Last month, we were lucky enough to be on the scene firsthand for the butchery of a whole elk at the Terroir Symposium in Calgary! Butchers Elyse Chatterton, Blair Lebsack, and Paul van den Hooven spearheaded the breakdown for a workshop and passed on the meat to local and international chefs. We were also joined by stone-tools specialist and local archeologist, Dale Fisher, and got to talk to a bunch of fascinating folks along the way.

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