Marc Bourg is pacing around my kitchen like an expectant father. “Is the cast iron skillet ready? Is the oven preheated?”
If, as Anthony Bourdain once said, the professional kitchen is a place where some people find a new family, Heat Laliberte found his in One Arrow, his Vancouver meat shop known for artisanal bacon.
In the days before supermarkets sealed mass-produced cuts of meat in a Cellophane-and-Styrofoam sarcophagus, people brought home their daily protein from a local butcher, each package wrapped in brown paper and twine. Allan Bosomworth and Karl Gregg wanted to rekindle that passion and care by opening Big Lou’s Butcher Shop in Vancouver.