WINNIPEG — A workshop to teach the heritage skill of butchery will at the same time support North End cooking classes.
Pork Chop is being put on this weekend by Food Matters Manitoba with the culinary experts from Spring Creek Farm. They will demonstrate on one half hog, including a sausage-making demonstration, beer from local brewer Farmery, and a takeaway of 7-10 lbs. of local, pasture-raised pork.
“While this group will be learning a new skill they’ll also be donating to a good cause, providing cooking classes for youth in Winnipeg’s north end,” said Kreesta Doucette, executive director of Food Matters Manitoba.