Johnston’s – Thanksgiving ScheduleOctober 10, 2014

Johnston’s will be closed on Monday, October 13 in recognition of Thanksgiving Day. We will resume operations on Tuesday, October 14, 2014.

Happy Turkey HAM Day!

Fri, Oct.10

Sat, Oct.11

Sun, Oct.12

Mon, Oct.13

Tues, Oct.14

Open

CLOSED

CLOSED

HAM Day
CLOSED

Open





Chilliwack Times – FV Food ShowOctober 9, 2014


Image & Article Credit: Paul J. Henderson

The EATEN PATH: Food shows mixes healthy with, well, the not-so healthy

by Paul J. Henderson – Chilliwack Times

Down at Tradex in Abbotsford last weekend there was an odd communion of people and palates.

Gluten-free vegans looking for ways to increase flavour in their lives wandered aisles alongside carnivores looking forward to the pork loin butchering stage presentation.

There was fat. There was fat-free.

There was specialty truffle maker ChocolaTas.

There was nutrition-bar maker Prosnack Natural Foods.

There was a sausage-making competition. There was a demonstration how to cook with Nature’s Path “superfood” Qi’a.

No more salient moment to illustrate the juxtaposition came when living-food champion author Adam Hart, speaking about controlling blood sugar in a healthy way, had to stop mid-presentation as show organizers announced over the PA system that Johnston’s master butcher Kevin Fehr was about to dissect a giant chunk of pork on another stage.

The plant-based diet guru who promotes Ra energy, a product made up of organic seeds, paused to listen as show organizers invited visitors to go see a butcher with his “Bacon is a Vegetable” T-shirt separate the fat cap off a piece of pig.

Click here to read the rest of this article.

Source: Chilliwack Times





FV Food Show – Johnston’s Master Butcher Joe StaintonOctober 4, 2014

Johnston’s very own Master Butcher Joe Stainton demonstrating how we prepare our boneless hams!

(click below to view enlarged photos)

  





Altmaeker’s Sausages Wins 3 Trophies at the FV Food Show!October 4, 2014

Congratulations to Altmaeker German Sausage House and Deli for winning 3 first place awards at Fraser Valley Food Show’s sausage making competition! You make us proud!!

(click below to view enlarged photos)

 

Photo credits: Altmaeker’s & B.C. Buzz





FV Food Show – Johnston’s Master Butcher Kevin FehrOctober 4, 2014

Johnston’s very own Master Butcher Kevin Fehr showing the crowd at the FV Food Show how we make our Crown Roasts!
Another demonstration at 5:15pm today by our Master Butcher Joe Stainton!

(click below to view enlarged photos)
  





FV Food Show – TRADEX AbbotsfordOctober 2, 2014

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Fraser Valley Food Show is happening at the TRADEX in Abbotsford this weekend, October 3-5!
Oct 3: 2 PM to 9 PM | Oct 4: 10 AM to 8 PM | Oct 5: 10 AM to 5 PM

In response to overwhelming consumer demand in the Valley, the Fraser Valley Food Show is showcasing the magic of food and cooking at the Tradex Exhibition Centre in Abbotsford, BC. Experience food both local and international, celebrity chef demonstrations, cooking competitions, sausage making competitions, cheese and wine seminars, Bite of the Valley participating restaurants and the Grapes and Hops wine/beer/spirits tasting pavilion. NEW!!! Find specialized allergen-free foods in the Gluten Free Living area of the show!

 

BC Pork & Passion For Pork present the newest feature of the show: the BC Pork Butcher Showcase Stage where butchers from all over BC will demonstrate the art of meat cutting, sausage making, knife skills, etc.

Participate in our Knife Skills hands on lessons; Every cook needs to know how to chop and carve, slice and dice, fillet and bone. This is your opportunity to learn from the experts.

Come see Johnston’s master butchers, Kevin Fehr & Joe Stainton, demonstrate their knife skills on the BC Pork Butcher Showcase stage on Friday (4:15pm) and Saturday (5:15pm) respectively.





Valley Voice – Fall Festival’s Thrill of the GrillOctober 2, 2014


Article & Photo credits: Valley Voice News

The Thrill of the Grill

Chilliwack fire fighters cook up $1872 in BBQ fundraiser for burn unit
Submitted by Megan Mucha Little Mountain Greenhouses/Voice photos

What an amazing Garden Sale & Fall Festival we hosted over the weekend. If you had a chance to drop by our annual Fall Festival, thank-you for coming and we hope you had fun. Our community raised $1872 for the Firefighters Burn Unit at the BC Children’s Hospital.

Our firefighters were on fire on Saturday: serving up delicious food & taking part in a fun Pie Eating Contest. We had 8 friends take in the pie eating contest, and Crystal (Chwk. Firefighter) ended up winning, beating out her 2 boys and 3 co-workers.

This event was made possible by local companies and individuals. A special thank-you to Johnston’s Meats, for donating Pork to the Fall Festival & attending the event throughout the day.

Marcia, sold ‘bacon’ shirts at our event, and donated all of her proceeds to the Firefighter Burn Unit.

Poomba’s Smokehouse prepared the delicious pulled pork and donated his secret sauce to make it extra yummy. Sparkes Corn is always a huge hit, and we are so thankful to our friend Ian for donating corn on the cob to help complete this meal.

We adore Lori and Rick from Spiderlodge Music School. They were fantastic and really helped make this event happen.

It was great seeing Smokey the Bear, who made several guest appearances throughout the day.

A special thank-you to the national tree forest volunteers & our face painters.

We hope you enjoyed yourself & took home some great garden deals and fun memories. Join us on Facebook for more pictures and fun from the Annual Fall Festival at LMG.

Click here to view the BBQ fundraiser photos.





BC Meats for BC Markets – Where’s the beef from?September 29, 2014


Article & photo credits: Kamloops This Week

 

Where’s the beef from?

By: Jessica Wallace

First, choose whether you’re looking for a store, a restaurant or both.

Then, choose a protein — beef, lamb, pork, bison, chicken, turkey, duck, etc.

Finally, locate vendors that sell meat produced within British Columbia.

The B.C. Meats phone app was launched at the Eat! Vancouver food and cooking show earlier this summer and is free for use by Apple and Android users.

Gillian Watt, programs manager of B.C. Meats for B.C. Markets, said the group created it because of consumer feedback.

“The question that kept coming up again and again is, ‘Where can we buy local meats?’” she said.

With about 500 businesses throughout the provinces listed so far, it is intended for those who would choose to purchase local meat in the grocery store or at a restaurant, but who may not know where to do so.

“This phone app connects them,” Watt said.

To read the rest of the article, click here.





Fall Festival PicturesSeptember 28, 2014

What a fantastic day it was at Little Mountain Garden Centre’s Fall Festival! Great weather, delicious food, awesome folks, and amazing support shown by our community!

Here are some pictures (source: Little Mountain Garden Centre) from the special event raising funds for the Chilliwack Firefighters Burn Fund :)

    
(Click images for larger view)





Chillliwack Progress – Field to Fork 2014September 27, 2014


photo and article credits: Chilliwack Progress

Field to fork in Chilliwack will foster local food

by Jennifer Feinberg – Chilliwack Progress

Chilliwack is on its way to becoming a serious hub for foodies and locavores with its rich variety of fresh, local food.

Field to Fork 2014 starts next Wednesday across Chilliwack, emphasizing local food and showcasing it in local independent restaurants.

“We’re back by popular demand,” said co-organizer Dale Johnson.

They have more restaurants and producers involved in Field to Fork this year, which runs Sept. 30 to Oct. 4.

Since the ‘Wack is known as the “Green Heart of B.C.” it only makes sense to crow a little about the abundance of agri-food products and farms that can be found in the area.

Cheam Trading Post on Highway 9 is one of the suppliers for Field to Fork 2014, said owner Darwin Douglas.

Cheam Trading was invited to supply smoked salmon for a dish that will be served this week during Field to Fork at Bravo Restaurant.

“We love that they chose us,” said Douglas. “We’re excited to be a part of it.”

The local salmon stand, which has also brought in Okanagan fruit, has been selling out its stock all summer long.

“Sales have been phenomenal and it’s been a whirlwind,” since they opened in June, he said.

The second season of Field to Fork pairs five Chilliwack restaurants with Chilliwack area farmers and food producers to create exciting menu items. The promotional event dovetails with the increase in people wanting to know where their food comes from.

“The area is rich in agriculture and produces some of the best quality food anywhere in the world,” said Johnson. “Field to Fork was created to bring better awareness to local consumers about all the many great food options that are available right here in Chilliwack.”

To read the rest of the article, click here.