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Eating Wild
Hosted by three hunting and fishing buddies with a lifetime of culinary experience between them, Outdoor Journal Radio's Eating Wild podcast brings folks from all walks of life to the boat, tree stand, and kitchen to tell the stories and answer the questions around the pursuit and preparation of wild fish and game.
Eating Wild
Episode 69: Meat The Butcher Shoppe w/ Stacey Weisberg
Ready to embrace fall and all its festivities? Get cozy as we share stories of Canadian Thanksgiving, complete with the aroma of turkey and the simplicity of family togetherness. Listen to our nostalgic tale of a fishing adventure at Lake Nipissing during a snowstorm, a trip that marked our calendars seven years ago. Hockey season is around the corner, and we're already feeling the adrenaline rush ahead of our next outdoor trek. With an exciting lineup of guests, this episode promises lively discussions and fresh perspectives.
We're thrilled to have Stacey Weisberg, part owner of The Butcher Shoppe, join us with insights into three generations of butchery brilliance. Imagine the journey from New York’s bustling meatpacking district to the vibrant heart of Toronto’s Kensington Market—all while preserving traditional methods and mastering custom orders. Chris "Showtime" Johnston adds his spark, making this a captivating dive into the art of butchery and the unmatched quality that sets their business apart. Learn what it takes to become a leading meat supplier for top-notch restaurants and hotels.
Looking to elevate your culinary game? Discover the world of specialty meats, from the richness of Wagyu beef to the layered wonder of turducken. Unpack the unique flavours of Japanese, Australian, and American Wagyu, and hear how regional practices shape their distinct characteristics. Plus, we'll tempt your taste buds with tales of Chicago's food scene, Northern Ontario’s food trucks, and the convenience of gourmet meat delivery. Whether you're a meat aficionado or a foodie adventurer, this episode is your ticket to flavour town.
Follow Eating Wild on Instagram! To reach out to the boys, drop us a line at eatingwild@odjradio.com
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Speaker 2:Looking for the perfect knife. I'm Chef Antonio Malacca and I have been using Cucushion knives throughout my whole career. Whether you're a chef, hunter or just need a reliable everyday carry, Cucushion's knife shop has you covered, Specializing in premium knives ranging from Japanese-made cooking knives, Western knives, fishing and hunting knives to even blades for your day-to-day carry. They have something for every skill level, From hand-forged to factory-made, even custom-assembled knives. Their experts will help you find the right blade. Plus, they offer knife engraving services to make it truly unique. Visit them at Cucushionca. They ship across Canada and the US. Follow them on social media for tutorials and more Cocuchin knives, your trusted source for quality knives. Tell them Chef Antonio sent ya. Here we go, Welcome. Welcome, everybody, to another episode of the Eating Wild podcast. I am your host, Smash Malecka, alongside Christopher Showtime Johnson for Top Dog, Pereira and Hooks at Martin's. Welcome to the Eating Wild podcast and welcome Siege. Welcome to another beautiful fall morning. It's getting cooler, brother.
Speaker 1:It's a fall morning and our listeners right now are going to be in turkey coma because when this drops it's going to be right after the big Thanksgiving.
Speaker 2:That's right Canadian.
Speaker 1:Thanksgiving, we can't forget our American friends.
Speaker 2:Oh, yeah, yeah. And it's a big deal in the States, man, thanksgiving is a huge deal. I know it's a big deal here too, but you know they got football, they got like people. The city's just shut down for American Thanksgiving. You know what Tone I? Cities just shut down for American Thanksgiving.
Speaker 1:You know what, tony, I'm a big Thanksgiving guy. I like Christmas. I like all these other, like you know it's good. I really like Christmas, obviously when you're a kid. But there's something about Thanksgiving. There's no stress of did I buy my neighbor a present or I have to go get this and we got to go decorate. This Thanksgiving is this about being with family and friends and food. You know there's no gifts, there's no, you know. You know what I mean. It's something that I personally I'm a Thanksgiving kind of guy.
Speaker 2:Yeah, you mentioned family. It's the one thing that I would say, the first thing that comes to mind and me growing up here, southern Ontario, thanksgiving was always the indication that the leaves are turning. You know you start seeing the pumpkins at the grocery stores, so you know the kids are getting hyped up for halloween and you got the straw barrels and pumpkin pies, apple pies, and you know when starbucks starts putting out that pumpkin spice latte.
Speaker 1:Oh yeah, you know it's time now All this pumpkin stuff.
Speaker 2:What's going on here? Oh man, you got pumpkin ice cream. Now what's going on?
Speaker 1:Everything is pumpkin and yeah, man, it's that time of year and it's personally my favorite is Thanksgiving and, like I said, there's no stress and you're not shoveling snow like you are on Christmas, and for you it's probably special because you know your maple leaves start to play and then you can start getting upset when they lose. You know what I mean. Relax, mister.
Speaker 2:Okay, let's leave. The maple leaves out of this conversation because I'm already pissed off from night one. We're not going to talk about it, okay, but there's something I want to tell you, one important thing about thanksgiving that I enjoyed and I'm gonna I'm gonna skip, I'm gonna go back five years each, because a notification came up on my phone and it showed around. This time seven years ago we were fishing Lake Naz, bonsing, miu and Hookset, martins, chande, gagne, and it was in a snowstorm yes, snowstorm. Do you remember that day?
Speaker 1:I do, man. We took the boat out of Lake Nipissing. We wanted to hit the Naz Bonsing. I remember that there was snow.
Speaker 2:And that was a really cool lake. I want to go back there, by the way, yeah, and, and we were in our, we were in our ice fish. I was in my survival suit, yeah, and so was gags, like it was. It was the orange suit. You had your your suit on the white jacket, your white snow jacket I remember, and and and friggin martins was all done up to the top.
Speaker 2:It was freezing outside, but that just shows you how much I guess seven years like I don't remember it, even snowing or even getting ice in december anymore. Oh no man, it's crazy.
Speaker 1:Last two years anyways I think I used my snowblower like twice last year and I really didn't have to. But yeah, our seasons are so wonky. But the good thing is it allows us to get on the water a little bit longer, which is cool, you know. And then, but for ice fishermen and you know we dabble in that, it's a. That's the catch. Right, there's a rope, that ice fishing's terrible. So oh, yeah, we'll man, and yeah it's fall time, and yeah, thanksgiving's coming.
Speaker 1:Hockey's back, I love you know hockey's back and we got a big trip coming up and you know, and we got, by the way, we you told me we had some good guests today.
Speaker 2:Oh man, I got a popper of a show to you, so, siege, I'm glad you brought that up. I man, I got a popper of a show to you, so, siege, I'm glad you brought that up. I know, for the people listening to this episode, thanksgiving will be yesterday, yes, but we are recording the week of Thanksgiving and I literally butchered today 180 pounds of turkey. Wow, and I'm talking organic, fresh turkey. Of turkey. Wow, and I'm talking organic, fresh turkey. And guess who supplied me with those birds? Who's been supplying me for years? Gags, no.
Speaker 1:Not Sean DeGagna. Who's who's?
Speaker 2:I don't think he can pop 180 pounds worth of turkey. Maybe maybe he can pull himself off a 15 pounder, but that's about it. Siege, I I've been ordering my meat from the butcher shop like I said a million times on this podcast, 15 plus years I've been supporting this butcher shop and their old school, alan Weisberg, who basically I think he's a second generation butcher. They do things the old school way and I ordered these beautiful birds. They came in yesterday. I air chilled them overnight. I butchered them today, broke them down. I got the stock going overnight. I got about 100 liters of turkey bones that I've roasted off that are simmering right now. That's going to make a beautiful, nice gravy and it's going to be the moisture that I put through my stuffing. I am a crazy, crazy Thanksgiving chef Like I. It's one of my favorite things to cook. Siege.
Speaker 1:One of my favorite. And listen, there's nothing that beats, because you know turkey, it's in the oven all day, so you can smell at. You know you put the turkey in early, oh yeah, and then by noon you can smell more of it and more and more. And I'm really excited to have them on too, because my father in the last couple of years we do the traditional butterball turkey, you know, a lot of the times and he's been getting an allergic reaction and he didn't know what it was Turns out it's all the preservatives and everything in these butterballs, 100%. So the last two years we've been doing these farm-raised turkeys without all the antibiotics or whatever preservatives that are in these things, and he's fine. He's fine when we have Thanksgiving dinner, but yeah, man, it's all these preservatives.
Speaker 2:I don't know as much as butter balls taste pretty good, yeah well you know you mentioned that's such a huge point and you know the fact that I could pick up the phone and order these. They come right to my shop. I'm blessed. But guess what? Siege? We have now partnered up with the butcher shop.
Speaker 4:Finally, partnered up with the butcher shop.
Speaker 2:It's official and to our listeners okay, if you live within 200 kilometers of the Toronto area, the GTA, you can also get these organic, farm-raised, different. And we're not just talking turkeys. We're talking wagyu beef from japan. We're talking australian wagyu. We're talking about canadian angus. Whatever you want poultry, you want chicken wings, venison, you want duck, we have now partnered up with the butcher shop. I'm excited, but I want to share the news live with our guest, and today we're going to have the honor of having Mr Stacey Weisberg, who is Alan's son. He's one out of three sons two sons, sorry, it's a family, family run business, like I said, and he's going to actually join us today, which is pretty incredible because the guy is super busy. I've been there, I got a tour of their facility and I talked to you right after I left there. I was like wow, I've been using these guys for so many years, yet I've never seen behind the scenes of what's going on. And when they say that they hand cut everything, imagine an assembly line of butchers chopping meat all day.
Speaker 1:It's crazy, siege, it's crazy, see, with the name of the butcher shop. I have to paint a picture for our listeners. With a name like that, do you think it's a corner butcher shop? You know what I mean? Like a corner? No, no, these guys and girls, it's a big operation. But, like you said, they're doing everything by hand, hand twisting the sausage and doing all that. So they're staying true to their roots and I'm very excited with this partnership that the Eating Wild and the Butcher Shop has.
Speaker 2:Yeah, and you got to listen to the interview guys to hear exactly what the Eating Wild team has custom created with Allison Pinto, who is we've been working closely with her Siege for the past month to make sure that we get something that our listeners can get a taste of. A little bit of everything. You know what I mean, siege. You just don't want to have venison, you don't want to have elk, you don't want to have listen man. We're going to put something together that you're going to get a little taste of everything wild out there, whether it's from farm raised in Ontario or BC. We wanted to come up with something special for our listeners and we are going to drop the news when we get Stacey on who I believe might even be in the waiting room. But I'm pumped.
Speaker 1:Yeah, I'm excited. Man, let's bring him in. This is going to be a good one.
Speaker 2:Well, listen, I won't take any much more time. We're going to take a short break. On the other side of this commercial, we will be live with one of the owners of the butcher shop here in Southern Ontario. We'll be right back after these messages.
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Speaker 3:As the world gets louder and louder, the lessons of our natural world become harder and harder to hear, but they are still available to those who know where to listen. I'm Jerry Ouellette and I was honoured to serve as Ontario's Minister of Natural Resources. However, my journey into the woods didn't come from politics. Rather, it came from my time in the bush and a mushroom. In 2015, I was introduced to the birch-hungry fungus known as chaga, a tree conch with centuries of medicinal use by Indigenous peoples all over the globe.
Speaker 3:After nearly a decade of harvest use, testimonials and research, my skepticism has faded to obsession and I now spend my life dedicated to improving the lives of others through natural means. But that's not what the show is about. My pursuit of the strange mushroom and my passion for the outdoors has brought me to the places and around the people that are shaped by our natural world. On Outdoor Journal Radio's Under the Canopy podcast, I'm going to take you along with me to see the places, meet the people. That will help you find your outdoor passion and help you live a life close to nature and under the canopy. Find Under the Canopy now on Spotify, apple Podcasts or wherever else you get your podcasts.
Speaker 2:Welcome back to the Eating Well Podcast. I am your host, antonio Smash Malecka. As promised, we've been talking about this folks for the past few weeks the relationship that I've had with the Butcher Shop for going back almost 15 years. It's a pleasure that I get now the opportunity to work with them in a different sort of atmosphere when it comes to the outdoors and wild meats and everything that I have done with this company since I started in the restaurant business and with the catering business. Mr Stacey Weisberg is joining us. He is part owner of the Butcher Shop with, obviously, his father, who I've mentioned on the podcast many times, alan and we are excited to bring him on and discuss the new partnership that we are having together when it comes to the Eating Wild podcast. Stacey, thank you for taking the time and sitting down with us and joining us today on the Eating Wild podcast.
Speaker 4:Paul, it's an absolute pleasure to be with you here this morning, and although we mentioned my father, we equally have to mention my brother, who's as much a part of the family as I am, so my brother is also a part of the butcher shop as well, so let's not let's not forget about him.
Speaker 2:We can't forget him. I leave my brother out of everything, so that's why I'm used to it. I get it. I get it. So, listen, stacey, I got it. We got to start from the roots. What brought you into this family business? Because obviously you know your father. We can go back I'm not even exactly sure how many years, but I know that your father's been in the butchering business for years now.
Speaker 4:Yeah, and if it's okay with you, I'm going to go right back to how the business started and is actually one generation before my father, if that's okay.
Speaker 2:Wow, absolutely. We're all years, and Chris Showtime Johnson has joined us. I'm here, I landed, you landed.
Speaker 1:The connection. In London, ontario. The Wi-Fi is terrible this time of year. How's it going, folks, chris? Afternoon Nice to meet you, you too.
Speaker 2:Thank you for having me. We're going back generations here, folks.
Speaker 4:So where should I begin? I guess the butchering trade in the Weisberg family goes back roughly three generations and hopefully it will continue on to my kids for a fourth generation. My grandfather came over from Eastern Europe probably in the early 20s and he came and landed in the meatpacking district of New York City, which these days hardly resembles a meatpacking district, but it's still very much called the meatpacking district. So he learned all about butchering there, in the meatpacking district of New York, and when he was able to scrape together enough money to move to join the rest of his family in Toronto, he did maybe a handful of years later. His family in Toronto he did maybe a handful of years later and here I think in the early 30s and 40s and continued in the 50s built quite the meat business up. He had started with a beef harvesting facility and a pork harvesting facility and of course he had some butcher shops and some restaurants. So he knew the meat business inside and out and my father was fortunate enough to be able to learn all of the trades of butchery from him. So my dad, I think in his mid-teens, started to work for his father I guess now we're talking the 60s and 70s learned all about the old school traditional methods of butchery, which was always hand done. You know, a lot of the tradition came from Europe and, of course, was imported here, and that's where he learned from.
Speaker 4:Unfortunately, though, my grandfather passed away at a young age, and when he did, my grandmother, out of an abundance of caution, sold the businesses, and some of them still, interestingly, exist today in other hands of ownership, but she sold them so that she could care for her kids and herself for the years that she was alive.
Speaker 4:So, because my dad knew about meats and about being a butcher, he started a little company called the Butcher Shop and it was actually in the Kensington Market of Toronto, which is a downtown kind of Bathurst and College area with two other people, and the market at the time was extremely vibrant, very international and multicultural. Extremely vibrant, very international and multicultural, and he prided himself on doing things still the old school way. He did them custom to order and he cared about service. So people would walk in and ask for a steak to be cut a certain way, or a sausage to be twisted a certain way, or different, maybe more non-traditional items to be sourced, like cheeks or like tails, or maybe even sometimes eyeballs, if I'm allowed to say that on a show like this, you're fine.
Speaker 4:But that's what he was all about. And I guess not only did people off the street come and shop with my dad and the two others that worked with him, people off the street come and shop with my dad and the two others that work with him, but chefs kind of got wind of this butcher in the Kensington market that was willing to do whatever somebody wanted and that allowed chefs at the time, which would have been the 80s, to offer something a little bit different from the more commercial kind of mass scale restaurants. So after three or four years down in the Kensington market and please, this can be interactive, so interrupt me if you have questions along the way.
Speaker 2:No, I'm listening, man. I'm enjoying this Good good.
Speaker 4:He decided that the opportunity to provide would be to focus on food service, so restaurants and hotels and, of course, schools and hospitals, golf courses and things like that would be the focus, and hospitals, golf courses and things like that would be the focus. So my dad decided to move out of the little butcher shop in the Kensington Market which I believe, interestingly, now is a vegan sandwich shop. We have nothing against them, for the record. It's just interesting. That's what happened to have taken over the space and moved to where we are now, which is just a western part of the city, in the Kipling and Dundas area.
Speaker 4:And here I purchased a facility that was actually built to pickle briskets. So the company that was here supplied many of the delis in the city with pickled briskets which would ultimately be turned into corned beef and pastrami and Montreal smoked meat all kind of starting with that pickling brisket process, again done in a very old school way. So my dad was fortunate enough over the years as chefs which are quite transient, you know. By that I mean they go from restaurant to restaurant and if they are working with supply that they're happy with, they kind of move with that supplier and as they moved um, they they brought my dad along with them and over the years um built up a business um that is now proud to support many chefs and restaurateurs in the province of Ontario. So that is kind of the end-to-end chronology of the butcher shop.
Speaker 4:At some point about a dozen years ago I joined the business to work with my dad and I guess today it's not so much a little butcher shop anymore but we do produce quite a significant amount of meat. But we do produce quite a significant amount of meat, but we like to think of ourselves still very much as a boutique butcher shop. All of the orders that we cut here are all done by hand. We cut steaks with a knife, we don't use machines. We twist sausages by hand. We form burger patties all by hand. We do things very much the old school way, from making hams and pickling certain brisket items for your smoked meats and that's what we continue to rely on doing things the old school way, custom to order. You know, however, chefs and people today want them, and that's the long and the short Guys, if I can tie it up like that, that's amazing, it's an interesting story, siege.
Speaker 2:I will tell you that. You know I've been using the butcher shop for many, many years. This goes back when we had the pizzeria days and it's funny because I sat down with Stacy in his office and Alan, his father, his brother they all sit together in the same office so you get that family vibe right away when you walk in there. And, being a customer of the butcher shop for many years, I haven't even had the opportunity to actually walk in there and when I did, to go and finally meet Stacey face to face and I've met Alan over the years just a few times, a handful of times, and it's incredible to walk through that facility to see hundreds of butchers like Stacey just said, hand cutting everything to order, and it kind of took me back a little bit and say, wow, this is where it actually comes from, this is where all gourmet crafting catering.
Speaker 2:Going back to the pizza YOLO days, as I mentioned, my family was part of pizza YOLO and when I had my restaurant Villa Strata, I have always kept the butcher shop as one of my the main meat supplier. And to hear that story actually, siege, it's. You don't hear many stories like that. Often, where companies have grown. Family businesses have grown, like this, where it's that big, but yet they still take the time and you know, do it the old school way, because you don't hear much of that anymore.
Speaker 4:Siege, and it's very interesting what you say and that's very, very much how a lot of chefs here have continued to work with us over the years.
Speaker 4:And I'm sorry to interrupt, but I feel like one of the other things that you would notice when you come here is, you know, gone are the days of just having a strip point steak on your menu as an offering, or a chicken breast as an offering on your menu.
Speaker 4:Today, chefs have pushed the boundaries so far, not just to include everything from truly the nose to tail, but also so many different other animals are being sourced from so many different regions from all over the world.
Speaker 4:Of course, we're so proud to be able to work with local producers here in Ontario, but chefs come here from all over the world. You know whether it's chefs from Spain that want to work with a barricade pork, or chefs from France that want to work with fragois that they're accustomed to using in the countries in which they learn. Or, of course, you know Wagyu Japanese, japanese Wagyu from Japan or, equally Australian Wagyu from Australia. You know we're so proud to have been able to visit these farms from all over the world and try and learn what makes each of these sources and geographies so unique, which absolutely translates into the foods that they produce, and we're so proud to be able to offer that into this truly diverse culinary scene in Toronto and Ontario. So you're so right and we're so grateful that you've used us over the years and now we're so proud to be able to offer such a great breadth to the chefs and home cooks that we work with today.
Speaker 1:So Stacey Antonio has always brought on her fishing and hunting trips. He's always I'm familiar with the butcher shop. I've seen the box so many years so I always thought it was and this is why I'm really really excited to be partnering with you guys. Is I thought you were just strictly, you know, to suppliers and chefs, and then you go on your website and a guy like me in London, ontario, I can order some of this stuff right to my house and we're not just like. I mean doc and all that stuff Like. The fact that you do to the general public as well is fantastic for guys like me that aren't chefs Like we're not all, antonio.
Speaker 4:Well, let me be completely honest. You know, we, we, always work that way.
Speaker 4:There was kind of an unspoken secret that you know friends of the butcher shop could come here and pick something up for themselves. But you know, we faced a terrible difficulty. When COVID hit us and I'm sure I know that many industries did we really tried to do whatever we could to keep every one of our employees on and I'm very proud to say that we did not lay anybody off and we needed to ensure continuity of supply. So we needed to maintain this supply of meats from from from the farmers, because you know they just can't tell the cattle or the chickens to stop growing until COVID is done.
Speaker 4:They needed to continue with the, with the growing cycle and, of course, the meat needed to go somewhere.
Speaker 4:So we, I guess, did the COVID pivot, like many other people did, and we decided to open our doors and open our hearts and our minds and our eyes and our hands to the end consumer. And we started a website, which was very different from, you know, old school butchers like us to try and sell some of what we offer chefs in the city online. Now it seems so easy to do, but attempting to communicate what makes us different and what makes us special is really such a tough thing to do on a website on the internet. You know, we like to be able to communicate that we age our meat longer than anybody else and, of course, we know the longer that we age our beef, the more tender it becomes. We need to be able to communicate that all the different grades of beef would be available, whether you like it super, flavorful and rich, or maybe a little bit leaner. We wanted to be able to communicate that everything we're doing is custom cut in the old school way.
Speaker 1:So it was a struggle for us, but I'm happy that you were able to find us out here enjoying some of the meats which which we deliver over, you know, across the province, now to the end consumer well, our listeners are going to be listening and this episode will be coming out after everyone's in turkey coma, because it will be Tuesday when this episode comes out and I'm glad to have one of your farm-raised turkey for my house for Thanksgiving and I'm really looking forward to it.
Speaker 4:Yeah, listen, we work directly with the farmers when it comes to turkey. This year, we've got a great breadth of offering and I know, of course, this is after Thanksgiving, but I'm very passionate about what we do. We're passionate about the people that we work with. Being able to offer organic turkeys is not something that we had been able to do before.
Speaker 4:Working with a local farmer is a relationship that we've had for many years now. But yeah, you know what I love hearing the stories, to be honest, of how people prepare their birds, whether it's the traditional oven, oven roasted, or if it's now on a smoker, or if it's spatchcocked on an on an open flame, or even if it's in one of those big steel deep fryers in the backyard.
Speaker 4:I love to hear the stories of how people enjoy their food for the holidays, which is such a great time to get together as a family and share a great meal together. Which is such a great time to get together as a family and share a great meal together?
Speaker 2:Absolutely. There was a one year siege and Stacey that I did a turducken and I did the turducken. I ordered all of it separately from the butcher shop. So I got the turkey, got the duck, I got the chicken, I got the Cornish hen and me and Chef Adam, we did it together and Chef Adam, he also came at the time. His family was in the butcher business, stewart Carroll Quality Meats and he was a generation I think a third generation butcher.
Speaker 2:So we attacked this turducken and, needless to say, it was probably the best thing I've ever made. It was time consuming but it turned out amazing and Stacey just said it, you get to share this with the family. You know, siege it's, it's, it's what the outdoors does for us. It always brings us together, food brings us together and the fact that we get to team up with a company like this that I've known for so many years, you already hear the passion Stacey has. But question I had for Stacey, just as we were. You mentioned Wagyu and I know, as a chef, wagyu has been one of those things where it's been trending upwards and I'm not sure if you guys I've had your, your Japanese Wagyu, which is siege. I don't know if you remember, I brought it up to the hunt camp a few years ago.
Speaker 2:It was phenomenal. It was like eating butter. The guys at the hunt camp that live up north were like what are we eating here? It didn't even look like steak, it looked like we're eating a block of butter. It was delicious. And you mentioned Australian Wagyu. Have you guys tapped into the American Wagyu yet? And is that even a thing? Because I've been hearing it just out in the chefing world that American Wagyu is going to be, you know, a little bit less. I'm not sure if it's much less than the Japanese Wagyu but are you guys Stacy tapping into that world yet?
Speaker 4:Yeah, I'm happy to share a little bit about Wagyu with you guys, and I thought we were going to be 20 minutes here so I'm going to have to start billing you.
Speaker 2:Billing you overtime here for the time I'm calling you.
Speaker 4:But yes, wagyu has unfortunately been a bit of a marketing term in Kobe beef. That's been thrown around a little too loosely for my liking. So I'm going to do my best to explain to you guys what it's all about and, of course, please ask questions so that we can clarify any mismarketings that exist in the Wagyu world. So Wagyu is actually a breed of cattle. The Wagyu breed of cattle originated in Japan and there's different breeds that exist for cattle all over the world. You know, in Canada, for example, we use Holstein breed of cattle to make milk. We traditionally used the Angus breed of cattle for beef, for eating steaks. In Japan, of course it was Wagyu. So why is the Wagyu breed different? Well, they grow a whole lot bigger than North American style cattle or an Angus breed of cattle, for example. They'll almost grow to be double the size. And we can talk about analogies, but think about, you know, somebody like Arnold Schwarzenegger in size versus Justin Trudeau in size. The guy is just built bigger, he's grown bigger. No knock to either of them, but the breed is just predisposed to grow a whole heck of a lot bigger. What influences the growth of the animal and ultimately the steaks, is what they eat as well. So in each of these regions that we've talked about, farmers tend to feed their animals what they grow on their land. In Japan, it happens to be a lot of rice stalks and sweet potatoes. In Canada, it's lots of grains and wheat. In the United States it's lots of corn. Some of these foods help these animals grow up differently. So this Wagyu breed, which originated in Japan, tends to grow quite large and while it's eating rice stalks and sweet potatoes it becomes extremely marbled. So that is a breed and a region where that animal grows, unlike anywhere else.
Speaker 4:The Australians, which are actually great farmers supply a lot of meat into China and all over the world said, hey, this breed is really interesting to us, let's see if we can raise some of them in our country, in Australia. So they borrowed some of the genes. They crossbred the Japanese Wagyu with some other domestic breeds in Australia and they grew some Australian Wagyu cattle. Now they look on the ground a little more like North American cattle. They still marble a whole heck of a lot, but they don't grow nearly as big as they do on Japanese soil. Like the Australians, the Americans said well, hey, if they're doing it, we can do it too. So let's borrow some of these genes and raise some of these wagyu cattle on American soil. And similarly they do grow more marbled. And, to be clear, marbling is kind of that white striping that you see when you're looking at the cross section of a steak.
Speaker 4:But they don't grow nearly as large as they would in Japan. So the Japanese Wagyu are kind of unlike any others. American Wagyu and Australian Wagyu would be somewhat comparable. You know they're both great. They are a little bit different. We tend to source both. We like to, you know, invite as many producers and farmers to the table as we can and offer them to the chefs here. So I know I'm not answering your question specifically as to which is better between American or Australian, but I would certainly invite you or anybody else to buy a steak of US Wagyu, australian Wagyu, cook them the same way, try them yourself on the barbecue, share them with friends and decide for yourselves what you prefer.
Speaker 2:That's amazing and Siege this is. I know you know we could probably have Stacey on for two hours easily, oh man, but we know we're Knowledge. I love it. We're cutting into his time here, but listen, he just mentioned it right at the end. All these amazing things that we've been talking about now is available to our listeners in a certain area, which is you know, we've talked about it we're in Southern Ontario. The Butcher Shop is located on Short Cliff Road in the Tobacco Toronto area. But if I'm corrected, you can stand me corrected, stacey, you guys go in a 200 kilometer radius from your shop north, south, east, west, we absolutely do.
Speaker 4:Yeah, so we'll make deliveries with this direct to consumer model within roughly 200 kilometers in every direction from where we are, but we invite anyone from all over the province to come visit us here and have access to all the great meats that we have supplied chefs and restaurateurs with over the years.
Speaker 4:That's amazing, and maybe one in addition to that, I think we worked with you on a very special assortment of meats that I think are close to your guys' heart when it comes to wild and game and all those sorts of things, correct and selected some venison cuts, which of course is very lean and perhaps a little bit minerally based on what those animals eat, and some bison cuts, which is a little bit different from venison you know larger animals and the feed is also a little bit different from what bison eat compared to what venison eat. And to continue with that game theme, of course we picked some poultry with some Cornish hens and some duck as well. So I think, with a little bit of a collaboration amongst us all, we were able to put together a great assortment of some wild meats so that people can be inspired to enjoy and cook themselves.
Speaker 1:So, that is the famous upcoming Eating Wild box. That's right. We're so excited for that. That's the number one question we always get on the show is where do you get your meats? Because we're always talking about it and now our listeners can go right to your website and get that box all in one and you can try a little bit of everything. This is a home run, a tone it's a home run. This is this give me goosebumps I love it doesn't make.
Speaker 2:It made so much sense for me because one of the things, siege, how many you get hundreds of requests online. Where do you guys get your venison? Where can I purchase bison? And you know, cornish hens you mentioned Cornish hens, the fact that we could do the Muscovy duck breast, like how amazing is it that our listeners now can go online and see? You know, we're not even done yet. There is a product code, which is eating wild 15. That was created with Alison, the beautiful lady, alison that works for you. Stacey, we've been in contact with her. We created this eating wild box together, all of us, but the eating Wild code, siege, you can go into the website and you can order this Wagyu, you can order pork tenderloins, you can order everything that they offer and use that product code. And for the first time you use the Eating Wild product code, you are going to save 15% on your first order. And, siege, I'm not done, stacey's like.
Speaker 2:Santa Claus.
Speaker 1:Okay, he's just. He's like Oprah, just give him stuff.
Speaker 2:Here we go $250 free delivery to your front door. Are you nuts? Is this not a match made in heaven?
Speaker 1:That's crazy. And then if you go on the website as well, there's. The one thing I love, too is there's actually recipes on there, so you can go on their website and you can see what you want to purchase, and there's a chance there's going to be a recipe on there from one of their in-house uh chefs and there's pictures. For me I need pictures and it's step by step.
Speaker 2:So they thought of everything tone yeah, you thought of everything and, uh, I'm actually going to be doing recipe of the week for the next five episodes siege with one item from the eating wild box. So we're going to take one item. We got again. There's multiple items. You go online, check it out, click on the eating wild box. You'll see what you're going to get out of there and we're going to do a recipe of the week that you're going to share on the social so people can see what I'm making with an item from that box and I'm just so happy that, uh, we got that. You got the time Stacey to join us today. I know we've taken much more time but, like I said, it sounds like the story has to go on for another couple hours.
Speaker 4:Well, I'm happy to be back whenever you guys are willing and open to having me. I'm a very passionate guy. We're a very passionate team to talk about food and these things that we love, and it's enjoyable to be able to have conversations with others that share the same passions.
Speaker 1:We just want to know when we can get yourself and Allison in a fishing boat on one of our trips. When's that going to happen? That's a great question. We'll have to get back to you on that one.
Speaker 4:Check your calendar.
Speaker 1:Your son's into fishing, isn't he? I remember when I was there, your father was showing me pictures.
Speaker 2:He hooked into a pike and I think you guys have a family cottage out on the water that you guys you got to get him out there and get him fishing more.
Speaker 4:My son loves it. He's got a little special spot at the end of the dock which he calls his honey hole. It's a magical little spot that he loves to pull, you know fish out by the minute almost. It's great. Yes, the fishing, the passion for fishing, is certainly in his blood.
Speaker 1:There's no question oh, that's, we love hearing that.
Speaker 2:All right, buddy. Well, I just want to say thank you for joining us and people listening. Don't forget to go on to the Butcher Shop's website, which is thebutchershopcom, and go on to the.
Speaker 4:Butcher Shop's website, which is thebutchershopcom, and actually I believe it's actually butchershopdirectcom, directcom.
Speaker 2:And that brings you right to the page where you can order online $250,. You get free delivery. And don't forget to check out the Eating Wild game box and the Eating Wild 15 code, which is going to save you 15% on your first order. Stacey, thank you so much for joining us today on the Eating Well podcast.
Speaker 4:My pleasure. Guys, Thanks for having me.
Speaker 2:Imagine the joy of gathering around a table where every meal is a celebration At the Butcher Shop. They're just not a family-owned business. They're your partners in creating unforgettable dining experiences. Since 1984, they've honored the art of butchery. Each order is hand-cut fresh, reflecting their commitment to quality and tradition, with a minimum of 30 days aging that enhances tenderness. With a minimum of 30 days aging that enhances tenderness. From exquisite Wagyu to unique game meats, their carefully curated selection is designed to inspire your creativity in the kitchen. With next day delivery, they bring the finest meats directly to your door so you can focus on sharing delicious moments with loved ones. Discover the difference at the Butcher Shop, where every cut tells a story. Shop online at wwwbutchershopdirectcom. Free delivery on all orders above $250. And please use code EATINGWILD15 for 15% off of your first purchase. From their house to yours, the butcher shop hi everybody.
Speaker 5:I'm angelo viola and I'm pete bowman. Now you might know us as the hosts of canada's favorite fishing show, but now we're hosting a podcast. That's right. Every thursday, angela will be right here in your ears bringing you a brand new episode of Outdoor Journal Radio. Hmm, now, what are we going to talk about for two hours every week? Well, you know, there's going to be a lot of fishing.
Speaker 2:I knew exactly where those fish were going to be and how to catch them, and they were easy to catch.
Speaker 5:Yeah, but it's not just a fishing show. We're going to be talking to people from all facets of the outdoors From athletes All the other guys would go golfing Me and Garton Turk and all the Russians would go fishing To scientists. But now that we're reforesting- and letting things breathe.
Speaker 1:It's the perfect transmission environment for line fishing.
Speaker 2:To chefs If any game isn't cooked properly, marinated, you will taste it.
Speaker 5:And whoever else will pick up the phone Wherever you are. Outdoor Journal Radio seeks to answer the questions and tell the stories of all those who enjoy being outside. Find us on Spotify, apple Podcasts or wherever you get your podcasts.
Speaker 2:Welcome back folks Siege. That was an incredible interview from a very passionate man yeah, not like a man.
Speaker 1:That's bill nye the science guy. I'm meat, he knows everything geez. But I guess you would right it's a family-run business. But I had no idea all the different things that you would probably know more about the wagyu and all that stuff.
Speaker 2:But I, I, that was. That was education for me, brother. I literally thought that wagyu cows it wasn't about what they eat, I thought it was more about the way they're raised. I, you know, you hear rumors of you know little Asian people massaging these cows and giving them like therapy and all this shit, and I'm just like, okay, so that's what makes all that beautiful meat marbled so wonderfully. Oh, buddy, it makes sense. You are what you eat, man. What are we?
Speaker 1:nuts. I'm just visioning like little Asian people giving cows massages and listening to lullabies. Buddy, you're killing me.
Speaker 2:They read them bedtime stories and everything Milk and cookies. At night I'm hearing that they're treated differently. All honestly, I heard in Japan. You know the breed of Wagyu is, you know they have more attention to detail with the animals, with the cattle and this and that, and you get these incredible Wagyu steaks A5 Japanese Wagyu. And then you know, I hear about the Australians, but you don't really know the truth behind it all, and I think Stacey just provided us with a little bit of you know honesty when it comes to how these things are being raised and what it takes from it to get from there to here.
Speaker 1:Yeah, and I like how he said just do it, cook it for yourself, cook the both of them on a barbecue or whatever. Find out for yourself. And the beauty thing is, like we all know, wagyu is, you know it's expensive stuff. It's really good, don't get me wrong. But with the butcher shop is they do everything from every. You know what I mean. They don't just have the high end, the meat cuts and all that stuff. Like you know, it's fantastic. And how about the eating wild box?
Speaker 2:The eating wild box man. Let's talk about it, brother. Like you're going to get a bit of venison, you're going to get a Cornish hen, you're going to get some duck, you're going to get some bison. Like I can't even across Canada or even into the United States, but at least for a portion of our listeners you know they can get some wild game delivered to their house because, let's be honest, it's not hard. I am. I'm a terrible hunter siege, I'm gonna admit it out there. I'm not. I mean, I'm a stick on the water, but when it comes to hunting, I gotta say I'm still learning we all, we all are.
Speaker 1:We're learning. So I mean any hunters you talk to in the mount. We've been doing it for I don't know seven years.
Speaker 2:We're just, we're not even breaking through yet and that's why we, we love it yeah, we love it, and and the fact that we are now going to be able to get Muscovy duck breast delivered to your front door. You know like what if you don't pop a duck? What if you don't shoot a deer this year? You know what if there's? You're hearing the Eating Wild Boys putting out a venison barbecue, venison backstrap recipe out there and it's like you know what I really want to try that. Or the nachos Remember we talked about those nachos that we?
Speaker 2:did, and you know you want to do that with bison or elk or any of these amazing animals. You can do it now, so you're just going to come to your house.
Speaker 1:Well, that's a great point. That's a great point for our listeners. You know who you are and there's been a lot of people sending DMs and they want to try like Wild Game, but maybe they don't hunt. Well, now you can get Farm Rays Game and you can get it delivered right to your door and, at the same time, if you need like sausages or chicken breasts or T-bone steaks, you can get that too. So try it, man. Try it and send us your posts. We can't wait to see everyone that's trying these different meats. And yeah, it's very exciting for the Eating Wild.
Speaker 2:Yeah, and again, I mentioned that we were going to do a recipe of the week with one of the items from that box. So if you are going to be purchasing an eating wild box, I can definitely help you along the way, sharing a recipe that we will post on the Fish in Canada website, as also we will be sharing it on our Instagram and Facebook account. But, siege, if you are an outsider looking in and you have the opportunity to browse this website and it's like wow, I've never I don't see a Japanese Wagyu at your grocery store, especially being in London, ontario, where you know it's not a small city by any means, but you know, maybe you're not going to find Japanese Wagyu at your corner. You know Loblaws or store, you know. But what would you look forward most? Trying something that you? Obviously eating wild box is great, but what would you like to browse and try? Something that you've never tried before?
Speaker 1:I'm looking forward to. I'm looking forward to the cornish hens, or I'm looking forward to that. I don't think I've ever had those. So I'm, after we're done this podcast, I am going to go on their website and the fact, like I mean, 250 bucks, you can, you can. I'm going to do with my wife and I, we're going to sit down and we're going to go through it, but the corn hens are right up there for me. What about you?
Speaker 2:Yeah, you know what the Cornish hens are, something like I mentioned. I've done a turducken before and the Cornish hen was the last thing. It's obviously the smallest out of the bird family probably that you can purchase and they're cute little Cornish hens and I'll tell you these are delicious. It's like eating chicken. And the cool thing about Cornish hens is when you're doing plated dinners and stuff. When you're doing plated dinners and stuff, the way they look on a plate, like you can almost French them, like we'll get the little chicken supreme going but with, like you know, with the Cornish hand, and it just looks so real, really cool.
Speaker 2:And it's, yeah, I'm going to probably say I'm looking forward to the Muscovy duck breast because you know we go out there, we pop and it's something about duck to me.
Speaker 2:It's one of my favorite things and it goes back to when, the first time I had wild duck breast, when Coach got that duck at Bear Creek Cottages and he soaked it in the salt brine and the next day he made it and it was just so incredible that I'm looking forward to getting some Muscovy duck breast delivered right to their front doors. And there's so much other stuff in there CJ, I don't know, but you know what I think Wagyu. I think a Wagyu brisket would be something that I would. I would definitely, because I know they have it. I know it's on their website and I think I would probably order on top of my Eating Wild box. I would definitely go with a Wagyu brisket and I think I would probably order on top of my eating wild box. I would definitely go with a Wagyu brisket and I think I would slowly braise the shit out of that thing and make some unbelievable pulled beef sandwiches with it.
Speaker 1:Yeah, that's great man, and I'm going to get, like you know, a lot of steaks too. You know I'm going to get a lot of steaks, traditional steaks, and knowing that they hand cut everything. Now we know a little bit more about the story and, oh man, I can't wait, even though winter's coming. We're Canadians, we are Canadians, and a true Canadian does not put away his or hers barbecue in the winter. You're either underneath a little gazebo or you've got the garage door open and you've got the barbecue a little bit outside of it, and we adapt. So I am going to be barbecuing all season and I can't wait, man, I'm looking forward to it.
Speaker 2:Oh, I'm looking forward to it too, man, I think that our listeners are going to get to look at something that's like I mentioned. Siege, you were not before COVID. You were not able to get hand-cut, butchered meat delivered to your front door.
Speaker 1:That's interesting. That's an interesting story. I didn't know that they started the online portal of it due to COVID, and that's smart and, yeah, I'm taking advantage of that advantage of that.
Speaker 2:Well, I'm going to now drop the actual amounts in weight and the product description for your Eating Wild box with the price attached. Are you ready, Siege? I am ready, sir. So you will be receiving two pounds of venison tenderloin.
Speaker 1:Okay.
Speaker 2:You got to remember venison tenderloin. Okay, you got to remember. That's the filet, that's the filet mignon of a deer. Okay, we're going to do one pound of fresh ground venison.
Speaker 1:Okay.
Speaker 2:Bison strip loins. You're going to get two eight ounce steaks. Bison strip loins eight ounces. Okay, you are going to receive a whole, boneless, fresh Cornish hen that weighs about 12 ounces, so they're almost one pounder. Siege, yes, close to a pound. And you are going to also receive two 16-ounce Muscovy Canadian duck breasts oh, man, boneless, ready to go in this box. Siege Two, 16 ounces, so that's two pounds.
Speaker 2:Right 16 ounces is a pound, so you're getting two massive that's. You could feed three or four people with that. That's great. You know what I mean. How much do you think that would cost Siege, delivered to your front door? Honestly, if you had to go and find you know, ven, find you know venison tenderloin, venison ground bison strip loin, cornish hen and Muscovy duck breast.
Speaker 1:You know what? That's the price on groceries. Now I'm just thinking when my wife and I go and it's like you know, two small bags is 200 bucks and it's just like you know, junk I don't know man like 350.
Speaker 2:Brother, this can be delivered to your front door for $197.
Speaker 1:Oh, I was way off. If that was, the price is right, I would have.
Speaker 2:Uh, I would have went over you, I would have went for a buck yeah, yeah and and and you use the eating wild product code. Yeah, which is eating wild 1515, eating wild 15. You're gonna save 15 on that as well, and it's for your first time and it's free delivery over 250 bucks. So throw a tomahawk steak on that, there you go if it, if it's me, I order five of these boxes.
Speaker 2:Yeah, okay yeah and I get 15 off because you know you want to take advantage of that first time. Uh, free delivery and and you're 15 off yeah um and you can freeze them. It comes vac, seal, like wait till you see how the butcher shop delivers this stuff. It's not coming in a, you know, in a Ziploc bag. This comes cryovac, professionally done, from the butcher shop. You're going to put it in your freezer. You've load your freezer with meat and I'll tell you you're set for the year and it doesn't get better than that Siege.
Speaker 1:No, man, and all this talk of meat. Let's go, man, let's go, let's go brother. Fire up your Traeger tone.
Speaker 2:Let's go Well, brother. I had an interesting week, man, I know we mentioned that this episode will be dropping the day after Thanksgiving, but, as you know, I was in Chi-town, I was in Chicago to visit my sister and I got so many text messages when you were posting me on the so-called food journey that I was on, and, man, I got to tell you see, chi-town is definitely the hot town for food, my friend.
Speaker 1:Yeah, man, that uh, those sandwiches, those beef sandwiches, you know, Johnny's uh steak, or whatever that played Johnny Meats, or what was it? Johnny's Beef, Johnny's Beef, and you watch.
Speaker 2:The Bear. If you watch the Bear, anybody who watched that TV series the Bear, johnny's Beef is world-renowned and they were always world-renowned just that show, obviously.
Speaker 1:Yeah, you put them on the map.
Speaker 2:Put it even on the map, even more.
Speaker 1:How about that deep dish pizza you had?
Speaker 2:Only one slice, brother. I can only take down one slice. I swear to you that is crazy.
Speaker 1:Good thing you're not lactose intolerant, because the cheese that was on that thing was phenomenal.
Speaker 2:That's what does it.
Speaker 1:Yeah, yeah, man, I just wish to our listeners. I'm going to let you know a little bit of the secret. Our host was the most was supposed to get a hot dog review, but somebody, somebody, oops, yeah, somebody maybe had a little couple of cocktails the night of and didn't make it there.
Speaker 2:Here's the problem. So we land Friday, we visit my sister, we meet her daughter for the first time, which my wife and I are so proud to be the godparents we were asked to be the godparents we fly down, we meet Milena for the first time and you know all these things are happening. It's like, okay, where are we going to eat? We're starving. My daughters wanted to go to places that we don't have here in Canada, so they were driving us nuts. We had to go to a place called something Canes Canes. It was a chicken strip place.
Speaker 2:Raising Canes, raising Canes, canes. It was a chicken strip place. Raising canes, raising canes. Okay, we turned the corner to get on the shop to their house and what's the first thing we see is a raisin canes. Right next to that was a Target, which my wife was. They wanted to go to Target. And then they wanted to go to a cookie place. Oh boy, that is called Crumble. Okay, yeah, and they don't exist here. I think there's one Crumble actually in Mississauga, ontario, and the lineup siege for these places are insane. Wow, and I'm thinking my kids want to do Raising Cane's, they want to do Crumble. Wife wants to go to Target. What would I do? Smash, I got to go on. I got to rent the car. I got to go on, I got to rent the car.
Speaker 1:I got to go eat man, yeah, yeah.
Speaker 2:So I told my sister let's go. And we went to a place called Chevelle, okay, and Siege was the best burger I know. You posted a picture of my burger in Bahamas. Yes, the one where the cheese is just oozing and oozing over this burger. Siege, I had the double smash brioche white truffled cheddar burger. What the? And I don't even know. I don't even know what else to say when you hear the, when you hear truffled white cheddar double pattied smashed on a brioche, I mean it was a I don't know 30 burger, whatever it was. But I'm gonna tell you something, brother it was probably the best burger I've ever had in my life. Wow, top that smash burger I had in Bahamas, for sure.
Speaker 1:Truffles. Man, You're fancy. I'm having extra Big Mac sauce on my burgers. You're having truffles. This sounds great.
Speaker 2:But it was normal to them. It's like would you like the truffle white cheese sauce? On that, sir, I'm like, yep, that's great. You know what are you saying? No, are you crazy? Put it on there. And the fries, man, the fries were insane. So I smashed this double burger. We leave and I say to my sister we got to do deep dish tonight, because if we don't do deep dish tonight, I'm afraid that I will never get this opportunity until the next time I come down here. So she took me to Gerard Donald's, which is you. You could punch in deep dish pizza Chicago.
Speaker 2:The first thing you'll see is Giordano's, and you saw the post that you posted. Sija had one slice, brother. My kids didn't even finish their slice, same with my wife, and it is everything that they tell you and everything you see on social media. It is jam-packed. That slice weighed two pounds and flavorful. I gave it an eight for a reason. I'm not into food reviews. It's not what I do, but I had to give it some sort of personal review and I gave it an eight. Two reasons why I gave it an eight and not a 10, because 10, nobody gives 10s anymore. Two, that crust Siege after you suck back all that ooey-gooey deliciousness and all the meat that was jam packed underneath that sauce and cheese. You can't do the crust man. You're just like. If I'm going to do a second slice, I got to leave the crust out because they don't give you dipping sauces.
Speaker 2:The dipping sauces that you ask for. A dipping sauce at Giordano's going to be like, excuse me, you have a garlic dip. Like you know us here, we got to dip our cross and it is and I do that in italy you'll get shot, but you know, I, I just I couldn't finish it, man. It was just I. I wanted another slice, so bad, but I couldn't do it, brother is it knife and fork pizza slices?
Speaker 1:are you doing handheld like I?
Speaker 2:did handheld, everyone else did knife and fork.
Speaker 1:I grabbed my monies and I just went right in there right in there, rip it apart, brother, brother, I love it, I love it.
Speaker 2:Yeah and uh, you called me up and you're like what's next on the tour? I said going to Johnny's beef, got to do the dipped beef sandwich with the uh, jordan year, spicy Hell, it was hot, but man, was it good. Jude's was my ultimate, the place I wanted to go to to smash that hot dog, that iconic hot dog, hot dog. And I always heard if you ask for ketchup, they boot you out of there.
Speaker 2:Yes yes, and we went to the Saturday and you know, we went to the baptism and Mr Old Fashioned kicked in Siege.
Speaker 1:Oh boy. Tell the listeners what Old Fashioned is. Old Fashioned is a beverage.
Speaker 2:It's a beverage made with, you know, bourbon, a little bit of sugar, some bitters, a little bit of orange, a little bit of a splash of water and a giant ice cube. Boy, did they do it proper? Oh boy, it was the best old fashioned I've ever drank and I might've had too many siege and unfortunately my hot dog tour went right down the toilet bud because I didn't get to go and do it and I was pissed off.
Speaker 1:Yeah, man, that happens. You got to stick to like you're always doing. Fancy man, just have a couple of bush lights, man, and then you're going to get the hot dogs. I get it, man. You're on vacation, you're treating yourself. There's always Chicago again, and it was great content and this episode has been great. We're talking a lot about food and a lot of people have been asking about it. It doesn't have to be wild game. We don't like, I mean food's food. We love wild game. But the fact that you're going all these different places and trying out, but the fact that you're going all these different places and trying out. What I like about your trips is, tony, you're not just going well, I know your kids want to go to some of these franchises, but you're going to these local spots, these mom-pa spots, and those are where you find the gems, my friend, and yeah, I love it.
Speaker 2:Yeah, it's great man and I know you're a big hot dog guy and I know you're a guy that loves to go away and try different foods. If you want to find Siege by a food truck you know, on our hunting trip you will you just drive your side by side and you find the closest chip truck. You'll find Siege sitting there.
Speaker 1:Oh, buddy, northern Ontario food trucks. They started the whole food truck buzz way before it got trendy. The best pogos, the best poutine, and if any of our listeners know what I'm, they know what I'm talking about. If you go to these places, stop into them. A lot of people sleep on them, right, they sleep on these places. They're like, ah, you know, it doesn't look. Oh my God, the best, yeah.
Speaker 2:But you know what Siege? There's a point that I'd like to come across here, and this is what makes me think differently about these food trucks across ontario, because we've we've done a few in northern ontario. There was the one that we did last year on our way home. That was different because our classic one they shut down quite early. Um, their menus are massive. They are so. So when you look at these menus and you're like you're looking at a 20-foot trailer, where are they storing all this shit? I, I know. So it's like, okay, I'm going to go for the gyro pork souvlaki, but then I can go for a pulled brisket poutine. Or then they got rice balls and then they got chicken wings and they go how big is your freezer?
Speaker 1:I know, man. There's this place in Sturgeon Falls called the Riv and they have the best. I had poutine there when I was a kid, before it got popular in Ontario where Harvey's didn't sell them. They have a Sopranos poutine that consists of meatballs, deep fried ravioli cheese, all these, a Parmesan and then your fries. Oh my God, buddy, it's so good, it is so good. But yeah, for our listeners, stop at these places, stop at these local places and you know, support local families. And you'll be surprised, like, I mean, don't even get us going on the Schnitzel Shack, and what town was that? In Tone.
Speaker 2:The Schnitzel Shack was in Lindsay Ontario.
Speaker 1:Yes, again another gem. And yeah, check these places out.
Speaker 2:Well said, my friend, and I'm excited to see people. If you do order from the Butcher Shop, you use the product code. Please take a picture of your order and send it to Siege on the socials. We'd love to see what you're ordering. And starting next week, siege on our episode, after this one drops, we will start doing the recipes of the week and they will be brought to you by the Butcher Shop and I'm excited to do that.
Speaker 2:So let's give a week for people to start ordering and getting their stuff in, and I will take apart every piece of that box and I'm going to make something with it and I mean we're going to even take pictures so you can post those pictures of what I made with box. And I'm going to make something with it and I mean we're going to even take pictures so you could post those pictures of what I made with it. And I'm excited, brother, I'm excited. And I'm excited for another few things because of the next podcast that we're recording. We're going to have Hooks at Martin's in uh, in studio, so we're going to talk about our trip coming up and I'm pumped for that.
Speaker 1:My friend, I'm going to see you very shortly so we're, we're not, uh, we're not talking about a bunch of fishing and hunting this episode, but stay tuned and we're gonna be right back into it and uh toodles to uh, top dog perera, who's been hammered with the like pneumonia.
Speaker 2:It's incredible he finally comes back. You know we drop the news he's back, he's all pumped to do it, but you know he's not doing too well and hopefully I know top dog, you're listening to this hopefully you're feeling better, brother, and get ready for our trip, because we need you there, brother. I need you next to me when we're popping and, uh, you know, hopefully he'll be back on the pod as well. But uh, siege, you're right, the next episode that we drop we will be talking about our trip and I'm excited to hear what Dan Hooks at Martin's has got up his sleeve, because there's been menus passed around, apparently.
Speaker 1:There's been menus, there's been secret fishing lures, you know all this stuff. It's that time of year, man. It's that time of year.
Speaker 2:And I'm putting the challenge out there, coach, if you're listening. Bud Gags, uncle P, anybody listening? From the north, the Southerners are coming, the Eden Wild team. We're coming up and we're pissed off. We got murdered last year.
Speaker 1:We're not pissed. We're not. We love you.
Speaker 2:I'm upset, Siege. Are you crazy, man? Well, you're going to put it. You make me look like a wuss.
Speaker 1:We're going to have a bounty on our head when we show up to Northern Ontario. I don't care, okay.
Speaker 2:You listen up, coach. I'm coming after you. My friend, I don't care that you and Gag smashed that tournament this year and we're in the classic whippity-frickin'-do. I'm coming up, I'm pissed off, the Southerners are taking it and I'm going to say that we're going to take it by a long shot.
Speaker 1:They just popped a 21-bag pound. I don't care, I really don't care, oh yeah right, congratulations, bud.
Speaker 2:We're going 25. Let me send you a popsicle to your front door. I don't care about your 21-pound bag. The boys are coming. I'm pissed off and we're going 23, 24 pounds, let's go.
Speaker 1:Oh, wee, okay.
Speaker 2:I'm not even mentioning the ski. I'm going to smash oh boy, here we or the duck I'm going to pop.
Speaker 1:What about the 12-pointer buck?
Speaker 2:Well, we're not going to do that. I don't think I'm going to get a 12-pointer, but I'm hoping listen, I am hoping I get a buck this year. Jeez, man, I got to get those antlers on the wall siege. Yeah, I hear you, man. We got to get them here at the, not only at the hunt camp, but we got to get them in our podcast studio.
Speaker 1:man studio we need to, and uh yeah, I can't wait. I can't wait to have more guests in that studio and it's going to be a great um fall time for the e-dub all right, buddy.
Speaker 2:Well, listen, man. Keep going on the socials. People, if you are eating those wild boxes, share them with showtime. Johnson, we need to. We need to see what you're ordering. I'm dying to know what you're going to make with it. Siege anything else you want to touch on before we let the. We let these guys go, yeah make sure.
Speaker 1:Uh, it's a cliche to thing, but uh, you know, like us on instagram, repost. If you want to repost, subscribe on our podcast and reshare. Man, that's, uh, that's how we get momentum and and all that stuff. We always look at all your comments and it fires up the boys and we appreciate everyone that has done that.
Speaker 2:Beautiful. I got to go check on my turkey stock because I can smell it up here in the studio and, like I said, I'm going to post some really cool pictures with you Siege, in the next few days. Also using my Eating Wild Filet knife today butchering those birds. It was awesome, man, I didn't use the Angling Pro, I had to go with the Eco, the little bit bigger knife. And Buddy, butchering those birds with that knife, it was like bada.
Speaker 1:Oh, I love it, man Bada, I love it, I love it. Well, happy Thanksgiving, buddy.
Speaker 2:Yeah, happy Thanksgiving. Gobble, Gobble and Go Sens Go. I think tonight's your opener, isn't it?
Speaker 1:Yeah, go, yeah, go, send. We got the cup this year, man for sure. You know you guys are brilliant, we won't get.
Speaker 2:We won't even get into the playoffs. Let's not get in. Let's not talk hockey here because I'll get pissed, coach. Get that tune started, smash meleka. We're checking out of here for showtime. Johnson hooks at martin's top dog prayer. This is the eating wild podcast. Have yourself a great and happy week, ciao.
Speaker 1:Get the serving them their favorite dish All the feeling.
Speaker 3:Screaming reels on fish and fire.