Page 28 - Boardwalk_Issue 3_2022

ADVERTORIAL

Left: ‘Hakie’ Giovi, Justine’s grandmother,
along with her mother, customised
dresses for Joburg’s elite, like Miriam
Makeba

Below: 3 generation dress designer,
rd
Justine Reardon, in her new element

FROM FASHIONISTA

TO ‘BLOKVROU’ TO

FOOD CLUB

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

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Boardwalk Meander Estate Issue 3 · 2022