The current trend in the world is to do it yourself. 8 out of 10 people regularly concoct dishes or prepare products that they could have bought in “ready-to-use” stores. It can be a puree or a jam, a soup or a pastry … Is it...
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A very simple and inexpensive way to rebalance and improve your diet is to eat sprouted seeds. The majority of the seeds have two steps to be ready to eat. One is when they start to begin to germinate and when they become a plants. These are...
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Food storage: why, what and how. Why Stocking up on food is a subject that often provokes a lot misunderstanding. One of these misunderstandings is the idea that the practice of storage will come from a deep fear leading us to believe that a...
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At home or on the boat the fridge and freezer need a regular maintenance and cleaning and now you know how to keep your food in good condition. Here a few common sense rules who will allow you to make your fridge last, not to lose food and limit...
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There are amazing benefits to buy food vacuum packed or to use a vacuum sealer, including preserving and protecting food for a substantially longer time. At Meat & Meet Market we use the vacuum sealer machine for all our meat...
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I’m from Montreal and I grew up with the 4 seasons. This means in Autumn I was used to harvesting apples, strawberries, cucumbers, tomatoes and more. With my mother we were canning different kind of sauce, fruits, vegetables to make reserve...
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What goes with a good cold cut for a good sandwich : “A good bread”. Homemade bread is always the best but for a good bread it need the right flour and it is not easy to find the right flour in Grenada. At Meat & Meet Market we...
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What’s the difference between commercial and artisan ham? I suspect that you’ve never thought too deeply about ham other than to select the kind you like most. Or in some cases, you choose whatever was most available. There are quite...
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Growing media coverage, expansion of the ranges of gluten-free products available in stores, the appearance of restaurants, bakeries, or “no gluten” pastry shops: it seems that we are more sensitive to gluten than in the past. Why today?...
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Because I’m a butcher I have spent years learning how butchery works. I’ve taken what I agree with and have built my company based on what I feel is best practice. Somethings, along the way, I’ve decided are not for us. Before I...
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