RE-UP BBQ AND URBAN DIGS FARM UNITE TO CREATE THE BEASTY BOX

RE-UP BBQ AND URBAN DIGS FARM UNITE TO CREATE THE BEASTY BOXOne-of-a-kind meat subscription provides opportunity to join real, sustainable, nose-to-tail food system
VANCOUVER, 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.Created as a partnership between Re-Up BBQ’s Michael and Lindsay Kaisaris and Urban Digs Farm’s Julia Smith and Ludo Ferrari, this “nose-to-tail” butchery box subscription was introduced 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 and fruit, the Beasty Box consists of meat from a hyper-local collective of farms — Urban Digs Farm (Burnaby), Gelderman Farms (Abbotsford), Rehoboth Farm (Chilliwack) and Pasture Land Farm (Barnston Island) to name a few — which are purposefully and ethically raising animals without the use of antibiotics or hormones, and in an environment that allows them to express their unique physiological needs.
Over the 10-week subscription that begins Nov. 20, 2013, members will receive a mixture of beef, pork, chicken, duck and lamb, and perhaps a few surprises like water buffalo and local Ocean Wise fish. A typical weekly Beasty Box will contain two or more servings of a prime cut of raw meat, cured meat or sausage and a prepared item such as soup, sauce, stew or meat pie.
The winter Beasty Box is priced at $490 and will be available for pickup at a variety of locations across Greater Vancouver, including: Re-Up BBQ at the River Market in New Westminster, Urban Digs Farm in Burnaby, Harvest Community Foods in Vancouver’s Strathcona neighbourhood and West Broadway Meat Co. in Vancouver’s West Side. Other pickup locations may be announced shortly to meet the geographical demand of Beasty Box members.
For more information or to subscribe, visit www.beastybox.com. Given the nature of the program, there are an extremely limited number of subscriptions available, so interested parties are encouraged not to delay.

About Re-Up BBQ
The Re-Up BBQ was launched by four passionate partners — Michael and Lindsay Kaisaris, Chester Carey and Jose Rosales-Lopez — who have dedicated themselves to cooking American cuisine and Southern BBQ sourced from local, small-scale farms that practice ethical farming methods. Born from a Food Cart from the City of Vancouver’s inaugural lottery in 2010, Re-Up has evolved into a popular counter-service restaurant located at the River Market in New Westminster. In addition to their line of delicious, ready-to-go food items such as pulled pork, smoked bacon, BBQ ribs and holiday turkey boxes, Re-Up offers custom BBQ catering and often hosts fun food events. www.reupbbq.com

About Urban Digs Farm
Urban Digs is a small family farm based in South Burnaby in a pocket of precious Agricultural Land Reserve less than 20km away from the restaurants and families they grow for. Urban Digs strives to grow good, wholesome food in a way that is environmentally, socially and financially sustainable. In addition to the Beasty Box, Urban Digs supplies meat, eggs and produce to Vancouver’s finest farm-to-table restaurants, and also offers their products direct-to-consumer through farmers markets and their seasonal harvest box programs.  www.urbandigsfarm.com

Local Dragon’s Den Success, Celebrating Urban Farming

Tarren Wolfe, owner and inventor of Living Produce Aisle and a Dragon’s Den success story, takes fresh and local produce to the next level. Located in Gastown, customers will be able to choose from a dozens of different micro greens and herbs and have them freshly cut right from the urban cultivators.

ned-tarren living produce aisle

Their menu created by Four Season’s Executive Chef Ned Bell, mainly consists of smoothies and salads. A delicious recipe below – tried and tested.

Ned Bell - Living Produce Aisle

Urban cultivator was only offered for commercial uses, have been miniaturized for consumer consumption. Recommended for anyone who wants to take control of what they eat and start growing their own greens and herbs 365 days a year.

Skeptical at first, while I get the whole grow your own food sell, how was this green, this thing is on 24 hours a day, everyday. Upon further discussion, Urban Cultivators has the same energy output as a dishwasher.

Commercial Urban Cultivator - LPA

Ned Bell was spending around $2000/ month on fresh herbs and micro greens at the Four Seasons, an investment in one of these industrial sized ‘farm in a box’ retails for $6000 turned out to be a huge money saver. The home model produces about $1000 worth of greens per year, paying for itself in approximately two years.

For regular consumers like myself, I’d stick to purchasing pots. The greens were perfect, no yellowing, no holes where bugs nibbled. Walking in there are rows and rows of green machines, not even a designer landscape artist could reach to this level of perfection.

micro greens - Living Produce Aisle

All seeds are non-GMO and organic, Wolfe’s main supplier is Mumm’s from Saskatchewan.

Chef Ned’s “Sweet, Salty, Nutty and Fruity” Cranberry Hazelnut Honey Balsamic Salad

Artisan lettuce, Pea Tendrils, Beat Tops, Arugula, Kale Micro’s, locally grown and roasted Hazelnuts, locally grown Cranberries and Chef Ned’s Honey Balsamic Vinaigrette Dressing

Honey Balsamic Vinaigrette:

Ingredients:

  • 4 cups canola oil
  • 2 cup balsamic vinegar
  • 1 cup honey
  • 4 tbsp sea salt
  • 3 tbsp cracked black pepper

Method:

Puree everything in a Vita Mix Blender. Check for seasoning and adjust with sea salt and pepper to taste.

 Additional Applications:

  • This dressing is great on any mixed greens or lettuces.
  • It is also a great dip for vegetables or fruits (apples, pears melon)
  • Try it with a warm potato salad, mixed bean salad, green beans, asparagus or your favourite pasta salad or cooked quinoa.
  • Serve with Dried Cranberries and Toasted Hazelnuts sprinkled on top

Enjoy