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A perfectly delightful morsel of chicken married with a combination of South East Asian flavours creates a small little burst of “more please”. This small bite will transform overused, under appreciated, and albeit rather boring chicken into a regular item on your party food list.

By Catherine Dunwoody The award-winning supplier of ethical and sustainable meats sold at some of BC’s best restaurants has opened up shop. It’s a traditional working butchery, complete with a glass-walled dry-age room; a European-style deli and take-away counter; plus a 32-seat, eat-in restaurant. There’s a stylish terrazzo-floor, 2,500 square-foot industrial space and come sunny weather, an additional 16-seat patio where you can get a hearty lunch or share a charcuterie board. Two Rivers Meats selects, prepares and sells only ethically and sustainably raised products from like-minded farms, including Cache Creek Natural Beef, Peace Country lamb, Cheam View Pork, Farm Crest Chickens, Canadian Rangeland bison, Yarrow Meadows Farm duck, and others. Chef Tony Starratt’s kitchen and family-style eatery serves what the Two Rivers brand does so well. Bonus? Guests can dine in and then take home recipe ideas. Try the 60-day dry-aged burger or the rotisserie chicken with hand-cut fried…

By Chef Caitlin Mark, H2 Rotisserie & Bar For this recipe, H2 uses local chicken from Maple Hill Farms and local honey produced on-site. Prep time: 10 minutes, Cook time approx. 20 minutes INGREDIENTS | PART 1: SPICE RUB Skin on boneless chicken breasts (6) Coarse Kosher salt (1/4 cup) Brown sugar (1/4 cup) Chili powder (1/4 cup) Smoked paprika (2 tbsp) Canola oil (approx. 1/2 cup) INGREDIENTS | PART 2: HONEY GLAZE Unsalted butter (1/4 pound) Crushed garlic (2 tbsp) Chili flakes (1 tsp) Organic honey (1 cup) DIRECTIONS | PART 1: SPICE RUB  1. Mix dry spices with canola oil until it forms a loose paste 2. Gently rub in spice blend on and under chicken skin, ensuring that the spice rub is spread thinly and evenly across the entire chicken breast on both sides 3. Depending on if you are using a barbecue or an oven: On…

By Jaclyn Jularbal Go for a drive into Richmond’s countryside and you’ll find this marvel located just a short distance from the highway. The Fowl Farmer is a family-owned and operated establishment that is the storefront for Mayview and Maybog Farms. Put a face to the people who make your food and drop in for something delicious; the May family are longtime cranberry and antibiotic-free poultry farmers who produce for big names like Ocean Spray and A&W. Meet the Mays The best part about The Fowl Farmer is being able to ask questions. Get curious, chat and ask about poultry or cranberries or any of the other products you see. The May family’s been farming for over 30 years and they can tell you exactly what goes into the food you’re eating. Fresh, Local Products The Fowl Farmer is open year-round, with a wide variety of garden-fresh produce and an…

By Joanne Sasvari Photos by Joanne Sasvari As long as Steve Easterbrook can remember, he’s been fascinated by birds and, in particular, chickens. “It’s been a lifelong passion for me,” he says, remembering that when he was a young boy, he and a friend would visit a neighbor who raised chickens and game birds. “My friend and I became enchanted with poultry.” It’s not surprising, then, that Easterbrook became an egg farmer. Perhaps the only surprising thing is it took him until he was in his 30s to do so. That’s when he founded Rabbit River Farms, an organic egg producer in Richmond BC. (The company name is a play on his surname: Easter = rabbit; brook = river.) When Easterbrook started the farm in 1993, Rabbit River was the first certified organic egg producer in Canada – in fact, he had to write the country’s original guidelines for organic…