food today can be summarized with one word: Flavour.

Volume 57b
10 Years In...

Ten years! 2015 marks our decade milestone, and we're celebrating! We thought it would be fitting to reflect on a bit of history and how Tara and I started The Healthy Butcher. It is a story we have rarely told in full, I hope you enjoy.

Volume 58
Raising the Steaks on Local, 100% Grassfed Beef

OK Good news and bad news. Bad news is that many (arguably most) of our beloved local farmers just don't get it (not yet anyway)... they haven't wrapped their heads around the concept that great grassfed beef starts with great soil, which produces great grass, which then equates to great beef. Without healthy soil, it doesn't matter what breed of beef they are raising, the result won't be good. The good news is that the future is promising! In this newsletter, we feature Pure Island Beef in Manitoulin Island where Jim & Birgit Martin are certainly at or near the forefront for consistent quality 100% Grassfed beef.

Volume 59
5 Simple Rules for Amazing Health

To end 2015, we’re going to countdown our Top 5 Rules for Amazing Health. Unlike lofty New Year’s Resolutions that are only achieved less than 10% of the time, what we want to do is take baby steps in all areas that can be repeated every day. All 5 aspects of our lives are interrelated; if you eat well, but don’t exercise your muscles, you simply cannot achieve optimal health. If you exercise, but don’t sleep well or fill your body with processed foods, the benefits of exercise are negated.

Volume 60
Scientifically Proven Healthy Steaks

If you want an amazing quality steak that is healthy for you, for the animal, for the environment, The Healthy Butcher is clearly the only source in the city. For this edition of Live to Eat, I took a trip over to U of T to interview Professor Bazinet about his work, his test results, and nutrition in general.



Who knows what we'll discuss next!




© 2016 The Healthy Butcher Inc., Toronto.