THE GOODS FROM URBAN DIGS FARM
New Westminster, BC | Conscious consumers now have a new option when it comes to both finding an ethical source of meat and supporting local farmers – The Beasty Box. Re-up BBQ & Urban Digs Farm have teamed up on this “nose-to-tail” butchery box subscription to offer a no-fuss means of eating right – in every sense of the phrase. Similar to the community supported agriculture (CSA) model that offers weekly farm shares of vegetables & fruit, the Beasty Box consists of meat from a hyper-local collective of small farms including Urban Digs Farm (Burnaby) & Rehoboth Farm (Chilliwack) & Hansen’s Beef (Harrison Mills). The animals are sustainably and ethically raised without the use of antibiotics or hormones in an environment that allows them to express their unique physiological needs. Details after the jump… Read more
THE GOODS FROM URBAN DIGS FARM
New Westminster, BC | Factory farming, mislabeled organics, and GMOs are just a few of the issues troubling our food system, and with daily news reports on the topic, eating sustainably is more confusing and complicated than ever before. The subject will be on the table on Feb. 22 at 7 p.m. at River Market at Westminster Quay, when Urban Digs Farm presents Mindful Meat, an interactive evening exploring sustainable tables and ethical eats.
The evening will feature a special screening of American Meat, a solutions-oriented documentary about pork, beef and chicken production. Thought-provoking and well-balanced, the film centers around farmer Joel Salatin, who uses a system of pasture rotation to produce pork, beef and chicken in a way that is both economically and environmentally sustainable. The film also respectfully presents conventional ways of meat production through the eyes and stories of commodity farmers. While the film features farmers in the United States, the primary issues are just as relevant here in Canada.
Following the screening, there will be a panel discussion exploring the themes of the film and personal choices that support an ethical and sustainable food system. Panel speakers include: Julia Smith, a sustainable meat advocate and co-owner of Urban Digs Farm; Colleen Kimmett, a Vancouver-based journalist who writes about food, science and the environment; Lori Law, a local food enthusiast who endeavours to make a tangible contribution to food citizenship; and Michael Kaisaris, the co-owner of Re-Up BBQ, who will speak about the challenges and benefits of sourcing local, ethical meat from the perspective of a restaurateur; Orlando Schmidt, a Regional Manager with the BC Ministry of Agriculture, Lorne McMillan, Red Seal Chef & head butcher at West Broadway Meats; and Eleanor Boyle, educator and author focusing on food systems and their social, environmental & health consequences.
The screening and panel will be preceded by a reception with bites from Re-Up BBQ and Longtail Kitchen, made from locally sourced, sustainable meat, as well as local craft beer from Coal Harbour Brewing. A limited number of tickets are available for $27.50 per person and include food, one beer ticket, film screening and panel discussion. Tickets may be purchased here. Read more
by Andrew Morrison | Today was the first day of Street Food City, the three day food truck smorgasbord component of Dine Out Vancouver. Located right in front of the VAG, the laager-cloister of trucks made for a scene that sucker-punched our gullets and amped up our appetites, even in the rain (hooray for the covered tents with tables and chairs). While it would be nice to see the City arrange for something like this on every night of the summer, I’m grateful for any sort of baby step, and this looked and felt rather like a leap. The good chow was hot and flowing, so much so that some among the sellers had already sold out by the time we upped and left. Moral: whether the weather rules or sucks tomorrow (Wednesday) or the next day (Thursday), this is where you should be getting your bites on between 11am and 3pm.
So thank goodness we don’t have to deal with either of them tonight! The two dolts aside, we hope you had a good Christmas break. Ours was freakin’ delicious, and sometimes exceptionally weird! The most giving gift of them all? Three packages of Re-Up BBQ’s smoked bacon from a thoughtful in-law. The thick strips were just now combined with lettuce, tomato and turkey between slices of french bread which I fried in a deep lake of spitting mad bacon fat (have a drool after the jump). We trust that you’ll be taking it easy for a few more days, but rest assured that we’ll be back at full strength after tonight’s game versus the Edmonton Oilers (thanks for permitting us the rare day off). Game notes: Keith Ballard is back; Luongo has a new retro mask; and the still Oilers suck hard. If you can’t catch the rough and tumble tussle, after which Vancouver might be leading the Northwest Division for the first time this season, check our Facebook page for the highlights later tonight… Read more
One of our favourite street food carts, Re-Up BBQ, is opening a brick and mortar location at the brand new River Market in New Westminster early in the new year. Co-owner Lindsay Ferguson gives us the exclusive skinny in three parts:
1. Counter-service BBQ restaurant with a much extended menu compared to our food carts. We’ll have our sandwiches, but also ribs, sides, and eventually biscuits and chicken. We’re not going to be a fancy restaurant, but we want to serve the best BBQ in town. The counter will also be home to a soda stand where we will sell homemade fruit sodas and colas at a higher level than we do at the carts.
2. Deli: We have already started selling our house-smoked bacon and seasonal turkeys. These and other “to-go” items will be available at our service counter.
3. Very visible and interactive prep kitchen where people can see every aspect of the BBQ process (even though its slow). We want our customers to see bacon brining, pork coming out of the smoker, us shredding meat and so on. Within a year, we hope to organize BBQ classes and bacon curing classes held in our kitchen. Read more
We’ve invited The Re-Up BBQ street cart to join our GOODS section as a recommended local company. They’re now proud members of Scout, and as such we’ll be publishing their news front and center and hosting a page for them on our list of independent goodnesses. We’d thank them for their support of Scout, and hope you’ll take this chance to get to know them a little better…
If you think your business would be a good fit with us, we want to know.
City Hall has just released the names, concepts and addresses of this summer’s new street vendor licenses. Looks like local restaurateurs Harry Kambolis and James Iranzad have something to smile about, as do the boys behind Roaming Dragon. Expect LOTS of tacos, plenty of Levantine, banh mi, grilled cheese and even sweet and savoury parantha! Check ‘em all out after the jump… Read more
700 Block Hornby St by the VAG and South Side Robson Square
Twitter | Facebook
Open 11-3 Monday to Saturday
(Friday and Saturday nights at the Biltmore Cabaret)
Owners (glorified bus-boys really)
ABOUT RE-UP BBQ
The Re-Up BBQ was born from the City of Vancouver’s inaugural and controversial food cart lottery. The newly minted business partners were entirely unaware that they were about to start their own company and were blithely following their dreams in other careers.
After a series of lucky breaks and 29 sleepless nights, the Re-Up BBQ – Vancouver’s first Southern BBQ food cart – opened to the public. It wasn’t much to look at, but the city quickly latched on to the aromas of the slowly smoked pulled pork and homemade sauces bellowing from the cart.
By the summer of 2011, the Re-Up BBQ expanded its menu and its locations. Pulled Pork, BBQ Beef Brisket and Black Bean and Corn Chili are all on the menu between their two cart locations in Downtown Vancouver.
Re-Up specializes in authentic Southern BBQ — meaning the meat is smoked slowly at a low temperature, not grilled, to infuse flavour and create the most tender of meals.
The locally raised meats are smoked all day over pecan wood at Re-Up’s kitchen. The pork is shredded by hand before heading out to the carts and into a sandwich. All sauces, condiments and drinks are made from scratch, and that’s the way it’s going to stay. The crew at the Re-Up BBQ keeps the menu simple and focuses 100% on the flavour of the sandwiches.
A lesser known fact: the Re-Up kitchen team brines and smokes their own line of bacon including such illustrious ingredients as Makers Mark Bourbon, Central City’s Red Racer IPA and Ancho Chili powder. Both this bacon and seasonal, freshly brined turkeys are available through their website.
REVIEWS AND AWARDS
Vanmag Restaurant Awards 2011 – Silver
Georgia Straight Golden Plates 2011 – Silver
Westender Best of the City 2011 – Silver
The Globe and Mail | October 1, 2010
The Vancouver Sun | Aug 18, 2010
Vancouver Slop Blog | August 19, 2010
The Westender | June 9, 2011