SWITZERLAND continued from page 21
has been honored with a testimonial from the Schneider Meats owner (Michael McCain), thanking them for being their oldest customer. I was blown away by the history written into the worn-down floors, shelves, ceiling and the key press to the meat lockers out back. These lockers were individual meat storage lockers that were rented to local customers prior to the advent of home freezers. All the old equipment is still there, in among such items as the delicious pies made by the local church ladies. “So how big do you want your steak?” asks Glen,
who took over the business from his dad in 1970 (under the watchful eye of senior management, a.k.a. Heather Whitteker). “A pound for mine,” says my buddy, who was
promptly presented with a newly cut steak at exactly one pound. “So can he do it again?” thought I, and ordered
two steaks of the same size. I was promptly treated to a mouthwatering stack of three steaks weighing exactly – yes − three pounds (and boy were they ever great tasting!).
FGoe’s
“Joe The Ov Butcher”
er 35 years of experience!
avourite BBQ
GET YOUR
Whitteker’s has great produce, for sure, but what a
place to visit! Ya gotta get there before it disappears with the rest of our uniqueness and is smothered out by some nondescript discount big box store. We wandered back up Hwy.31 knowing this trip just
could not get any better, when we hit Winchester and for no good reason found another great spot: Paddletales Tackle shop. This is a place where “Ed the Toobinator” claims bass fishing is the language of choice. Ed, who has been in business for 23 years (with a loyal and growing following) also explained that real bass fishermen have at least 12 rods in their boat (like a golf bag, he says), which may explain my fishing record to date. Just when I knew I would learn some new techniques
into the mysteries of fishing, I was dragged bodily out of the shop and down 43 back to Kemptville, knowing I had to meander down Hwy 31 again − and soon.
Backyard Barbeque Recipes
• Mediterranian Veal Chops • Fresh Ontario Lamb-all cuts • Store-made BBQ Pork back Ribs • Stuffed Pork Chops • Stuffed Chicken Breasts • Well-aged Beef-all cuts • many more
62 BOUNDER MAGAZINE
671 River Rd., Ottawa Store Hours: Mon. to Sun. 8am. - 10pm.
613-822-4749
Grocery • Produce • Bakery • Deli • Primacy Medical • Vineyards Estate Wines • Pharmacy • Goodlife-women • Joe Fresh • Entertainment platters • Custom gift baskets
www.bounder.ca
Sizzling!
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