Regular readers know that the owners of Gastown’s Salt Tasting Room, Sean Heather and Scott Hawthorn, are collaborating again on a new Blood Alley project, one inspired by the tapas traditions of Spain. We broke the news of this a couple of months ago, and many readers sounded off on the concept and suggested many names (myself included). As of this morning, it now has a name – “Judas Goat Taberna” – and an explanation thereof from Mr. Heather (after the leap)
From Sean Heather via email this morning:
A name like Judas Goat cries out for an explanation!
When animals are trucked to a slaughterhouse they are often reluctant to get off the truck…..go figure! Most abattoirs have a resident older goat living on the property. The goat is trained to make nice with the animals, and then lead them off the truck to the obvious conclusion. Because of the goat’s treachery, and abuse of his position of trust, he is nicknamed the “Judas Goat”. The tragedy of it all is that the goat is ignorant of what is happening around him and his roll in it. He is just being friendly.
Allegedly Blood Alley got its name from the numerous abattoirs that backed onto the alley.
The Judas Goat in Blood Alley,……..for numerous reasons, we couldn’t resist.
So there you go.
Sean Heather’s travel blog on Scout
Here are some shots from the unveiling of Iberico ham for local chefs next door at Salt. Vegetarians and small children may want to skip it…