Page 26 - Blue Valley Issue 4_2022

ADVERTORIAL
From

suppliers to the Food Club she is forming
should be moving towards providing animals
with a ‘life worth living’. Fashionista

As the Humane League puts it, in addition to ‘Blokvrou’
to providing the essentials they need to live,
farms that rear animals should do their best
to give animals positive experiences during to Food Club
their lives.
It is a global movement and it is making Justine Reardon wishes
headway fast – 32% of hens in the USA are
now cage free, double the number of just to find out what residents
three years ago. want in terms of eco-

So, if you would like the meat on your plate to minded produce and
be tender and delicious, coming from animals
that lived a life worth living, turn to page 22. meat.
You can help Justine design a Food Club for
your estate and put yourself in line to win half
a free-range lamb. Third generation dress designer,
Justine Reardon, in her new element
“Win half a lamb WHO IS SHE? IN HER OWN WORDS . . .

– design a Food ‘Blokvrou’ is the story of my journey with it is largely dominated by the perception
meat. It was a big shock to some, when I that it is ‘man’s work’. The world over, I
Club” abandoned a career in fashion to follow am discovering many female butchers
my heart’s calling whilst training and
who defy what others think a woman’s
working in a well-known butcher shop. ‘role’ should be. These are the women
I had developed a passion for the art of who continue to inspire me, women who
butchery. have found the courage to walk their own
unconventional paths.
Each day, as I watched and worked with the
butchers, I grew more and more eager to As I journey further into the world of meat, it
learn and cut. I revelled in practising how is becoming clear to me that issues around
to break down the carcasses into their food availability and self-sustainability are
primary and secondary cuts, deboning increasingly important to me.
lamb legs, refining my knife skills, mixing
spices to create sausages, boerewors and I would like to collaborate with like-minded
biltong. people who are interested in these issues –
and this is how the idea of the Food Club
Butchery is a skill that anyone can learn but came into being.

‘Hakie’ Giovi, Justine’s
grandmother. She, and later
Justine’s mother, customised
dresses for Joburg’s elite like
Miriam Makeba
PHOTO BY BRETT JORDAN

24 • Issue 4 2022 • BLUE VALLEY NEWS