Make This Valentine’s Day Extra Special For The (Bacon) Lover In Your Life

There’s no denying Valentine’s Day is within sight, which means it’s time to start thinking about what to get that special someone. You may opt for something safe - chocolates, roses, flowers, maybe event a romantic card with a sentimental message. OR, you can give the gift of a lifetime, the gift that will never be forgotten. What better way to say ‘I love you’ than with bacon?

This year, get your sweetheart what they really want (and deserve). Preorder by February 1st and you’ll receive 25lbs of incredibly delicious Spragg’s Meat Shop bacon for just $199.99!

If you want to take your gift to the next level, we have even more great ideas that will drive bacon lovers oinky:

• Chocolate Bacon Rose Bouquet
• Heart Bacon
• The Big Book of Bacon: Savory Flirtations, Dalliances, and Indulgences with the Underbelly of the Pig
• DIY Bacon Jam, Bacon Salt and Bacon Candy

Pair one of these cute and quirky pickup lines with our special offer and we guarantee you’ll outshine all of the Valentine’s Day gifts your partner has received in the past!

• Love is in the air. Oh wait, that’s bacon.
• It was love at first bite.
• You had me at bacon.
• Don’t go bacon my heart.
• You’re bacon me crazy.
• BAE: Bacon and Eggs

Don’t wait to preorder, as this Valentine’s Day special is only available while supplies last. Please email meatshop@spraggsmeatshop.com to reserve your bacon today.

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About Spragg’s Meat Shop

Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.

The Ultimate Cheat Sheet on Cooking Pork

Like any food, there are tips and tricks that have to be understood before mastering the product and pork is no exception. At Spragg’s we want you to have the most exceptional dining experience with our pork products, which is why we’ve gathered all of our knowledge in one place to provide the ultimate cheat sheet on cooking pork.

Cooking Temperatures

Legend has it that pork has to be cooked well done in order to be considered safe for consumption, but this can often result in dry, tough meat. Luckily, knowledge around pork food safety has improved in recent years and production methods have also advanced in Canada. We now know that pork can be cooked safely to 71°C/160°F or less, which produces juicy, tender pork. The exception to the rule is ground pork and sausage, which should be cooked thoroughly.

For more information on safe internal cooking temperatures, click here.

Use a Meat Thermometer

Take the guesswork out of cooking your pork by using a meat thermometer. This tool is often an essential in every kitchen, and for good reason. Remember, pork can be cooked safely to 71°C/160°F or less.

For accurate readings, follow the following guidelines provided by The Old Farmer’s Almanac:

• For roasts, steaks, and thick chops, insert the thermometer into the center at the thickest part, away from bone, fat, and gristle.
• For whole poultry, insert the thermometer into the inner thigh area near the breast but not touching bone.
• For ground meat (such as meat loaf), insert the thermometer into the thickest area.
• For thin items such as chops and hamburger patties, insert the thermometer sideways.

Additional Resources:

Want more details? Here are some reading materials to help you out:

•  Dry Heat and Moist Heat Cooking Guide
•  Timetable for Roasting Meats
• How to Use a Meat Thermometer

10 Reasons To Put Pork On Your Fork

Whether you’re a Home Cook, Foodie or Restaurant Enthusiast, pork deserves a special place on your fork. Pork is one of the most popular meats on the planet, not only because of its incredible flavor and variety of preparation styles, but also because of the nutritional value it offers.

Here are 10 reasons you need to put pork on your fork:

• Pork contains healthy doses of zinc and selenium.
• Lean cuts of pork are just as lean as chicken.
• Pork is high in protein. Protein is important for muscle building and keeping organs healthy.
• Pork is high in vitamin B12, vitamin b6, thiamine, niacin, selenium, zine and phosphorous.
• Pork is a good source of riboflavin and potassium.
• Pork is Trans Fat free. The fat content of pork varies. It is mainly made up of saturated and monounsaturated fats.
• Fresh pork cuts are naturally low in sodium.
• The iron in pork is easy for the body to absorb and also aids the absorption of iron from bread and vegetables.
• Pork contains a number of bio active meat compounds, such as creative, taurine, and glutathione.
• Moderate consumption of properly prepared pork can very well fit into a healthy diet.

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About Spragg’s Meat Shop

Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.

5 Winter Superfoods That Pair Perfectly With Pork

Winter isn’t always the easiest on us here in Alberta, especially when we have to fight off the bitter chills and nasty colds. This winter, winterize your body and mind to stay fit and healthy through the season. Get outdoors, enjoy the sunshine, stay active and hydrated and, perhaps most importantly, eat right. We’ve found five delicious superfoods that you can add to your diet to keep you fit and healthy through the winter (all while eating pork).

Pomegranates Eating this juicy fruit can help to reduce joint pain, fight viruses, and can even prevents strokes. Add a delicious spin on your classic skillet pork chop, with a sweet pomegranate dipping sauce.

Kale

These leafy greens are an excellent source of super nutrients and antioxidants. Plus, kale pairs beautifully with Honey-Mustard Pork Tenderloin.

Brussels Sprouts

While you can find Brussels sprouts year-round, their peak season is fall to mid-winter. Brussels sprouts are a good source of vitamin C, fiber and antioxidants. For a simple and delicious recipe, try them pan roasted with bacon.

Avocado

Not only do avocados taste delicious, but they also have been found to lower cholesterol and blood pressure, as well as combatting cancer. Try these Ultimate Pork Tacos with Spicy Black Beans and Avocado Green Salad.

Quinoa

Quinoa is one powerful grain! It promotes serotonin production, prevents migraines, and lowers blood pressure. Swap out your rice for quinoa with this delicious Quinoa Fried Rice With Pork recipe.

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Have Yourself a Very Local Christmas!

Did you know that when you buy from local businesses the middleman is taken out of the equation? This means even more of the money that you spend on all of your favorite local items will stay within your community. Choosing to shop locally means helping deserving community members provide for their families. This holiday season, we ask that you take charge of your local economy and support the hardworking family businesses in your area. Shopping locally at small businesses not only provides you with unique gifts for your loved ones, but it is also helps build a stronger, more connected community.

Visit a Christmas market and pay it forward to local business owners. We appreciate all of our loyal customers support and hope that we can give back the same love and kindness that we receive!

At this special time of year, we give thanks for customers like you. We appreciate your business and hope that the holidays and the coming year will bring you happiness and success.

From all of us at Spragg's Meat Shop

Please note, Spragg's will be closed from December 24 - January 4, 2016 for our annual maintenance break for the shop and our staff. See you in the New Year!

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5 Lip-Smacking Holiday Recipes For The Pork Lover

Would you agree that the best part about the holiday season is the mouthwatering feasts that you get to enjoy with loved ones? While the traditional Christmas dinner is delicious, why not surprise your palette with something new! Here are 5 delicious holiday recipes you can prepare for the pork lover in your life.

Bacon Roast Pork Tenderloin

This incredibly delightful pork tenderloin is wrapped in bacon and sprinkled with herbs. What a simple, charming and delicious entrée.

Get the recipe here.

 http://www.foodnetwork.ca/recipe/bacon-roast-pork-tenderloin/12886/

Stuffed Pork Chops

These mouthwatering pork chops are stuffed with Italian sausage and paired with a tasty cranberry sauce and kale stew.

Get the recipe here.

http://www.foodnetwork.ca/recipe/harvest-pork-chops-with-cranberry-and-kale/13224/

Pan Rushed Pork Chops with Tarragon Mushrooms

If you’re looking for a last minute dish that will satisfy your guests, try this pan rushed pork chop recipe. Ready in just 15 minutes!

Get the recipe here.

http://www.foodnetwork.ca/recipe/pan-rushed-pork-chops-with-tarragon-mushrooms/13221/

Braised Pork Belly

Pork belly never disappoints. Bathed in maple syrup and apple cider, you’ll find with each bite of this dish you’ll experience a crispy crunch and juicy succulence.

Get the recipe here.

http://www.foodnetwork.ca/recipe/braised-pork-belly/9552/

Allspice Rubbed Pork Tenderloin With Rum Raisin Sauce

Ready to pleasantly surprise your taste buds? Try this unique dish and taste for yourself how well rum raisin sauce can complement pork tenderloin.

Get the recipe.

http://www.foodnetwork.ca/recipe/allspice-rubbed-pork-tenderloin-with-rum-raisin-sauce/8010/

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Locavores Rejoice! Spragg’s Meat Shop Hits Shelves At All 23 Calgary Co-Op Locations

After much anticipation, local business, Spragg’s Meat Shop, is expanding with more product across Alberta. In 2002, Greg Spragg received a gift that marked the beginning of his family's future business, Spragg’s Meat Shop. His wife, Bonnie, surprised him with three little pigs, the first of many to live on their farm located in Rosemary, Alberta.

Their farm to plate focus was working well in a limited sense, but they had a vision of being something more than small-scale farmers with restricted supply and distribution methods. By November 2005, Spragg’s Meat Shop officially opened its doors.

In addition to their main retail location in Rosemary, Spragg’s can be found at the Calgary Farmers’ Market and the Market on Macleod and as of November 20, customers can purchase Spragg’s Italian Meatballs, Bacon N Beef Meatballs and Bacon Wrapped Meatballs at all 23 Calgary Co-op locations.

“Our meatballs are made of 100% local meat, focused on quality and taste. We pride ourselves on raising free range, happy pigs. We have real people making them, packaging them and shipping them,” Bonnie explains.

The local food movement is becoming increasingly popular in Calgary, and for good reason. Local food systems result in reduced carbon emissions, cleaner air and water and farmland that is preserved for future generations.

Spragg’s Meat Shop works hard to produce the best pork for Calgarians, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.

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Spragg’s Scenes: Where To Find Us

After another great season, on Thanksgiving weekend we concluded our year at the Brooks Farmer’s Market. Thanks for accepting us into your community; we will surely be back next year!

We love seeing all of our customers at our various locations. Where can you find Spragg’s meat? Visit us Monday through Friday at our main retail store in Rosemary, Alberta ,and Thursday through Sunday at the Calgary Farmers’ Market and the Market on Macleod. Did you know you can also shop online and pick up your goods at a location of your choice? All orders placed prior to Tuesday of each week will be available at our farmer’s market locations by the weekend. Orders placed after Tuesday will be available the following week.

Spragg's Meat Shop

438 Centre Street

Rosemary AB T0J 2W0

Phone: 403 378-3800

meatshop@spraggsmeatshop.com

Calgary Farmers’ Market

510 77 Ave SE

Thursday – Sunday
9 am to 5 pm

The Market on Macleod

7711 Macleod Trail S

Thursday – Sunday
9 am to 5 pm

Shop Spragg’s Online, click here.

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5 Gourmet Hot Dogs That Will Blow Your Mind

Can we be honest here for a moment? Ketchup and mustard can get a little boring, but how can you go wrong with a hot dog? We found five hot dog recipes that will keep you on your toes. These unexpected toppings take the hot dog to a whole new level. We won’t say much more, instead we will leave you with two words: Bon Appétit!

Pulled Pork Dog

http://www.cookingandbeer.com/2013/08/pulled-pork-hot-dogs-broccoli-slaw/

Bacon Wrapped Dog

http://food52.com/recipes/12425-yum-dogs

Cowboy Dog

http://www.foodrepublic.com/recipes/giddy-up-try-this-cowboy-hot-dogs-recipe/

BLT Dog

http://www.foodandwine.com/recipes/blt-hot-dogs-with-caraway-remoulade

Loaded Cheddar Dog

http://www.howsweeteats.com/2013/05/loaded-cheddar-hot-dogs-yep-theyre-a-thing/

Have a hot dog recipe worth sharing? Join the conversation on Twitter or Facebook.

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Purchase & Save: Spragg’s Side of Pork Promotion

One of the most cost-effective ways to buy meat is in bulk, direct from your local farmer. Not only do you save money, but you are also given the opportunity to decide on the various cuts you receive. At Spragg’s Meat Shop our Side of Pork promotion provides amazing value, significant savings and a variety of delicious cuts that the entire family can enjoy. Not sure which cuts are right for you? No problem. If you’ve never bought pork in bulk, it can be somewhat confusing. We are happy to help you figure out which cuts are a good fit for you. Give us a call, or ask us at our Farmers’ Market booths. Think about the seasons ahead and whether you’ll be grilling meats or cooking more roasts and stews.

For just $280 you can receive all of the following:

• 18lb ham or 10lb cutlets
• 15lb chops
• 7lb bacon of 8lb side pork
• 3lb side ribs
• 10lb breakfast sausage
• 5lb boston butt steak
• 8lb pork roast

We offer our Side of Pork promotion year round, but generally sell out quickly. If you’d like to learn more about our promotion, please call or email us at:

P: 403.378.3800

E: meatshop@spraggsmeatshop.com

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Five Sausage Flavours From Around the World

With sausage, the seasoning opportunities are endless. No matter your preference, there is a flavour for almost every palette. The flavours are truly global, from Italian to Mexican. At Spragg’s we offer eight incredible grilling sausages, each offering something unique.

Mild Italian

Often used in pasta, on pizza or paired with vegetables like potatoes this mild sausage makes for a great meal any time of the week.

German Bratwurst

This pork sausage is a favourite in Germany. The name comes from the word Brät, which refers to the meat mixture that makes up the sausage.

English Bangers

These old-fashioned English sausages are seasoned with both sweet and savoury spices. The name comes from the sausage’s tendency to burst or “bang” open!

South African Boerewors

Boerewors is a traditional South African sausage. The name roughly translates to Farmer’s Sausage in English.

Spanish Chorizo

If you enjoy a little heat in your meat you’ll enjoy the red pepper flakes, cayenne and paprika found in our Spanish chorizo.

For our full list of fresh and cooked sausage, visit: https://spraggs.biolinks.ca

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It’s The (2nd) Most Wonderful Time Of The Year, Hunting Season

From November 1, carrying all the way through to Christmas, hunting season in Alberta is in full effect. During this season, Spragg’s Meat Shop opens its doors for wild game cutting. We welcome all hunters who follow the regulations, to bring their wild game to our Meat Shop located in Rosemary, Alberta for professional processing. To book in your animal, arrange drop off anddiscus processing details, please contact us directly. Wecut and process meat to your instructions for $0.80/lb, plus a $25 disposal fee.

We would like to note that it is the hunter’s responsibility to follow all regulations while transporting meat to our shop. Failure to meet these requirements will result in Spragg’s Meat Shop refusing to accept your meat.

For more information, visit our custom processing page.

If you have any questions, or to book your game in for processing, please contact us by phone or email. P: 403.378.3800 E: meatshop@spraggsmeatshop.com

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Spragg’s Perfect Pulled Pork Recipe

At Spragg’s Meat Shop, we belive that proper pork deserves proper recipes. This Perfect Pulled Pork recipe from Kevin and Amanda is tender, juicy, mouthwatering and absolutely delicious. Impress your friends with this slow roasted, seasoned and savory pulled pork.

Ingredients

• 1 (4-7 pound) whole pork shoulder (bone in with a layer of fat on the bottom)

Dry Rub

• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tbsp cayenne pepper
• 1 tbsp salt
• 1 tbsp ground pepper
• 1 tbsp paprika
• ½ cup brown sugar

Brine Solution

• ½ cup salt
• ½ cup brown sugar
• 2 qts cold water
• 2 bay leaves
• 3 tbsp dry rub mix

Instructions

For the Dry Rub

• Mix well and store in an airtight container.

For the Brine Solution

• Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine.

Pork Shoulder Preparation

• Rinse the pork shoulder and place in a large container; pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 8 hours.
• Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least an inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees.
• When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

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5 Reasons to Localize This Thanksgiving

There are few things more fulfilling than friends and family gathering after a hardworking summer, to share an autumn harvest feast. Thanksgiving is a warm occasion that we look forward to, year after year. We encourage localizing your dinner table this year by supporting local farmers and producers. Here are five reasons why buying and eating local is in your best interest.

1. Local food is better for you.

When food is imported from outside your local community, it sits on trucks, planes and in warehouses before getting to your plate. The shorter the time between the farm and your table, the less likely it is that nutrients will be lost from fresh food.

2. Local food is safe.

When you can drive past the field or pasture that your food comes from and can have belly-to-belly conversations with the farmers at the market, you develop a sense of trust and assurance by the transparency. Local farmers aren't anonymous and we take our responsibility to the consumers very seriously.

3. Local food supports local families.

Local farmers who sell direct to consumers cut out the middleman and get full retail price for their food. Each dollar you spend provides income for families in your community. We all have spending power. Cast your vote by supporting local family businesses.

4. Local food builds community.

When you buy direct from a farmer, you’re nurturing a connection between eater and grower. You will gain insight into the seasons, the land, and the food you eat. When buying from a local source, community members and their families are given the opportunity to learn about nature and agriculture.

5. Local food is an investment in the future.

By supporting local farmers today, you are helping to ensure that there will be farms in your community tomorrow. Local food systems result in reduced carbon emissions, cleaner air and water and farmland that is preserved for future generations.

Why do you support local? Join the conversation on Twitter or Facebook.

Spragg’s Meat Shop: the Real Story of the Three Little Pigs

Spragg’s Meat Shop has grown and developed significantly since it’s beginning, but, like most successful business ventures, it all started with a wish. In 2002, after working in the commercial hog industry for two years, Greg Spragg’s dream to raise pigs of his own had solidified. On Gregg’s birthday, his wife Bonnie gave him the gift that kept on giving. She surprised him with three little pigs, the first of many. By summer's end, Gregg and Bonnie had raised 75 pigs to market weight. 50 pigs were sold, leaving 25 for breeding stock.

By November 2005, Greg and Bonnie’s vision continued to grow as Spragg’s Meat Shop officially opened its doors. Expanding into processing allowed Greg and Bonnie to raise their hogs, process them and market their pork products all within Rosemary, Alberta. While Spragg’s Meat Shop is the main processing and retail outlet for Spragg’s free-range pork, you can also shop at the Farmers Markets and select grocery stores in Calgary and area.

Greg and Bonnie are proud of the pigs that they raise. They would never consider putting up a barn after seeing the benefits of raising hogs outside. When pigs are allowed to live and grow in a natural environment, they develop personalities and even attitudes.

Sunlight, fresh air and an open pasture does amazing things for the pork flavor. It tastes better knowing that the pigs were happily raised in a low stress environment. Spragg’s Meat Shop works hard to produce the best pork for you, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they did getting it to your table.

Interested in learning more about the Spragg family’s story? Follow Spragg’s Meat Shop on Facebook & Twitter.

How to Cook Spaghetti Squash 3 Ways

This fall support local by purchasing seasonal produce. For a quick and simple meal that the entire family will love, prepare a spaghetti squash with your favorite sauce and top with Spragg’s Italian Meatballs. Never cooked a spaghetti squash? Try it three ways!

In the Oven

Cut the squash in half length-wise and remove the seeds and pulp. You can either discard of the insides, or save the seeds for roasting! Put the two halves face down on a baking sheet. Place the baking sheet in the oven and bake at 375 degrees F for 45 minutes. Pull a few strands out and taste them, if you prefer them softer, cook a little longer.

In the Crockpot

Poke holes throughout the squash with a knife. Put the whole squash in a crockpot with two cups of water. Cook for 4-6 hours on low, depending on size. If you prefer your strands softer, cook the squash for another hour or two. Once it’s done, slice in half, scoop out seeds and pull strands with a fork.

In the Microwave

With the microwave method, you have two options. (1) Cut the squash in half as you would for the oven method, or (2) cook the squash whole. No matter which option you choose, place your squash on a plate or in a glass dish with a little water and microwave 10-12 minutes.

Which cooking method do you prefer? Join the conversation on Facebook & Twitter. 

To our Symons Valley Market Customers

Spragg's Meat Shop has closed its location at Symons Valley Market in the Calgary NW. We have decided to close this location so that we can better serve you at our 2 remaining locations. We hope that you will find us at the Calgary Farmers Market and the Market on Macleod. If you do not want to travel to the south of Calgary; we are pleased to let you know that you can find a selection of our pork products at Planet Organic and at Community Natural Foods. Both of these stores have locations in the NW of Calgary.

What do we have at our farmers market booths?

Our farmers market locations do vary a bit in what we sell and have in stock. At the Calgary Farmers Market you will find all of our free range pork products as well as Bowden Farm Fresh Chicken. When you visit Market on Macleod; you will see that we add beef and lamb to our selection. Saddleridge Beef is our neighbor here in Rosemary and all the beef is processed through our meatshop along with the pork. We have recently added Ewenique Lamb to our deli booth at the Market on Macleod. We also have a growing showcase of deli meats at the Market on Macleod; some of which are produced by us and others come from Valbella.

Check out our Online Store

We have implemented a new computerized inventory system and this also allows us to showcase an online store. Browse as a guest and see our different products and current pricing. Many of the products also have pictures with them so that you can get a better idea of what each cut is. You can place orders online to have your order ready for you when you visit one of our farmers market locations. Please note that these orders need to be in by Monday of every week for us to get it ready it ready and deliver to Calgary by Friday of that week.

To view our online store simply go to SPRAGG'S ONLINE

If you have any questions, don't hesitate to email us at meatshop@spraggsmeatshop.com

We also have wholesale options - contact us to get a special log in code to access current pricing and products within our wholesale system.

News

Newest locations to find free range pork from Spragg's Meat Shop
Planet Organic in Calgary and Edmonton
SPUD Calgary
Umami in Lethbridge